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Pumpkin Cookies With Sweet Cream Glaze

Pumpkin cookies with sweet cream glaze are soft, cakey, and golden, baked at 350°F and finished with a pourable milky-white glaze. The glaze thickens as it sets, creating a lightly spiced finish in about 20 minutes.
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Prep Time 20 minutes
Cook Time 12 minutes
setting time 20 minutes
Total Time 52 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 220
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
  • 1.5 cup sugar
  • 1 cup pumpkin
  • 1 egg
  • 1 tsp vanilla
For sweet cream glaze
  • 2 cup powdered sugar
  • 3 tbsp heavy cream
  • 1 tbsp unsalted butter
  • 1 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the cookies
  1. Beat the butter and sugar together until smooth, then beat in the pumpkin, egg, and vanilla until fully combined and glossy.
  2. In a separate bowl, fold in the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt just until the dry streaks disappear.
  3. Drop 2-tablespoon rounds onto a sheet pan lined for easy release, spacing them apart for spreading.
  4. Bake at 350°F for 10-12 minutes, until the edges look set and the centers remain soft.
  5. Cool the cookies completely on the pan or a rack before glazing so the glaze won’t slide off.
Make and set the sweet cream glaze
  1. Whisk the powdered sugar, heavy cream, melted unsalted butter, vanilla, and cinnamon until pourable but thick, with no dry lumps.
  2. Spoon the glaze generously over each cooled cookie so it settles into a smooth coating.
  3. Let the glazed cookies set for 20 minutes before serving, until the glaze firms up.

Notes

Pro tip: For consistent cookie size, use a 2-tablespoon scoop for every round. Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze glazed cookies up to 2 months, thaw in the fridge overnight. For a lighter swap, replace heavy cream with half-and-half and expect a slightly thinner glaze.