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Perfect Soft Pumpkin Spice Sugar Cookies with Creamy Icing

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These Soft Pumpkin Spice Sugar Cookies with Creamy Icing are pillowy, fragrant, and perfectly spiced. Made with simple ingredients, they deliver a melt-in-your-mouth texture that stays soft for days, topped with a smooth vanilla icing.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ cup (56g) unsalted butter, softened (for icing)
  • 1½ cups (180g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed.
  3. Beat in the pumpkin puree, egg, and vanilla extract until combined. The mixture may look slightly separated; that’s normal.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is non-negotiable for thick, soft cookies.
  7. Using a cookie scoop or two spoons, portion the dough into 1.5-tablespoon balls. Roll gently between your palms to smooth. Place 2 inches apart on prepared baking sheets.
  8. Bake for 10-12 minutes, until edges are set and tops look slightly puffed and cracked. Centers should look soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cookies cool, make the icing: In a small bowl, beat the softened butter until smooth. Gradually add powdered sugar, alternating with heavy cream, and beat until light and fluffy. Stir in vanilla and a pinch of salt. Adjust consistency with more cream or powdered sugar as needed.
  10. Spoon icing into a piping bag or zip-top bag with a tiny corner snipped off. Drizzle over cooled cookies in a back-and-forth motion, or spread with an offset spatula. Let icing set for about 15 minutes before serving.

Notes

Don’t skip the chilling step—it prevents spreading. Measure flour by spooning and leveling. Use room-temperature ingredients. Cookies taste even better on day two. Store in an airtight container with a slice of bread to keep soft. Freeze baked cookies (without icing) for up to 3 months.

Nutrition

Keywords: pumpkin spice cookies, soft sugar cookies, fall baking, pumpkin cookies with icing, easy pumpkin cookies

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