Name: Iced Amish Pumpkin Cookies With The Best Fall Flavors
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup pumpkin puree 2 cups all-purpose flour 1 cup granulated sugar; 0.5 cup brown sugar; 0.5 cup unsalted butter, softened 1 large egg 1 teaspoon baking powder 1 teaspoon baking soda; 0.5 teaspoon salt; 1.5 teaspoons pumpkin pie spice 1 teaspoon vanilla extract; 1.5 cups powdered sugar 2 tablespoons milk; 0.5 teaspoon vanilla extract (for glaze)

These iced Amish pumpkin cookies are a taste of autumn in every soft, cake-like bite. Perfectly spiced, moist, and draped in a luscious vanilla glaze, they’re a cozy treat that brings the best fall flavors to your kitchen. Whether you’re baking for a crowd, a holiday gathering, or just a crisp Sunday afternoon, these cookies will fill your home with sweet, spiced aromas and heartwarming joy.

Unlike your typical crispy cookie, these Amish-style pumpkin delights are soft and pillowy thanks to a tender pumpkin puree base. The icing, a simple yet rich vanilla glaze, takes them to bakery-level delicious. They’re ideal for pairing with hot cider, pumpkin spice lattes, or a warm blanket and a good book.

What Kind of Pumpkin Should I Use?

For the best flavor and texture, use canned pumpkin puree—not pumpkin pie filling. The puree gives you full control over the spice and sweetness. If you’re feeling adventurous, fresh homemade pumpkin puree will work too, as long as it’s well-drained.

Ingredients for the Iced Amish Pumpkin Cookies

Pumpkin Puree – The star ingredient. It brings moisture, flavor, and that classic fall feel to the cookies.

All-Purpose Flour – Essential for structure, giving the cookies their soft and cakey body.

Granulated Sugar & Brown Sugar – A combo for depth: granulated for sweetness, brown sugar for a hint of molasses.

Butter – Adds richness and helps the cookies stay soft.

Egg – Binds the ingredients together and contributes to the texture.

Baking Powder & Baking Soda – The leavening duo that makes these cookies rise to their soft, fluffy state.

Pumpkin Pie Spice – The aromatic spice blend that defines fall. Cinnamon, nutmeg, cloves, and ginger.

Vanilla Extract – Adds a warm undertone to both the dough and the icing.

Milk – Needed for the icing to reach that perfect drizzling consistency.

Powdered Sugar – The base for the icing, creating a sweet glaze that sets beautifully on top.

How To Make the Iced Amish Pumpkin Cookies

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with granulated and brown sugar until light and fluffy. This creates the base for your cookie dough.

Step 2: Add the Pumpkin and Egg

Mix in the pumpkin puree, followed by the egg and vanilla extract. Blend until everything is fully incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.

Step 4: Mix It All Together

Gradually add the dry ingredients to the wet mixture, stirring until a thick, soft dough forms.

Step 5: Scoop and Bake

Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 13–15 minutes, or until edges are lightly golden and centers are set.

Step 6: Cool and Ice

While cookies cool completely, whisk together powdered sugar, milk, and vanilla extract for the glaze. Drizzle over cooled cookies and let set.

How to Store and Serve Iced Amish Pumpkin Cookies

These cookies are best enjoyed the same day they’re glazed, but they’ll stay moist for up to 5 days in an airtight container at room temperature. For longer storage, freeze un-iced cookies for up to 3 months. Add fresh glaze after thawing for best texture.

Serve these with coffee, cider, or as a sweet after-school snack. They’re also lovely on holiday dessert tables.

What to Serve With Iced Amish Pumpkin Cookies?

Hot Apple Cider

The spice from the cider pairs beautifully with the pumpkin and glaze.

Pumpkin Spice Latte

Double the pumpkin, double the joy.

Cheddar Cheese Slices

Savory meets sweet. A cozy snack board addition.

Maple Glazed Pecans

The crunch complements the softness of the cookies.

Cinnamon Ice Cream

Turn your cookies into a fall dessert sandwich.

Whipped Cream or Greek Yogurt Dip

Dip your cookies for a creamy twist.

Chai Tea

The spices enhance each other, giving your snack time a boost.

If these soft Iced Amish Pumpkin Cookies made your day, here are a few more cookie favorites from our collection:

Lemon Cheesecake Cookies Recipe for a tangy-creamy bite.
Brown Sugar Pop Tart Cookies for nostalgic toaster treat vibes.
Cut Out Sugar Cookies Recipe that hold their shape and are fun to decorate.
Twix Cookie Cups layered with caramel and chocolate delight.
Peanut Butter Candy Corn Cookies for a festive fall mashup.

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And let me know in the comments how yours turned out! Did you drizzle extra glaze or add a sprinkle of cinnamon on top? Did you try making them gluten-free?

I love seeing your spins on these recipes. Got a question? Drop it below—we’re in this cozy baking season together.

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