Pumpkin Cookies
When it comes to fall treats, you can’t go wrong with these soft and chewy Pumpkin Cookies! They’re packed with warm spices and pumpkin goodness, topped with an optional glaze icing, and ready to be served at your next holiday, get-together, or just because.
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Why You Will Love This Pumpkin Cookies
Ingredients Needed for This Pumpkin Cookie Recipe
Ingredient quantities for this easy cookie recipe are located in the recipe card at the end of the post.
- All-purpose flour
- Ground cinnamon
- Pumpkin pie spice
- Baking powder
- Baking soda
- Salt
- Ground ginger
- Brown sugar
- Granulated sugar
- Butter
- Egg
- Vanilla extract
- Pumpkin puree (preferably Libby’s brand; see note below)
- Powdered sugar
- Milk
I recommend that you use Libby’s brand of pumpkin in these cookies if it’s available to you. Some pumpkin puree is more watery than others. If possible, use Libby’s brand because the puree is thick with little to no excess water. If you use a brand other than Libby’s, strain or lightly blot off the excess moisture.
How to Make Pumpkin Cookies (Quick Overview)
The steps below are just a quick overview of how to make the recipe. The full process in detail is located in the recipe card at the end of the post.
In a bowl, mix together flour, cinnamon, pumpkin pie spice, baking powder, baking soda, salt, and ground ginger, whisking them lightly.
In another bowl, blend the brown sugar, granulated sugar, and butter until creamy.
Incorporate the egg, vanilla extract, and pumpkin puree into the sugar-butter mixture, beating gently until smooth.
See the little visible bits in the batter photo below? Don’t worry, that’s totally normal!
Gradually add the flour mixture, combining at a low speed. The dough will be thick and sticky.
On prepared cookie sheets, drop tablespoons of dough.
These cookies don’t do well as drop cookies. For the best shape, use the back of a spoon (ideally coated with non-stick cookie spray or a light coat of butter) to flatten the cookies a bit, then tidy the edges.
Place in a preheated oven for 12-14 minutes, or until the edges are set.
Once baked, remove from the oven and place the cookie sheets on wire racks to cool.
Now it’s time to make the icing! I like my Pumpkin Cookies topped with a simple glaze icing, but you are also welcome to use my Cream Cheese Frosting recipe.
To make the glaze icing, just combine the icing ingredients. Your icing is ready!
Ice your cookies and allow the icing to firm up. I usually make it about 15 minutes before digging into my first one. 🙂
Serve and enjoy!
More Pumpkin Recipes
- Need a pumpkin pick-me-up? Try this easy pumpkin pie latte to enjoy the fall flavors. Or, if you prefer iced coffee, this iced pumpkin spice latte will hit the spot.
- Make a quick pumpkin fluff recipe for an easy dessert or dip. It’s perfect all occassions as a Halloween food, Thanksgiving dessert, and even as a Christmas dessert!
- For delicious Halloween treats, make these pumpkin bars with cream cheese and watch kids and adults alike devour them.
- Pumpkin plus chocolate equals ridiculously good with these pumpkin chocolate chip cookies! They are so fun to eat.
- Classic dessert recipes like the timeless pumpkin pie are what fall is all about!
- For a quick and easy party treat this 2-ingredient pumpkin muffins delivers fun and excitement to every gathering!
I hope you love these cookies!
How to Store Pumpkin Cookies in the Refrigerator
To store your pumpkin cookies in the refrigerator, place them in an airtight container to keep them fresh and moist. Make sure the cookies have completely cooled before storing to prevent excess moisture buildup. Properly stored, they can last up to a week (if they aren’t all devoured before then!).
How to Store Pumpkin Cookies in the Freezer
To store your pumpkin cookies in the freezer, make sure they’ve cooled completely, then arrange them in a single layer on a baking sheet to freeze until firm. Once frozen, transfer the cookies to a freezer-safe airtight container or resealable bag, separating layers with parchment paper to prevent sticking.
Properly stored, your cookies can stay fresh in the freezer for up to three months, perfect for when you need a quick treat!
More Easy Holiday Desserts
- Boost your holiday offerings with these irresistible peanut butter cookies. They are always a hit with your family and friends!
- Choclate with peanut butter always works with these classic pb blossoms topped with a Hershey’s Kiss for a delicious treat.
- Devoured at every party you take them to, chocolate covered peanut butter balls are how you win friends at every event!
- Impressive looking and mouthwateringly delicious, classic pecan nut pie will steal the show!
- Delicious and chewy classic chocolate chip cookies are always a safe pick for parties and events.
- Layered, creamy, and delicious, this banana pudding recipe is beloved by all!
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Pumpkin Cookies
Ingredients
Cookies Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter softened
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups pumpkin puree preferably Libby’s brand (see notes)
Icing Ingredients (Optional)
- 2 cups powdered sugar
- 3 tbsp milk
- 1 tbsp melted butter
- 1 tsp vanilla extract
Instructions
Cookies Instructions
- Preheat oven to 350 F.
- Combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda, salt, and ground ginger in a bowl and lightly whisk them together.
- In a separate bowl, cream together the brown sugar, granulated sugar, and butter.
- To the sugar-butter mixture, add the egg, vanilla extract, and pumpkin puree. Lightly beat them in until the mixture is creamy.
- Add the flour mixture and combine it using a low speed.
- To prepared cookie sheets, drop tablespoons of dough. For the best final shape, flatten the cookies with the back of the spoon and clean up the edges.
- Bake for 12-14 minutes until the edges have set.
- Remove from oven and place the cookie sheets on wire racks to cool.
- After 5 minutes, transfer the cookies from the baking sheets directly to the wire racks to finish cooling.
Icing Instructions (Optional)
- To make a powdered sugar glaze icing, combine all ingredients listed in the Icing Ingredients section.
- If you would prefer to make a cream cheese frosting, see the Notes section for a recipe link.
Notes
- Some pumpkin puree is more watery than others. If possible, use Libby’s brand because the puree is thick with little to no excess water. If you use another brand, strain or lightly blot off the excess moisture.
- If you would prefer to make cream cheese frosting, use my Cream Cheese Frosting recipe.
Nutrition Disclaimer
Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.
