Iced Pumpkin Cookies

Happy Fall! We are celebrating the start of pumpkin season with some delicious pumpkin cookies. These beauties are super soft and pillowy and are sure to be a crowd-pleaser with your friends and families. We will definitely be baking a few batches of these for Thanksgiving this weekend! Adding the pumpkin puree does more than just make them festive – pumpkin is a rich source of fibre, vitamin C, potassium, and beta-carotene! Your body can use beta-carotene to make vitamin A, which is a powerful antioxidant for eye health and skin health. Since this recipe only uses ½ cup of pumpkin puree you might be wondering what you can do with your remaining puree. Check out these delicious recipes below that use pumpkin puree!


  • 1 cup all-purpose flour

  • ½ cup pumpkin puree

  • ½ cup brown sugar

  • ¼ cup melted coconut oil

  • 1 tbsp unsweetened apple sauce

  • ½ tbsp vanilla extract

  • 1 tsp baking powder

  • ½ tsp baking soda

  • Pinch of salt

  • 1 tsp cinnamon

  • ⅛ tsp cloves

  • ⅛ tsp ginger

  • ⅛ tsp allspice

  • ⅓ cup powdered sugar

  • 1 tsp butter, melted

  • 2-3 tsp milk (more or less depending on desired icing consistency)


  1. Preheat oven to 350 F/180 C.

  2. In a large mixing bowl combine pumpkin puree, brown sugar, coconut oil, and apple sauce, vanilla extract.

  3. In a medium mixing bowl combine flour, baking powder, baking soda, salt, and all spices.

  4. Fold the dry ingredients into the wet ingredients and mix until thoroughly combined.

  5. Use a cookie scoop or spoon to divide the dough up on a lined baking sheet. Use a fork to flatten the cookies.

  6. Bake for 10-12 minutes, and let cool.

  7. In a small bowl mix the powdered sugar, melted butter and milk together and once the cookies have cooled, drizzle the icing over the cookies.


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