Iced & Spiced Pumpkin Cookies

 I love Fall! Leaves changing colors, cool and crisp mornings, and ALL THINGS PUMPKIN!  These Iced & Spiced Pumpkin are one of my go-to Fall treats. 

These cookies are:

  • Melt-in-your-mouth soft

  • Subtly sweet and

  • Perfect with a warm mug of spiced cider!

Iced and Spiced Pumpkin Cookies2_Tiffany Kent.jpeg

Today, I’m sharing this recipe in partnership with Standard TV & Appliance. Standard is where we bought our kitchen (and laundry room!) appliances when we remodeled our current home. (If you’ve watched my Instagram stories @Tiff.Kent you’ve probably seen glimpses!) The folks at Standard will meet or beat any of their competitor’s pricing—and they’ve been a staple in Portland—my hometown—for years! *If you visit them, tell them we’re friends!

Anyway, that’s enough rambling… ON TO THE COOKIES! This recipe makes about 3 dozen.

What You’ll Need:

  • 2 ½ cups all-purpose flour (or sub for gluten-free flour using Bob’s Red Mill 1:1 in the blue and clear packaging)

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon salt

  • 1 ½ cups granulated (white) sugar

  • ½ cup grass-fed butter

  • 1 cup pure organic pumpkin puree

  • 1 large egg

  • 1 teaspoon vanilla extract

 For the glaze:

  • 2 cups powdered (confectioners’) sugar

  • 3 tablespoons almond milk or regular cow’s milk

  • 1 tablespoon melted butter

  • 1 teaspoon vanilla extract

Optional topping: Crushed pecans


The Method:

  1. Preheat the oven to 350-degrees F and spray baking sheets with your preferred nonstick (or, skip this step and lay parchment paper down).

  2. In a large bowl, combine your dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk together. In another bowl, combine softened butter and white sugar; blend on low until combined. Beat in pumpkin puree, egg, and vanilla extract.

  3. Add the dry mixture to the puree mixture one cup at a time, mixing on low. Drop by rounded tablespoons onto the baking sheets. (Or, if you’re like me and prefer giant cookies, use slightly larger amounts.) Bake 15-17 minutes, until edges are firm but not brown. Move to a wire baking rack or sheet to cool.  

  4. Combine glaze ingredients in a medium bowl, then drizzle over the cookies.

  5. Top with crushed pecans if you prefer.

  6. Enjoy with your favorite people!