Pumpkin spice doesn’t have to be limited to fall. These cookies are soft, fluffy, and packed with warm spices that taste just as good in June as they do in September. Plus, they’re glazed with a sweet vanilla icing that takes them over the top.
These cookies have a tender, cake-like texture and just the right balance of pumpkin and spice. The glaze adds a hit of sweetness, and a pinch of cinnamon on top makes them look and taste bakery-worthy. They’re simple to make, freeze well, and make a great gift or party tray addition.
Helpful Tips
- Don’t overmix the dough. Mix until just combined to keep the cookies soft and tender.
- Let them cool completely. The glaze sets best on fully cooled cookies, so don’t rush it.
- Use a cookie scoop. This helps portion the dough evenly and keeps the cookies uniform in size.
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Pumpkin Spice Cookies
These cookies have a tender, cake-like texture and just the right balance of pumpkin and spice.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
For the icing
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon cinnamon for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together pumpkin puree, sugar, vegetable oil, egg, and vanilla extract until smooth.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft but manageable.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon or your hand.
- Bake for 12-15 minutes or until the edges are set and a toothpick inserted in the center comes out clean. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, vanilla extract, and 2 tablespoons of milk. Add more milk, a little at a time, until the glaze reaches a smooth, pourable consistency.
- Once cookies are fully cooled, drizzle or spread the glaze over the tops. Garnish with cinnamon, if desired. Let the glaze set for about 30 minutes before serving.
Nutrition
Calories: 129kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 7mgSodium: 133mgPotassium: 43mgFiber: 1gSugar: 9gVitamin A: 1602IUVitamin C: 0.5mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.