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Pumpkin Cookies With Sweet Cream Glaze

Pumpkin cookies with sweet cream glaze bake into soft, cakey rounds and get a milky glaze poured generously on top. Cinnamon-dusted pumpkin flavor pairs with a pourable-but-thick sweet cream finish that sets as you wait.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling and setting 20 minutes
Total Time 52 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 190
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 lb butter
  • 1.5 cup sugar
  • 1 cup pumpkin
  • 1 egg
  • 1 tsp vanilla
For sweet cream glaze
  • 2 cup powdered sugar
  • 3 tbsp heavy cream
  • 1 tbsp unsalted butter melted
  • 1 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the pumpkin cookie dough
  1. Beat the butter and sugar until smooth, then mix in the pumpkin, egg, and vanilla until fully combined. The mixture should look creamy and evenly orange, not streaky.
  2. Fold in the dry ingredients until no flour pockets remain. The dough will be thick enough to scoop and hold shape when you portion it.
  3. Drop 2-tablespoon rounds onto a sheet pan with spacing between cookies. Flatten them slightly only if the tops look very mounded.
Bake and cool
  1. Bake at 350F for 10-12 minutes, until the edges look set and lightly golden. Pull the sheet pan when the centers still look soft.
  2. Cool completely on the pan or a wire rack before glazing. The cookies must be room temperature so the glaze sets neatly rather than soaking in.
Glaze and set
  1. Whisk the sweet cream glaze ingredients together until pourable but thick. It should ribbon off the whisk with a slow fall.
  2. Spoon the glaze generously over each cookie, letting it spread across the tops. After glazing, let the cookies set for 20 minutes before serving so the surface firms up.

Notes

Pro tip: Use room-temperature egg and pumpkin so the dough mixes smoothly without curdling. Store baked cookies in an airtight container in the fridge for up to 5 days (glaze will firm). Freeze cookies without setting too long—freeze fully cooled and glazed for up to 2 months; thaw in the fridge overnight. For a lighter option, swap heavy cream in the glaze for half-and-half, which makes the glaze slightly thinner.