These pumpkin iced cookies are chewy and like a cake, topped with vanilla frosting. It's a recipe you'll want to redo over and over again.
There are certain recipes that I come back to over and over again. And every fall, these pumpkin ice cream cookies are at the top of my list.
Whether you're looking for a treat for your family or want to cheer up a neighbor or friend, these pumpkin ice cream cookies are sure to be a hit!
SWEET PUMPKIN AND CAKE COOKIES
I've been making these pumpkin ice cream cookies for years now. I don't remember baking a cookie like this with my Nana, but for some reason the recipe still reminds me of her.
That's probably why this recipe has become a fall favorite, as has my pumpkin and pumpkin crunch cake.
These pumpkin ice cream cookies are super soft and chewy. They almost remind me of a cross between a muffin and a cookie.
Add the flavor of pumpkin and the heat of pumpkin pie spice, and it's a cookie recipe that is pure comfort.
Last year I shared a pumpkin cookies recipe with cream cheese frosting, but these are a bit more casual with a simple powdered sugar frosting. The frosting is just sweet enough to complement the spices without overpowering the pumpkin flavor.
Plus, the frosting (and the cookie dough itself!) Is incredibly easy to whip together.
HOW TO MAKE ICE PUMPKIN COOKIES
To prepare the pumpkin cookies, whisk together the following dry ingredients in a bowl:
- 2 1/2 cups all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 tablespoon of pumpkin pie spice
- 1/2 teaspoon of salt
Yes, you will need a tablespoon full of pumpkin pie spice! I promise it's not too much. In fact, it's just enough to make these cookies super tasty.
Next, prepare your wet ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1 cup of pumpkin puree
- 1 large egg
- 1 teaspoon of pure vanilla extract
Does it seem strange that sugar is a “wet” ingredient? Because we will be creaming the butter together with the sugar, it is considered one of the wet ingredients!
Cream together the softened butter (learn how to soften butter quickly!) and sugars before adding the pumpkin, egg and vanilla. Stir in dry ingredients until just combined.
Use a cookie spoon to scoop the dough onto a covered cookie sheet, then use the bottom of a glass sprayed with nonstick cooking spray to flatten the tops slightly.
Bake the cookies for 12 to 15 minutes, then let them cool before frosting.
MAKE EASY VANILLA ICING
The vanilla frosting on these frozen pumpkin cookies is so easy to make. You don't need a blender to do this, just a bowl and a whisk!
Simply whisk in the powdered sugar, milk, melted butter and vanilla.
Once the cookies have cooled, you can cover them with frosting or dip the tops in the frosting.
Allow the icing to harden before serving. These cookies are best served on the day they are made, as the pumpkin tends to soften them if left on for longer, but they can be stored at room temperature for up to a day.
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