Julie Clark
Posted:
Pumpkin Cookies with Icing
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Soft Amish pumpkin cookies with icing stay soft for days. No chill time needed for these pumpkin spice cookies. Kids will love to help make this easy Thanksgiving dessert.
These Amish pumpkin cookies are made with simple pantry ingredients and a full cup of pumpkin puree for rich flavor. They bake up soft, light, and moist. They are softer than our chewy pumpkin cookies, but very similar in flavor to our pumpkin chocolate chip cookies.
This Amish pumpkin cookie recipe has a simple glaze that melts in your mouth.
When fall rolled around during the early days of marriage, Matt and I made these soft pumpkin cookies. It was one of the first things he craved as the weather started to cool. He’s all about the pumpkin spice!
This pumpkin cookie recipe is a favorite from my Amish cookbook. The original soft pumpkin cookies recipe called for shortening, but I switched that out for butter to enhance the deliciously rich pumpkin flavor.
I made a powdered sugar glaze to top the soft cakey cookies. And Matt loves it when I sprinnkle a few chopped nuts on top, although I prefer them without.
I love that this is a drop and bake cookie. No need to get out excess liquid from the pumpkin with paper towels or anything like that. Just a simple batch of soft pumpkin cookies to win your heart over.
You may also love our pumpkin spice bread, pumpkin cheesecake bread, pumpkin layer cake, pumpkin bundt cake and chocolate chip pumpkin bread.
Enjoy! -Julie
Soft Pumpkin Cookies with Icing
Soft Amish pumpkin cookies with icing stay soft for days. No need to chill the dough for these pumpkin spice cookies. Kids will love to help make this easy Thanksgiving dessert.
Servings 31
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients
For the cookies:
- 1 cup packed brown sugar
- 1 cup unsalted butter* room temperature
- 1 large egg
- 1 cup solid pack pumpkin purée
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
For the frosting:
- 2 tablespoons unsalted butter melted
- 2-3 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350º Fahrenheit. Line 2 baking sheets with silicone baking mats or parchment paper. I use a dark baking sheet which makes the cookies slightly taller with a firmer bottom. If you use a light baking sheet, the cookies will spread a little more and be softer.
- In a large mixing bowl, use an electric mixer on medium speed to cream together the sugar, butter and egg. Mix until well blended. Add the pumpkin and mix until combined. 1 cup packed brown sugar, 1 cup unsalted butter*, 1 large egg, 1 cup solid pack pumpkin purée
- In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. 2 cups all-purpose flour, 1 teaspoon baking soda , 1 teaspoon baking powder , ½ teaspoon salt , 1 teaspoon cinnamon , 1 teaspoon pumpkin pie spice
- Add the dry ingredients to the wet ingredients and stir until combined, scraping the sides of the bowl as needed. The batter will be like thick cake batter.
- Use an cookie scoop to dollop cookie batter onto the prepared baking sheets. Don’t flatten them, just leave them in the little ball that the cookie scoop makes them in.
- Bake for 10-11 minutes or until the cookies are baked through. The darker sheet may be closer to 10 minutes, a lighter sheet may need a minute or two longer. Allow the cookies to cool for 5 minutes on the baking pan, then move to a wire rack to finish cooling.
- In a small bowl, melt the butter. Add the milk and vanilla extract. Whisk these ingredients together. Add the powdered sugar and whisk until well combined. The icing will be a little runny so that it can easily cover the top of the cookies. 2 tablespoons unsalted butter , 2-3 tablespoons 2% milk, 1 teaspoon vanilla extract, 1 ½ cups powdered sugar
- Spoon or drizzle the icing overtop the cookies. Allow the cookies to set, then store them in an airtight container at room temperature.
Notes
*For even taller, cakier cookies, use vegetable shortening.
The calories shown are based on the recipe making 31 cookies, with 1 serving being 1 frosted cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 121kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 85mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1445IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
How to Make Pumpkin Cookies: Step by Step
Mix wet ingredients. In a large mixing bowl, use an electric mixer on medium speed to cream together the sugar, butter and egg. Mix until well blended. Add the pumpkin and mix until combined.
Whisk dry ingredients. In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Add the dry ingredients to the wet ingredients and stir until combined, scraping the sides of the bowl as needed. The batter will be like thick cake batter.
Scoop and bake. Use an cookie scoop to dollop cookie batter onto the prepared baking sheets. Don’t flatten them, just leave them in the little ball that the cookie scoop makes them in. Bake for 10-11 minutes or until the cookies are baked through. Allow the cookies to cool for 5 minutes on the baking pan, then move to a wire rack to finish cooling.
Glaze the pumpkin cookies. In a small bowl, melt the butter. Add the milk and vanilla extract. Whisk these ingredients together. Add the powdered sugar and whisk until well combined. The icing will be a little runny so that it can easily cover the top of the cookies. Spoon or drizzle the icing overtop the cookies.
Frequently Asked Questions
Can you use pumpkin pie filling instead of pumpkin puree?
No. These are not the same. You need to use just plain pumpkin puree such as Libby. Canned pumpkin pie mix has other ingredients that will affect the flavor and texture of the cookies.
Can you freeze pumpkin cookie dough?
Yes. You can freeze this dough for up to 2 months. Read our post about freezing cookie dough for more tips.
Do pumpkin cookies need to be refrigerated?
The cookies are ok at room temperature for about 3 days. After that, store them in the fridge or in the freezer.
Can you freeze pumpkin cookies?
Yes. If you have leftover cookies, freeze them in an airtight container for up to 2 months. Allow them to thaw in the container before opening it. This will help them stay fresh. Also, freeze them in a single layer so they don’t stick together.
What can be used instead of pumpkin pie spice?
You can use cinnamon, nutmeg, ginger and allspice to achieve the same flavor. Make your own homemade pumpkin pie spice.
