Can I use homemade pumpkin puree instead of canned for iced pumpkin cookies?

Yes, you can use homemade pumpkin puree in iced pumpkin cookies with great results. Homemade puree tends to be thinner and has a lighter, more golden color in the finished cookie compared to the bright orange of canned pumpkin. The texture difference is minor and won’t affect the flavor. If you make your own, make sure it's well-drained to avoid making the dough too wet. Many bakers prefer organic canned pumpkin for consistency, but homemade puree frozen or refrigerated works well and adds a fresh pumpkin taste.

What is the best way to store iced pumpkin cookies to keep them fresh?

Store iced pumpkin cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, place parchment paper between layers to prevent sticking and refrigerate for up to one week. For longer storage, freeze the cookies without icing in an airtight container or freezer bag, then ice them after thawing. This helps maintain freshness and texture.

How can I make my iced pumpkin cookies softer and chewier?

To keep iced pumpkin cookies soft and chewy, use ingredients like brown sugar and pumpkin puree, which add moisture. Avoid overbaking by removing cookies from the oven as soon as the edges are set. Cooling them on the baking sheet for a few minutes before transferring helps retain moisture. Adding a bit of cornstarch or using cake flour instead of all-purpose flour can also result in a softer texture.

Can I decorate iced pumpkin cookies for special occasions or holidays?

Absolutely! Iced pumpkin cookies are perfect for seasonal decorations. Use colored royal icing or buttercream to create autumn-themed designs like leaves, pumpkins, or Halloween motifs. Adding sprinkles, edible glitter, or piped details enhances their appearance. For occasions like Thanksgiving, decorating with simple piped lettering or fall colors makes them festive and gift-ready.

Are there any common substitutions if I don’t have certain ingredients for iced pumpkin cookies?

Yes, if you don’t have canned pumpkin, homemade puree or even sweet potato puree works as a substitute. For flour, you can swap all-purpose with gluten-free blends if needed, but adjustments in liquid might be necessary. If you lack spices like cinnamon or nutmeg, pre-mixed pumpkin spice can be used. For icing, powdered sugar can be mixed with milk or cream cheese for different flavor profiles. Always test small batches when substituting to ensure the right texture and taste.

Iced Pumpkin Cookies With Spiced Glaze For Cozy Fall Treats

Name: Iced Pumpkin Cookies
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Cuisine: American
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; 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)

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.

Ingredients

Scale

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)

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