It’s that time of year when all your favorite treats and recipes get a delicious dose of pumpkin flavor. These Iced Pumpkin Cookies are at the top of my list for easy cookies with subtle pumpkin flavor, soft pumpkin pie-like texture, and a sweet and tangy cream cheese frosting!
Enjoy these frosted pumpkin cookies with a pumpkin chai latte, freshly brewed coffee, or a glass of creamy milk!
WHAT YOU SHOULD KNOW ABOUT ICED PUMPKIN COOKIES
These iced pumpkin cookies are soft like pumpkin pie, with delicious sweetness and subtle pumpkin flavor. The pumpkin puree adds volume and moisture to the cookie batter, helping to hold the shape of the cookies and providing a boost of nutrition, too!
The vanilla cream cheese frosting is a quick and easy way to add extra decadence to these melt-in-your-mouth cookies and is easily adaptable to suit your taste preferences.
CAN I USE PUMPKIN PIE FILLING INSTEAD OF PUMPKIN PUREE?
No. Pumpkin pie filling is completely different from pumpkin puree. Pumpkin pie filling has a runny consistency and includes ingredients such as spices and sugar.
Pumpkin puree is cooked pumpkin (either steamed or roasted) and then blended into a smooth consistency. It contains no additional ingredients, such as sugar, spices, or additives.
When making pumpkin cookies, the thick consistency of pumpkin puree is the best choice as it helps the soft pumpkin cookies to hold their shape.
CAN I MAKE MY OWN PUMPKIN PUREE FOR THESE COOKIES?
Absolutely! To make your own pumpkin puree from scratch, prepare the pumpkin by cutting it into uniform pieces and then either steam the pumpkin or roast it until cooked through.
Once cooked, blend the pumpkin into a smooth consistency and squeeze any excess water out using a cloth and fine mesh strainer before combining it with the rest of the ingredients.
CAN I SKIP THE CHILLING TIME IN THIS RECIPE?
I don’t recommend skipping the step for chilling the dough when making these frosted pumpkin cookies, as the chilled cookie dough will help prevent the cookies from spreading too much while baking.
If you are rushed for time, add the cookie dough to the freezer for an hour. You could also make the cookie dough the night before and store it in the fridge, wrapped tightly with plastic wrap.
WHAT VARIATIONS CAN I MAKE TO FROSTED PUMPKIN COOKIES?
- Make gluten-free iced pumpkin cookies by using gluten-free flour for the cookie batter.
- Add chopped nuts or chocolate chips to the cookie batter for extra decadence.
- Change the cream cheese frosting in this recipe to Nutella Fudge Cream Cheese Icing, Nutella Whipped Icing, or a sprinkling of cinnamon sugar once.
- Double this recipe and freeze one batch of cookies for later enjoyment.
TIPS FOR MAKING ICED PUMPKIN COOKIES
- The baking time of these iced pumpkin cookies may differ from oven to oven, but the usual baking time for these soft pumpkin cookies is about 12-13 minutes.
- Squeezing excess water out of the pumpkin puree using a cloth and fine mesh is a great idea whether you use canned or homemade pumpkin puree. Removing the excess water will produce the best texture for these frosted pumpkin cookies.
- I prefer roasting my pumpkin at 400F in the oven until soft enough to blend easily into a puree when making homemade pumpkin puree.
- Libby’s canned pumpkin puree is my preferred brand of pumpkin puree, but you can use another brand that you prefer and trust.
- Allow the cream cheese and butter to reach room temperature for about 15-20 minutes for easy mixing when making the frosting.
- Use a cookie scoop to form uniform cookie dough balls. This will ensure even baking.
More Cookies You’ll Love!
- Snickerdoodle Cookies
- Pumpkin Spice Chocolate Chip Cookies
- Chai Sugar Cookies
- Peanut Butter Pumpkin Cookies Recipe
- Walnut Cookies With Coffee Glaze Recipe