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Several glazed pumpkin cookies on a wire cookie rack.
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5 from 13 votes

Pumpkin Cookies

If you love pumpkin then you have got to try these glaze/iced pumpkin cookies. They are soft chewy and delicious! I love how easy to make they are as well. The cookie dough comes together in about 15 minutes. If I can do it, you can do it!
Prep Time15 mins
Cook Time18 mins
Cooling Time12 mins
Total Time45 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: chewy, Christmas, Halloween, soft, sweet, Thanksgiving
Servings: 20 people
Calories: 143kcal
Author: Matt Taylor

Equipment

  • Bowls
  • Whisk
  • Hand mixer or stand mixer or wooden spoon
  • Spatula
  • Sheet pan or cookie sheet
  • Spoons or small ice cream scoop
  • Kitchen spray for the bottom of bowl or glass (to flatten the cookies)
  • Wire cookie rack

Ingredients

  • 1 2/3 cups of all-purpose/plain flour 205g
  • 1/4 tsp. salt 1g
  • 1/2 tsp. baking soda 2g
  • 1 tsp. baking powder 5g
  • 1 tsp. ground cinnamon 3g
  • 1/4 tsp. ground nutmeg 1g optional
  • 1/4 tsp. ground cloves 1g optional
  • 1/3 cup softened butter 76g
  • 1/2 cup white granulated sugar 100g
  • 1/2 cup brown sugar 100g
  • 1 large egg
  • 1 tsp. vanilla extract 5ml
  • 2/3 cup canned pumpkin 168g

Other Additional ingredients you can try

  • 1 cup of chocolate chips 170g optional
  • 1/2 cup chopped pecans or walnuts 75g optional

Glaze (optional)

  • 1 tbsp. butter melted (14g)
  • 1/2 tsp. vanilla extract 2ml
  • 1 1/4 cups powdered sugar approx. doesn't need to be exact (150g)
  • 2 to 3 tbsp. milk 30 to 45ml

Instructions

  • Preheat the oven to 350 F/176 C.
    In a medium bowl whisk or sift together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
  • In a large bowl add the softened butter, white sugar, and brown sugar. If you don't have brown sugar you can use all white sugar. Blend those ingredients together with a hand mixer or stand mixer or wooden spoon.
    Now add in the egg, vanilla extract, and blend it in until just incorporated. Follow that up with the canned pumpkin puree. Mix until just combined.
  • Mix in the dry ingredients about a third of it at a time. Scrape down the sides of the bowl as necessary.
    If you want to add the optional nuts and or chocolate chips fold and stir them in at this point.
  • Now, use two spoons or a mini ice cream scoop and drop a scoop of cookie dough onto an ungreased baking or cookie sheet about 2 inches apart.
    Then spray the bottom of a glass or bowl with some cooking spray and press down the cookies a little bit, to help them be flatter.
  • Bake them in the oven, middle rack position, for 15 to 20 minutes, until they are slightly golden brown on the edges and on the top. You can also poke them with a toothpick, if they come out clean they are done. In my oven, 17 minutes is perfect.
    Allow them to cool on the cookie sheet for 2 to 3 minutes then transfer them to a wire cookie rack to cool completely.
  • In a medium bowl add the melted butter and vanilla extract. Then add in the powdered sugar and a little bit of the milk. Stir and add additional milk as necessary to get the consistency you want.
  • Drizzle the glaze on with a spoon or place it in a plastic bag and snip off the corner with scissors and pipe the glaze on the cookies for a bit more control. You may also just dip the whole top of the cookie in the glaze too if you want.
    Allow the glaze to dry for a few minutes. Then they are ready to eat. Enjoy!

Video

Notes

Note: This recipe makes 18 to 24 cookies depending on the size that you make them.
These nutritional facts are based on 20 cookies, with glaze but no nuts and no chocolate chips.
List of nutritional facts for pumpkin cookies