Iced Pumpkin Cookies With Spiced Glaze for a Cozy Treat

Why You’ll Love This Iced Pumpkin Cookies

Imagine pulling a batch of soft, fluffy iced pumpkin cookies from the oven on a crisp autumn day. These treats are simple to make and perfect for anyone new to baking. They combine the warm flavors of pumpkin and spices into something that’s both comforting and delicious.

Beyond the taste, these iced pumpkin cookies pack in nutrients from pumpkin, like vitamins and fiber, making them a smarter choice for sweet indulgences. Their adaptability means you can tweak the recipe to fit various diets without losing that cozy, homemade feel. Whether you’re a busy parent or a baking enthusiast, these cookies bring a bit of fall magic to your table.

For those moments when you want a quick treat, the short prep time keeps things easy and fun. These cookies stand out with their cake-like texture and spiced glaze that tops them off just right. They’re versatile enough for snacking, sharing, or even gifting during holidays.

Essential Ingredients for Iced Pumpkin Cookies

Having the right ingredients makes all the difference in baking iced pumpkin cookies. Let’s break down what you need for both the cookies and the icing. I’ll list them out clearly so you can shop and measure with ease.

Pumpkin Cookies Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg, room temperature
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Icing Ingredients

• 3 cups powdered sugar, sifted
• 2 tablespoons unsalted butter, melted and slightly cooled
• 4 tablespoons 2% milk
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon (adjust to taste)

This structured list ensures you have everything measured out precisely for success. For special needs, like vegan options, swap butter for plant-based versions. Each item plays a key role in creating the soft texture and spiced flavor that make these iced pumpkin cookies so special.

How to Prepare the Perfect Iced Pumpkin Cookies: Step-by-Step Guide

Getting started with iced pumpkin cookies is straightforward and rewarding. Begin by gathering your ingredients and tools for a smooth process. Follow these steps to create cookies that are soft, moist, and full of fall flavors.

Prepping and Baking the Cookies

1. Preheat oven to 350°F and line three baking sheets with parchment paper.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl.
3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes on low speed.
4. Add egg, pumpkin puree, and vanilla extract; beat on low for 30 seconds to combine.
5. Gradually add dry ingredients, beating on low until just combined; dough chilling is not needed.
6. Use a small cookie scoop to place dough on baking sheets about 2 inches apart.
7. Bake for 12-15 minutes until edges are lightly browned and centers are set (12 minutes recommended).
8. Cool cookies on the baking sheet for several minutes, then transfer to a cooling rack to cool completely.

Making the Icing

1. Combine powdered sugar, melted butter, milk, vanilla extract, and cinnamon in a medium bowl; whisk until smooth and thick. Add more milk if needed.
2. Place icing in a decorating bag and drizzle or fully cover each cooled cookie.
3. Allow icing to set at room temperature; do not ice warm cookies as icing will melt and slide off.

This guide keeps things simple and customizable. For instance, if you’re adapting for a gluten-free diet, try a flour blend here. The total time is just 27 minutes, yielding about 45 cookies that stay fresh up to 5 days.

To add more variety, consider linking to other fun recipes on the site. If you enjoy oatmeal-based treats, check out our Lemon Oatmeal Cookies for a zesty twist.

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Dietary Substitutions to Customize Your Iced Pumpkin Cookies

Making iced pumpkin cookies work for your lifestyle is easy with a few swaps. These changes let you enjoy the recipe without skipping a beat. Whether you’re avoiding dairy or gluten, the options below keep the cookies tasty and inclusive.

Simple Swaps for Common Needs

• Replace butter with coconut oil or vegan margarine for dairy-free versions.
• Swap all-purpose flour for almond flour or gluten-free blends.
• Use aquafaba or flaxseed meal instead of eggs to keep things vegan.

For the icing, try coconut cream as a substitute for cream cheese. These tweaks ensure your iced pumpkin cookies fit various preferences while maintaining their soft texture.

This table helps visualize substitutions, making it simple to adapt. Remember tips like adding extra flour if the dough feels too thin.

Mastering Iced Pumpkin Cookies: Advanced Tips and Variations

Once you’re comfortable with the basics, take your iced pumpkin cookies to the next level. Simple techniques can improve texture and flavor, turning your baking into something impressive. Let’s explore ways to refine and vary this recipe.

Refining Your Technique

• Chill the dough for at least 30 minutes before baking to reduce spreading.
• Add toasted pecans or white chocolate chips for extra crunch.
• Garnish with a sprinkle of cinnamon for a festive look.

If you want to try other creative bakes, our Churro Cheesecake Cookies offer a fun twist on flavors. These tips help elevate your cookies while keeping prep efficient.

For make-ahead options, prepare dough ahead and bake fresh. Experimenting with additions like nuts brings new excitement to each batch.

How to Store Iced Pumpkin Cookies: Best Practices

Keeping your iced pumpkin cookies fresh is key to enjoying them later. Proper storage maintains their soft texture and prevents sticking. Follow these steps to extend their shelf life without much effort.

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to one week with parchment paper between layers.
• Freeze without icing and thaw before adding the glaze.
• Warm in the microwave for 10-15 seconds to refresh.

These methods ensure your treats stay delicious. As mentioned in the tips, storing in a single layer helps avoid messes.

FAQs: Frequently Asked Questions About Iced Pumpkin Cookies

Iced Pumpkin Cookies

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• Author: Brandi Oshea
• Total Time: 27 minutes
• Yield: Approximately 45 cookies 1x
• Diet: Vegetarian

Print Recipe

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Description

🎃 Enjoy soft and fluffy iced pumpkin cookies with a spiced glaze, perfect for cozy fall moments.
🍪 This recipe delivers moist, cake-like cookies that stay fresh and flavorful for days.

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Ingredients

Scale 1x2x3x

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg, room temperature

1 cup canned pumpkin puree

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

3 cups powdered sugar, sifted

2 tablespoons unsalted butter, melted and slightly cooled

4 tablespoons 2% milk

1/2 teaspoon vanilla extract

1/8 teaspoon ground cinnamon (adjust to taste)

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Instructions

1-Preheat oven: Preheat oven to 350°F and line three baking sheets with parchment paper.

2-Whisk dry ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl.

3-Cream butter and sugars: In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes on low speed.

4-Add wet ingredients: Add egg, pumpkin puree, and vanilla extract; beat on low for 30 seconds to combine.

5-Combine dough: Gradually add dry ingredients, beating on low until just combined; dough chilling is not needed.

6-Scoop dough: Use a small cookie scoop to place dough on baking sheets about 2 inches apart.

7-Bake cookies: Bake for 12-15 minutes until edges are lightly browned and centers are set (12 minutes recommended).

8-Cool cookies: Cool cookies on the baking sheet for several minutes, then transfer to a cooling rack to cool completely.

9-Make icing: Combine powdered sugar, melted butter, milk, vanilla extract, and cinnamon in a medium bowl; whisk until smooth and thick. Add more milk if needed.

10-Apply icing: Place icing in a decorating bag and drizzle or fully cover each cooled cookie.

11-Set icing: Allow icing to set at room temperature; do not ice warm cookies as icing will melt and slide off.

Notes

🎃 Homemade pumpkin puree can be used instead of canned with minor differences.
⏲ Using a cookie scoop ensures uniform cookies and even baking.
❄️ Store cookies in a single layer to keep them from sticking and maintain freshness.

• Prep Time: 12 minutes
• Cook Time: 15 minutes
• Category: Dessert, Holiday Treats
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 15 g
• Sodium: 90 mg
• Fat: 5 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 20 mg

Keywords: Iced Pumpkin Cookies,Spiced Glaze,Cozy Treat,Fall Dessert