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Frosted Pumpkin Cookies

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Soft and warmly spiced pumpkin cookies topped with a sweet cinnamon glaze, perfect for fall gatherings or cozy days at home.

  • Author: Sophia
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups pumpkin purée (16 oz)
  • 4 cups all-purpose flour, unbleached
  • 2 teaspoons baking soda
  • 3 teaspoons ground cinnamon
  • 1½ teaspoons ground ginger
  • ¾ teaspoon allspice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1½ cups confectioners’ sugar
  • ½ teaspoon ground cinnamon (for icing)
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together granulated sugar, brown sugar, and softened butter for about 3 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each. Stir in vanilla extract and pumpkin purée until fully combined.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, allspice, nutmeg, salt, and baking powder.
  5. Gradually add dry ingredients to the wet mixture in 2–3 additions, stirring until just combined. Do not overmix.
  6. Use a 1½ tablespoon cookie scoop to portion dough onto the prepared baking sheet, spacing cookies 2 inches apart.
  7. Bake for 18 minutes or until set around the edges. Remove and let cool on a wire rack.
  8. For the icing, whisk together confectioners’ sugar and cinnamon. Add milk and stir until smooth and thick enough to drizzle.
  9. Spoon or pipe the icing over the cooled cookies and let set for about 1 hour.
  10. Serve and enjoy, or store once icing is fully set.

Notes

  • Cookies can be made gluten-free using a 1:1 gluten-free flour blend with xanthan gum.
  • Increase spices like ginger or nutmeg for a bolder flavor.
  • Fold in chocolate chips, chopped nuts, or seeds for added texture.
  • For a crispier cookie, bake 2–3 minutes longer and cool on the sheet before transferring.
  • Let icing fully set before stacking or freezing cookies.

Nutrition

Find it online: https://savorymomskitchen.com/frosted-pumpkin-cookies/