If you’re longing for a cozy fall treat that’s soft, flavorful, and just a little indulgent, you’re going to adore this Soft Iced Pumpkin Cookies Recipe. These cookies strike the perfect balance between tender pumpkin-infused dough and a sweet vanilla icing that melts in your mouth. With warm spices like cinnamon, nutmeg, and ginger woven throughout, each bite bursts with comforting autumn vibes that make you want to curl up with a cup of tea or coffee. Whether you’re baking for a holiday gathering or a simple weekend joy, these soft iced pumpkin cookies deliver on flavor and texture like few other treats can.
Ingredients You’ll Need
Everything you need for this recipe is pantry-friendly and straightforward, each ingredient playing a vital role in flavor, texture, or that perfect pumpkin-orange hue. These essentials ensure your cookies stay soft, moist, and delicious, giving you the best pumpkin cookie experience possible.
- 2 1/2 cups all-purpose flour: The base that provides structure while keeping the cookies tender.
- 1 teaspoon baking soda: Helps the cookies rise gently and adds lightness.
- 1 teaspoon baking powder: A partner to baking soda, giving a subtle lift to the batter.
- 1 teaspoon ground cinnamon: Infuses warm autumn spice that’s classic in pumpkin desserts.
- 1/2 teaspoon ground nutmeg: Brings nutty, sweet spice complexity in every bite.
- 1/2 teaspoon ground ginger: Adds a gentle zing that balances the sweetness.
- 1/2 teaspoon salt: Enhances and rounds out all the flavors.
- 1 cup pumpkin puree (canned or homemade): The star ingredient giving moisture, flavor, and that vibrant orange color.
- 1 cup granulated sugar: Sweetens the cookie dough evenly without overpowering the spices.
- 1/2 cup brown sugar, packed: Adds depth with subtle molasses notes for extra chewiness.
- 1/2 cup vegetable oil: Keeps the cookies moist and tender without a greasy feel.
- 1 large egg: Binds the ingredients and gives structure.
- 1 teaspoon vanilla extract: Enhances the overall flavor with sweet floral notes.
- 1 cup powdered sugar (for icing): Creates a smooth, sweet frosting to top the cookies.
- 2 tablespoons milk (for icing): Adjusts icing consistency for easy spreading or drizzling.
- 1/2 teaspoon vanilla extract (for icing): Adds fragrant sweetness to the icing.
How to Make Soft Iced Pumpkin Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure easy cleanup—this small step makes a big difference for perfect cookies and happy baking.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until they’re thoroughly mixed. This spices the flour evenly and preps it so every cookie has fantastic flavor throughout.
Step 3: Mix the Wet Ingredients
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Stir until the mixture is smooth and unified, making a rich base full of moisture and flavor.
Step 4: Combine Wet and Dry Mixes
Gradually add the dry flour mixture to your wet ingredients, stirring gently. The key here is to mix just until combined to keep the cookies tender and soft, avoiding any toughness from over-mixing.
Step 5: Portion the Dough
Use a cookie scoop or tablespoon to drop rounded dollops of dough onto your prepared baking sheets, making sure to space them about two inches apart. This spacing lets the cookies spread nicely without merging together.
Step 6: Bake Until Perfect
Bake for 12-15 minutes, watching for lightly browned edges and centers that spring back to the touch. Let the cookies cool on the baking sheet for about five minutes before transferring to a wire rack to cool completely—cooling prevents the icing from melting too much.
Step 7: Prepare the Icing
While your cookies chill, mix powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust thickness by adding a splash more milk if too thick, or more powdered sugar if too thin. This icing is sweet, creamy, and the perfect finishing touch.
Step 8: Ice the Cookies
Once cookies are completely cool, spread or drizzle the icing generously on top. Let the icing set for a while so it firms up slightly and adds that irresistible sweet glaze to each soft bite.
How to Serve Soft Iced Pumpkin Cookies Recipe
Garnishes
To really make these cookies pop, consider sprinkling a pinch of cinnamon or crushed candied pecans on top of the icing. A little extra sparkle like edible gold dust or a tiny drizzle of caramel sauce can also elevate the presentation for special occasions.
Side Dishes
These pumpkin cookies pair beautifully with a warm cup of chai tea or a robust cup of coffee. For a festive twist, serve alongside a lightly spiced apple cider or a creamy latte to enhance those cozy fall flavors.
Creative Ways to Present
Arrange these soft iced pumpkin cookies on a rustic wooden board with autumn leaves and small pumpkins for a charming, seasonal look. You can also sandwich a dollop of cinnamon cream cheese between two cookies for a delightful twist your guests will rave about.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh. Layering them with parchment paper helps prevent sticking and damage to the icing.
Freezing
You can freeze the baked, uniced cookies in a sealed container for up to 3 months. When you’re ready to serve, thaw completely and then add the icing fresh for the best flavor and texture.
Reheating
To warm the cookies, pop them in the microwave for 10-15 seconds or heat gently in a low oven for about 5 minutes. This softens the cookies and melts the icing slightly, recreating that freshly baked experience.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If using fresh pumpkin, be sure to cook and puree it well to achieve the same smooth texture as canned. Just remember to measure one cup of pureed pumpkin to keep the consistency right for your cookies.
Is there a gluten-free alternative for this recipe?
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. Just choose a blend that includes xanthan gum or another binder to help replicate the chewy texture of the original cookies.
How soft are these cookies after baking?
The cookies turn out delightfully soft and cakey, with a tender crumb that melts in your mouth. They won’t be crispy, making them perfect for pumpkin lovers who prefer moist, rich treats.
Can I make the icing thicker or thinner?
Definitely! Add more powdered sugar to thicken the icing if you want a frosting-like spread, or add a little more milk for a drizzle consistency. Adjust it to your preference for decorating.
What if I don’t want to ice the cookies?
No problem at all. The cookies are delicious on their own with all those warm spices and pumpkin moisture. The icing adds sweetness and visual appeal but is optional based on your taste.
Final Thoughts
There’s something truly magical about the way this Soft Iced Pumpkin Cookies Recipe comes together. It’s a comforting hug in cookie form that invites you to slow down and savor the season. Whether you’re new to pumpkin baking or a longtime fan, these soft, spiced, iced treats are definitely worth trying. Go ahead, bake a batch, and watch how quickly they disappear at your next gathering or cozy night in.
Print
Soft Iced Pumpkin Cookies Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy these soft iced pumpkin cookies, perfect for fall or any time you crave a tender, spiced treat. Soft, moist, and lightly spiced with cinnamon, nutmeg, and ginger, these cookies are topped with a smooth vanilla icing that adds just the right amount of sweetness and creaminess.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy removal of cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and fully incorporated.
- Blend Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet pumpkin mixture, stirring gently until just combined. Take care not to overmix to maintain cookie softness.
- Portion the Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake: Bake in the oven for 12-15 minutes, or until the cookie edges are lightly browned and the centers spring back when touched. Remove from oven and let cool on the baking sheet for 5 minutes.
- Prepare Icing: While the cookies cool, whisk together powdered sugar, milk, and 1/2 teaspoon vanilla extract in a small bowl until smooth. Adjust with more milk or sugar as needed for desired consistency.
- Ice the Cookies: Once completely cooled, drizzle or spread the icing over the cookies. Allow the icing to set before serving to enjoy the perfect soft iced pumpkin cookie experience.
Notes
- For a more intense pumpkin flavor, use homemade pumpkin puree.
- If you prefer thicker icing, add more powdered sugar; for a thinner drizzle, add more milk.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well; freeze baked and cooled cookies without icing, then thaw before icing and serving.
- To reduce oil, you can substitute half the vegetable oil with unsweetened applesauce, keeping cookies moist but lowering fat content.
