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Glazed Pumpkin Cookies

Glazed pumpkin cookies with soft, cakey centers and a thick vanilla glaze that sets into a lightly drippy finish. Made by baking 2-tablespoon rounds at 350°F, then spooning on glaze and letting it set 20–30 minutes for clean slices.
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Prep Time 20 minutes
Cook Time 12 minutes
set the glaze 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For cookies
  • 2.5 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter softened
  • 1.5 cup sugar
  • 1 cup pumpkin pure pumpkin
  • 1 egg
  • 1 tsp vanilla
For thick glaze
  • 2.5 cup powdered sugar
  • 3 tbsp butter melted
  • 3 tbsp milk
  • 1 tsp vanilla
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the pumpkin cookie dough
  1. In a stand mixer, beat butter and sugar until creamy, then add pumpkin, egg, and vanilla and beat until smooth.
  2. Whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt, then fold the dry ingredients into the pumpkin mixture until no dry streaks remain.
  3. Drop 2-tablespoon rounds onto a sheet pan, spacing them apart.
Bake and cool
  1. Bake at 350°F for 10-12 minutes, until the edges look set and the centers still look soft.
  2. Let the cookies cool completely on the pan before glazing.
Glaze and set
  1. Whisk powdered sugar, melted butter, milk, vanilla, and cinnamon until smooth, thick, and spoonable.
  2. Spoon a generous amount of glaze over each cooled cookie and spread slightly so it coats the top.
  3. Let the glaze set 20-30 minutes before serving so it becomes thick and holds its shape.

Notes

Pro tip: For a thick glaze, add milk by drops only if it looks too stiff—aim for a consistency that spreads lightly but sets without running off. Store cookies in an airtight container at room temperature for up to 3 days; freeze unglazed cookies up to 2 months and glaze after thawing. For a dairy swap, use plant-based butter and milk in both the dough and glaze to keep the texture similar.