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Pumpkin Cookies

Pumpkin cookies made with fluffy, soft drop-cookie dough and a quick vanilla glaze drizzle. Bake at 350°F until just set for tender, pillowy golden-orange cookies.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

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
  • 0.5 cup unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cup powdered sugar For vanilla glaze.
  • 3 tbsp milk For vanilla glaze.
  • 0.5 tsp vanilla For vanilla glaze.
  • 0.25 tsp cinnamon For vanilla glaze.

Equipment

  • 1 sheet pan

Method
 

Bake the cookies
  1. Preheat oven to 350°F and line baking sheets with parchment for easy release.
  2. Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Beat unsalted butter and granulated sugar until fluffy, then mix in pumpkin puree, egg, and vanilla extract until smooth.
  4. Fold the flour mixture into the wet ingredients until a soft, sticky dough forms.
  5. Drop dough by 2-tablespoon rounds onto the prepared baking sheets.
  6. Bake at 350°F for 10-12 minutes, until the cookies are set around the edges.
Glaze and finish
  1. Cool cookies completely so the glaze stays smooth and doesn’t melt.
  2. Stir powdered sugar, milk, vanilla, and cinnamon for the vanilla glaze until thick and drizzleable.
  3. Drizzle the vanilla glaze over the cooled cookies.

Notes

Pro tip: for uniform bake and texture, scoop and drop the dough at consistent 2-tablespoon sizes, leaving a little space between cookies. Store cookies airtight at room temperature for 3-4 days or in the fridge for up to 1 week. Freeze baked cookies (unglazed or glazed) in a sealed container for up to 2 months; thaw and drizzle fresh glaze if you want the prettiest finish. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend and keep the rest of the method the same.