Iced Pumpkin Cookies Recipe

These soft Iced Pumpkin Cookies are made with real pumpkin puree, warm spices like cinnamon and nutmeg, plus crunchy walnuts and sweet raisins. This recipe creates a wonderfully cakey cookie with a simple, sweet drizzle icing. It’s a perfect fall treat for sharing, making a large batch of 6 dozen cookies that are ideal for any autumn gathering.

Iced Pumpkin Cookies Ingredients

For the Cookies:

• 1 cup unsalted butter
• 1 cup sugar
• 1 cup cooked, pureed pumpkin (fresh or canned)
• 1 egg
• 1 teaspoon pure vanilla extract
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 cup walnuts, coarsely chopped
• 1 cup raisins

For the Icing:

• 2 cups sifted confectioners’ sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla
• 3 tablespoons whipping cream, fresh orange juice, or rum

How To Make Iced Pumpkin Cookies

1. Prepare the oven and pans. Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the wet ingredients. In a large bowl, use a mixer to cream the butter and sugar together until the mixture is light and fluffy. Add the pumpkin puree, egg, and vanilla and mix until everything is well combined.
3. Combine the dry ingredients. In a separate, medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Mix the cookie dough. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just blended. Be careful not to overmix. Gently fold in the chopped walnuts and raisins with a spatula.
5. Bake the cookies. Drop the dough by the teaspoonful onto the parchment-lined baking sheets, leaving about 2 inches of space between each cookie. Bake for about 15 minutes, or until the edges are lightly golden. Let them cool on the pan for a few minutes before transferring to a wire rack to cool completely.
6. Make the icing. While the cookies cool, prepare the icing. In a bowl, cream the sifted confectioners’ sugar and the softened butter. Add the vanilla and your liquid of choice (cream, orange juice, or rum) and beat with a mixer until smooth.
7. Ice the cooled cookies. Once the cookies are completely at room temperature, drizzle the icing over them. Let the icing set before storing or serving.

Recipe Tips

• Use Pure Pumpkin: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will make the cookies too sweet.
• Cool Cookies Completely: Do not ice the cookies while they are still warm. The warmth will cause the icing to melt and run right off. Patience is key for a perfect finish!
• Adjust Icing Consistency: You can easily control the thickness of your icing. If it seems too thin, add more sifted confectioners’ sugar. If it’s too thick to drizzle, add your chosen liquid one teaspoon at a time until it reaches the right consistency.
• Use a Cookie Scoop: For cookies that are uniform in size and bake evenly, use a small cookie scoop (about 1 tablespoon) to portion out the dough.

What To Serve Iced Pumpkin Cookies

These classic autumn cookies are perfect for a cozy afternoon snack. They pair wonderfully with a simple glass of cold milk or a hot cup of freshly brewed coffee. The warm spice flavors of cinnamon and nutmeg also make them a great match for a mug of hot apple cider or a spiced chai latte.

How To Store Iced Pumpkin Cookies Leftovers

• Refrigerate: Store the iced cookies in a single layer in an airtight container. If you need to stack them, place a sheet of parchment paper between the layers to prevent sticking. They will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freeze: These cookies freeze well, especially without the icing. Place the baked, un-iced cookies in a freezer-safe container or bag with parchment paper between layers. They can be frozen for up to 3 months. Thaw at room temperature, then prepare the icing and drizzle before serving.

Iced Pumpkin Cookies Nutrition Facts

• Calories: 95 kcal
• Total Fat: 4.5g
• Saturated Fat: 2g
• Cholesterol: 12mg
• Sodium: 45mg
• Total Carbohydrate: 13g
• Sugars: 8g
• Protein: 1g

Frequently Asked Questions

• Why are my cookies so soft and cakey? The high moisture content from the pumpkin puree gives these cookies their signature soft, light, and cake-like texture. This is completely normal and what makes them different from a crisp or chewy cookie.
• Can I leave out the walnuts and raisins? Absolutely! If you’re not a fan of nuts or raisins, you can leave them out entirely. You could also substitute them with other ingredients like chocolate chips, white chocolate chips, or dried cranberries for a different flavor combination.
• My dough seems very sticky. Is that right? Yes, this is a very soft and sticky dough because of the pumpkin puree. It is meant to be dropped by the spoonful onto the baking sheet rather than rolled. If it’s too difficult to handle, you can chill the dough for about 30 minutes to help it firm up slightly.
• What kind of rum is best for the icing? If you choose to use rum, a dark or spiced rum will add a wonderful warmth that complements the pumpkin and spices in the cookies.

Try More Recipes:

• Pumpkin Banana Mousse Tart Recipe
• Pumpkin Roulade With Ginger Buttercream Recipe
• Almost-Famous Pumpkin Cheesecake Recipe