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Pumpkin Cookies


These frosted pumpkin cookies can be made year round. A little pumpkin spice makes these perfect for dunking in coffee, or just enjoying as a snack.

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Rate this recipe 4.6/5 (28 Votes)


  • ICING:
  • 2 cups butter, room temperature.
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground nutmeg
  • 2 teaspoon vanilla extract
  • 2 eggs
  • 1 (15 ounce) can pumpkin puree
  • 4 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1/4 cup milk


Adapted from


Step 1

Preheat oven to 350.

In a large bowl beat butter with electric mixer on medium for about 45 seconds. Add sugar, baking powder baking soda, salt, 1 teaspoon cinnamon, and nutmeg. Beat until combined. Beat in eggs and 2 teaspoons of vanilla until combined. Mix in pumpkin until will combined. Beat in the 1st 2 cups of flour, then once will combined mix in the final 2 cups.

Drop dough by the tablespoon two inches apart on an ungreased sheet.

Bake for 12-13 mins.

Once the cookies are done place on a cooling rack.

Icing: In a small sauce pan combine 1/2 cup butter and 1/2 cup brown sugar. Place on medium heat and stir until smooth, around 3 mins. do not over cook.

In a medium size bowl pour in the brown sugar and butter mixture, 1 teaspoon vanilla, 1/4 cup milk and 4 cups powdered sugar. Mix will with electric mixer. The mixture should be thick enough to spread but thick enough to easily move around. Once you achieve desired thickness spread evenly onto cooled cookies. Sprinkle with cinnamon.


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