Perfect Iced Pumpkin Cookies: Not Complicated

Sneak Preview: These perfect Iced Pumpkin Cookies with Browned Butter Icing are soft, spiced with cinnamon, and flavored with pumpkin. The icing makes them disappear unbelievably fast.

Iced pumpkin cookies on a platePin

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Do you ever have some pumpkin puree leftover from another baking project? Of course, you could freeze it, but it’s hard to beat these Iced Pumpkin Cookies. They are right up there with pumpkin pie when it comes to celebrating the fall season. 

Delicately flavored brown butter icing, which you can make in the microwave, complements the cinnamon and pumpkin perfectly. Chopped pecans add sophistication, flavor, and a crunchy texture to this otherwise simple cookie.

Happy Bakers Speak Up

“I was lucky enough to taste this wonderful recipe at Romaine’s home recently but I am not responsible for that bite out of the cookie pictured. I couldn’t resist and ate all my cookie. I am so glad to have the recipe now.”SUE

Ingredients and Substitutions

  • BUTTER: Substitute shortening or margarine.
  • SUGAR: I have not tested this recipe with any substitutes for brown sugar or granulated white sugar.
  • EGGS: This recipe is written for large eggs. If you use a larger or smaller size, adjust the flour accordingly.
  • YOGURT: Plain yogurt is my first choice. Vanilla yogurt is OK, but will add more sweetness. If you only have Greek yogurt, add a little water or milk to thin it to the consistency of yogurt. Buttermilk is also a viable substitute.
  • PUMPKIN: Butternut squash can stand in for the pumpkin, especially baby food squash.
  • FLOUR: All-purpose flour is best here. No sifting is required, but measure carefully. Try not to pack the flour.
  • CINNAMON: Pumpkin pie spice could be substituted for cinnamon. The flavors will be a little more complex.

FAQ About Iced Pumpkin Drop Cookies

Can these cookies be frozen?

Yes. Double wrap to protect against freezer burn. Best eaten within a month.

How should I store iced pumpkin cookies? (also suitable for any frosted cookies)

Store in a covered plastic, glass, or metal container. Because the cookies are iced, let them dry for a few hours before storing them. Then, arrange them in layers with plastic wrap or waxed paper between each layer. Cover and place the whole container in a sealed plastic bag.

Can I use a different kind of frosting?

Instead of browned butter icing, try regular butter icing or glaze. Your cookies will still be a hit!

Can I make the icing in the microwave?

Yes, it’s much quicker than the slow process of browning butter on top of the stove. See how to make browned butter icing in the microwave.

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Iced pumpkin cookies on a platePin
Yield: 30 cookies (2)

Iced Pumpkin Cookies (with Browned Butter Icing)

These cake-like and spiced-with-cinnamon cookies are flavored with pumpkin. Directions for Browned Butter Icing included.
5 from 1 vote
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes


  • ½ cup (113 g) butter
  • 1 cup (213 g) brown sugar
  • ½ cup (49 g) white sugar
  • 2 (100 g) eggs
  • ½ cup (120 g) plain yogurt
  • 1 teaspoon vanilla
  • 1 cup (245 g) pumpkin, canned
  • 2 ¾ cups (330 g) unbleached all-purpose flour
  • ½ teaspoon table or sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon soda
  • 2 teaspoons cinnamon

Browned Butter Frosting

  • 2-3 tablespoons butter
  • 2 cups (227 g) powdered sugar
  • 1 tablespoon milk


  • Preheat oven to 350˚F.
  • Cream ½ cup (113 g) butter, ½ cup (49 g) white sugar, and ½ cup (49 g) white sugar. Add 2 (100 g) eggs and combine. Add ½ cup (120 g) plain yogurt, 1 teaspoon vanilla, and 1 cup (245 g) pumpkin, canned.
  • Combine with 2 ¾ cups (330 g) unbleached all-purpose flour, ½ teaspoon table or sea salt, 1 teaspoon baking powder, ½ teaspoon soda, and 2 teaspoons cinnamon. Drop by tablespoonfuls onto a cookie sheet. Bake at 350˚F (170˚C) for 10-12 minutes.

Browned Butter Icing

  • Brown 2-3 tablespoons butter(the real thing) in a small skillet. (This may take several minutes on low heat—be careful not to burn it or you have to start over.)
  • Add 2 cups (227 g) powdered sugar and 1 tablespoon warm 1 tablespoon milk. Beat until smooth. You may need to add more sugar or milk to get the right consistency. As it cools, it gets thick—just add a little more milk and stir.
  • Ice cookies. Before icing dries, sprinkle with chopped, toasted pecans.
  • These freeze beautifully. Double wrap.


Serving: 2cookies | Calories: 120kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 107mg | Potassium: 51mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1386IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a

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5 from 1 vote (1 rating without comment)

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  1. Thank you Paula! I am getting ready to make theses right now. Can’t wait to taste them! 🙂

  2. Can you use butter flavored shortening with these instead?

    1. Hi Kara,
      Did I already answer your question? If not, I’m sorry it has taken so long. I think the butter-flavored shortening would be fine, although I have not tried it myself.

  3. I am up early and cannot wait for daylight to maake thes cookies.( Maybe for breakfast ).

  4. Ann Hastings says:

    I am going to make these for our employee bake sale this Friday, it raises money for people in need… so I am sure they’ll be a hit 🙂

  5. What beautiful cookies, and the brown butter icing sounds wonderful

  6. Mommas Soapbox says:

    thanks for visiting my blog! I hope your hubby enjoyed the cartoon and I hope his door problem is fixed.

    I’m cookin’ with my rugrats tomorrow and these cookies are on the list! Love your blog!

    thanks again!

  7. Staci would not share!

  8. Ann Hastings says:

    These look a lot like the Soft Cinnamon Cookies with Browned Butter Icing that I make all the time since you posted the recipe- I’ll have to make these this weekend too I guess 🙂

    1. You are right. They are similar. The icing is exactly the same. Glad you are enjoying the cinnamon cookies.

  9. Awe, your cookies look SO good!

  10. I was lucky enough to taste this wonderful recipe at Romaine’s home recently but I am not responsible for that bite out of the cookie pictured. I couldn’t resist and ate all my cookie. I am so glad to have the recipe now.


    YUM . YUM. ! ! !

  12. Don’t forget that my house is on your way to work. If you ever need taste testers…we’re available 😉 These look delicious!!!