Iced Pumpkin Cookies

Fall is almost here, which means pumpkins are in season again.  For those with a sweet tooth and a love for tasty fall treats, these cookies are sure to please them all whether they are kids or adults.

Iced Pumpkin Cookies

3 from 60 votes
Recipe by Add Recipes Course: Uncategorized


Prep time


Cooking time




  • 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


  • Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  • 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.
  • Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  • To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

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