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Soft and buttery pumpkin cookies are topped with cinnamon icing for a burst of fall flavor. This is a cookie you don't want to miss! | Pumpkin Cookie recipe | The Teatime Baker | Holiday cookies | Favorite fall cookies #pumpkincookierecipe

Cinnamon Iced Pumpkin Cookies

  • Author: The Teatime Baker
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 2- 1/2 dozen 1x
  • Category: Cookies

Description

Soft and buttery pumpkin cookies are topped with cinnamon icing for a burst of fall flavor. This is a cookie you don’t want to miss!


Scale

Ingredients

Cookies:

  • 1 cup (230 g) butter
  • 1/2 cup (115 g) dark brown sugar
  • 1/2 cup (100 g) white sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 large egg
  • 1 tsp vanilla
  • 1/2 can pumpkin – 7.5 oz (215 g)
  • 21/4 cups (355 g) white flour

Cinnamon Icing:

  • 1/4 cup (60 g) butter well-softened
  • 21/4 cups (260 g) powdered sugar
  • 2 Tbsp milk
  • 2 tsp cinnamon

Instructions

Cookies:

  1. Preheat oven to 350 F (175 C) and line your cookie sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment combine the butter, sugars, spices and leavening and beat to combine.
  3. Add the egg and vanilla and mix.
  4. Pour in the pumpkin and flour and beat until the mixture comes together. The dough should be fairly soft.
  5. Scoop the dough onto lined cookie sheets about two inches apart using a small cookie scoop.
  6. Bake for 12 minutes and cool on wire racks.

Icing:

  1. Beat all the icing ingredients together until well combined. Swirl a generous dollop of icing on each cookie with a knife and enjoy!
  2. Store in an airtight container at room temperature.

Notes

Adapted from Better Homes and Gardens

Keywords: pumpkin cookie recipe, cinnamon iced pumpkin cookies, cinnamon icing, pumpkin cookies