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Pumpkin Cookies

Pumpkin cookies made with soft, pillowy drop dough and a simple vanilla glaze drizzle. Golden-orange flavor with warm pumpkin pie spice baked until just set for tender 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: 110
Ingredients Equipment Method Notes

Ingredients
  

Dry 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
Cookie dough
  • 0.5 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
Vanilla glaze
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then line baking sheets with parchment for easy release.
  2. Whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined.
Make the dough
  1. Beat unsalted butter (softened) and granulated sugar until fluffy.
  2. Add pumpkin puree, egg, and vanilla extract, then beat just until the mixture looks smooth.
  3. Fold the flour mixture into the wet ingredients until fully incorporated; the dough should be soft and sticky.
Bake
  1. Drop the dough by 2-tablespoon rounds onto the lined baking sheets, spacing them apart.
  2. Bake for 10-12 minutes at 350F until the cookies look set at the edges.
Glaze and finish
  1. Cool the cookies completely before glazing so the icing doesn’t melt away.
  2. Whisk powdered sugar, milk, vanilla, and cinnamon for the vanilla glaze, then drizzle over the cooled cookies.

Notes

For the easiest shaping and the best texture, chill the dough 10 minutes if it feels too loose after folding. Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freezing: freeze baked, unglazed cookies up to 2 months; thaw and glaze after thawing. Dietary swap: for gluten-free cookies, use a 1:1 gluten-free all-purpose flour blend (with xanthan gum) in place of regular flour.