Easy Iced Pumpkin Cookies Recipe

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These simple iced pumpkin cookies are perfect for fall. I love to make this pumpkin cookies recipe to share, they’re always a crowd pleaser!

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Pin showing the title across the middle and the finished iced pumpkin cookies recipe ready to eat.

These iced pumpkin cookies are so delicious. They’re light, fluffy, and perfectly moist and the cream cheese icing sets them over the top!

Pumpkin is a great addition to cookie recipes because it makes them so incredibly moist. Another reason I love to add pumpkin to cookie recipes is that it’s loaded with nutritional benefits.

Did you know that pumpkin is full of antioxidants? It’s also go lots and lots of Vitamin A, Lutein, and fiber. The vitamins and minerals make pumpkin a nutritional powerhouse which is great since cookies are not especially healthy food, right?!

A top down look at the finished easy cake cookie recipe with pumpkin.

Do you have any other pumpkin recipes for me to try?

We’re going to dive on into these iced pumpkin cookies recipe but if you are a fan of pumpkin you’ll also want to save these pumpkin recipes for all your fall baking fun!

These No Bake Pumpkin Cookies are a no bake treat that everyone loves, No Bake Pumpkin Pie is also another really great option that requires no baking!

A view of the finished cookies on a wire cooling rack.

How To Make Pumpkin Pie Ice Cream is a great tutorial for making your own no churn pumpkin ice cream! Pumpkin Pop Tarts Recipe is a great option for those of you who like a portable pastry that’s fall themed and great for kids to help make.

Another option is Easy Pumpkin Roll Recipe and of course you can put those pumpkin seeds to work with this Maple Roasted Pumpkin Seeds recipe!

When you are done making pumpkin recipes switch gears and try this peppermint fudge or these delicious eggnog cookies! They’re always a hit and great for gifting!

Here’s what you’ll need to make my iced pumpkin cookies recipe:

We will need a can of cream cheese frosting and some cinnamon to sprinkle on top of the cookies when they’re done. To make the cookies themselves we will use vegetable shortening, light brown sugar, pumpkin puree, eggs, pumpkin pie spice, salt, baking soda, and all purpose flour.

A close up view of the finished iced pumpkin cookies ready to eat.

You can find the full amounts and the nutritional info in the recipe card at the bottom of the post! In the meantime, let’s talk about substitutions and changes.

This recipe is made as is for a cake like finish to the cookies. They’re very soft and moist. If you make changes I can’t guarantee they’ll come out right. If you do make changes and have trouble, I’m happy to help troubleshoot but just remember that this recipe works as written, making substitutions might cause problems.

If you need to make this recipe gluten free, be sure to substitute an all purpose blend that is gluten free. Swapping in something like almond flour, coconut flour, etc. on its own will likely make the recipe too runny!

How to make these delicious pumpkin cookies:

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a large mixing bowl, combine the light brown sugar and Crisco and mix using a hand or stand mixer.

Lightly in the pumpkin purée and egg.

Here we see some of the finished cookies ready to be eaten or shared.

Then mix in the flour, baking soda, salt, and pumpkin pie spice.

Use a large cookie scoop and scoop out the dough 2” apart onto the lined baking pan.

Bake for 10-12 minutes and let cool on a wire rack.

Once cool, frost with the cream cheese frosting and sprinkle with pumpkin pie spice or cinnamon.

Printable Recipe for Pumpkin Cookies:

Yield: 12 Cookies

Easy Iced Pumpkin Cookies Recipe

A view of the finished cookies on a wire cooling rack.

These simple iced pumpkin cookies are perfect for fall. I love to make this pumpkin cookies recipe to share, they're always a crowd pleaser!

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 3/4 Cup Crisco
  • 3/4 cup light brown sugar
  • 1 cup pumpkin purée
  • 1 large egg
  • 1 Tablespoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 1 can cream cheese frosting
  • Cinnamon

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the light brown sugar and Crisco and mix using a hand or stand mixer.
  3. Lightly in the pumpkin purée and egg.
  4. Then mix in the flour, baking soda, salt, and pumpkin pie spice.
  5. Use a large cookie scoop and scoop out the dough 2” apart onto the lined baking pan.
  6. Bake for 10-12 minutes and let cool on a wire rack.
  7. Once cool, frost with the cream cheese frosting and sprinkle with pumpkin pie spice or cinnamon.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 140Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 16mgSodium: 162mgCarbohydrates: 30gFiber: 1gSugar: 13gProtein: 3g

I am not a medical expert. These calculations are provided as a courtesy.

6 thoughts on “Easy Iced Pumpkin Cookies Recipe

  • November 23, 2020 at 4:03 pm
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    Thanks so much for sharing with us at Full Plate Thursday, 511. We will be live for our special Thanksgiving Edition on Tuesday this week, be sure and stop by! Hope you have a very special Thanksgiving!
    Miz Helen

    Reply
  • November 24, 2020 at 8:07 am
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    I love the sound of the cookies! Yum! Thanks for sharing at Fiesta Friday party!

    Reply
  • November 25, 2020 at 1:29 am
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    Michele, these look so yummy! I just love cream cheese frosting. Thanks for sharing at Celebrate Your Story! Link Party. You’ve been featured this week 🙂

    Reply

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