Pumpkin Cookies

I like pumpkin everything.  Especially desserts.  Iced pumpkin cookies are definitely on my list of top 10 desserts. They have a cake-like consistency and the perfect amount of sweetness.

pumpkin cookies



  • 2 1/2 C flour
  • 1 tsp baking powder
  • 1 tsp  baking soda
  • 2 tsp ground cinnamon
  • 1/2 C butter, softened
  • 1 1/2 C white sugar
  • 1 C canned pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Combine flour, baking powder, baking soda, cinnamon, nutmeg and set aside.
  3. Cream together the 1/2 cup of butter and white sugar.
  4. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
  5. Mix in dry ingredients.
pumpkin cookie dough

This batter is addicting. I’d recommend not even trying it #danger

         6.  Drop on cookie sheet by tablespoonfuls; flatten slightly.
         7.  Bake for 15  minutes.
         8.  Cool cookies, then drizzle with icing using a fork.




  • 2 C confectioner’s sugar (powdered sugar)
  • 3 TBSP milk
  • 1 TBSP melted butter
  • 1 tsp vanilla extract


  1. Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.
  2. Add milk as needed, to achieve drizzling consistency.
pumpkin cookie closeup

pumpkin cookie closeup

Botch and Learn

The original recipe called for cloves and salt too.  I chose to omit those ingredients and they were still delicious.

Sometimes, I make them without the icing to save myself a few calories.

Can’t tell if they’re done? I wouldn’t recommend allowing these cookies to brown.  Instead touch the top of the cookie gently with your finger.  If it springs back to form, they’re done.  If your finger sinks in give it a few more minutes.

If you store these in tupperware, they get extremely moist.  Your choice.  They tend to stick together then though.  I’d at least put a piece of parchment paper in between the layers.  These are the type of cookies it’s alright to leave out on a plate too.

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