Iced Pumpkin Cookies – Recipe

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Iced Pumpkin CookiesI’ve been making these cookies the last few years and I can’t believe I haven’t shared this recipe yet. I always make a huge batch that I can share with as many people as possible because they are so yummy.

They are always eaten up as fast as I get them out of the oven. Super simple. If you don’t have cinnamon, nutmeg or ground cloves around your pantry just substitute it with Pumpkin Spice.

Iced Pumpkin Cookies

Iced Pumpkin Cookies


Iced Pumpkin Cookies

Meghan Cooper
These cookies are a must in the fall.
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Prep Time 22 mins
Cook Time 20 mins
Total Time 42 mins
Servings 36
Calories 6319 kcal

What you will need

  • Cookies
  • 2 1/2 Cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg I use Pumpkin Spice to hit these key flavors
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 1 1/2 Cup white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • Icing
  • 2 Cup 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.


Do not store these in an air tight container, the pumpkin has too much moisture and will cause the cookies to become mushy.
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  1. Just popped these bad boys in the oven, and now my whole house smells awesome! Super easy to put together. I went ahead and doubled the batch, just knowing they would taste great. My friends and family are going to be in pumpkin heaven today!

  2. I love anything Pumpkin–even just baked in the oven (the pumpkin cut in half)–I know I would love these cookies-now to figure out how to make them sugar free.

  3. Tis the season for pumpkin and I love pumpkin cookies. I just need to find a way to make them with no cane sugar and no white flour because of health issues. Your recipe looks like one I used many years ago.

  4. Oh these cookies look incredible! I am loving all things fall inspired and have gotten so many great ideas from fellow bloggers. That icing really makes these stand apart. Thanks for sharing a great recipe!

  5. This is my favorite time of year because of great recipes like this. I love pumpkin and these look delicious. I will have to try them. how do you recommend storing them?

  6. I love this time of year because of recipe like this. I love pumpkin and will have to try these. How do you recommend storing them?

  7. I love this time of year because of recipes like this. I will have to make this as they look delicious. How do you recommend storing them?

  8. This is just what I am looking for! I am wondering if these can be frozen? I imagine I can freeze them after baking and iced later but can I freeze uncooked? Thanks


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Meghan Cooper is a writer, content creator, movie critic, and geek living in Atlanta, Ga. She loves movies, traveling, and lots of coffee. Member of the Southeastern Film Critics Association, Georgia Film Critics Association, and Atlanta Film Critics Circle.

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