Best 4 Iced Pumpkin Cookies Recipes

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In the realm of delectable treats, iced pumpkin cookies stand as a testament to the harmonious union of flavors and textures. These cookies, with their soft and chewy interiors, are adorned with a sweet and tangy glaze that elevates them from mere confections to culinary masterpieces. Whether you seek a delectable dessert to accompany a cozy autumn evening or a delightful treat to share with loved ones, iced pumpkin cookies promise an unforgettable gustatory experience. Embark on a culinary journey as we explore the secrets behind crafting these delectable delights, ensuring each bite transports you to a realm of pure cookie bliss.

Here are our top 4 tried and tested recipes!

ICED PUMPKIN COOKIES



Iced Pumpkin Cookies image

Wonderful spicy iced pumpkin cookies that both kids and adults love!

Provided by Gina

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 36

Number Of Ingredients 16

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
½ cup butter, softened
1 ½ cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  • 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.
  • Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  • To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 22.4 g, Cholesterol 12.9 mg, Fat 3.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 120.5 mg, Sugar 15.2 g

ICED PUMPKIN COOKIES



Iced Pumpkin Cookies image

Provided by Food Network

Categories     dessert

Time 45m

Yield 6 dozen Iced Pumpkin Cookies

Number Of Ingredients 17

1 cup unsalted butter
1 cup sugar
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached allpurpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts, coarsely chopped
1 cup raisins
2 cups sifted confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla
3 tablespoons whipping cream, fresh orange juice or rum

Steps:

  • Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
  • Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.

ICED PUMPKIN COOKIES



Iced Pumpkin Cookies image

My 2-year-old son, Joshua, especially likes testing-or should I say consuming-these chunky cookies! -Johna Nilson, Vista, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 22

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 cup canned pumpkin
1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granola without raisins
1 cup chopped walnuts
1 cup white baking chips
1 cup dried cranberries
ICING:
1/4 cup butter, softened
2 cups confectioners' sugar
3 tablespoons 2% milk

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and pumpkin. Combine the flours, cinnamon, baking powder, ginger, salt, baking soda, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in the granola, walnuts, chips and cranberries. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool., In a small bowl, combine icing ingredients until smooth. , Spread over cooled cookies. Store in the refrigerator.

Nutrition Facts : Calories 182 calories, Fat 9g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 120mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 2g protein.

ICED SPICED PUMPKIN SPRITZ COOKIES



Iced Spiced Pumpkin Spritz Cookies image

These spiced pumpkin cookies are tasty little bites that scream fall. A great way to make use of a cookie press outside of the holiday season!

Provided by SunnyDaysNora

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 72

Number Of Ingredients 18

1 cup brown sugar
1 cup butter, softened
⅔ cup pumpkin puree
1 egg
2 teaspoons vanilla extract
3 ½ cups all-purpose flour
2 tablespoons ground cinnamon
1 ½ teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon ground cloves
½ teaspoon allspice
¼ teaspoon salt
2 cups confectioners' sugar
¼ cup milk
3 tablespoons light corn syrup
4 teaspoons ground cinnamon
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat brown sugar and butter together in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat pumpkin, egg, and 2 teaspoons vanilla extract into butter mixture.
  • Whisk flour, 2 tablespoons cinnamon, ginger, nutmeg, baking powder, cloves, allspice, and salt together in a bowl. Add flour mixture to pumpkin mixture and stir until dough is completely combined.
  • Fill a cookie press with pumpkin cookie dough. Press cookies 2-inches apart on baking sheets.
  • Bake cookies in batches in the preheated oven until edges begin to brown, 5 to 8 minutes. Transfer cookies to wire racks to cool completely.
  • Whisk confectioners' sugar, milk, corn syrup, 4 teaspoons cinnamon, and 2 teaspoons vanilla extract together in a bowl to an icing consistency. Dip cooled cookies in icing and shake gently to remove excess. Place iced cookies on a sheet of waxed paper while icing dries.

Nutrition Facts : Calories 72.6 calories, Carbohydrate 11.4 g, Cholesterol 9.4 mg, Fat 2.7 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 41.2 mg, Sugar 5.8 g

Tips:

  • To make sure your cookies are perfectly chilled before baking, place the dough in the refrigerator for at least 30 minutes, or up to overnight.
  • If you don't have a cookie scoop, you can use two spoons to shape the dough into balls. Just be sure to use the same size spoon for each cookie so that they bake evenly.
  • For a chewier cookie, bake for 10-12 minutes. For a crispier cookie, bake for 12-14 minutes.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These iced pumpkin cookies are the perfect fall treat! They're soft, chewy, and full of pumpkin flavor. The maple glaze adds a delicious sweetness that takes these cookies to the next level. Whether you're enjoying them as a snack, dessert, or even a gift, these cookies are sure to be a hit. So next time you're looking for a delicious and festive cookie recipe, give these iced pumpkin cookies a try!

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