Iced Pumpkin Cookies | My Baking Addiction
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. Well those […]

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.

Four iced pumpkin cookies stacked on a white plate

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.

Well those pumpkin cookies and pumpkin roll, crispy pumpkin cake and pumpkin cheesecake. Notice a theme here? I'm all about the pumpkin.

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!

Pumpkin cookie ingredients on a marble countertop

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.

Pumpkin cookie dough in white mixing bowl

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.

Pumpkin cookie dough carried on a baking sheet lined with parchment paper

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.

Baked pumpkin cookies on a baking sheet lined with parchment paper

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
Cooling pumpkin cookies on a wire rack

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
Whisk while stirring together the vanilla icing in a white bowl

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.

Lined pumpkin iced cookies on a cooling rack

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.

Hand holding a pumpkin cookie to show the texture inside

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.

Pumpkin iced cookies arranged on a marble tray

Ingredients

  • 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
  • 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

For the icing

  • 1 cup of icing sugar
  • 1 1/2 tablespoon of milk
  • 1 tablespoon of melted butter
  • 1 teaspoon of pure vanilla extract

Instructions

  1. Preheat the oven to 350 ° F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In large bowl, combine flour, baking powder, baking soda, homemade pumpkin pie spice and salt; put aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter and sugars. Add the pumpkin, egg and vanilla to the butter mixture. Beat on medium speed until completely incorporated and creamy. Slowly add the dry ingredients and mix until blended. Using a medium cookie spoon (1 1/2 tbsp), drop dough onto prepared cookie sheets. Spray the bottom of a glass with non-stick cooking spray and lightly flatten the tops of the cookies.
  4. Bake in preheated oven for 12 to 15 minutes. Let the cookies cool on the pan for a few minutes before placing them on a wire rack to cool completely.
  5. To make the frosting: Combine the confectionery sugar, milk, melted butter and vanilla. Add more milk as needed to obtain the consistency of the frosting.
  6. Place a piece of parchment or waxed paper on your work surface and place a grid on top of the paper. Dip the top of each cookie in the frosting and place the cookie on the wire rack allowing the frosting to run down the sides of the cookie. Allow frosting to firm before serving.

Notes

These cookies are best served on the day they are prepared. However, if you are storing them, I recommend storing them at room temperature. Do not place them in an airtight container as this may make the cookies too soft and slightly sticky.

Adapted from all recipes

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Nutritional information
yield 18 Portion 2 cookies
Quantity per serving Calories 212Total fat 6gSaturated fat 4gTrans fat 0gUnsaturated fats 2gCholesterol 26 mgSodium 169 mgCarbohydrates 37gFiber 1gSugar 23gProtein 2g

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