Iced Pumpkin Cookies: Easy Thanksgiving Day Dessert

Basic recipe for Iced Pumpkin Cookies that makes such a moist cookie it melts in your mouth! Easy Thanksgiving Day dessert idea.

iced pumpkin cookies on cooking rack

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Hello! Before it’s too late, I want to share a fall-inspired cookie recipe, but there’s a little story to tell first. I used to have a recipe card for Iced Pumpkin Cookies in my recipe box. It was old and stained, but still readable. I know it was there like I know my own name.

iced pumpkin cookies ingredients

When I went to look for it a few days ago, it was gone. I sat and looked through every single card, slip of paper, and torn magazine page in my box. It was not there. So…I wasn’t sure what to do. After all, that was MY pumpkin cookie recipe. So I went on a hunt through my old cookbooks. I found the next best thing in a cookbook that was my grandmother’s. It’s called Betty Crocker’s Cooky Book. 

Sure enough, there on page 30, was this basic, very-close-to-my-own pumpkin cookie recipe. I made just a few updates, and left out the raisins. Here’s what I came up with.

iced pumpkin cookies batter in bowl

iced pumpkin cookies on blue plates

Iced Pumpkin Cookies

Basic recipe for Iced Pumpkin Cookies that makes such a moist cookie it melts in your mouth! Easy Thanksgiving Day dessert idea.
5 from 1 vote
Course: Dessert
Cuisine: American
Keyword: pumpkin, pumpkin cookies
Servings: 24 cookies
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 47 minutes


  • 1 1/2 cups packed brown sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 15 oz. can of pumpkin puree
  • 2 3/4 cups Flour
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts


  • Preheat oven to 375 degrees F.
  • With an electric mixer, beat the brown sugar, eggs, shortening, and pumpkin.
  • In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg and salt.
  • Slowly add dry ing. to pumpkin mixture.
  • Beat well. Fold in walnuts by hand.
  • With a 2 in. scoop, put onto cookie sheets.
  • Bake 12 - 15 min.
  • Cookies are done when tops crack and bottoms are lightly browned.
  • Ice when completely cool.
  • Icing: Stir 1/2 cup softened butter with 1 1/2 cups powdered sugar. Add 2 tablespoons milk. Stir until smooth. Add more milk, 1 tablespoon at a time, until desired consistency.


Serving: 1cookie | Calories: 213kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 111mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Like this recipe?Follow me at @onsuttonplace

iced pumpkin cookies frosting in bowl

The Best Iced Pumpkin Cookies

These cookies are simply amazing, and so moist they almost melt in your mouth. You could leave the icing off, but honestly, it adds the perfect finishing touch. A good substitute for the icing would be a sprinkling of powdered sugar. This iced pumpkin cookies recipe uses basic pantry ingredients. If you have a can of pumpkin, head to the kitchen, because you are good to go.

stacked iced pumpkin cookies

If you are looking for another easy pumpkin treat, here’s my pumpkin bread recipe. This recipe is very simple too, and makes enough to freeze or give away. It’s also very moist and has the perfect texture. I make this every September, early in the month, and it completely gets me in the mood for fall. There’s nothing like the smell of pumpkin baking in the oven!

iced pumpkin cookies on blue plates

Thanks for stopping by…see you soon!

on sutton place subscribe graphic fall porch


  1. Hello:

    These cookies look wonderful, but Iam wondering if the icing gets a little hard. I am looking for a bit of a hard icing so if I transport them, they won’t stick together. Love your site
    Happy Fall

    1. Ann Drake says:

      Hi Cathie…the icing stays pretty moist. I don’t think you could stack them without the icing sticking a bit. You could get a cookie carrier, something like this: https://amzn.to/3DAP971. Good luck!

  2. Thank you, Ann. I have been looking for a pumpkin cookie recipe and was delighted to see this. One question about the recipe—use shortening and not butter?

    1. Ann Drake says:

      Hi Carol…yes, I prefer shortening. You can definitely substitute butter, but the cookies may be a bit flatter. Enjoy!

  3. Stephanie says:

    I have that Betty Crocker cooky book. It was my Mom’s and I used it as a young girl. It is falling apart. I had my favorite cookies I made from it but never tried the pumpkin cookie. I will have to give it a try. They look yummy. One of my favorites in that book was the crisscross raisin cookies on page 68. The Gateau Bonbons are good too. I made those for French class in high school and my French teacher later used that recipe for her later students.

  4. Gail L Martin says:

    I will start this post off with … Ask your daughter… I say that to say that my son and his wife came for Christmas a couple of years ago. He was writing down a recipe that I had made. In the shuffle of packing up, he had packed up my recipe cards and took them home to Texas. When I realized they were missing, I called. He said the cards were in their kitchen. I said SEND THM HOME TO ME. He did. But not before he copied everyone. It really got me to thinking. I decided to make both my children a spiral note card of family recipes. I still add to them when I go to Texas. I also add the little family stories about who used to make them and their relationship to my son and what they meant to me.

  5. Julie Hoppe says:

    If you wanted to add raisins, how much and would it change any of the other ingredients?

    1. Ann Drake says:

      Raisins would be delicious! Start with 1/2 cup and if you don’t think it’s enough, add more. Adding raisins shouldn’t change the other ingredients. Enjoy!

  6. I can totally relate to losing your favorite cookie recipe!! So frustrating!!! These look delicious. I will definitely make them this fall. Love your blog!!

  7. These cookies look delicious; can’t wait to make them! Thanks for sharing. And by the way, I love everything you post, as I’m sure many others do, too. One of my highlights of my day. God bless you.

  8. Perhaps it is my phone, but on the instructions, the endin of #2 isn’t clear…

  9. Jacquie P. says:

    no fans of walnuts here, so I would omit those. Are they soft or crisp?

  10. Pam Prueter says:

    I made these cookies this week and they were delicious! Everyone wants the recipe:-)

  11. Ann…these rise up like my persimmon cookies and since I don’t have any persimmons yet I’ll make this recipe! They look scrumptious! Thanks again for a great recipe!

  12. I love pumpkin recipes….especially topped with icing! YUM!!!!!

  13. Ricki Jill Treleaven says:

    I just pinned it and sent a link to Shanley Belle….she will love these iced pumpkin cookies! :D I just love visiting your blog, Ann!!!

  14. Nana Diana says:

    Oh- Ann- Those sounds just wonderful! I love anything pumpkin and frosted? Can’t get better than that. I am saving this recipe to try these- xo Diana

  15. They look yummy and I love anything pumpkin.

  16. Pamela Gordon says:

    I love pumpkin cookies and with frosting they’d be even better. Thanks for sharing the recipe. I always make my own butter frosting – none of that canned stuff for me. ;)

  17. I made these years ago and kind of forgot about them! Yummy, I could eat one right now with my cup of coffee.

  18. When I looked the other day there were no more give thanks pillows; I waited too long, I guess! :( I still want one–for NEXT year now–and I’d be glad to pay for it ahead or whatever you want to get it! Obviously, no rush! (503) 459-7118 for text msgs, above for email. Thanks, Ann. I LOVE your ideas and style and front porch and table settings!!

  19. I have that recipe! On a little 3×5 card, written in pencil and I thought it was a heirloom. :) I didn’t hear from you so I guess I wasn’t the pillow case winner. Good luck to whomever. Happy Thanksgiving!

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