Go Back

Pumpkin Spice Drop Cookies

Pumpkin spice drop cookies with a soft, cakey crumb and warm spice flavor, baked in small scoops for domed tops. Finished with a cinnamon vanilla glaze drizzle for a sweet, lightly spiced finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 2.5 cup all-purpose flour
Leavening and spices
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Cookie base
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla
Cinnamon glaze
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep the cookies
  1. Preheat the oven to 350F and line baking sheets.
  2. Beat the softened butter with granulated sugar and brown sugar until smooth.
  3. Add the pumpkin puree, then beat in the egg and vanilla.
  4. Whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt, then fold into the wet mixture until the dough is very soft.
Bake and glaze
  1. Drop 2-tablespoon rounds onto the lined sheets, spaced apart.
  2. Bake for 10-12 minutes, until the tops look set and the cookies spring back slightly.
  3. Cool completely before drizzling with cinnamon glaze made by mixing powdered sugar, milk, vanilla, and cinnamon until smooth.

Notes

For thick domes, keep the scoops at a consistent 2 tablespoons and don’t over-mix after adding the dry ingredients (the dough will be very soft). Store cookies in an airtight container at room temperature for up to 3 days; freeze baked cookies without the glaze for up to 2 months, then thaw and drizzle. For a dairy-free option, use a plant-based milk and dairy-free butter in a 1:1 swap.