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Zucchini Pumpkin Cookies with Cinnamon Icing

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.

Course Cookies
Keyword pumpkin cookies, pumpkin cookies recipe, pumpkin zucchini cookies, zucchini pumpkin cookies
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 36 cookies
Author Sarah

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:

  1. In a large mixing bowl, cream together the butter and sugars.

  2. Add pumpkin, egg, and vanilla, beating until combined.

  3. In another large bowl, combine remaining ingredients (all the dry cookie ingredients).

  4. Add dry ingredients to pumpkin mixture and beat until just combined. Do not overmix.

  5. Fold in grated zucchini.

  6. Drop by tablespoonfuls onto parchment paper or silicone mat-lined cookie sheets.

  7. Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned and centers are set.

  8. Remove cookies to a wire rack. Cool completely.

For Cinnamon Icing:

  1. In a large bowl, whisk together melted butter, powdered sugar, heavy cream, vanilla, and cinnamon, until smooth.

  2. Icing should be thin enough to spread, but not runny or drippy. Add additional milk or powdered sugar, as needed, to achieve desired consistency.

  3. Spread approximately 1 tablespoon of icing onto each cookie. Allow to set. Enjoy!

  4. 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!