Go Back

Pumpkin Cookies

Pumpkin cookies with a soft, pillowy drop-cookie texture and a quick powdered sugar glaze. Warm pumpkin pie spice and cinnamon flavor the dough, then a drizzle adds a sweet, lightly spiced finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.5 lb unsalted butter softened
  • 1.5 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
Glaze
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 0.25 tsp vanilla extract
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 350F and line baking sheets with parchment, using fresh parchment so the cookies release cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined.
Cream wet ingredients
  1. Beat softened unsalted butter and granulated sugar until fluffy, then add pumpkin puree, egg, and vanilla extract and mix until smooth.
Combine and shape
  1. Fold the flour mixture into the wet mixture until fully incorporated; the dough should be soft and sticky.
  2. Drop dough by 2-tablespoon rounds onto the prepared sheets, spacing them apart so they can spread.
Bake
  1. Bake at 350F for 10-12 minutes, until the cookies look set around the edges but still soft in the center.
Glaze and finish
  1. Cool cookies completely before glazing to prevent the sugar from melting away.
  2. Drizzle with glaze, then dust with a pinch of pumpkin pie spice and cinnamon for a spiced finish.

Notes

For cookies that bake evenly, keep the dough temperature about the same for each batch and use consistent 2-tablespoon scoops. Store baked cookies in an airtight container at room temperature for 3-4 days, or refrigerate up to 7 days; freeze baked cookies for up to 2 months (thaw overnight). For a lighter option, use reduced-fat butter and reduced-sugar powdered sugar in the glaze if desired.