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Glazed Pumpkin Cookies

Glazed Pumpkin Cookies are soft, cakey pumpkin cookies baked at 350°F and finished with a thick vanilla glaze that sets on top. A 2-tablespoon scoop makes uniform cookies, while the glaze stays partially translucent and lightly drips at the edges.
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Prep Time 20 minutes
Cook Time 12 minutes
glazing set time 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 220
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
  • 1.5 cup sugar
  • 1 cup pumpkin
  • 1 egg
  • 1 tsp vanilla
For thick glaze
  • 2.5 cup powdered sugar
  • 3 tbsp melted butter
  • 3 tbsp milk
  • 1 tsp vanilla
  • 0.5 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the cookie dough
  1. Beat the butter and sugar together until smooth, then add the pumpkin, egg, and vanilla and beat again until combined.
  2. Fold in the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt just until no dry streaks remain.
  3. Drop 2-tablespoon rounds onto a sheet pan, spacing them about 2 inches apart so they have room to spread.
Bake and cool
  1. Bake at 350°F for 10-12 minutes, until the edges look set and the centers still look slightly soft.
  2. Cool completely before glazing so the glaze sets on top instead of melting into the cookies.
Glaze and set
  1. Whisk powdered sugar, melted butter, milk, vanilla, and cinnamon until smooth and thick, with a spoonable consistency.
  2. Spoon a generous amount of glaze over each cookie and spread slightly so the glaze covers the top with a few soft drips at the edges.
  3. Let the glaze set for 20-30 minutes before serving, until it looks matte and no longer jiggles.

Notes

For best texture, use canned pumpkin (not pumpkin pie filling) and let the cookies cool completely before glazing. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked cookies (unglazed or glazed) for up to 2 months. For a dairy-light option, substitute plant-based butter and use unsweetened plant milk in the glaze—keep the glaze thick so it sets properly.