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Pumpkin Spice Drop Cookies

Pumpkin spice drop cookies with a soft, cakey texture and domed tops, finished with a cinnamon vanilla glaze drizzle. Easy drop-cookie method: mix wet with sugars and pumpkin, fold in spiced dry ingredients, then bake until just set.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 155
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
  • 1.5 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla
Cinnamon glaze
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350F and line baking sheets with parchment or silicone mats for easy release (no temperature changes after this).
  2. Beat the softened unsalted butter, granulated sugar, and brown sugar until smooth, then add the pumpkin puree, egg, and vanilla and beat until combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt.
  4. Fold the whisked dry ingredients into the wet mixture just until no dry streaks remain, noting the dough will be very soft.
Bake and glaze
  1. Drop 2-tablespoon rounds of dough onto the lined baking sheets, spacing them apart so they can spread.
  2. Bake at 350F for 10-12 minutes, until the cookies are set at the edges and no longer look wet in the center.
  3. Cool the cookies completely, then drizzle with the cinnamon glaze over the slightly domed tops.

Notes

Pro tip: for consistent cookies, use a 2-tablespoon scoop and keep the dough covered between batches since it stays very soft. Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze baked cookies for up to 2 months; thaw at room temperature before glazing. For a dairy-free swap, use plant-based butter and replace milk in the glaze with unsweetened plant milk.