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Libby's Pumpkin Cookies

Libby’s pumpkin cookies are classic soft drop cookies made by creaming butter and sugar, then baking until just set. Finished with a simple vanilla icing you can drizzle or spread, plus a light cinnamon dusting.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 180
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
Cookie dough
  • 1.5 cup granulated sugar
  • 0.5 cup 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

Equipment

  • 1 stand mixer

Method
 

Prep and preheat
  1. Preheat the oven to 350F and line baking sheets.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice, and salt until evenly combined.
Make pumpkin cookie dough
  1. Beat softened unsalted butter and granulated sugar until fluffy.
  2. Add Libby's 100% Pure Pumpkin, egg, and vanilla extract, then beat until smooth and combined.
  3. Fold in the dry ingredients until just combined, with no visible flour streaks.
Bake
  1. Drop the dough by tablespoons onto the lined baking sheets.
  2. Bake at 350F for 10-12 minutes, until the cookies are set around the edges and look slightly puffed.
  3. Cool the cookies completely before icing.
Icing and finishing
  1. Whisk powdered sugar, milk, melted butter, and vanilla until smooth.
  2. Drizzle or spread the icing over each cookie, then dust with cinnamon.

Notes

For bakery-style tops, cool the cookies fully so the vanilla icing won’t melt or soak in. Store in an airtight container at room temperature for up to 3 days; refrigerate for up to 5 days. Freeze unfrosted cookies for up to 2 months, thaw, then ice and finish with cinnamon. For a dairy-light option, use unsweetened plant milk in the icing and replace melted butter with a plant-based butter alternative.