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–+ servings
Pumpkin Cookies Recipe

Pumpkin Cookies

Rahat
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.
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Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 1 minute
Total Time 1 minute
Servings 35 cookies
Calories 158 kcal

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.

Nutrition

Calories: 158kcalCarbohydrates: 26gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 20mgSodium: 70mgPotassium: 41mgFiber: 1gSugar: 18gVitamin A: 896IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Keyword baking, cookies, dessert, fall, pumpkin
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