These Zucchini Pumpkin Cookies feature prominent pumpkin flavor, an ‘assist’ from zucchini, an aromatic blend of warm spices, and a drizzle of sweet cinnamon icing! With pillowy soft texture, insane moisture, and a ton of seasonal character, you’ve got to make a batch of these Zucchini Pumpkin Cookies this fall.
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A cookie mashup of pumpkin and zucchini. The best way to transition from summer –> fall is to combine our favorite summer veggie with our favorite fall veggie. Then add spice. Plus icing.
These Pumpkin Cookies with Brown Butter Icing are one of my oldest, most reliable, and most favorite fall desserts. I have been making these Pumpkin Cookies for almost 20 years now, and I think I still remember the first time I made them.
This is before pumpkin really became a craze, but I loved it back then, and I was trying to find a favorite pumpkin cookie recipe. I remember making a bunch of different ones before landing on these. This was the keeper.
The other pumpkin cookies were okay, but these were the standout.
My favorite Pumpkin Cookies are soft and tender little pillows of pumpkin goodness, and they’re also thick and puffy. Though they’re not “chewy” cookies, they do have a bit of chew to them that is super satisfying.
With the addition of zucchini too, these Zucchini Pumpkin Cookies are extra special.
It isn’t just a gimmick. I’m not forcing these two ingredients together. Well, initially I did just to see what would happen, but then it didn’t need to be forced because it turned out that pumpkin and zucchini get along great.
They’re both relatively subtle flavors ultimately. Neither hits you over the head in any recipe, and they work together nicely when combined because they don’t overpower each other.
Pumpkin is slightly more prominent in these Zucchini Pumpkin Cookies, but the essence of zucchini is still there too, so they both make their presence known.
The spices are what really enhance the flavors of pumpkin and zucchini, and these Pumpkin Cookies are generously spiced. They have a balanced blend of delicious warm spices to complement their main veggie components.
I can’t think of a better way to transition from summer to fall than a batch of these Zucchini Pumpkin Cookies!
PREPARATION AND BAKING TIPS FOR ZUCCHINI PUMPKIN COOKIES:
These are simple drop cookies. If you have parchment paper or silicone baking mats, they are wonderful because cookies don’t stick to them at all. I also find that cookies don’t spread as much, so you get a puffier, taller cookie.
My other tip for drop cookies is to use a cookie scoop. Not only will your dough balls be uniform, resulting in even baking, consistent cookie size, and very round cookies, but I find that it also stacks the dough a bit higher and taller, which makes for taller cookies overall.
STORAGE AND FREEZING TIPS FOR ZUCCHINI PUMPKIN COOKIES:
Leftover frosted cookies can be frozen for up to 3 months. I like to stack cookies in gallon-sized plastic bags with layers of parchment paper or foil in-between. Seal the plastic bag, and wrap it with a layer or two of foil.
You can also freeze cookies and frosting separately for up to 3 months. Thaw both when ready to serve, and assemble the thawed components. For easiest spreading, frosting may need to be heated in the microwave for 15-20 seconds (that’s it) even once thawed to room temperature.
SUBSTITUTIONS AND VARIATIONS:
This recipe does not allow for extensive substituting, but you can create different variations by:
- Adding up to 2 cups baking chips, chopped nuts, dried fruit, or some combination thereof.
- Swapping out the cinnamon icing for ANY kind of frosting, like brown butter icing or cream cheese frosting.
I also crossed these two veggies together in this Pumpkin Zucchini Bread!
Other recipes that are based on my tried-and-true Pumpkin Cookies recipe:
- Butter Pecan Pumpkin Cookies
- White Chocolate Cranberry Pecan Pumpkin Cookies
- Pumpkin Cookies with Orange Icing, Maple Frosting, or Cream Cheese Frosting.
Prefer to try Chewy Pumpkin Cookies? Check out –>
- Soft & Chewy Pumpkin Snickerdoodles
- Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Latte Cookies
- Pumpkin Oatmeal Scotchies
- Pumpkin Blondies with Cream Cheese Frosting
- Pumpkin Chocolate Chip Blondies
And a few other recipes for Zucchini Cookies! –>
Zucchini Pumpkin Cookies with Cinnamon Icing
Ingredients
For Zucchini Pumpkin Cookies:
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup canned pumpkin puree not pumpkin pie mix!
- 1 large egg
- 2 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/4 tsp. ground clove
- 1/4 tsp. ginger
- 1 1/2 cups loosely packed grated zucchini blotted
For Cinnamon Icing:
- 1/2 cup butter melted
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 2 tsp. vanilla extract
- 2 tsp. cinnamon
Instructions
For Zucchini Pumpkin Cookies:
- In a large mixing bowl, cream together the butter and sugars.
- Add pumpkin, egg, and vanilla, beating until combined.
- In another large bowl, combine remaining ingredients (all the dry cookie ingredients).
- Add dry ingredients to pumpkin mixture and beat until just combined. Do not overmix.
- Fold in grated zucchini.
- Drop by tablespoonfuls onto parchment paper or silicone mat-lined cookie sheets.
- Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned and centers are set.
- Remove cookies to a wire rack. Cool completely.
For Cinnamon Icing:
- In a large bowl, whisk together melted butter, powdered sugar, heavy cream, vanilla, and cinnamon, until smooth.
- Icing should be thin enough to spread, but not runny or drippy. Add additional milk or powdered sugar, as needed, to achieve desired consistency.
- Spread approximately 1 tablespoon of icing onto each cookie. Allow to set. Enjoy!
- Store cookies in an airtight container with parchment paper or foil between layers of cookies. At room temperature, cookies will keep for 4-5 days. They'll keep for about a week if stored in the fridge. They freeze beautifully if well-wrapped!
