A New Favorite Fall Recipe
We all love the classic pumpkin chocolate chip cookies but sometimes it’s nice to switch up tradition for something different but equally as delicious. These iced pumpkin cookies fill that space perfectly. These are a very similar to those cakey pumpkin flavored cookies we are used to but dark chocolate chips are omitted and instead they’re finish them with two types of icing and chopped nuts. They may just take the winning lead for your favorite fall cookie! They are fun to decorate two. One way I came up with is to use both types of icing and finish with a criss-cross pattern that becomes a pretty autumn plaid design. All you need is to small resealable bags or two piping bags to create it (and snip a small corner away with scissors to drizzle over). Just plain on two per person because most likely everyone will want to try each type of icing. Let us know which you love the most!
Note that this recipe has been revised and updated October 2022 for the best tasting cookie, to simplify ingredients, and for the option of two flavors of icing.
Pumpkin Cookies Recipe Ingredients and Possible Substitutes
Easy pumpkin cookie dough ingredients:
All-purpose flour: I used unbleached flour but bleached is fine too. Baking soda and baking powder: This combination of leavening creates a soft and fluffy cookie. Salt: Don’t forget this or the cookies will taste flat. Pumpkin pie spice: See below for homemade option. Unsalted butter: You can use salted butter just reduce salt to 1/4 tsp in the recipe. Brown sugar: I use light brown sugar though dark brown should work as well. Egg: If you have an egg allergy this is one recipe that you may be able to get away with omitting the egg since pumpkin sometimes works as an egg substitute, just note the texture will be slightly different. Canned pumpkin puree: I recommend sticking with canned pumpkin vs fresh because fresh can have more liquid and will cause cookie to spread more. Vanilla extract: Stick with the real deal for best flavor. Pecans: These are completely optional if you want a bit of nutty flavor and crunch. Walnuts are great here too. Nuts can be toasted or raw.
Vanilla and chocolate icing ingredients:
Powdered sugar: If you are out you can make homemade powdered sugar from granulated white sugar. Add 3/4 cup granulated sugar to a food processor along with 2 tsp cornstarch, blitz blitz bliz until fine and powdery. Half and half: Cream or whole milk will work as well. If using cream you will need more since it’s thicker and you may only need 2 Tbsp milk since it’s thinner. Salted butter: If you only have unsalted butter that works fine too. Dutch cocoa powder: Regular cocoa will work as well, it just won’t be quite as deeply flavored and dark in tone.
Homemade Pumpkin Pie Spice Option
If you want make your own pumpkin pie spice here is the blend I use. Just whisk all together:
4 Tbsp ground cinnamon 1 Tbsp ground nutmeg 1 Tbsp ground ginger 1 1/2 tsp ground allspice 1 1/2 tsp ground cloves
How to Make Iced Pumpkin Cookies
Helpful Tips for Success
For best results I recommend a kitchen scale and measuring in grams for accuracy and a consistent end result. Scrape mixing bowl down as you mix (using a rubber or silicone spatula) to ensure ingredients are properly incorporated. Don’t over-mix dough for a soft and fluffy cookie, especially once flour mixture is added. To test for doneness a toothpick should come out clean, or cookies should not indent when pressed gently. Be careful not to over-bake or they’ll dry, and if under-baked they’ll be doughy.
Let cool completely before topping with icing or frosting or it will melt off.
More Ways to Make Them
You can also mix chocolate chips, chopped pecans or walnuts right into the cookie dough. Cookies can be finished with sprinkles. Halloween or fall colored sprinkles are a great option. Instead of glaze you can finish cookies with a whipped chocolate ganache. Other frostings that work well here are cream cheese frosting, vanilla buttercream frosting or caramel frosting. They are so good you could even omit the icing to cut down on the sugar.
How to Store Homemade Pumpkin Cookies
These pumpkin cookies can be stored at room temperature up to 3 days or in the fridge up to 1 week. Store in an airtight container in a single layer if frosted, if not topped store with parchment paper between layers of cookies. They can also be frozen up to 3 months. For a prettier, wrinkle-free icing though I recommend waiting until ready to serve to top them.
More Pumpkin Recipes to Try
Easy Pumpkin Cake Pumpkin Pancakes Baked Pumpkin Doughnuts Pumpkin Scones (Starbucks Copycat) Perfect Pumpkin Pie Pumpkin Roll
