A delightful batch of soft, spice-filled pumpkin cookies topped with a cinnamon-spiced glaze — perfect for autumn baking and sharing with friends or family.
Why You’ll Love This Recipe
These cookies are wonderfully tender and moist thanks to the pumpkin purée and brown sugar. They bring in the cozy, warm flavours of cinnamon, ginger, allspice and nutmeg, making them ideal for fall or holiday gatherings. Plus, you don’t need to chill the dough — you can whip them up and bake without a long wait.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) For the cookies:
1 cup granulated sugar
1 cup packed light brown sugar
1 cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cups pumpkin purée (16 oz)
4 cups all-purpose flour, unbleached
2 teaspoons baking soda
3 teaspoons ground cinnamon
1½ teaspoons ground ginger
¾ teaspoon allspice
½ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon baking powder
For the icing:
1½ cups confectioners’ sugar
½ teaspoon ground cinnamon
2 tablespoons milk
Directions
Preheat the oven to 350 °F (175 °C). Line a large baking sheet with parchment paper.
In a stand mixer bowl (or with a hand mixer), beat together the granulated sugar, light brown sugar and softened butter for about 3 minutes until light and creamy.
Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and pumpkin purée, mixing until fully combined.
In a separate large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, allspice, nutmeg, salt and baking powder.
Add the dry ingredients to the wet mixture in two or three additions, stirring until just combined. Do not overmix.
Using a 1½ tablespoon cookie scoop (or measure approximately equal portions), drop the dough onto the prepared baking sheet, spacing the rounds about 2 inches apart.
Bake for about 18 minutes, or until the cookies are set around the edges and on top (they may look slightly soft in the centre but should not have unbaked spots). Remove from the oven and transfer cookies to a cooling rack to cool thoroughly.
To make the icing: in a small bowl whisk together the confectioners’ sugar and ½ teaspoon ground cinnamon. Stir in the milk until you reach a thick, smooth glaze consistency.
Spoon or pipe the icing over the tops of the cooled cookies. Place them back on the cooling rack and let the icing set for about 1 hour.
Prep time: 35 minutes; Bake time: 20 minutes; Setting time for icing: ~1 hour; Total time about 1 hour 55 minutes. (Hungry Enough To Eat Six)
Variations
Chocolate chip pumpkin cookies: Fold in ~1½ cups semisweet chocolate chips into the cookie dough before baking for a delicious twist. (Hungry Enough To Eat Six)
Maple icing: Replace part of the milk in the icing with pure maple syrup for a richer, autumn-flavoured glaze.
Spice change-up: Increase the ginger or nutmeg slightly (say to 1 teaspoon each) for a more intense spice profile, or add a pinch of cloves.
Nut & seed addition: Fold in chopped pecans or walnuts (~½ cup) to the dough for an added crunch.
Mini version: Use a 1-tablespoon scoop and bake for 14-15 minutes for smaller, bite-sized cookies.
Storage/Reheating
Store the cookies in a sealed container at room temperature for up to three days. Note: in hot or humid weather the icing may soften, in which case storing in the refrigerator is advisable. (Hungry Enough To Eat Six)
To freeze: Once the icing is fully set, freeze the cookies in a single layer in a freezer-safe bag or container for up to two months. When ready to serve, let them thaw in the refrigerator, then bring them to room temperature (with the container slightly open so no condensation forms on the icing) before serving. (Hungry Enough To Eat Six)
If you prefer, you can also freeze un-iced cookies/dough for future baking: dough can be frozen for up to three months, thaw in the refrigerator before scooping and baking. (Hungry Enough To Eat Six)
FAQs
What can I do with leftover pumpkin purée?
You can store leftover pumpkin purée in a sealed container in the refrigerator for up to one week. Alternatively, freeze it in a resealable bag for up to three months. Use it in quick breads, soups or smoothies.
Can I substitute fresh pumpkin for canned purée?
Yes — if you make your own pumpkin purée from fresh pumpkin, simply use an equal amount to replace the canned pumpkin.
How can I make these cookies less soft and more crisp?
For a crisper texture, bake them for an additional 2-3 minutes until the edges are more golden, and allow them to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Can I make this dough ahead of time?
Yes — you can make the dough, wrap it tightly and refrigerate for up to one day, or freeze for up to three months. When ready, thaw if frozen, then proceed with scooping and baking.
What if the icing is too thin?
If the glaze seems too thin and runs off the cookies, whisk in more confectioners’ sugar a little at a time until it reaches a thicker consistency that coats without soaking in. (Hungry Enough To Eat Six)
Can I skip the icing?
Absolutely. The cookies are delicious on their own — you can omit the glaze entirely or simply dust with a little powdered sugar for a lighter finish.
Can these cookies be made gluten-free?
Yes — use a gluten-free all-purpose flour blend (that includes xanthan gum if required) in place of the regular flour. Baking soda and baking powder remain the same; you may want to test a smaller batch first to check texture.
How should I transport these cookies for a party or gathering?
Allow the icing to fully set, then layer cookies with wax or parchment paper between them in a sealed container. Store at room temperature if cool, or in the fridge if warm/humid.
Can I freeze the baked cookies after icing?
Yes — once the icing is set, freeze in a single layer in a freezer-safe container or bag for up to two months. Thaw in the refrigerator, then bring to room temperature with the container slightly open to avoid condensation. (Hungry Enough To Eat Six)
Why did my cookies come out dry?
Likely they were overbaked or perhaps the butter was not softened properly. For moist cookies, avoid overbaking (they should still be soft in the middle when removed) and use fully softened butter for good aeration. (Hungry Enough To Eat Six)
Conclusion
These frosted pumpkin cookies capture the essence of autumn — warm spices, tender texture and a touch of sweetness on top. Whether you’re baking for a holiday gathering, cookie exchange or simply a cozy treat at home, they’re easy to prepare and sure to impress. Enjoy the process, and savour each delicious bite.
