These iced Amish pumpkin cookies are pure comfort in cookie form. Soft, cake-like, warmly spiced, and topped with a luscious vanilla glaze that sets perfectly.
They’re the kind of cookie that makes your kitchen smell like fall and your heart feel a little cozier.
No fancy tricks—just wholesome ingredients coming together for something you’ll want to make again and again.
Why I Love This Recipe
I’ve made these cookies more times than I can count, and every time, the smell alone is worth it. They remind me of old-fashioned baking—simple ingredients, cozy flavors, and that irresistible “just one more” effect. They’re not overly sweet, which makes the icing shine even more.
- They stay soft for days
- The glaze sets beautifully, making them stackable for storing or gifting
- No chilling time—mix, bake, enjoy
- They taste even better the next day
- Perfect for fall gatherings or anytime you need a little cozy sweetness
Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Macros (per cookie):
- Calories: 160
- Protein: 2g
- Carbs: 27g
- Fat: 5g
- Fiber: 1g
- Sugar: 17g
Why This Recipe Works (Quick Science)
Pumpkin puree adds moisture, which keeps these cookies soft and cake-like instead of crisp. The combination of baking powder and baking soda gives them just enough lift without spreading too much. The glaze works because powdered sugar dissolves easily and sets into a thin, smooth layer that stays glossy.
What You’ll Need
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (240g) pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
For the Glaze:
- 2 cups (240g) powdered sugar
- 3 tbsp milk (more if needed)
- 1 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Pro Tips
- Make sure your butter is truly softened—it should give slightly when pressed but not be melty.
- Use pure pumpkin puree, not pumpkin pie filling.
- Don’t overmix once you add the flour, or your cookies may turn dense.
- Let the cookies cool completely before glazing so the icing doesn’t melt.
- If the glaze is too thick, add milk ½ teaspoon at a time until it flows smoothly.
Tools Required
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper
- Cooling rack
Substitutions and Variations
- Swap half the flour for whole wheat flour for a nuttier flavor.
- Add chopped walnuts or pecans to the batter.
- Use maple extract instead of vanilla in the glaze for a twist.
- Try brown butter in the glaze for a richer taste.
Make Ahead Tips
- You can bake the cookies a day ahead and store them unfrosted in an airtight container, then glaze before serving.
- The dough can be covered and chilled for up to 24 hours before baking.
Instructions
Step 1 – Mix Dry Ingredients
In a medium bowl, whisk together 2 cups (240g) flour, 1 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ½ tsp salt until well combined.
Step 2 – Cream Butter and Sugar
In a large bowl, beat ½ cup (113g) softened butter with 1 cup (200g) sugar until light and fluffy, about 2 minutes.
Step 3 – Add Pumpkin, Egg, and Vanilla
Beat in 1 cup (240g) pumpkin puree, 1 large egg, and 1 tsp vanilla extract until smooth and creamy.
Step 4 – Combine Wet and Dry
Gradually stir the dry mixture into the wet mixture, mixing just until combined.
Step 5 – Scoop and Bake
Drop spoonfuls of dough (about 2 tablespoons each) onto parchment-lined baking sheets, spacing 2 inches apart. Bake at 350°F (175°C) for 15 minutes, until the tops spring back when lightly touched.
Step 6 – Cool Cookies
Transfer cookies to a cooling rack and let cool completely before glazing.
Step 7 – Make the Glaze
In a small bowl, whisk together 2 cups (240g) powdered sugar, 3 tbsp milk, 1 tbsp melted butter, and 1 tsp vanilla extract until smooth.
Step 8 – Glaze the Cookies
Spoon or drizzle glaze generously over cooled cookies. Let sit until the glaze sets.
Leftovers and Storage
Store glazed cookies in a single layer in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze (unglazed) for up to 2 months.
Common Mistakes
- Using pumpkin pie filling instead of puree—this changes the flavor and texture.
- Overbaking—the cookies will dry out.
- Glazing while warm—the icing will melt and slide off.
- Overmixing—leads to dense cookies instead of soft and fluffy.
What to Serve With
- A mug of hot coffee or tea
- Warm apple cider
- A scoop of vanilla ice cream for dessert
FAQ
Can I double the recipe? Yes, just bake in batches to avoid overcrowding the oven.
Can I make them gluten-free? Yes, use a 1:1 gluten-free flour blend.
How do I make the glaze thicker? Add more powdered sugar until desired consistency.
Can I skip the glaze? Absolutely—they’ll still be delicious, but the glaze adds a special touch.
Conclusion
These iced Amish pumpkin cookies are everything fall baking should be—easy, fragrant, soft, and just sweet enough. They’re a joy to make and even better to eat. Try them out, enjoy every bite, and share how they turned out for you.
