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Pumpkin Cookies

Soft and perfectly spiced, these Pumpkin Cookies are easy to make and even easier to eat! Made in one bowl, scooped, soft-baked and topped with a simple glaze
Course Dessert
Cuisine American
Keyword pumpkin cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36 cookies
Calories 104kcal

Ingredients

For the pumpkin cookies:

For the glaze:

Instructions

  • Preheat oven to 350 degrees. Line light colored baking sheets with parchment paper and set aside.
  • In a large bowl, whisk dry ingredients until combined. Set aside.
  • Cream butter and sugar together in the bowl of a stand mixer. Add in pumpkin, egg and vanilla until well incorporated. Scrape sides of bowl and mix again to ensure it was evenly mixed.
  • Slowly incorporate dry ingredients into the dough until just combined.
    pumpkin cookie dough in mixing bowl
  • Using a cookie scoop, portion dough onto baking sheets and bake 12-15 minutes or until cookies are puffed and bottoms are lightly browned.
    scooped cookie dough on baking sheet
  • Cool 5 minutes on baking sheets before transferring to cooling racks.
    baked pumpkin cookies on baking sheet
  • For the glaze, whisk powdered sugar together with vanilla and milk. Add in enough milk to get the glaze the consistency of white school glue. Drizzle over cookies. Glaze should dry after 10-20 minutes.
    pumpkin cookies on plate
  • Store in air tight containers for up to 3 days at room temperature, 5 days in the refrigerator.

Notes

After a quick google search, I realized that this "family" recipe is extremely similar to the one over at Very Best Baking. While I don't credit them per say, it's important to recognize that similarity. 

Nutrition

Calories: 104kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 86mg | Potassium: 34mg | Fiber: 1g | Sugar: 12g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg