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Iced Pumpkin Cookies Recipe

It’s been quite a while since I last baked. Baking takes precision, measuring, several bowls … all excesses that I just haven’t had time for recently.

I’ve been working hard on writing, taking care of my children all the while. Life, it just keeps moving no matter how much you wish it would slow down for at least a little while. I have fantasies of sitting down and reading a book at night. Or watching a show without my fingers tap-tapping on the keyboard at the same time.

But today, I decided to push all that other stuff aside and just bake. Given that it’s nearly Halloween, I thought it would be fitting to make some tasty Iced Pumpkin Cookies. These cake-like pumpkin cookies are just lightly sweet, something that is enhanced by the sweet vanilla icing drizzled onto them.

When the kids woke from their naps today, I had a batch of Iced Pumpkin Cookies waiting in the kitchen. They both dove right in, devouring bite after bite. Love that. And love that these aren’t too bad for you to boot.

Try them with a cup of tea . . .

Iced Pumpkin Cookies Recipe
Yield: 2 dozen

Iced Pumpkin Cookies Recipe

Iced Pumpkin Cookies Recipe



  • 2 1/4 cups all-purpose flour
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup butter, , softened
  • 1 1/4 cups brown sugar
  • 1 cup pumpkin puree
  • 2 tbsp applesauce
  • 1 egg
  • 1 tsp vanilla extract

Vanilla Icing

  • 1 cups confectioners' sugar
  • 2 tablespoons milk
  • 1/2 tablespoon melted butter
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees.
  2. Use a wire whisk to sift together the flour, ginger, cloves, cinnamon, baking soda and baking powder in a medium bowl. Set aside.
  3. In a large bowl, cream together the butter and brown sugar using a hand mixer on medium speed (or do this in the bowl of your stand mixer). Add pumpkin, applesauce, egg and vanilla extract and beat with the mixer until well combined.
  4. Use a low speed on your mixer to add the dry ingredients to the wet ingredients. Do not over mix.
  5. Drop by the spoonful onto a baking sheet.
  6. Cook in the oven for 10-15 minutes until slightly browned. Transfer cookies to a cooling rack.
  7. Once the cookies are cool, make the icing. Stir all the ingredients together until smooth. Drizzle over cookies (I used a makeshift pastry bag made from a Ziploc bag). Let set for at least 30 minutes before digging in.


Wednesday 8th of September 2010

I am ready for pumpkin treats! These look fabulous!

More To The Core - Blog Archive » Spreading Love with Peanut Butter Cookies

Friday 11th of June 2010

[...] that I absolutely adore cookies. Chocolate chip cookies, Deconstructed Peppermint Bark Cookies, Iced Pumpkin Cookies … I love ‘em [...]


Tuesday 11th of November 2008

another good pumpkin recipe :-P

Delicious Pumpkin Pancakes | Sarah’s Cucina Bella :: Family Food

Tuesday 28th of October 2008

[...] I wasn’t sure how the kids, or Shawn for that matter, would react when I served up these pumpkin pancakes. But it’s a testament to their taste that both Will and Paige finished their pancake (they typically will eat just one) and clamored for more. What about Shawn? He really liked them too, and called them a pancake-version of my pumpkin cookies. [...]

My First Kitchen

Monday 27th of October 2008

Yumm!! I feel like I'm missing the boat this week on my lack of pumpkin posts!! Everyone is doing something spectacularly delicious with them! These look great, and I love things that are iced. And I'm glad I'm not the only one who just uses Ziploc bags instead of fancy pastry bags. Not cute for pictures, but oh so nice for regular life!

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