Iced Pumpkin Cookies

Iced Pumpkin Cookies


"Wonderful spicy iced pumpkin cookies that both kids and adults love!"
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1 h 20 m servings 122 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 3678 Ratings

Most helpful positive review

I make these every year around the holidays - people love them. Do not store them in an airtight container though - they have a lot of moisture from the pumpkin and get moist and mushy. They s...

Most helpful critical review

I made these cookies exactly as written except I used 1 cup white sugar and 1/2 cup brown sugar. I disliked them plain without icing. They tasted bland to me or like they were short on sugar. Bu...

I make these every year around the holidays - people love them. Do not store them in an airtight container though - they have a lot of moisture from the pumpkin and get moist and mushy. They s...

These cookies are superb. Soft and cakelike, not at all dense or sticky. The take on a beautiful shape while baking. I replaced 1/2 cup of the white sugar with light brown sugar and used 1 1/2 t...

Years ago I gave this wonderful recipe to a former friend of mine who owns a chain of 17 deli-restaurants in our area. Customers LOVE this cake-like cookie. It is so popular it is sold year-rou...

This recipe is very good. However, I needed to make a few adjudments. I followed the recipe exactly and the end product was this: a cookie that was bready and not sweet like a cookie should be...

The cookie by itself is just good. By adding cinnamon to the frosting and sprinkling chopped pecans on top it rates outstanding.

These cookies are very good,...soft, fluffy, moist, subtle spices, and just enough pumpkin flavor. Texture was similar to a muffin top. I was attempting to get a denser consistency, so I baked ...

For someone who has never liked pumpkin much these cookies are just pure DANGER! Not only was the wonderful 'Fall' aroma wonderful through the house ... but the cookies are extremely tasty. I ...

Very good! I made this recipe as listed except for using 1 c white sugar and 1/2 c brown sugar as opposed to all white. I also added mini chocolate chips. They are great without frosting but ...

You can't go wrong with this recipe. I already posted 2 reviews and I'm still getting requests all the time!! I use 3 tsp. pumpkin pie spice instead of the individual spices and they turn out g...