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Pumpkin Spice Cookies

Pumpkin spice cookies with a tender crumb and gently crisp edges, finished with a simple brown butter glaze drizzle. The pumpkin is blotted very dry so the dough bakes up thick and flavorful.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Spice Cookie Dough
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp cloves
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 0.33 cup pumpkin puree blotted very dry
  • 0.25 egg yolk
  • 2 tsp vanilla extract
Brown Butter Glaze
  • 3 tbsp browned butter
  • 1.5 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake the cookies
  1. Preheat the oven to 375F and line baking sheets. Keep the sheets ready so the dough can bake right after mixing.
  2. Blot the pumpkin puree very dry. Press it gently so the surface looks less wet and won’t steam the cookies.
  3. Whisk all dry ingredients together in one bowl: flour, baking soda, pumpkin pie spice, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until the spices are evenly distributed.
  4. Beat the softened unsalted butter, brown sugar, and granulated sugar until fluffy. The mixture should look lighter in color and thicker.
  5. Add the blotted pumpkin puree, egg yolk, and vanilla extract to the butter mixture. Mix until smooth with no streaks of pumpkin.
  6. Fold in the flour mixture until just combined. Stop when no dry flour pockets remain.
  7. Scoop 1-1/2 tablespoon rounds onto the lined baking sheets, spacing them apart. Use a consistent scoop for even bake time.
  8. Bake at 375F for 10-12 minutes. Remove when edges look set and lightly crisp while centers still look soft.
  9. Cool the cookies completely on the baking sheets. Wait until they are fully cooled before drizzling so the glaze doesn’t melt off.
Make and drizzle the glaze
  1. Stir browned butter and powdered sugar together, then add milk and cinnamon. Mix until the glaze is smooth and ribbon-like.
  2. Drizzle the brown butter glaze over the cooled cookies. Finish with a visible, thin coating so the cookie texture still shows underneath.

Notes

Pro tip: blotting the pumpkin puree very dry helps keep the dough thick, producing bakery-style texture instead of spreading. Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 7 days. Freeze undecorated cookies for up to 2 months; thaw and glaze after thawing. For a dairy-light swap, use unsweetened plant milk in the glaze—keep the butter-based glaze as written for the best flavor.