Fall Flavorsfeatured

Pumpkin Cookies on a Plate

Fall is my favorite season. Although it can come a little abruptly as it seemed to this year in Michigan, I love the colors, putting on the first sweater of the season and going for a crunchy, leafy walks. I most especially love all of Fall’s delicious flavors: hearty stews, chilis, savory roasts, and soups. Apple. Pumpkin. Yummy, yummy pumpkin.

I love soups, chilis and stews and make them year round but I wait to make pumpkin recipes until Fall rolls around. With Halloween less than a week away, it’s time to break out the pumpkin and make these scrumptious Iced Pumpkin Cookies. These cookies are so good. I’ve been baking them awhile now and I’ve never met anyone who didn’t love them and ask for the recipe. I hope you’ll enjoy them too. Don’t skip the icing—even though it adds a few extra steps, you won’t regret it!

Pumpkin Cookie Ingredients

First assemble all of the ingredients. You’ll need flour, sugar, ground cinnamon, salt, ground cloves, ground nutmeg, baking soda, baking powder, butter, vanilla, an egg and canned pumpkin,

Dry Ingredients

Whisk together 2 1/2 cups all purpose flour, 1 tsp. baking soda, 1 tsp. baking powder, 2 tsp. ground cinnamon, 1/2 tsp. ground nutmeg (I grate nutmeg using a microplane grater), 1/2 tsp. ground cloves and 1/2 tsp. salt in a medium bowl.

Mixer with Cookie Dough

Beat 1 1/2 cups sugar and 1/2 cup (1 stick) softened butter together in the bowl of an electric mixer. Add 1 cup canned pumpkin puree, 1 large egg and 1 tsp. of vanilla extract and beat to combine. Slowly stir in the dry ingredients until combined. Use a small cookie scoop to drop the batter onto cookie sheets lined with parchment paper.

Cookies out of oven

Bake the cookies in a preheated 350 degree oven for 12-15 minutes. Cool completely on wire racks. Meanwhile, prepare the icing by whisking together 2 cups confectioners sugar, 1 Tbsp. melted butter, 1 tsp. vanilla and 3 Tbsp. milk. It should be the consistency of elmer’s glue. You can add more milk as needed to make it drizzling consistency.

More Cookies with icing

Put the parchment paper that you used for baking the cookies underneath the wire racks to catch the extra icing. Drizzle the icing over the cookies and allow it to set up for approximately an hour before transferring to ziploc bags or air tight storage containers.

Cookies on a plate

Enjoy! Click on the card below to open a printable pdf recipe card.

Iced pumpkin cookie recipe

About the author

Jennifer Stefanek

Hello, I'm Jen. I am a forty-something closeted artist and designer. This blog is a place for me to chronicle creative projects big and small in an effort to re-ignite and rediscover my creative self. I am The Picadilly Project.

Add comment