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Best Fall Harvest Cookies with Pumpkin Spice Icing

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Soft, chewy cookies packed with roasted butternut squash, tart dried cranberries, and crunchy toasted pecans, topped with a glossy pumpkin spice icing. These taste like the whole season in every bite.

Ingredients

Scale
  • 1 cup roasted butternut squash puree (about 1 small squash, roasted and mashed; or canned pumpkin puree)
  • ½ cup unsalted butter, softened
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup dried cranberries
  • ½ cup toasted pecans, roughly chopped
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pumpkin puree (for icing)
  • 1 tablespoon milk or heavy cream (for icing)
  • ¼ teaspoon pumpkin pie spice (for icing)
  • ¼ teaspoon vanilla extract (for icing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Prepare the squash puree if you haven’t already: Cut a small butternut squash in half lengthwise, scoop out the seeds, and roast cut-side down at 400°F (200°C) for 30-40 minutes until fork-tender. Let cool, then scoop out the flesh and mash with a fork. Measure 1 cup.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy. Scrape down the sides halfway through.
  4. Add the egg, vanilla extract, and squash puree. Mix on low speed until just combined. The batter may look lumpy and separated—that’s okay. Do not overmix.
  5. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly distributed.
  6. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, with a few streaks of flour remaining. Do not overmix.
  7. Fold in the dried cranberries and toasted pecans using a rubber spatula until evenly distributed. The dough will be thick and slightly sticky.
  8. Chill the dough for 15 minutes. This prevents spreading and gives a thicker, softer cookie.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 12-14 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone—that’s perfect.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  12. While the cookies cool, make the icing: In a small bowl, whisk together the sifted powdered sugar, pumpkin puree, milk, pumpkin pie spice, and vanilla extract until smooth and pourable. Adjust consistency with more milk or powdered sugar as needed.
  13. Drizzle the icing over the cooled cookies using a spoon, piping bag, or fork. Let the icing set for about 20 minutes before stacking or storing.

Notes

Chilling the dough is crucial to prevent spreading. Toast pecans for best flavor. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter and plant-based milk. Cookies can be frozen un-iced for up to 3 months. Icing does not freeze well—make fresh.

Nutrition

Keywords: fall harvest cookies, pumpkin spice cookies, butternut squash cookies, cranberry pecan cookies, pumpkin icing, fall baking, soft pumpkin cookies

Find it online: https://gleefulfork.com/best-fall-harvest-cookies-with-pumpkin-spice-icing/