Hey, y'all! When pumpkin season rolls around, these Pumpkin Spice Cookies are always at the top of my baking list. They're soft, fluffy, and filled with warm spices, making every bite taste like fall.

Pumpkin Spice Cookies

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These cookies bake up soft and tender with warm pumpkin spice in every bite. Finish them with a simple vanilla glaze for a sweet touch that pairs perfectly with a hot cup of coffee or cider.

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Pumpkin Spice Cookies Ingredients

For the Cookies:

• 1 c. canned pumpkin puree
• ½ c. unsalted butter, melted
• 1 c. granulated sugar
• 1 tsp. vanilla extract
• 2 c. all-purpose flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½  tsp. allspice
• ½ tsp. ground ginger
• ¼ tsp. ground cloves

For the Glaze:

• 1 c. powdered sugar
• 2-3 tbsp. milk

How to Make Pumpkin Spice Cookies

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat together the butter and granulated sugar until smooth. Mix in the pumpkin purée and vanilla until well combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula just until combined. Do not overmix.
5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12 minutes, or until the edges are lightly golden. The centers will still look slightly soft but will set as the cookies cool.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
8. For the glaze, whisk the powdered sugar with the milk until smooth and pourable, adding more or less milk to reach your desired consistency.
9. Once the cookies are completely cool, drizzle the glaze over the tops with a spoon or piping bag, or dip the tops directly into the glaze.

Pro Tips For Making This Recipe

1. Use pure pumpkin purée, not pumpkin pie filling.
2. Mix the dough just until the flour is incorporated to keep the cookies soft.
3. Adjust the spices to your taste with extra cinnamon or ginger.
4. Fold in chocolate chips, chopped pecans, or raisins for added texture.
5. Let the cookies cool completely before glazing for the best finish.

Frequently Asked Questions

Other Recipes You'll Love

1. Pumpkin Snickerdoodle Cookies
2. Pumpkin S'mores Cookie Cake
3. Three Ingredient Pumpkin Fluff

Recipe

Pumpkin Spice Cookies

JC Phelps

Hello, Fall! These Pumpkin Spice Cookies are soft, warmly spiced, and finished with a sweet glaze everyone will love.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert

Cuisine American

Servings 22 cookies

Calories 207 kcal

Ingredients

  

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For the Cookies:

• 1 c. canned pumpkin puree
• ½ c. unsalted butter melted
• 1 c. granulated sugar
• 1 tsp. vanilla extract
• 2 c. all-purpose flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. allspice
• ½ tsp. ground ginger
• ¼ tsp. ground cloves

For the Glaze:

• 1 c. powdered sugar
• 2-3 tbsp. milk

Instructions

 

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• In a large bowl, beat together the butter and granulated sugar until smooth. Mix in the pumpkin purée and vanilla until well combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves.
• Gradually add the dry ingredients to the wet ingredients, stirring with a spatula just until combined. Do not overmix.
• Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 12 minutes, or until the edges are lightly golden. The centers will still look slightly soft but will set as the cookies cool.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
• For the glaze, whisk the powdered sugar with the milk until smooth and pourable, adding more or less milk to reach your desired consistency.
• Once the cookies are completely cool, drizzle the glaze over the tops with a spoon or piping bag, or dip the tops directly into the glaze.

Notes

• Use pure pumpkin purée, not pumpkin pie filling.
• Mix the dough just until the flour is incorporated to keep the cookies soft.
• Adjust the spices to your taste with extra cinnamon or ginger.
• Fold in chocolate chips, chopped pecans, or raisins for added texture.
• Let the cookies cool completely before glazing for the best finish.

Nutrition

Calories: 207kcalCarbohydrates: 39gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 101mgPotassium: 54mgFiber: 1gSugar: 22gVitamin A: 1812IUVitamin C: 1mgCalcium: 26mgIron: 1mg

Keyword Pumpkin Spice Cookies

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Y'all come back now, ya hear?

My best,

JC