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Pumpkin Cookies With Sweet Cream Glaze

Pumpkin cookies with sweet cream glaze are soft, cakey, and golden, with a milky-white glaze that pours generously and sets into a light sheen. Baked at 350°F for 10–12 minutes, they’re finished by resting with a thick, pourable sweet cream topping.
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Prep Time 20 minutes
Cook Time 12 minutes
setting 20 minutes
Total Time 52 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For cookies
  • 2.5 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter
  • 1.5 cup sugar
  • 1 cup pumpkin
  • 1 egg
  • 1 tsp vanilla
For sweet cream glaze
  • 2 cup powdered sugar
  • 3 tbsp heavy cream
  • 1 tbsp unsalted butter, melted
  • 1 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the pumpkin cookie dough
  1. Beat the butter and sugar until smooth, then mix in the pumpkin, egg, and vanilla until combined.
  2. Incorporate the flour mixture (baking soda, baking powder, pumpkin pie spice, cinnamon, and salt) into the wet ingredients until a thick dough forms.
  3. Drop 2-tablespoon rounds onto a sheet pan, spacing them evenly for spread.
Bake and cool
  1. Bake at 350°F for 10–12 minutes, until the cookies look set and lightly golden around the edges.
  2. Cool completely on the sheet pan so the glaze won’t melt or run.
Glaze and set
  1. Whisk the sweet cream glaze ingredients together (powdered sugar, heavy cream, melted unsalted butter, vanilla, and cinnamon) until pourable but thick.
  2. Spoon generously over each cookie, letting the glaze settle into a smooth layer.
  3. Let the glazed cookies set for 20 minutes before serving, until the glaze holds its shape.

Notes

For the best texture, don’t overbake—pull the cookies when they’re just set and lightly golden, then cool completely before glazing. Store cookies covered in the refrigerator for up to 4 days; the glaze will firm up as they chill. Freeze baked cookies (glazed or unglazed) for up to 2 months; thaw overnight in the fridge, then serve at room temperature. If you want a lighter option, use low-fat or half-and-half in place of heavy cream, but expect a slightly less rich glaze.