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Pumpkin Spice Drop Cookies

Pumpkin spice drop cookies with a soft, cakey center and slightly domed tops, baked until just set at 350°F. Finished with a cinnamon vanilla glaze drizzle for a warm spiced finish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 170
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
  • 1.5 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 0.5 lb unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla
Cinnamon glaze
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 350°F, then line baking sheets with parchment or a silicone mat (visual cue: sheets ready and oven at temperature).
Make the cookie dough
  1. Beat softened unsalted butter with granulated sugar and brown sugar until smooth (visual cue: lighter color and creamy texture).
  2. Beat in pumpkin puree, then add the egg and vanilla until the mixture is fully combined (visual cue: wet mixture looks uniform and glossy).
  3. Fold the dry ingredients into the wet ingredients just until no flour streaks remain; the dough will be very soft (visual cue: thick, sticky drop-cookie batter).
Bake
  1. Drop 2-tablespoon rounds onto the lined baking sheets, spacing them apart so they don’t merge (visual cue: domed mounds).
  2. Bake at 350°F for 10–12 minutes until the cookies look set on top (visual cue: edges look baked while centers remain soft).
Glaze and finish
  1. Cool cookies completely so the glaze doesn’t melt or run (visual cue: cookies are fully room temperature).
  2. Stir together powdered sugar, milk, vanilla, and cinnamon for the cinnamon glaze until smooth, then drizzle over the cooled cookies (visual cue: thin ribbon-like glaze over domed tops).

Notes

For best domed texture, keep the dough soft and scoop using a 2-tablespoon measure, then bake right away after portioning. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freezing is best for unglazed cookies (up to 2 months), then thaw and drizzle glaze after thawing. For a dairy-free swap, use plant-based butter and substitute dairy milk with unsweetened almond milk in the glaze.