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+ servings
Pumpkin cookies on a plate.

Pumpkin Cookies

You'll love these delicious soft and cakey pumpkin cookies. Full of fall spices and beyond delicious!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 52 minutes
Servings 24 cookies
Calories 181kcal


  • 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!


Serving: 1cookie | Calories: 181kcal | Carbohydrates: 34g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 142mg | Potassium: 73mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1720IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg