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Pumpkin Spice Drop Cookies

Pumpkin spice drop cookies are soft, cakey, and lightly domed, baked from a very soft dough and finished with a cinnamon vanilla glaze drizzle. The combination of pumpkin puree and warm pumpkin pie spice gives a cozy, spiced flavor in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla
Cinnamon glaze
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350F and line baking sheets with parchment or silicone liners for easy release and clean edges.
  2. Beat softened unsalted butter and both sugars until smooth, then mix in pumpkin puree, egg, and vanilla until fully combined.
  3. Whisk all dry ingredients together, then fold into the wet mixture until no dry streaks remain; dough will be very soft.
  4. Drop 2-tablespoon rounds onto the lined baking sheets, spacing them apart, and bake for 10-12 minutes at 350F until the cookies are set around the edges.
  5. Cool the cookies completely on the baking sheet or a rack before glazing to prevent the glaze from melting off.
Make and drizzle glaze
  1. Stir powdered sugar, milk, vanilla, and cinnamon until smooth and pourable, then drizzle over the cooled cookies with a thin ribbon.

Notes

For best doming and set, portion the dough as evenly as possible (2 tbsp each) and avoid overbaking—pull cookies when the tops look set but still soft. Store in an airtight container at room temperature for up to 3 days; freeze baked, unglazed cookies up to 2 months (glaze after thawing). For a dairy-light option, use unsweetened non-dairy milk in the cinnamon glaze.