When it comes to fall cookies these absolutely amazing iced pumpkin spice cookies are all the things wonderful and good about fall.
Perfectly flavored with the best chewy texture…then add a drizzle of icing glaze and it takes these cookies over the top.
This cookie recipe makes A LOT of cookies. I often forget to remind people that since I cook for a large family, my recipes tend to be on the larger side. This recipe easily makes 4 dozen cookies, maybe 5 dozen if you tend to drop smaller cookies.
If you are taking cookies for an event, this recipe will definitely make enough to share! If you’d rather make fewer cookies, the dough keeps well for at least a week in the refrigerator. I often make a batch of this large recipe and then only bake the amount of cookies we can eat in one sitting. The rest of the dough can be stored until the next time we are craving cookies.
You can also freeze the cookie dough to use later. Simply line a pan with parchment paper and drop cookies on the pan. You can place the drops of dough much closer together than when you are baking, since they won’t be rising and spreading right now.
Place the pan in the freezer for a few hours, then place the frozen dough drops in a freezer safe container to bake at a later date. You can bake the cookie dough straight from the freezer, it will definitely take the full 20 minutes to bake when frozen.
Also, if you don’t feel like taking the extra step of making the glaze, these cookies are extremely delicious even without it!
- 5 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1 cup butter, softened
- 3 cups granulated sugar
- 1 (15oz) can pumpkin
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups confectioners' sugar
- 4 to 5 tablespoons milk
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees
- In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- In a large bowl, cream together one cup of butter and the granulated sugar.
- Mix in pumpkin, eggs, and vanilla. Beat until well combined.
- Mix in dry ingredients.
- Drop tablespoon size scoops of dough on a parchment lined cookie sheet. (*see notes)
- Bake for 15 to 20 minutes.
- While cookies are cooling, make the glaze by mixing the softened butter, vanilla, and confectioners' sugar. Slowly add the milk until the glaze is the consistency you like. Start with 4 tablespoons of milk, increasing slowly as needed.
- Drizzle glaze on cooled cookies.
*this cookie dough is very sticky. I recommend lightly spraying your scoop with oil to help the dough drop more easily. You can also cool the dough in the refridgerator for about half an hour to make it more easy to drop on the cookie sheet.