An image showcasing a batch of freshly baked, golden-brown iced pumpkin cookies

Iced Pumpkin Cookies

Looking for a tasty treat to satisfy your sweet tooth? Look no further than these delectable iced pumpkin cookies. Made with a blend of warm spices and creamy pumpkin, these cookies are the perfect autumn indulgence.

Whether you’re enjoying them with a hot cup of tea or sharing them with friends and family, these cookies are sure to be a hit. Get ready to experience a burst of fall flavors in every bite.



To understand the origins of iced pumpkin cookies, it’s helpful to trace their roots back to the early American settlers who combined their love for pumpkins with traditional European baking techniques.

These settlers brought with them their knowledge of making spiced cakes and pastries, and they quickly realized that pumpkins, with their subtle sweetness and rich texture, made the perfect addition to their baked goods.

They began experimenting with various recipes, incorporating pumpkin puree, cinnamon, nutmeg, and other warm spices.

Over time, these pumpkin-infused treats became a beloved part of American culinary culture, especially during the fall season.

Today, iced pumpkin cookies are still enjoyed by many, with their moist and flavorful pumpkin base and sweet, creamy icing on top.

They’ve become a quintessential autumn treat, loved by both young and old alike.


Dry Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Wet Ingredients:

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract


Now that you have all of your ingredients ready, it’s time to start baking these delicious iced pumpkin cookies. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Follow these instructions to make the perfect batch of cookies:

  • Start by creaming together the butter and sugar in a large mixing bowl until light and fluffy.
  • Next, add in the pumpkin puree, egg, and vanilla extract. Mix well.
  • In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 12-15 minutes or until the edges are golden brown.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
  • Once completely cooled, drizzle the cookies with the icing and let it set.

Tips for Cooking

As you continue to bake these delicious iced pumpkin cookies, let me share some helpful tips to ensure a successful cooking experience. Check out the table below for a quick reference on essential tips:

Tip Description
Preheat the oven Make sure to preheat your oven to the correct temperature before baking. This ensures even cooking and prevents undercooked cookies.
Use parchment paper Line your baking sheet with parchment paper to prevent the cookies from sticking and make cleanup easier.
Measure ingredients accurately For the best results, measure your ingredients precisely. Use measuring cups and spoons for dry ingredients and a kitchen scale for more accurate measurements.
Chill the dough After mixing the cookie dough, refrigerate it for at least 30 minutes. Chilling the dough helps the cookies hold their shape and prevents spreading during baking.
Rotate the baking sheet Halfway through baking, rotate the baking sheet to ensure even browning and cooking of the cookies.

Final Thoughts

To wrap up your baking adventure with these scrumptious iced pumpkin cookies, let’s reflect on the key tips that ensure a successful outcome.

First and foremost, make sure to accurately measure all the ingredients. Baking is a science, and precise measurements are crucial for achieving the perfect texture and flavor.

Next, don’t be afraid to experiment with spices. While the recipe calls for cinnamon and nutmeg, feel free to add a pinch of ginger or cloves for an extra kick of flavor.

Additionally, remember to chill the dough before baking. This step helps the cookies maintain their shape and prevents them from spreading too much.

Lastly, when it comes to icing, allow the cookies to cool completely before spreading it. This will prevent the icing from melting and ensure a beautiful presentation.

Now, go ahead and enjoy the fruits of your labor – these iced pumpkin cookies are sure to delight!

Frequently Asked Questions

Can I Substitute Pumpkin Puree With Canned Pumpkin for This Recipe?

Yes, you can use canned pumpkin as a substitute for pumpkin puree in this recipe. It will offer the same flavor and texture. Just remember to adjust the measurements accordingly. Enjoy baking!

Can I Use Gluten-Free Flour Instead of All-Purpose Flour?

Yes, you can use gluten-free flour instead of all-purpose flour for this recipe. It may alter the texture slightly, but it should still work. Just make sure to adhere to the instructions accordingly.

How Long Do These Cookies Stay Fresh?

These cookies have a shelf life of approximately 3-4 days when kept in an airtight container at room temperature. Refrigerating them can extend their freshness for up to a week.

Can I Freeze These Cookies for Later?

Yes, it is possible to freeze these cookies for later. Simply ensure they have cooled completely before storing them in an airtight container or freezer bag. They will remain fresh for up to three months in the freezer.

Can I Add Nuts or Chocolate Chips to This Recipe?

Yes, you can certainly incorporate nuts or chocolate chips into this recipe. This will provide a delightful texture or an extra touch of sweetness to your cookies. Remember to make the necessary adjustments to the baking time for optimal results.

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