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Glazed Pumpkin Cookies

Glazed pumpkin cookies with a soft, cakey crumb baked at 350°F and finished with a thick vanilla glaze that sets with a lightly drippy edge. Each cookie gets a generous spooning and a brief rest so the glaze firms up instead of running.
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Prep Time 20 minutes
Cook Time 12 minutes
Resting/setting time (minutes) 25 minutes
Total Time 57 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

For cookies
  • 2.5 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter softened
  • 1.5 cup sugar
  • 1 cup pumpkin pumpkin puree
  • 1 egg large
  • 1 tsp vanilla
For thick glaze
  • 2.5 cup powdered sugar
  • 3 tbsp butter melted
  • 3 tbsp milk
  • 1 tsp vanilla
  • 0.5 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the cookie dough
  1. Beat the butter and sugar until smooth and fluffy, about 1-2 minutes, then scrape the bowl. Add the pumpkin, egg, and vanilla and beat just until combined.
  2. Whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl. Fold the dry mixture into the wet mixture until no dry streaks remain.
Bake
  1. Scoop the dough into 2-tablespoon rounds and place them on a sheet pan with space between cookies. Bake at 350°F for 10-12 minutes, until the edges look set and the centers are just set.
  2. Cool the cookies completely on the pan or a rack before glazing, so the glaze doesn’t melt or run off.
Glaze and set
  1. Whisk powdered sugar, melted butter, milk, vanilla, and cinnamon until smooth. The glaze should be thick enough to mound slightly on the cookie before spreading.
  2. Spoon a generous amount of glaze over each cookie and spread slightly so it covers the top. Let the glaze set 20-30 minutes before serving, until it looks set and lightly firm.

Notes

Pro tip: for the thick glaze, adjust with a few drops of milk if it’s too stiff, but add powdered sugar if it’s too runny. Store cookies in an airtight container at room temperature for up to 4 days; freeze unglazed cookies for up to 2 months (glaze after thawing) for best texture. For a dairy-light option, use plant butter and a milk substitute in both the cookies and glaze.