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Pumpkin Cookies

Pumpkin cookies with a soft, pillowy golden-orange crumb and a quick vanilla glaze drizzle. Easy drop-cookie method bakes in 10–12 minutes and finishes with a cinnamon-scented glaze.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
wet ingredients
  • 0.5 cup unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
vanilla glaze
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F, and line baking sheets with parchment (visual cue: parchment covers the full pan surface).
  2. Whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt (visual cue: evenly speckled dry mixture with no large clumps).
Make cookie dough
  1. Beat unsalted butter, softened with granulated sugar until fluffy (visual cue: lighter in color and noticeably thicker).
  2. Add pumpkin puree, egg, and vanilla extract, then beat just until combined (visual cue: batter looks smooth and glossy).
  3. Fold the flour mixture into the wet ingredients until no dry streaks remain (visual cue: dough is soft and sticky).
Bake and glaze
  1. Drop dough by 2-tablespoon rounds onto the prepared sheets, spacing them apart (visual cue: mounded discs with rough, rustic edges).
  2. Bake at 350F for 10–12 minutes, until the cookies are set (visual cue: tops look set and centers no longer look wet).
  3. Cool completely on the baking sheets before glazing (visual cue: cookies feel room-temperature and firm).
  4. Whisk powdered sugar, milk, vanilla, and cinnamon for vanilla glaze, then drizzle over the cooled cookies (visual cue: thin ribbon drizzle across the tops).

Notes

For best texture, don’t overmix once the flour is added—stop when the dough has no dry streaks and stays soft and sticky. Store cookies in an airtight container at room temperature for up to 3 days (glaze may slightly soften). Freeze baked cookies without heavy glaze for up to 2 months, thaw overnight and glaze after. If you prefer a lighter option, use reduced-sugar powdered sugar for the glaze to lower overall sweetness.