Iced Pumpkin Cookies

Alicia .


A friend gave me the original recipe for "pumpkin pie cookies" but I wasn't happy with it, so I made some adjustments and was much happier with the results!

I also tried the icing with honey instead of maple syrup and it was great!


★★★★★ 2 votes

about 36 cookies
10 Min
10 Min


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1 1/2 c
all purpose flour
3 c
old fashioned oats
1 tsp
baking soda
1 1/2 tsp
ground cinnamon
2 tsp
pumpkin pie spice
1/2 tsp
kosher salt
1 stick
butter, softened
6 Tbsp
vegetable shortening
1 c
light brown sugar, packed
1/2 c
granulated white sugar
1 tsp


2 tsp
canned pumpkin pie mix
1/2 c
powdered sugar
2 Tbsp
maple syrup

How to Make Iced Pumpkin Cookies


  • 1Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • 2Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl.
  • 3In a separate bowl, beat butter and shortening about 30 seconds until smooth. Add both sugars and beat until light and fluffy.

    Add eggs and vanilla and mix well.
  • 4Add flour mixture about 1/2-1 cup at a time until it is all incorporated and well mixed.
  • 5Drop into rounded balls into prepared baking sheets and 10-12 minutes, cookies will be lightly browned.

    Cool on baking sheets for a few minutes before transferring to wire cooling racks to finish cooling.
  • 6Mix topping and put in piping bag or ziplock bag with a small cut in corner and drizzle topping onto each cooled cookie.

    Store airtight. These are good for freezing to save for later as well.

Printable Recipe Card

About Iced Pumpkin Cookies

Course/Dish: Cookies

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