Amish Recipe for Pumpkin Cookies with Frosting - Amish Heritage (2024)

Iced Pumpkin Cookies

Get ready to experience the warm embrace of autumn in every bite of these soft and fluffy Amish pumpkin cookies, topped with a velvety brown sugar frosting.

Seriously, these cookies are so good, that you may as well be prepared to see them disappear quickly because it's impossible to eat just one. They're just so moreish! 🙂

Let's not even talk about how many of these amazing pumpkin cookies I devoured while I was baking them a few days ago. Yikes! I couldn't stop. They're so fluffy, moist, and full of warm spices that they just melted in my mouth and kept sliding down. 😉

They embody the heart of Amish baking traditions, blending simple ingredients to create a symphony of flavors and textures. The gentle pumpkin flavor, delicately spiced and moist, forms the cookie's foundation, while the luscious caramel frosting adds a rich buttery sweetness. They are cakier in texture than many traditional chewy cookies, closely resembling my buttermilk cookies.

So dig into the rustic charm and yumminess of Amish pumpkin cookies, they're a delightful way to celebrate the flavors of autumn.

Autumn Cookies

There are so many things to love about Autumn, and I am excited about the fact that we are getting close to my favorite season again. These old-fashioned pumpkin cookies transport me to the joys of fall: crisp air, golden leaves, and the cozy spices of the season.

The combination of fluffy, soft pumpkin cookies with caramel frosting creates a dessert that's both visually appealing and a pleasure to savor. Each bite offers a contrast of textures between the delicate crumb of the cookie and the creamy, slightly gooey caramel frosting. The flavors evoke the essence of fall, making them a popular choice for autumn gatherings, Halloween parties, Thanksgiving feasts, and cozy evenings by the fireplace.

Whether enjoyed as a standalone treat or paired with a warm cup of spiced tea or coffee, these cookies are a wonderful way to celebrate the seasonal flavors of pumpkin and caramel. Their inviting appearance and delicious taste make them a favorite among those who appreciate the comforting and nostalgic aspects of fall baking.

What Kind of Pumpkin Should I Use?

I keep a few cans of store-bought pumpkin purée in my pantry, just because it's quick and easy to use. And it works well to make pumpkin cookies, pies, etc. (Make sure you buy pumpkin pureé and not pumpkin pie mix.)

However, fresh pumpkin purée is also great to use for these cookies. So if you like to use farm-fresh pumpkins, it's not hard to make purée. And it can be made with various kinds of pumpkins. Pie pumpkins and crook-necked pumpkins are always great choices.

I kept a few seeds from a butternut squash last year and stuck them in my garden this spring. So I have a big crop of butternut squash, and I plan to roast them, make purée, and use them for all my pumpkin goodies this fall.

One thing to keep in mind though, when using fresh purée, is if it's thin and kinda watery, you may want to squeeze out some of the extra moisture. You can place the pumpkin into paper towels and give it a squeeze.

Frosting for Pumpkin Cookies

These pumpkin-spiced cookies are delicious on their own without icing. But we all know that frosting takes them up another notch, right?

I've included a yummy caramel frosting recipe in the card. But if pumpkin cookies with brown sugar caramel frosting aren't your thing, feel free to use cream cheese frosting (I have a delicious cream cheese frosting recipe with my carrot cake.) Or you could use my pumpkin spice buttercream recipe that I use with pumpkin whoopie pies.

I've also made these cookies with brown butter frosting before. So feel free to top them with your favorite frosting. They'll be amazing either way.

Can I Freeze Pumpkin Cookies with Brown Sugar Icing?

Yes, you sure can. Most baked goods taste the best in the first two days. And I like fresh cookies, but I certainly don't want this whole batch of cookies eaten in two days.

You can refrigerate these pumpkin cookies with icing to give them a longer shelf life. But I highly recommend putting some of them into the freezer.

Placing cookies, bread, etc. into airtight containers as soon as they are cool, and freezing them, keeps them fresh for a couple of months. They will come out of the freezer tasting the same as the day you made them. Just thaw them and enjoy. You may even want to try a cookie while it's still frozen, they're actually really good when partially frozen.

More Amish Pumpkin Recipes

Pumpkin Streusel Coffeecake

Pumpkin Bread

Easy Pumpkin Bars with Cream Cheese Frosting

Pumpkin Torte Dessert

Pumpkin Whoopie Pies

Amish Pumpkin Custard Pie

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Amish Pumpkin Cookies with Caramel Frosting Recipe

These Amish pumpkin cookies are super soft and fluffy with a cakey, melt-in-your-mouth texture. They are great on their own, but when topped with a creamy brown sugar frosting, they are totally irresistible.

Nutrition

Serving: 1cookieCalories: 179kcalCarbohydrates: 34gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 121mgPotassium: 33mgFiber: 0.4gSugar: 24gVitamin A: 138IUVitamin C: 0.01mgCalcium: 27mgIron: 1mg