If you love fall spices, pumpkin and soft cookies that basically float into your mouth then these are for you! Beyond easy to make, come together in a snap and crazy delicious.
What You’ll Need for This Recipe
Spices: I used all my fall favorites but you can stick with cinnamon or add in 1 1/2 tsp of pumpkin spice.
Pumpkin puree: Just a reminder that you’re NOT using pumpkin pie filling. If you notice that your puree is really watery then just measure out a cup, place in a strainer and press out some water.
How to Make Pumpkin Cookies
1. Add the flour, baking soda and powder, salt and spices to a bowl then whisk together and set aside.
2. Cream the butter and sugars together until light and fluffy then mix in the egg and vanilla.
3. Add the pumpkin puree and mix until combined. Scrape the bowl down and mix once more. Don’t worry if the batter looks grainy or “broken” at this point, it will all work out.
4. Add the flour mixture in then mix on low until just combined. Use a spatula to scrape the bowl down and finish mixing. Cover and chill for at least 30 minutes. I usually chill for an hour or two though.
5. Portion out 1.5-2 inch balls of dough and space them out on a baking sheet lined with parchment paper or a silicone mat. I like to give them a quick roll in my hands for a more uniform shape but that’s optional. The cookie dough is fairly soft but don’t worry, it will bake up beautifully. Bake at 350F for about 11 minutes.
6. For the glaze; add powdered sugar vanilla and milk to a bowl then whisk together until smooth and runny. You can add more milk if needed for a drizzling consistency. Drizzle the glaze over the cookies then enjoy immediately or set aside to let the icing harden.
Pro Tips for this Recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- I packed these cookies will all my favorite spices but feel free to use what you have in the pantry and skip a few if you’re in a rush; they’ll still be delicious!
- Don’t dump the whole can of pumpkin puree in, just one cup. If the puree is really watery you can strain it a bit.
- Remember, it’s pumpkin puree, not pumpkin pie filling. The cans can look the same but the contents are quite different.
Frequently Asked Questions
Can I make these in advance?
Definitely!! You can freeze your pumpkin cookies before or after baking for an on demand treat later! The cookies will keep for up to three months if frozen.
What kinds of icing can I use?
I used a simple vanilla glaze for these pumpkin cookies but you can top them with a delicious cream cheese icing. If you want to give it a try head over to my cinnamon roll recipe and use the frosting from there.
Can I use fresh pumpkin?
Sure! You can roast and then puree a fresh pumpkin’s flesh but make sure to choose a smaller baking pumpkin, like a sugar or pie pumpkin. Those big carving pumpkins have almost no flavor and won’t work.
How do I store them?
Store your pumpkin cookies at room temperature in an airtight container for up to a week or freeze for up to three months.
If you’ve tried this Pumpkin Cookies recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
- Large bowl
- Baking Sheet
For the Cookies
- 2 1/2 cups all-purpose flour 300g
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/2 tsp salt
- 1/2 cup butter Softened
- 1 cup light brown sugar Packed
- 1/2 cup granulated sugar
- 1 egg large
- 1 cup pumpkin puree
- 1 tsp vanilla extract 5mL
For the Icing
- 2 cups powdered sugar 240g
- 3 tbsp milk
- 1 tsp vanilla
- Preheat oven to 350F. Sift the flour, baking soda, baking powder, salt and spices into a large bowl. Whisk together and set aside.
- Cream the butter, and sugars together in a stand mixer fitted with a paddle attachment (or using an electric mixer). Beat until lighter in color and fluffy.
- Add the egg and vanilla while mixing on low, then mix in the pumpkin. Scrape the bowl down and mix again until ingredients are distributed.
- Add the flour mixture in then mix on low to medium-low until just combined. Scrape bowl down one last time and use a spatula to fold in any remaining flour. Cover and chill for at least 30 minutes, preferably an hour or two.
- Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls. Roll each into a ball with your clean palms for a more rounded cookie.
- Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and bake at 350F for about 11 minutes. The cookies' edges will be set but the centers appear baked.
- While the cookies are cooling you can mix the icing. Add the powdered sugar to a bowl then drizzle in the vanilla and milk. Mix until smooth and add more milk if needed to get a drizzling consistency.
- Arrange the cookies close together and drizzle icing over the top. You can use a spoon or pipe it out from a piping bag.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Freshly grated and minced ginger and even candied ginger will give a nice added bite to these cookies if that's something you like.
- I packed these cookies will all my favorite spices but feel free to use what you have in the pantry and skip a few if you're in a rush; they'll still be delicious!