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.
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.
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!