Christmas Iced Pumpkin Cookies

Christmas Iced Pumpkin Cookies

Iced pumpkin cookies are one of my all-time favorites. I have made them every Christmas since I was a young teenager. This year I did something a little different and colored the frosting red. The cookies tasted just as delicious and soft as always; they just looked a bit more festive.

     One thing I love about these cookies is that they keep VERY well. The flavor enhances over several days and they get even moister. I like to make extra just so I can put them in the freezer and take out as wanted. (I actually store them in my mom’s freezer because they would be too tempting for me in my own)! Just store them in a thick plastic container and place them between layers of waxed paper. Defrost over night or for 15 seconds in the microwave.

Pumpkin cookies waiting to be frosted
A big bowl of frosting; I used a 1 Tablespoon scoop to measure out the icing.
dollops of icing will slowly spread to all sides as they set
a fresh plate of yummy cookies
Christmas Iced Pumpkin Cookies
Prep time
Cook time
Total time
Serves: 33
  • ½ cup butter, softened
  • 1 & ½ cups white sugar
  • 1 cup canned pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 & ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 heaping teaspoons cinnamon
  • ½ heaping teaspoon nutmeg
  • ½ heaping teaspoon cloves (can substitute allspice)
  • ½ teaspoon salt
  • ------------
  • 2 Tablespoons butter
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 6 cups powdered sugar
  • several tablespoons milk
  • ¼ teaspoon red food coloring
  1. Preheat oven to 350 degrees. In a medium bowl, stir together flour, baking powder, baking soda, spices, and salt.
  2. In a large bowl, beat together butter and sugar. Beat in pumpkin, egg, and vanilla until well combined.
  3. Stir in flour mixture until well-mixed.
  4. Drop by large spoonfuls onto baking sheet. Bake for 15-20 minutes*, until set and slightly golden on bottom.
  5. For the frosting: Melt the butter in the microwave. Add vanilla and almond. Add powdered sugar and then milk, one tablespoon at a time, until mixture is of spreading consistency. Add food coloring and stir well until a deep red color.
  6. Frost each cookie with a heaping tablespoon of frosting. Let set and store in an air-tight container between layers of waxed paper.
**I used light non-stick Wilton baking pans, and the cookies  took 16 minutes to bake.
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  1. they look delicious!

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