Iced Pumpkin Cookies

  • Recipe By
  • Published Jun 8th
  • Ready In1h 20m
  • Servings36
  • Calories122
Wonderful spicy iced pumpkin cookies that both kids and adults love!

Iced Pumpkin Cookies Ingredients

The following are the ingredients needed to make delicious Iced Pumpkin Cookies for 36 servings:

  • 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

Iced Pumpkin Cookies Cooking Instructions

  • Prep20m
  • Cook20m
  • Ready In1h 20m

To cook Iced Pumpkin Cookies, you need about 20 minutes of preparation time. The time needed to cook this Iced Pumpkin Cookies is about 20 minutes , and you can serve your Iced Pumpkin Cookies within 1 hour 20 minutes . The following are the steps to cook Iced Pumpkin Cookies easily:

  1. 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. 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. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. 3 Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. 4 To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 122 calories; 3.2 grams of fat; 22.4 grams of carbohydrates; 1.2 gram of protein; 13 milligrams of cholesterol; 120 milligrams of sodium.

  1. Oct 31st 2005

    Very good! I made this recipe as listed except for using 1 c white sugar and 1/2 c brown sugar as opposed to all white. I also added mini chocolate chips. They are great without frosting ...

  2. Oct 28th 2005

    The cookie by itself is just good. By adding cinnamon to the frosting and sprinkling chopped pecans on top it rates outstanding.

  3. Oct 16th 2005

    These cookies are very good,...soft, fluffy, moist, subtle spices, and just enough pumpkin flavor. Texture was similar to a muffin top. I was attempting to get a denser consistency, so I ba ...

  4. Nov 28th 2004

    I make these every year around the holidays - people love them. Do not store them in an airtight container though - they have a lot of moisture from the pumpkin and get moist and mushy. Th ...

  5. Oct 17th 2003

    These cookies are superb. Soft and cakelike, not at all dense or sticky. The take on a beautiful shape while baking. I replaced 1/2 cup of the white sugar with light brown sugar and used 1 1 ...

  6. Sep 27th 2002

    For someone who has never liked pumpkin much these cookies are just pure DANGER!Not only was the wonderful 'Fall' aroma wonderful through the house ... but the cookies are extremely tasty. ...

  7. Sep 15th 2002

    This recipe is very good. However, I needed to make a few adjudments. I followed the recipe exactly and the end product was this: a cookie that was bready and not sweet like a cookie shoul ...

  8. Nov 20th 2001

    You can't go wrong with this recipe. I already posted 2 reviews and I'm still getting requests all the time!! I use 3 tsp. pumpkin pie spice instead of the individual spices and they turn o ...

  9. Dec 20th 2000

    Years ago I gave this wonderful recipe to a former friend of mine who owns a chain of 17 deli-restaurants in our area. Customers LOVE this cake-like cookie. It is so popular it is sold year ...