These Iced Pumpkin Sugar Cookies are a great go to recipe for your fall baking. Perfect mix of pumpkin and cinnamon and a hit with everyone.
Iced Pumpkin Sugar Cookies are one of our family’s favorite fall cookie recipes. I love that my daughter can make them for us now too! Isn’t it great when your kids get old enough to work with you in the kitchen? It’s crazy how fast they grow up. And…you would be crazy if you didn’t give these a try this Fall!
You can find the recipe below:
Iced Pumpkin Sugar Cookies Recipe
Iced Pumpkin Sugar Cookies are one of our family’s favorite fall cookie recipes. We love them with the Cinnamon Frosting!
- 1/2 cup Powdered Sugar
- 1/2 cup Granulated Sugar
- 1/2 cup Butter, softened
- 1/2 cup Coconut Oil, melted and cooled
- 1 lg Egg Yolk
- 1 tsp Vanilla Extract
- 1/2 cup Pumpkin Puree, canned
- 2 1/2 cups All-Purpose Flour
- 1/2 tsp Cream of Tartar
- 1/4 tsp Salt
- 1/2 tsp. Baking Soda
- 1 1/2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1/8 tsp Ground Cloves
- 1/2 cup Granulated Sugar (to roll cookies in–optional)
- 2 cups Powdered sugar
- 1/4 tsp Ground cinnamon
- 1 pinch Ground nutmeg
- 2-3 Tbs Milk or cream
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpat liners.
Cream together the powdered sugar, granulated sugar and butter with a handheld electric mixer until combined. Slowly drizzle in the coconut oil and mix.
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Add the egg yolk, vanilla and pumpkin and mix until combined.
In a medium bowl, whisk together the flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Add the dry ingredients to the wet batter and mix well.
Scoop 2 tablespoons of dough at a time and roll into balls. Place the balls on the cookie sheet, allowing some room for them to spread.
Using a drinking glass with a flat bottom, dip the glass in the 1/2 cup sugar (lightly grease the bottom of the cup once) and press each cookie to about 1/4-inch thick, dipping the glass in the sugar between each cookie.
Bake the cookies for 10-12 minutes.
For the icing, whisk together the powdered sugar, cinnamon and nutmeg. Slowly add the milk and whisk together until smooth. Use more or less milk depending on how thick you want the icing.
When the cookies are completely cooled, add a little bit of icing to the top of each cookie.
PUMPKIN COOKIE RECIPE
We love them with the Cinnamon Frosting! I love them better the second day too. The icing hardens up a bit and it seems like they get a little more cinnamon-y too.
So hurry up and make some. I think you will enjoy them as much as we do.
Are you a pumpkin fan? What are some of your favorite pumpkin recipes? Here are a few of ours below:
- Pumpkin Chocolate Chip Cookies
- Pumpkin Pie Recipe
- Whipped Pumpkin Butter
- Pumpkin Cinnamon Rolls
- Frosted Pumpkin Chocolate Chip Cookies
- Pumpkin Oreo Cheesecake Bars
- Pumpkin Chocolate Chip Bread
- Mini Pumpkin Spice Donuts
- Pumpkin Donuts
- Slow Cooker Pumpkin Butter
- Pumpkin Muffins
- Pumpkin Waffles with Cinnamon Syrup
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