Soft, spiced pumpkin cookies are the ultimate fall treat, blending warm cinnamon and nutty pumpkin flavors in every bite. With just 25 minutes of prep and a quick 15-minute bake, these cookies are surprisingly easy to make yet irresistibly decadent. Their tender, cake-like texture melts in your mouth, while a hint of sweetness from the glaze adds the perfect finishing touch. Perfect for sharing or savoring solo, they’re a cozy indulgence that captures the essence of autumn.
These cookies are not only delicious but also packed with wholesome pumpkin, offering a boost of vitamin A and a touch of fiber. After a brief 1-hour chill, the dough bakes into golden, pillowy delights that fill your kitchen with a comforting aroma. Whether you’re hosting a gathering or enjoying a quiet moment, these pumpkin cookies are sure to bring warmth and joy to your day.
Ingredients for Pumpkin Cookies
- 1 cup (226 g) unsalted butter, melted and cooled for at least 15 minutes
- ½ cup (100 g) granulated sugar
- 1 ½ cups (300 g) light brown sugar, firmly packed
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- ⅔ cup (165 g) pumpkin puree, blotted (130g after blotting) (see notes for blotting instructions)
- 3 cups (375 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon pumpkin pie spice (homemade or store-bought)
For the Glaze:
- 1 ½ cups (190 g) powdered sugar
- 1 ½ – 2 Tablespoons milk
- 1 Tablespoon light corn syrup
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- In a large bowl, combine the melted, cooled butter, granulated sugar, and light brown sugar. Stir well until fully mixed.
- Add the pumpkin puree, egg yolk, and vanilla extract to the butter-sugar mixture. Stir until combined.
- In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well-mixed.
- Gradually add the dry ingredients to the wet ingredients in 3-4 parts, stirring until thoroughly combined.
- Cover the dough and chill in the refrigerator for at least 60 minutes.
- While the dough is chilling, preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Once the dough is chilled, scoop it into 1 ½ Tablespoon-sized portions. Roll into smooth balls if desired.
- Bake for 13-15 minutes or until the edges are lightly golden. Allow the cookies to cool completely on the baking sheet before glazing.
For the Glaze:
- In a medium-sized bowl, whisk together the powdered sugar, milk, corn syrup, and vanilla extract until smooth. The glaze should hold its shape for a second before dissolving back into the bowl.
- If the glaze is too stiff, add a teaspoon of milk at a time. If it’s too thin, add a Tablespoon of powdered sugar at a time.
- Dip the surface of each cooled cookie into the glaze or drizzle it over the top using a spoon.
- Place the glazed cookies on a cooling rack or cookie sheet and let the glaze harden for 30-60 minutes before serving.
Perfect Pairings: Sauce and Topping Ideas
While the glaze adds a sweet finish, consider pairing these cookies with a dollop of whipped cream cheese frosting for a tangy twist. Alternatively, drizzle with caramel sauce or sprinkle with chopped pecans for added texture and flavor. For a festive touch, dust with a pinch of cinnamon sugar before serving.
Storage Secrets: Keeping Cookies Fresh
Store your pumpkin cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature and refresh in a 300°F (150°C) oven for 5 minutes if needed.
Time-Saving Tips for Busy Bakers
To speed up the process, skip rolling the dough into balls and simply scoop it directly onto the baking sheet. If you’re short on chilling time, pop the dough in the freezer for 20-30 minutes instead. For even baking, use a cookie scoop to ensure uniform size and shape.
Recipe Variations to Mix It Up
Swap the glaze for a cream cheese drizzle by mixing 4 oz (113 g) softened cream cheese, 1 cup (125 g) powdered sugar, and 1-2 tbsp milk. For a nutty twist, fold in ½ cup (60 g) chopped walnuts or pecans into the dough. If you’re feeling adventurous, add ½ cup (85 g) white chocolate chips for a sweet surprise.
Equipment Guidance for Best Results
Use a stand mixer or hand mixer to combine the dough quickly and evenly. A silicone baking mat or parchment paper ensures easy cleanup and prevents sticking. For precise measurements, a kitchen scale is ideal, especially for the pumpkin puree after blotting.
Pumpkin Cookies
Ingredients
- 1 cup unsalted butter melted and cooled for at least 15 minutes
- ½ cup granulated sugar
- 1 ½ cup light brown sugar firmly packed
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- ⅔ cup pumpkin puree blotted (130g after blotting) ¹see notes in recipe for instructions on blotting)
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon pumpkin pie spice click the link for instructions to make homemade pumpkin pie spice
Glaze
- 1 ½ cups powdered sugar
- 1 ½ -2 Tablespoons milk
- 1 Tablespoons light corn syrup ²
- ¼ teaspoon vanilla extract
Instructions
- Combine melted, cooled butter and sugars in a large bowl and stir well.
- Add pumpkin, egg yolk, and vanilla extract and stir to combine.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice until well-mixed.
- Gradually add dry ingredients to wet (I do this in 3-4 parts) stirring until ingredients are thoroughly combined.
- Cover bowl and chill in the refrigerator for at least 60 minutes.
- Once dough has nearly finished chilling, preheat oven to 350F (175C) and prepare cookie sheet by lining with parchment paper.
- Once oven is preheated, remove dough from the fridge and scoop by 1 ½ Tablespoon-sized scoops. If desired, roll into a smooth round ball.
- Bake on 350F (175C) for 13-15 minutes and allow to cool completely on baking sheet before adding glaze (if using).
- Glaze: In a medium-sized bowl whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth and the drizzle that falls from the whisk holds its shape for a second before dissolving into the bowl. If icing is too stiff, add a teaspoon more milk at a time, if it is too thin add a Tablespoon more powdered sugar at a time.
- Hold completely cooled cookie firmly by the base and dip the surface directly into the glaze (alternatively you can just use a spoon to drizzle the glaze over the cookies). Return to cookie sheet or cooling rack to allow the glaze to harden (about 30-60 minutes) before enjoying.