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Pumpkin Spice Cookies

Pumpkin spice cookies with warm fall spices and a soft, tender center, finished with a simple brown butter glaze drizzle. Bake at 375F for crisp edges and a lightly spiced, glossy top.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp cloves
  • 0.5 tsp salt
Cookie dough
  • 0.75 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted very dry)
  • 1 egg yolk
  • 2 tsp vanilla extract
Brown butter glaze
  • 3 tbsp browned butter
  • 1.5 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and line baking sheets so the cookies can go in right after mixing.
  2. Blot the pumpkin puree very dry to prevent excess moisture in the dough.
Make the spiced cookie dough
  1. Whisk all dry ingredients together in a bowl until evenly combined and speckled with spices.
  2. Beat butter and both sugars until fluffy, then add blotted pumpkin, egg yolk, and vanilla until smooth.
  3. Fold in the flour mixture just until no dry streaks remain, with a thick dough that holds together.
Bake
  1. Scoop 1-1/2 tablespoon rounds onto the lined sheets with space between them, for even spreading.
  2. Bake at 375F for 10-12 minutes, until the edges look set and lightly crisp and the centers still look soft.
Glaze and finish
  1. Cool the cookies completely before glazing so the drizzle stays on top rather than melting in.
  2. Drizzle the brown butter glaze over the cooled cookies for a thin, glossy finish.

Notes

For the best texture, blot the pumpkin puree very dry so the dough bakes up thick instead of cakey. Store baked cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies (without extra glaze) up to 2 months. Dietary swap: use gluten-free 1:1 all-purpose flour in place of regular flour for a gluten-free version.