Pumpkin Sugar Cookies with Icing

You’re going to love this recipe for pumpkin sugar cookies with homemade icing on top! They’re soft, delicious, and a perfect fall dessert.

I’ve made SO many pumpkin desserts this year it’s kind of awesome. Normally I don’t get this far ahead for the holidays, and by December I’ve not made nearly enough with pumpkin to be happy.

This year, however? I’m on it for once. I’ve made pumpkin cheesecake brownies, pumpkin mousse, pumpkin creme brulee, and pumpkin blondies. And those are just my new recipes!

I’ve got fall desserts on the brain. As always.

I did realize something though. There was a fall cookie recipe that I hadn’t tried yet. An obvious one. Pumpkin sugar cookies! With icing. So easy to make. Soft, rich, and delicious.

I decided it was time to resolve the situation and make the cookies of my dreams. And they truly are! I’m excited to show you how they’re made.

But first, a few things.

How to Make Pumpkin Puree

It’s so easy to make your own pumpkin puree that can be used in these cookies and hundreds of other pumpkin baking recipes. The type of pumpkin to use is sugar pumpkin or pie pumpkin. They are smaller pumpkins with sweeter flesh.

To make homemade pumpkin puree, remove the seeds from your pumpkin and cut off the skin. Cut into cubes. Either roast or steam the pumpkin until soft, then puree in a food processor or blender. Allow to cool completely before using to make these cookies.

What will I need to complete this recipe?

• All purpose flour
• Pumpkin pie spice – if you don’t have pumpkin spice, you can substitute it with 1/2 T of ground nutmeg, 1/2 T of ground allspice, and 1/2 T of ground cloves.
• Pumpkin puree – A homemade pumpkin puree is best, but canned pumpkin puree can also be used. Use pumpkin puree and not pumpkin pie puree.
• Eggs – Large sized eggs were used to make these cookies.
• Granulated sugar – This can be substituted with brown sugar, or a mixture of 1/2 cup brown sugar and 1/2 cup granulated sugar.
• Butter – Salted butter was used to make these cookies, but unsalted butter can also be used. If using unsalted butter, add 1/2 teaspoon salt to the dough.
• Vanilla extract – If possible use vanilla extract rather than vanilla essence. Vanilla extract has a much deeper vanilla flavor compared to vanilla essence.
• Baking powder
• Baking soda

Additional Notes for This Recipe

• Mix ingredients until just mixed. This means right when they are combined, stop. If you overmix the dough, you’ll end up with flatter, crispier cookies than you’d probably like.
• Don’t skip chilling the dough. Sometimes it’s a drag to wait, but it keeps the cookies from spreading and enhances the flavor. You need to chill the dough for at least 15 minutes and longer is preferable.
• Let your pan cool between batches of cookies (it helps to have two pans in rotation). This keeps the cookies from spreading a lot.
• I swear by USA Pans. They are my absolutely favorite and cook baked items so evenly.
• Cold ingredients should be at room temperature (egg, butter) but don’t leave them out too long.
• It is important to let the cookies cool a little bit before you frost them, otherwise the frosting will run off the cookies.
• You can press down gently on the cookies as soon as they come out of the oven to make a small flat spot that gives you a nice spot for the frosting.

Storage

You can store these cookies in an airtight container or Ziploc bag for up to one week. Freeze in an airtight container in the freezer for up to 3 months.

Get the printable recipe card below.

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If you enjoyed this pumpkin cookie recipe, I’d love for you to check out these other recipes:

• Pumpkin Pecan Bars That Taste Like Heaven
• Pumpkin Bagels with Maple Cream Cheese
• Pumpkin Icebox Cake with White Chocolate (No Bake)
• Pumpkin Cranberry Muffins for a Fall Treat