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Pumpkin Spice Cookies

Pumpkin spice cookies with a tender, spice-forward crumb and lightly crisp edges, baked at 375°F for 10–12 minutes. Finish with a simple brown butter glaze for a warm, caramel-nut flavor drizzle.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp cloves
  • 0.5 tsp salt
cookie dough
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 0.333 cup pumpkin puree blotted very dry
  • 1 egg yolk
  • 2 tsp vanilla extract
brown butter glaze
  • 3 tbsp browned butter
  • 1.5 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F, then line baking sheets with parchment or a nonstick liner.
  2. Blot the pumpkin puree very dry so the cookies bake up tender instead of wet.
Make the spiced cookie dough
  1. Whisk together all-purpose flour, baking soda, pumpkin pie spice, cinnamon, ginger, nutmeg, cloves, and salt in a bowl.
  2. Beat the softened unsalted butter with brown sugar and granulated sugar until fluffy.
  3. Add the blotted pumpkin puree, then mix in the egg yolk and vanilla extract until combined.
  4. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain.
Bake and glaze
  1. Scoop 1-1/2 tablespoon rounds onto the lined sheet pan, spacing them apart.
  2. Bake at 375°F for 10–12 minutes, until the edges look set and lightly crisp.
  3. Cool the cookies completely on the sheet pan or a rack so the glaze stays smooth.
  4. Drizzle with the brown butter glaze made from browned butter, powdered sugar, milk, and cinnamon.

Notes

Pro tip: blotting the pumpkin puree very dry prevents cakey, spread-out cookies. Store baked cookies in an airtight container at room temperature for up to 4 days; for best texture, re-warm briefly before serving. Freeze baked cookies (without glaze) up to 2 months and glaze after thawing. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and expect the dough to be slightly more delicate.