Pumpkin zucchini cookies are soft, cakey cookies frosted with a simple cinnamon icing. These lightly spiced cookies are perfect for fall, and holidays like Halloween and Thanksgiving!
Prep Time15 minutesmins
Cook Time14 minutesmins
Total Time29 minutesmins
Servings: 32cookies
Calories: 134kcal
Ingredients
Pumpkin zucchini cookies
½cup(113g)unsalted butter, room temperature
1 ½cups(297g)granulated sugar
¾cup(170g)pumpkin puree
2teaspoonsvanilla extract
2 ¾cups(330g)all-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
2teaspoonsground cinnamon
¼teaspoonground nutmeg
¼teaspoonground ginger
1cup(135g)finely grated zucchini, measure before squeezing liquid out
Cinnamon frosting
2tablespoonsunsalted butter, room temperature
2tablespoonsmilk
1 ½cups(170g)confectioner's sugar
1teaspoonvanilla extract
¼teaspooncinnamon
Instructions
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
In a large bowl, add butter and granulated sugar. With a hand mixer (or stand mixer) beat until creamed and fluffy. Add pumpkin puree and mix until incorporated.
In a separate bowl, whisk together your dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Slowly add dry ingredients to pumpkin mixture and stir until just combined.
After measuring zucchini, wrap in a few layers of paper towel or a kitchen towel, then squeeze firmly over the kitchen sink to remove excess moisture. Do not skip this step, excess moisture will make your cookies soggy and dense.
Add shredded zucchini to dough and stir to incorporate.
Using a medium cookie scoop (or using two spoons), portion cookie dough about 2 inches apart onto prepared baking sheet. Bake for about 12-16 minutes, or until cookies pop back when gently pressed in on top (if an indent is left, your cookies need more time. Cookies will look set across the top and lightly browned around the edges.
Allow to cool for 5 minutes before transferring to a cooling rack to cool completely.
Meanwhile, prepare frosting. In a bowl, add butter, milk, confectioner's sugar, vanilla extract, and cinnamon. Using a hand mixer with the whisk attachment, whisk frosting ingredients until light and fluffy.
Using a knife or spoon, gently spread a thin layer of frosting over each cookie. Allow to dry completely (about 2 to 3 hours) before storing.
Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (about 70 grams) before adding to the dough.
Frosting will crust if allowed to dry completely.
Baked cookies will keep for up to 5 days in a tightly sealed container at room temperature. Cookies (and dough) can be frozen for up to 3 months in a freezer-safe container.