The scent of warm spices swirling through my kitchen instantly means one thing: I’m baking my ultimate iced pumpkin cookies. Honestly, nothing screams “cozy fall” quite like these pillowy-soft treats, blanketed with creamy icing that melts just slightly into every golden nook. I’ve been making this recipe since my college roommate bribed me with her grandmother’s secret ingredient (spoiler: it’s extra pumpkin purée!). Every year, I tweak it just a bit—sometimes adding a pinch more cinnamon, sometimes swapping in browned butter. But one thing’s for sure: these cookies practically beg to be shared around a crowded Thanksgiving table, or devoured under a fuzzy blanket while binge-watching your favorite series.
Iced pumpkin cookies are my go-to when I want a dessert that feels homemade, comforting, and just a little nostalgic. They’re perfect for busy families—quick to throw together, easy for little hands to help with, and they fill the house with a smell that’s pretty much autumn in cookie form. The pumpkin keeps them incredibly moist, and the icing adds a sweet finish that’s downright addictive. If you’re searching for the best iced pumpkin cookies recipe for Thanksgiving, or just a cozy fall treat that’s guaranteed to impress, this is the one you’ll use year after year. I’ve baked hundreds of batches (yes, really), tested every trick I could find, and I’m excited to share everything I’ve learned so your cookies turn out perfect every time.
Whether you’re a seasoned baker or just starting out, these iced pumpkin cookies are a safe bet. They don’t require fancy ingredients or equipment. As someone who’s baked professionally and for family gatherings, trust me—this recipe delivers every single time. Let’s jump in and make your fall a little sweeter!
Why You’ll Love This Recipe
- Quick & Easy: You’ll have a batch ready in about 30 minutes—no chilling required, no complicated steps. Perfect for last-minute Thanksgiving desserts or spontaneous fall cravings.
- Simple Ingredients: Everything you need is probably already in your pantry. Pumpkin purée, warm spices, flour, and classic baking staples. No need for a special grocery run!
- Perfect for Thanksgiving: These iced pumpkin cookies fit right in on a holiday dessert table, but they’re just as welcome at a cozy weekend brunch. I’ve brought them to potlucks and watched them disappear before the pies even get sliced.
- Crowd-Pleaser: Soft, cake-like texture with just the right amount of pumpkin spice—kids love them, and adults always ask for the recipe. The icing? It’s the clincher. People always want seconds.
- Unbelievably Delicious: The combination of earthy pumpkin, cinnamon, and nutmeg creates that classic fall flavor, while the sweet vanilla icing brings everything together for a melt-in-your-mouth finish.
What sets this iced pumpkin cookies recipe apart is the texture—soft, not dense, with the perfect crumb. I blend the pumpkin purée in at the end to keep everything light and fluffy. The icing isn’t just thrown on top; it’s gently spread so it settles into the cookies, giving every bite the perfect balance of spice and sweetness. I’ve tried dozens of pumpkin cookie recipes, and this one is always the first to vanish from the cookie tin. The secret? A splash of maple syrup in the icing and the right mix of spices.
These cookies aren’t just another pumpkin dessert—they’re the ones you’ll crave when the leaves start turning, or when you want to wow your family with something that tastes like fall comfort in every bite. Honestly, it’s the kind of treat that makes you close your eyes after the first bite. Trust me, you’ll make memories with these cookies.
Ingredients Needed
This iced pumpkin cookies recipe uses wholesome, simple ingredients—and a couple of fun twists for extra flavor. You don’t need anything fancy, but the right brands and forms do make a difference (learned that the hard way after a couple of flat, bland batches!). Here’s what you’ll need:
- For the Cookies:
- All-purpose flour (2 cups / 250g) – regular or gluten-free blend works well
- Baking powder (1 teaspoon / 4g)
- Baking soda (1 teaspoon / 5g)
- Salt (½ teaspoon / 3g)
- Ground cinnamon (2 teaspoons / 5g) – Saigon cinnamon for bold flavor
- Ground nutmeg (½ teaspoon / 1g)
- Ground ginger (½ teaspoon / 1g)
- Unsalted butter (½ cup / 113g), softened – I like Kerrygold for richness
- Granulated sugar (1 cup / 200g)
- Brown sugar (½ cup / 100g) – adds moisture
- Large egg (1), room temperature
- Pumpkin purée (1 cup / 240g) – Libby’s is my favorite, but homemade works
- Vanilla extract (1 teaspoon / 5ml)
- For the Icing:
- Powdered sugar (1½ cups / 180g)
- Milk (2-3 tablespoons / 30-45ml) – dairy or non-dairy
- Butter (2 tablespoons / 28g), melted
- Vanilla extract (½ teaspoon / 2ml)
- Maple syrup (1 tablespoon / 15ml) – optional, but highly recommended for flavor
- Pinch of salt
Ingredient Tips: If you’re baking for gluten-free friends, swap in a 1:1 gluten-free flour blend. For vegan cookies, use plant-based butter and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). If you’re feeling adventurous, add a light sprinkle of flaky sea salt on the icing—trust me, it’s a game-changer. Don’t use pumpkin pie filling (it’s way too sweet and spiced); stick to plain pumpkin purée.
You can mix up the spices a bit—cloves add warmth, or a dash of cardamom for a twist. In summer, these cookies swap pumpkin for mashed banana or shredded zucchini. For Thanksgiving, though, pumpkin is king.
Equipment Needed
- Mixing bowls: One large, one medium; any sturdy bowl works, but glass bowls don’t hold onto odors from spices.
- Electric mixer: Stand or hand mixer—both work, though a hand mixer makes cleanup quicker.
- Whisk & spatula: For mixing dry ingredients and folding in the pumpkin purée.
- Measuring cups and spoons: For accuracy! I use metal cups for dry, glass for wet.
- Baking sheets: Standard, with a rim; nonstick or lined with parchment paper.
- Parchment paper or silicone baking mat: Prevents sticking and makes cleanup easier.
- Cooling rack: Essential for icing—otherwise, cookies get soggy underneath.
- Small offset spatula or spoon: For spreading icing smoothly on cookies.
If you don’t have a mixer, a sturdy whisk and some elbow grease will do (I’ve mixed by hand plenty of times!). No cooling rack? Flip a baking sheet upside down and use it as a makeshift rack. My first few batches were baked on cheap aluminum pans—just watch for uneven browning. For budget-friendly gear, check out local discount stores or thrift shops. Honestly, you don’t need fancy equipment—just a bit of patience and care.
Preparation Method
- Preheat & Prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This prevents sticking and helps cookies bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Tip: Sift flour for extra tender cookies—learned this after a few dense batches.
- Cream Butter & Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer for about 2 minutes, until light and fluffy. Don’t rush this step—fluffy butter equals lighter cookies.
- Add Wet Ingredients: Beat in egg and vanilla extract until combined. Scrape down the sides of the bowl as needed. Next, mix in pumpkin purée until smooth—don’t overmix, just enough to blend.
- Combine & Finish Dough: Gradually add dry ingredient mixture to the wet ingredients, mixing on low until just combined. The dough will be soft, almost like thick cake batter.
- Scoop & Shape: Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches (5cm) apart. They spread a little, but not much. I use a cookie scoop for consistency.
- Bake: Bake cookies for 12-15 minutes, until tops look set and edges are just golden. They shouldn’t brown much—if they do, oven’s too hot. Cookies should feel slightly springy when pressed.
- Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack. Make sure they’re completely cool before icing, or the icing will melt off.
- Make the Icing: In a medium bowl, whisk together powdered sugar, milk, melted butter, vanilla, maple syrup, and a pinch of salt. If icing is too thick, add more milk a teaspoon at a time. Too thin? Add a little more powdered sugar.
- Ice the Cookies: Spread about 1 teaspoon of icing over each cooled cookie. I use a small offset spatula for a smooth layer, but a spoon works fine. Let icing set for 30 minutes—it’ll firm up but stay a bit soft.
Troubleshooting: If cookies spread too much, chill dough for 30 minutes before baking. Too cakey? Make sure you’re measuring flour correctly. I’ve had batches come out flat when I forgot to check my oven temperature—always use an oven thermometer if you can. If icing runs off, wait until cookies are cool or make icing a bit thicker.
Pro tip: Bake one test cookie first. If it’s too flat, add a tablespoon more flour to your dough. If it’s too dry, mix in a splash more pumpkin. Sensory cue: Cookies should smell warmly spiced, and the icing should be sweet but not cloying.
Cooking Tips & Techniques
I’ve baked these iced pumpkin cookies in tiny kitchens, high-altitude cabins, and even with a wobbly toaster oven. Here are my best tips to help you nail them every time:
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing makes cookies tough—learned this after my first batch turned out like hockey pucks.
- Room Temperature Ingredients: Make sure butter and egg are at room temp. Cold butter doesn’t cream well, and cold eggs can make the dough seize up.
- Cookie Size Matters: Use a cookie scoop for even sizes—makes baking time predictable. I used to eyeball it, but the cookies came out uneven.
- Check Oven Temp: Ovens run hot or cold. I always use a cheap oven thermometer for accuracy—otherwise cookies can over-bake in a blink.
- Multitask: While cookies bake, whip up the icing. It saves time and keeps things moving, especially on busy holiday mornings.
- Let Cookies Cool Completely: If you rush and ice warm cookies, the icing slides right off. Patience is key!
- Consistency: For picture-perfect cookies (hello, Pinterest!), make sure dough is thick, not runny. If it’s too loose, add flour a tablespoon at a time.
- Personal Failures: I once forgot to add baking powder—cookies were flat as pancakes. Double-check your ingredient list before starting!
Honestly, baking is part science, part intuition. Trust your nose—the cookies should smell like pumpkin spice heaven when they’re done. For icing, test a small batch first so you can tweak the consistency. And don’t stress about imperfection—slightly uneven icing just means homemade love.
Variations & Adaptations
One of the best things about these iced pumpkin cookies is how flexible the recipe is. I’ve played with the base a lot, especially when baking for friends with dietary needs or just when I want a new twist:
- Gluten-Free: Swap all-purpose flour for a gluten-free 1:1 blend. I love Bob’s Red Mill—cookies stay soft and fluffy.
- Vegan: Use plant-based butter, non-dairy milk, and substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested).
- Flavor Boost: Add a handful of dark chocolate chips or toasted pecans to the dough. For Thanksgiving, I sometimes sprinkle chopped candied ginger on top of the icing—wow, what a zing!
- Spice It Up: Try adding ¼ teaspoon ground cloves or cardamom for extra warmth. Nutmeg can be doubled if you love that holiday aroma.
- Alternative Cooking Methods: These cookies work surprisingly well in an air fryer—just bake small batches at 320°F (160°C) for 8-10 minutes.
- Personal Twist: Once, I added a splash of orange zest to the icing for a citrusy lift. It was a hit at my Friendsgiving party, and people still ask for “the orange pumpkin cookies.”
If you need nut-free options, skip any nuts and double-check your pumpkin purée source. For sugar-free, I’ve swapped in erythritol-based sweeteners with good results (though cookies won’t brown as much). Don’t be afraid to get creative—the base dough is forgiving!
Serving & Storage Suggestions
These iced pumpkin cookies are best served slightly chilled or at room temperature—the icing sets up perfectly and the flavors really pop. If you’re making them for Thanksgiving, pile them up on a pretty platter, scatter a few cinnamon sticks or edible flowers for that Pinterest-worthy look.
- Serving: Pair with hot apple cider, chai tea, or black coffee. They’re lovely after a hearty meal, or as a midday pick-me-up. Sometimes I serve them with whipped cream or a drizzle of caramel sauce for extra indulgence.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge—they’ll stay moist for up to a week.
- Freezer-Friendly: Freeze unfrosted cookies, separated by parchment, for up to 2 months. Thaw at room temp, then ice just before serving.
- Reheating: Warm chilled cookies in the microwave for 10 seconds or in a low oven (300°F / 150°C) for 5 minutes. The icing may soften a little, but the cookies stay tender.
Honestly, these cookies taste even better the next day—the spices mellow and the pumpkin flavor deepens. If you have leftovers, they make a delicious fall breakfast, especially with a cup of milky coffee. I’ve hidden a few in the freezer for late-night cravings (don’t judge!).
Nutritional Information & Benefits
Each iced pumpkin cookie (about 40g) contains roughly:
- Calories: 110
- Fat: 4g
- Carbohydrates: 18g
- Sugar: 10g
- Protein: 1g
- Fiber: 1g
These cookies are lighter than most traditional pumpkin desserts. Pumpkin purée gives them a boost of vitamin A, fiber, and antioxidants—plus, it’s low in fat. If you use whole wheat flour, you’ll up the fiber even more. For gluten-free or vegan adaptations, the nutrition is similar—just check your labels for allergens (especially with alternative milks and butters).
I love that these cookies aren’t overly sweet. They fit well into a balanced diet, and you can cut the sugar in the icing if you prefer. As someone who tries to eat mindfully, I appreciate that these feel indulgent but don’t weigh me down.
Conclusion
If you’re looking for the ultimate iced pumpkin cookies recipe for Thanksgiving—or just a cozy fall dessert that’s easy, comforting, and guaranteed to impress—this one’s for you. I’ve baked these cookies for family dinners, holiday parties, and plenty of solo snack sessions. Each time, they bring the perfect mix of nostalgia and new flavors.
Don’t be afraid to play around with spices or swap in your favorite mix-ins. These cookies love a bit of personal flair. Honestly, there’s nothing better than sharing a batch with friends or sneaking one for breakfast—it’s the little joys that make fall special.
If you try this recipe, let me know in the comments how it turned out! Did you add a twist, swap the icing, or serve them with something unexpected? I’d love to see your creations and hear your tips. Happy baking, and may your fall be filled with sweet, spicy, pumpkin-y goodness!
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
Nope! Pumpkin pie filling is pre-sweetened and spiced, which can make the cookies overly sweet and change the texture. Stick with plain pumpkin purée for best results.
Can I make these iced pumpkin cookies ahead of time?
Definitely. Bake the cookies up to 2 days in advance and store them airtight. Ice them the day you plan to serve for the freshest flavor.
What’s the best way to get even-sized cookies?
A cookie scoop works wonders! If you don’t have one, use a tablespoon and try to keep the scoops rounded and uniform.
How do I make these cookies gluten-free?
Just swap the all-purpose flour for a 1:1 gluten-free baking blend. The cookies turn out just as soft and delicious.
Can I freeze iced pumpkin cookies?
Freeze unfrosted cookies for best texture. Thaw and ice before serving. If you do freeze them iced, layer between parchment paper to prevent sticking.
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Iced Pumpkin Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
These pillowy-soft iced pumpkin cookies are the ultimate cozy fall dessert, perfect for Thanksgiving or any chilly day. Moist, warmly spiced, and topped with creamy vanilla-maple icing, they’re easy to make and guaranteed to impress.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg, room temperature
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk (dairy or non-dairy)
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer for about 2 minutes, until light and fluffy.
- Beat in egg and vanilla extract until combined. Scrape down the sides of the bowl as needed.
- Mix in pumpkin purée until smooth—do not overmix.
- Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Dough will be soft.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12-15 minutes, until tops look set and edges are just golden. Cookies should feel slightly springy when pressed.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing: In a medium bowl, whisk together powdered sugar, milk, melted butter, vanilla, maple syrup, and a pinch of salt. Adjust consistency with more milk or powdered sugar as needed.
- Spread about 1 teaspoon of icing over each cooled cookie. Let icing set for 30 minutes before serving.
Notes
For gluten-free cookies, use a 1:1 gluten-free flour blend. For vegan, substitute plant-based butter, non-dairy milk, and a flax egg. Add chocolate chips, pecans, or candied ginger for extra flavor. If cookies spread too much, chill dough for 30 minutes. Let cookies cool completely before icing. Store in an airtight container for up to 3 days or refrigerate for up to a week. Freeze unfrosted cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 40g)
- Calories: 110
- Sugar: 10
- Sodium: 70
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 1
- Protein: 1
Keywords: pumpkin cookies, iced pumpkin cookies, fall dessert, Thanksgiving cookies, easy pumpkin cookies, cozy dessert, spiced cookies, vanilla icing, maple icing, autumn baking
