Iced Pumpkin Cookies

“For my last recipe of the year, I am going to indulge in one more tasty baked good.  I can’t think of anything that satisfies my winter sweet craving more than pumpkin breads, pies and cookies.  These iced pumpkin cookies are soft and cakelike. You can make these with or without the glaze. Either way you have a perfect spice pumpkin cookie that pairs well with a cup of Joe!”

-Contributed by my Best Baking Bud, Bonny

Iced Pumpkin Cookies-1


  • 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 white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients.
  3. Use parchment lined cookie sheet. Drop dough by tablespoonfuls; flatten slightly.
  4. Bake for 10-13 minutes.
  5. Cool cookies, then drizzle glaze with fork.
  6. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Footnote:  Do not store them in an airtight container- they have a lot of moistureand get moist and mushy. They stay great out for days.

Iced Pumpkin Cookies-1

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Categories: Desserts, Recipes


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