These delicate and supple pumpkin cookies are delicious. The icing is a hit every time! Kids and grownups alike adore them!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups white sugar
- ½ cup butter, softened
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
- To make the cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.
- Cream together sugar and butter in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined. Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly.
- Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack to cool to room temperature, about 30 minutes.
- Meanwhile, make the icing: Stir together confectioners’ sugar, milk, butter, and vanilla in a bowl until smooth. Add milk as needed, to achieve drizzling consistency.
- Drizzle icing over cooled cookies with a fork.
- Sheila LaLonde
Nutrition Facts
| Calories | 122 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 121 mg |
| Sugars | 15 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect! I did double the spices because I love cinnamon, cloves, etc. I cut the sugar down by a little more than 1/2 a cup, using around 3/4 cup. I made them smaller using a small cookie scoop and baked for 11 minutes. They’re soft and delicious and perfect for my kids’ school’s fall bake sale.
Do not alter this recipe!! They are perfection as written!!!!! Heck, quadruple the batch, these babies will go FAST!!!!!
I made the full recipe but cut the icing recipe in half and it was more than enough to ice the 3 dozen cookies I yielded. I did not melt the butter for the icing, using softened butter instead. The cookies are not overly sweet and need the icing to compliment the cookie. Mine were done at 13 minutes. Thanks for sharing your recipe!
I am NO baker/cook, and even I couldn’t mess these up. They are so good! I couldn’t wait for the cookies to cool so I dunked them in the icing and ate like chips and dip waiting for the other batches to cool I did add some pumpkin pie spice to the icing. And had a hard time getting the icing to set after cooled, we may just store the icing and drizzle when ready to eat. I will absolutely make these again!
Used 1/2 cup brown sugar and 1 cup white sugar….it is unnecessary to melt the butter for the icing.
Loved these. They worked great with King Arthur gluten free 1 to 1 flour. I halved the recipe but had a derp moment and forgot to halve the pumpkin and they still turned out wonderful. I used mini semi sweet chocolate chips in the batter instead of frosting. I love that these are light and fluffy and not overwhelmingly sweet.
I use spiced syrup instead of vanilla extract for the icing. Just don’t use too much and have the icing not want to set fully like this batch lol
Followed directions exactly. Soft texture is great and they don’t fall when you take them out of the oven. They are easy and cheap to make. I made mixed cookie platters for about 20 families and I received a couple compliments on this particular cookie but no one guessed they were pumpkin. Everyone thought they were a gingerbread cake cookie. The cookie doesn’t taste great without icing. The icing doesn’t taste great on it’s own. Together they worked well. This is a decent cookie but nothing amazing. If I were to take one kind of cookie to a party, this isn’t going to be it. However, they are a really nice addition to a holiday cookie platter. Next time, I’m going to try making the icing with Nestle pumpkin spice morsels.
I make several batches every year and they are a fan favorite. I use a smaller cookie scoop and don’t flatten so my cook time is about 14 minutes. If I don’t have all of the spices, I’ll sub for 1 1/2 tsp cinnamon and 1 1/2 tsp pumpkin pie spice. I also add a dash of cinnamon to the icing. Highly recommend this recipe!
Good. Not too sweet. 4 stars just because they are more like muffin tops than cookies. Would be good with breakfast though.
Really easy recipe to make my daughter and I loved making these.
This is a delicious recipe. My daughter and I love making this. They were beautiful until I put them in an airtight container. I had let the icing dry and stacked them with layers of parchment paper. After being stored, even for just an hour, the icing seemed to melt and they seemed to “sweat”. They were not nearly as pretty afterwards. Why did this happen?
Everyone in my family loves these. They are moist and perfect for fall. I made them for a fall festival at my kids’ school one year. They turn out great ever time.
these cookies are yummy. The recipe is perfect If you are picky about calories, they do not need the icing. They are very good without icing
Just made this, as in, they came out of the oven 20 minutes ago. They’re perfect! I’m about to start the icing, they’re absolutely delicious. I followed the recipe exactly, and used a cookie scoop though, and baked for 20 minutes. I think I could have gotten away with 18 minutes. But they’re so good and my house smells amazing!
Yummy cookies our family loved
I loved these and my man loved them. However I did not use the icing recipe. I made a cream cheese drizzle icing. very simple and makes a lot.
Soft chewy delicious
Very nice cake style cookies. Subtle pumpkin flavor, just right. I added about 1/2 tsp of cinnamon to icing, nice little touch.
My husband Loved these and had to make more, perfect fall treat. I used pumpkin pie spice instead of all the spices and did add an extra tsp. of Pumpkin pie spice to recipie. Will be making again soon, great with coffee!
Yummy