With warm cinnamon, nutmeg, cloves, and ginger, these soft Iced Pumpkin Cookies are pure autumn in every bite. A simple cinnamon icing crowns each cookie, making them irresistibly cozy and perfectly balanced. You’ll find it hard to stop at one.
SOFT PUMPKIN COOKIES WITH CINNAMON ICING
These pumpkin spice cookies bake up soft, tender, and slightly cake-like thanks to pumpkin puree. They’re lightly sweet on their own, so a thin cinnamon-flavored icing is the perfect finishing touch. The spice blend fills the kitchen with comforting fall aromas while they bake, and the finished cookies are delightfully moist and tender.
If you prefer a chewier cookie packed with mix-ins, try a variation with white chocolate chips or chopped nuts. For a richer finish, you can swap the light cinnamon icing for a cream cheese frosting.
(Scroll to the bottom for the printable recipe card if you want just the recipe.)
HOW TO MAKE SOFT PUMPKIN SPICE COOKIES
These cookies are quick to make and require common pantry ingredients. The process is straightforward: combine dry ingredients, cream butter and sugar, add pumpkin and egg, then fold in the dry mix. Scoop, flatten, and bake. Once the cookies are completely cool, whisk up the cinnamon icing and drizzle it on top.
Key tips: don’t over-measure the flour—fluff it before measuring or sift it so cookies remain tender. The dough will be sticky; wetting your fingers or the back of a spoon makes shaping easier. Let the cookies cool fully before icing so the glaze sets without melting.
Ingredients for cookies
- All-purpose flour
- Baking powder and baking soda (both help create a soft, fluffy texture)
- Salt
- Ground cinnamon, nutmeg, cloves, and ginger (pumpkin spice blend)
- Butter, softened to room temperature
- Granulated sugar
- Pumpkin puree (canned or homemade)
- Large egg
- Vanilla extract
Ingredients for cinnamon icing
- Powdered (confectioners’) sugar
- Melted butter for richness
- Vanilla extract
- Milk (add a little at a time to reach desired consistency)
- A pinch of ground cinnamon
- Prep: Soften the butter. Line or grease baking sheets. Preheat oven to 350°F (175°C).
- Dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Keeping the dry mix ready speeds the process.
- Wet ingredients: In a large bowl, cream the softened butter and granulated sugar until light. Beat in the pumpkin puree, egg, and vanilla until combined.
- Form cookies: Stir in the dry ingredients just until combined. The dough will be sticky. Scoop portions onto prepared pans and flatten slightly with a wet spoon or a wet finger.
- Bake: Bake at 350°F for about 13–18 minutes, or until the centers are set. Allow cookies to cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
- Icing: When cookies are fully cool, whisk the powdered sugar, melted butter, vanilla, milk, and a dash of cinnamon until smooth. Drizzle or spread the icing over the cookies. For precise drizzling, place icing in a small zip-top bag, snip a corner, and pipe a thin stream over each cookie.
PUMPKIN COOKIE RECIPE PRO TIPS
- Use a light hand when mixing once you add flour—overmixing will toughen the cookies.
- If you want uniform cookies, use a cookie scoop for portioning.
- Let the icing set before stacking or storing to avoid smudging.
STORING LEFTOVER ICED PUMPKIN COOKIES
Store cookies in an airtight container at room temperature for 4–5 days. Place waxed or parchment paper between layers to protect the icing.
Cookies freeze well for 2–3 months. Freeze un-iced cookies in a single layer on a sheet until solid, then transfer to an airtight container or freezer bag. Thaw fully and then add icing for best appearance; you can also freeze them iced, but the glaze may not look as neat after thawing.
VARIATIONS
- Add chopped pecans or walnuts to the dough for texture.
- Replace the cinnamon icing with cream cheese frosting for a richer, sweeter finish.
- Sprinkle a little extra cinnamon or nutmeg on top of the icing, or add autumn-themed sprinkles.
- Try a hint of maple or almond extract in the icing for a different flavor profile.
SOFT ICED PUMPKIN COOKIES RECIPE
Iced Pumpkin Cookies
Soft, spiced pumpkin cookies finished with a light cinnamon icing. Makes about 36 cookies.
Prep time: 20 mins • Cook time: 15 mins • Total time: ~1 hr
Servings: About 36 cookies
Calories (approx.): 121 kcal per cookie
Ingredients — Cookies
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Ingredients — Icing
- 2 cups powdered sugar
- 1 Tbsp melted butter
- 1 tsp vanilla extract
- 4 Tbsp milk, more or less to reach desired consistency
- Dash of ground cinnamon
Instructions
- Preheat oven to 350°F. Prepare baking sheets with silicone liners or nonstick spray.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Cream butter and sugar until light. Beat in pumpkin puree, egg, and vanilla until smooth. Stir in dry ingredients just until combined; dough will be sticky.
- Scoop dough onto prepared pans and flatten slightly with a wet hand or spoon. Bake 13–18 minutes, until centers are set. Cool on pans briefly, then transfer to a rack to cool completely.
- Whisk icing ingredients until smooth, adjusting milk to get a drizzling consistency. Drizzle or spread over cooled cookies and allow icing to set before storing.
If you enjoy pumpkin baking, these glazed pumpkin cookies are an easy, crowd-pleasing fall treat. Share a batch with friends or keep them on hand for cozy snack time—either way, they’re sure to bring a smile.