Iced pumpkin cookies are what happens when a soft, spiced pumpkin cookie gets a sweet vanilla icing and a dusting of pumpkin pie spice on top. They bake up tender and cake-like from a full can of pumpkin, with semi-sweet chocolate chips in every bite, and get a little nutty flavor from optional nuts. The spiced icing is what sets these apart, and it is the reason they never last long in the cookie jar.
I have been developing pumpkin recipes for close to twenty years, and this iced version stays in my fall rotation every single year. If you love baking with pumpkin, try my Pumpkin Banana Bread with Chocolate Chips and my no-knead Pumpkin Spice Raisin Bread next.
In This Post
Why You’ll Love these Iced Pumpkin Cookies
Think of these as a soft pumpkin cookie dressed up for the season: cake-like centers, chocolate and nuts for texture, and a spiced vanilla icing that makes them feel like a treat worth putting on a plate for company.
- A sweet spiced icing and pumpkin pie spice topping set them apart from a plain drop cookie
- Chocolate chips plus optional nuts give you richness and crunch in the same bite
- About 15 minutes of prep, no chilling required
- Makes 2 dozen, so there is plenty to ice, share, and freeze
Heather’s Expert Tips for the Best Iced Pumpkin Cookies
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Blot the pumpkin puree: Press it with a few paper towels before mixing. Less water means a cookie that holds its shape and takes the icing beautifully.
- Toast your nuts first: A few minutes in a dry skillet deepens their flavor and keeps them crisp inside the soft cookie. Pecans or walnuts both work.
- Grind your spice fresh when you can: As the co-founder of Spiceology, I am a little particular about spice. Freshly grated nutmeg and good cinnamon make a real difference in both the dough and the topping.
- Cool completely before icing: Warm cookies will melt the icing right off. Let them cool fully on a rack, then ice and sprinkle with pumpkin pie spice.
- Ice in a single layer: Let the icing set before stacking so the tops stay smooth and the spice sprinkle stays put.
Don’t skimp on the ingredients for this recipe. Using freshly grated nutmeg will give you the most optimal flavor in this recipe for frosted pumpkin cookies with chocolate chips and nuts. Check out my spice company for fresh spices and delicious rubs and blends.
Equipment Needed
- Stand mixer or electric mixer
- Rimmed baking sheets
- Silicone baking mats or parchment paper
- Cookie scoop
- Wire cooling rack
- Small bowl and whisk for the icing
Ingredients for Iced Pumpkin Spice Cookies
- Pumpkin – use canned pumpkin puree not pumpkin pie filling, they are not the same. Or make homemade fresh pumpkin puree.
- All-purpose flour – you can also substitute cup-for-cup gluten-free flour
- Sugar – white granulated sugar, or brown sugar
- Baking soda and baking powder – help create cakey cookies, but also a chewy cookie
- Eggs – 1 large egg
- Butter – unsalted butter, room temp for best results.
- Spices – use ground nutmeg and ground cinnamon in the dry ingredients plus add a sprinkle of pumpkin pie spice on the vanilla icing for extra pumpkin flavor
- Chocolate Chips – semi-sweet chips and as always, measure with your heart
- Chopped Nuts – totally optional, but chopped walnuts are really tasty in this recipe
Recipe Variations & Substitutions
- Switch up the chocolate: Use dark, milk, or white chocolate chips, or chop a chocolate bar for melty pools.
- Swap the icing: Trade the vanilla icing for a cream cheese glaze or a maple glaze for a different finish.
- Make your own spice blend: Mix your own warm blend instead of using a jar. My Chai Spice Blend is a great starting point.
- Add a little chew: Fold in dried cranberries or raisins along with the chocolate and nuts.
- Want an even lighter cookie: My Applesauce Chocolate Chip Cookies use applesauce for a softer, lower-butter option.
How to Store, Freeze, and Reheat
- Room temperature: Store iced cookies in an airtight container in single layers with parchment between them for up to 3 days.
- Refrigerate: For a few extra days, refrigerate up to 5 days and bring to room temperature before serving.
- Freeze baked cookies: Freeze them un-iced in a single layer, then transfer to a freezer bag for up to 3 months. Ice after thawing for the cleanest look.
- Freeze the dough: Scoop portions onto a tray, freeze until solid, then bag them. Bake from frozen and add 1 to 2 minutes.
- Refresh before serving: A few seconds in the microwave brings back that just-baked softness.
Frequently Asked Questions
Yes. For a plain, soft, and chewy version with no icing, use my classic Pumpkin Chocolate Chip Cookies. This recipe is the dressed-up, iced take on that cookie.
Pecans and walnuts are both excellent and stay optional, so leave them out if you prefer. Toast them first for the best flavor and crunch.
No. Use 100 percent pure pumpkin puree, not pie filling. The filling is pre-sweetened and spiced and will throw off the texture and flavor.
Yes, swap in a cup-for-cup gluten-free flour blend and mix just until combined. For another gluten-free pumpkin treat, try my Gluten-Free Pumpkin Donuts.
Cool the cookies completely before icing. Any residual heat will thin the icing and cause it to run.
Absolutely. They travel well and look great on a dessert table. For a full menu, see my 50+ Thanksgiving Recipes.
More Pumpkin Recipes to Try
- Banana Bread Chocolate Chip Bread
- Easy Pumpkin Spiced Latte
- DIY Pumpkin Pie Spice Mix
- Kahlua Pumpkin Pie Martini
- Pumpkin Raisin Bread
Pumpkin Spiced Cookies Recipe
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Ingredients
- ½ cup unsalted butter, room temperature
- 1 ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 15 oz pumpkin puree, not pumpkin pie filling
- 1 cup semi-sweet chocolate chips, optional
- ½ cup walnuts, chopped, optional
Icing
- 5 tbsp butter, melted
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 to 4 tbsp milk
- pumpkin pie spice, for sprinkling
Instructions
- Preheat oven to 375ºF. Line rimmed baking sheets with parchment or silicone baking mats. Set aside.
- Beat butter and sugar with a mixer on medium-high until fluffy. Add egg and vanilla extract, mix well to combine.
- Whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and kosher salt in a medium bowl.
- With the mixer on low, add half of the dry ingredients, then all of the pumpkin puree, then remaining dry ingredients, mixing just until combined after each addition. Fold in chocolate chips and chopped nuts.
- Using a hinged scoop, drop onto prepared baking sheet, 2 inches apart. Bake 14-16 minutes, or until the centers spring back and are no longer wet. Cool completely on a wire rack.
Vanilla Icing
- In a small bowl, add the melted butter, powdered sugar, vanilla, and 2 tablespoons of milk. Stir well to combine. Add more milk if desired to create a semi-stiff icing. Ice the completely cooled cookies and sprinkle with pumpkin spice.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
This is my go to pumpkin chocolate chip recipe