Iced pumpkin cookies (with cinnamon icing!)
Iced pumpkin cookies (with cinnamon icing!)
Iced Pumpkin Biscuits-These soft and spicy biscuits are delicious, topped with a simple cinnamon glaze that is irresistible.
There are several different styles of pumpkin cookies on our website-pumpkin oatmeal cookies, slimy pumpkin cookies, pumpkin chocolate cookies, and of course these iced pumpkin cookies! Among all these cookie recipes, there is always one for everyone!
Pumpkin Cookies + Cinnamon Frosting
If there is not at least one batch of pumpkin biscuits, it will not fall into my house. This recipe is simple, but trust me, these cookies are full of pumpkin spice!
Today’s frosted pumpkin cookies are soft and delicious, perfect for any pumpkin fan!
Add cinnamon, nutmeg, cloves and ginger and they will make your house smell good. I even added cinnamon to the icing to make them more autumnal. The cookies themselves are not too sweet, so icing is the perfect way to finish them.
Make cookies
You first stir the dry ingredients together. Then mix the softened butter and sugar in another bowl. Add pumpkin, eggs and vanilla. Add the dry ingredients until all the flour is wet. The dough will be very sticky.
Drip a spoonful of dough onto a cookie sheet lightly greased (or silicone lined). Use a wet spoon or your hands to flatten each cookie a bit. I finally found that it was the easiest to wet my hands and flatten them in this way.
Bake the biscuits at 350° for about 15 minutes or until the biscuits are set.
Cinnamon Icing
After cooling, lift up your icing. It is a simple mixture of powdered sugar, melted butter, milk, vanilla and cinnamon.
I like to stir the ingredients together until smooth, then pour the frosting into a ziplock bag. Cut off a corner of the bag, it is easier to evenly pour the icing sugar and get a beautiful baking quality.
Tip: If you want the frosting to keep its shape, please make sure your cookies cool completely before adding the frosting. I usually move the biscuits to a cooling rack, but I let the batch of biscuits cool on a pan and it works well.
More tips + tricks
store: If you have leftover biscuits, they will be stored at room temperature for 3-4 days. I like to put them on a single layer on a clean biscuit chip and then close the lid. This way the icing remains intact. (you can also freeze These biscuits can be stored for 4-6 weeks, but we recommend to wait until you can eat them before freezing them)đ
Stacking: If you really need to stack them, I suggest placing a few sheets of wax paper between the layers.
Try these pumpkin cookies, they may become your new family favorite in your home!
Try more delicious pumpkin recipes:
Course dessert
American cuisine
Preparation time 20 minutes
Cooking time 15 minutes
Cooling time 30 minutes
36 biscuits
Calories 121 kcal
Author Little Luna
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon minced ginger
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
Shaved ice
- 2 cups powdered sugar
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 4 tablespoons milk (more or less)
- 1 ground cinnamon
-
Preheat the oven to 350°. Spray the biscuit chips with non-stick spray.
-
In a small bowl, stir together flour, baking powder, baking soda, salt, and spices; set aside.
-
In a large mixing bowl, beat the softened butter and sugar until creamy. Add pumpkin, eggs and vanilla. Add dry ingredients and stir until wet.
-
Scoop a spoonful of dough onto the prepared pan. Flatten slightly with a fixed hand or spoon. Bake at 350° for 13-18 minutes or until set in the middle.
-
Let the cookies cool completely, then sprinkle the top with icing sugar. I like to use a ziplock bag with cut corners to drizzle my frosting, but you can just use a fork or spoon.
-
For icing, stir all the ingredients together until smooth and add enough milk to get the correct consistency.