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Libby's Pumpkin Cookies

Libby’s pumpkin cookies are classic soft drop cookies made with pumpkin purée and warm spices, then topped with a smooth vanilla icing and a cinnamon dusting. The cookies bake until just set, with a tender crumb that stays soft.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp cloves
  • 0.5 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 1.5 cup granulated sugar
  • 0.5 lb unsalted butter, softened
  • 1 can (15 oz) Libby's 100% Pure Pumpkin
  • 1 large egg
  • 1 tsp vanilla extract
For icing
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 1 tbsp butter, melted
  • 1 tsp vanilla
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prepare and mix cookie batter
  1. Preheat the oven to 350F and line baking sheets with parchment or silicone liners, keeping the oven fully preheated before baking.
  2. Whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice, and salt until evenly combined.
  3. Beat the softened unsalted butter and granulated sugar until fluffy, about 1–2 minutes, then scrape the bowl if needed.
  4. Add the Libby's 100% Pure Pumpkin, large egg, and vanilla extract, then beat just until smooth.
  5. Fold the flour mixture into the pumpkin mixture until combined and no dry streaks remain.
Bake and finish
  1. Drop the dough by tablespoons onto the lined baking sheets, spacing cookies apart so they have room to spread.
  2. Bake at 350F for 10–12 minutes, until the edges look set and the centers no longer look wet.
  3. Cool the cookies on the baking sheet or on a rack until completely cool.
  4. Whisk the icing ingredients (powdered sugar, milk, melted butter, and vanilla) until smooth, adding a tiny splash of milk only if needed for drizzling consistency.
  5. Drizzle or spread the icing over each cookie, then dust with cinnamon.

Notes

Pro tip: for the same size cookies, use a 1-tablespoon scoop and level each portion before dropping. Store airtight at room temperature up to 3 days, or refrigerate up to 5 days; freeze baked cookies (un-iced) up to 2 months and ice after thawing for best texture. For a dairy-light swap, use plant-based butter in both the dough and icing and substitute an unsweetened plant milk for the milk.