Go Back

Libby's Pumpkin Cookies

Libby’s Pumpkin Cookies are classic soft drop cookies made with real canned pumpkin, a spiced batter, and a quick vanilla icing drizzle. They bake until just set at 350°F, then cool completely before frosting for clean, glossy tops.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp cloves
  • 0.5 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 1.5 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 1 can (15 oz) Libby's 100% Pure Pumpkin
  • 1 large egg
  • 1 tsp vanilla extract
Icing
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 1 tbsp butter melted
  • 1 tsp vanilla
  • 1 tsp cinnamon for dusting

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F and line baking sheets so the cookies can bake right after portioning.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice, and salt until the spices are evenly distributed.
Make the batter
  1. Beat unsalted butter and granulated sugar until fluffy.
  2. Add Libby's 100% Pure Pumpkin, large egg, and vanilla extract, then beat until smooth and uniform.
  3. Fold the flour mixture into the pumpkin mixture until just combined, with no dry streaks.
Bake and cool
  1. Drop the dough by tablespoons onto the lined baking sheets, spacing them apart.
  2. Bake at 350F for 10-12 minutes, until the cookies look set around the edges.
  3. Cool the cookies completely before frosting so the icing doesn’t melt or sink.
Ice and finish
  1. Whisk powdered sugar, milk, melted butter, and vanilla until smooth.
  2. Drizzle or spread the icing over each cookie, then dust lightly with cinnamon for a classic spiced finish.

Notes

Pro tip: for the soft, tender texture typical of drop cookies, stop mixing as soon as the flour is combined and avoid overbaking—pull them when they’re just set. Store airtight at room temperature up to 3 days; refrigerate up to 5 days. Freeze baked cookies (without dusting) up to 2 months; thaw overnight and ice after thawing. For a dairy-light swap, use plant-based butter in the icing and a dairy-free milk substitute in the frosting.