Soft Iced Pumpkin Cookies

These soft iced pumpkin cookies are soft, moist, and perfectly spiced with fall flavor!

Soft Iced Pumpkin Cookies
Soft Iced Pumpkin Cookies

You are going to love these soft iced pumpkin cookies! I had some extra pumpkin in the house last week and Fall baking on my mind. I did some googling, and ended up discovering these delicious pumpkin cookies.

They are soft and cake-like and perfectly spiced. They are good by themselves, but the glaze kicks them up a notch and makes them absolutely delicious.

I served these cookies to some guests and to say they were a hit would be an understatement. My little 4 year old cousin took one bite and said “When I finish this one, can I have another one??”

These cookies are perfect for this time of year. If you love the flavor of pumpkin spice, you will love them. 🙂 Give these cookies a try – they will be loved by kids and adults alike!

Soft Iced Pumpkin Cookies


Interested in checking out more pumpkin or other amazing fall flavors?  You won’t want to miss these 40 recipes!

Soft Iced Pumpkin Cookies


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract

For the glaze:

  • 2 cups confectioners' sugar
  • ~3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • 1/4 tsp cinnamon


  1. Preheat oven to 350 degrees F.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  3. In a medium bowl, cream together the butter and sugar. Add pumpkin, egg, and vanilla and beat until creamy. Mix in dry ingredients until just combined.
  4. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  5. Bake for 15 to 20 minutes, or until cookies are set and bottoms are just beginning to brown.

To Make Glaze:

  1. Mix together all ingredients in a small bowl.
  2. Add milk as needed, to achieve drizzling consistency.
  3. Drizzle over cooled cookies.
  Pin It


  1. These look really good! Some people don’t like cakey cookies, but I happen to find them delicious, especially if there’s pumpkin involved.

  2. Good morning.These sure do look great..and I am going to print out your recipe,I wonder if I can substitute sweetpotatoes for pumpkin,as I have a bunch of sweet potatoes from my garden ??I planned on boiling the sweet potatoes first,then mashing them into a puree..what do you think Megan.?? I am making a couple of sweet potatoe bread loaves..i substituted sweet potatos for white potatoes,refrigerated the dough over night and now made two loaves and they are pruffing now…,thanks for all your wonderful recipes and sharing…mike b

  3. Pingback: Whole and Heavenly Oven - 110 Pumpkin Eats And Treats

  4. How many cookies does this recipe make? I’m thinking of trying them for Thanksgiving!

  5. Made these for Sunday on Thursday… About to make another batch. They didn’t
    survive. 😉 So good!!!

  6. These cookies are in the oven as I write. I used fresh pumpkin 13 oz
    baking them in the convection oven…to hurry up the process….
    set the timer for 10 minutes. perfect timing
    Wondering how many this makes as I think I have 4 dozen !

  7. Prefect recipe !!! the cookies were so soft .. thanks !

  8. These cookies are absolutely delicious! And I’m not much of a pumpkin fan, but I certainly loved these. Last year, around Christmas time, I was looking up different recipes for a family get together on Christmas, when I came across this. I thought they sounded really good, especially since a lot of my family loves pumpkin, so I tried these. I was testing out the recipe so I knew what I was making for them, and I also got to give out samples to my coworkers as well, and we loved them. Unfortunately, because of working and a lot of last-minute shopping, I was unable to make them for the family, but this year, I am hoping to make them for everyone cause they are awesome and I want them to experience the deliciousness. Thank you so much for the wonderful recipe. You have turned a pumpkin hater into a pumpkin fan. Lol 🙂

  9. I just got my first batch out of the oven.  They are perfection!   Easy to make, wonderful texture and taste.  I had pumpkin pie spice in the house, so used 1 tablespoon in place of the other spices.  I am going to use maple syrup in the glaze.    I think it will be terrific in there.  

Leave a Reply

Your email address will not be published. Required fields are marked *