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Libby's Pumpkin Cookies

Libby’s pumpkin cookies are classic soft drop cookies made with pumpkin, warm spices, and an easy vanilla icing drizzle. Bake until just set for a tender, cake-like bite, then finish with cinnamon for a cozy top.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp cloves
  • 0.5 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 1.5 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 15 oz Libby's 100% Pure Pumpkin
  • 1 large egg
  • 1 tsp vanilla extract
For icing
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 1 tbsp butter, melted
  • 1 tsp vanilla
  • 1 tsp cinnamon for dusting

Equipment

  • 1 sheet pan

Method
 

Bake the cookies
  1. Preheat the oven to 350F, then line baking sheets with parchment or silicone liners for easy release.
  2. Whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice, and salt until the spices are evenly distributed.
  3. Beat the unsalted butter, softened with the granulated sugar until fluffy.
  4. Add Libby's 100% Pure Pumpkin, the large egg, and vanilla extract, and beat until smooth and well combined.
  5. Fold the flour mixture into the pumpkin mixture until just combined, with no dry streaks.
  6. Drop the dough by tablespoons onto the lined baking sheets, spacing them apart for spreading.
  7. Bake at 350F for 10-12 minutes, until the cookies look set at the edges.
  8. Cool completely on the baking sheets before icing so the topping stays smooth.
Icing and finish
  1. Whisk powdered sugar, milk, melted butter, and vanilla until smooth and drizzleable.
  2. Drizzle or spread the icing over each cookie, then dust with cinnamon.

Notes

For the best soft texture, don’t overbake—pull the cookies when they’re set but still tender-looking in the center. Store in an airtight container at room temperature for up to 3 days; refrigerate up to 5 days. Freeze baked, un-iced cookies in a freezer-safe bag for up to 2 months, then thaw and ice. For a dairy-free swap, use plant-based butter and dairy-free milk in the icing.