Iced Amish Pumpkin Cookies Recipe

Introduction

These Iced Amish Pumpkin Cookies are soft, flavorful, and topped with a sweet glaze that perfectly complements the warm spices. They’re an easy treat to bake for fall gatherings or anytime you crave a cozy pumpkin dessert.

Ingredients

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 0.5 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1.5 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1.5 cups powdered sugar
• 2 tablespoons milk
• 0.5 teaspoon vanilla extract (for glaze)

Instructions

1. Step 1: Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until the mixture is light and fluffy.
2. Step 2: Mix in the pumpkin puree, egg, and vanilla extract until smooth and well combined.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently to form a soft dough.
5. Step 5: Scoop the dough onto parchment-lined baking sheets, spacing them evenly.
6. Step 6: Bake in a preheated oven at 350°F (175°C) for 13–15 minutes, or until the edges are golden and the centers are set.
7. Step 7: Let the cookies cool completely on a wire rack before glazing.
8. Step 8: To make the glaze, mix powdered sugar, milk, and vanilla extract until smooth.
9. Step 9: Drizzle the glaze over the cooled cookies and allow it to set before serving.

Tips & Variations

• For a stronger spice flavor, increase the pumpkin pie spice to 2 teaspoons.
• Use canned pumpkin puree for consistency, or homemade if preferred.
• Chill the dough for 30 minutes before baking to help cookies hold their shape better.
• Try adding chopped nuts or raisins to the dough for extra texture.

Storage

Store the iced cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated up to one week. Warm slightly before serving to soften the glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree rather than pumpkin pie filling, as the filling contains added spices and sugars that can alter the cookie’s flavor and texture.

How do I make the cookies less soft and more cakey?

To achieve a cakier texture, try adding an extra 1/4 teaspoon of baking powder or swapping half the all-purpose flour for cake flour.

Iced Amish Pumpkin Cookies Recipe

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★★★★★

4.9 from 143 reviews

These Iced Amish Pumpkin Cookies are soft, flavorful, and lightly spiced treats perfect for fall. Made with real pumpkin puree and a blend of warm pumpkin pie spices, these cookies are topped with a sweet vanilla glaze that adds a delicious finishing touch. They bake up moist and tender with a slightly chewy texture, perfect with a cup of tea or coffee.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 0.5 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1.5 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Glaze

• 1.5 cups powdered sugar
• 2 tablespoons milk
• 0.5 teaspoon vanilla extract

Instructions

1. Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
2. Add Wet Ingredients: Mix in the pumpkin puree, the large egg, and vanilla extract until all ingredients are fully incorporated and the batter is smooth and homogenous.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice to evenly distribute the leavening agents and spices.
4. Mix Dry into Wet: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until a soft dough forms, careful not to overmix which could toughen the cookies.
5. Prepare for Baking: Scoop the dough by spoonfuls onto parchment-lined baking sheets, spacing them apart to allow for spreading during baking.
6. Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 13 to 15 minutes, or until the edges turn golden and the centers are set but still soft.
7. Cool: Remove from the oven and transfer the cookies to a wire rack to cool completely, which is important before applying the glaze to prevent melting.
8. Make Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable to form a sweet vanilla glaze.
9. Glaze Cookies: Drizzle the glaze over the cooled cookies and allow it to set at room temperature before serving, adding a lovely sweet finish to each bite.

Notes

• Ensure the butter is softened but not melted for proper creaming.
• Do not overbake the cookies; they should remain slightly soft in the center as they firm up while cooling.
• The glaze can be adjusted by adding more milk for a thinner consistency or more powdered sugar for a thicker one.
• Store cookies in an airtight container at room temperature for up to 4 days.
• For a dairy-free option, substitute butter and milk with vegan alternatives and ensure powdered sugar does not contain bone char.

Keywords: Pumpkin cookies, Amish pumpkin cookies, pumpkin spice cookies, iced pumpkin cookies, fall cookies, autumn treats, soft pumpkin cookies