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.
Servings 36 cookies
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!