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Pumpkin cookies glazed and ready to be served.
Elizabeth

Soft Pumpkin Cookies

Soft pumpkin cookies are slightly spicy, pillowy-soft, and delightfully sweet- the perfect fall treat! Pumpkin and pumpkin pie spice make these cake-like cookies a favorite seasonal treat.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 20 minutes
Servings: 2 Dozen
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Cookie Batter:
  • 2½ cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • ½ tsp Pumpkin Pie Spice
  • 1½ cups Granulated Sugar
  • ½ cup Salted Butter *Softened
  • 1 can Pure Pumpkin
  • 1 large Egg
  • 1 tsp Vanilla
Easy Glaze:
  • 2 cups Powdered Sugar *Sifted
  • 2 tbsp Salted Butter *Melted
  • 4-5 tbsp Heavy Whipping Cream *Milk can also be used. Add enough cream to make the glaze loose enough to pipe or drizzle over the top of the cooled cookies- but not too thin.
  • 1½ tsp Vanilla
  • ¾ tsp Pumpkin Pie Spice

Equipment

  • 1 Electric/stand mixer

Method
 

For the Pumpkin Cookie Batter:
  1. Preheat the oven to 350℉. Place parchment paper on a large baking/cookie sheet and set aside.
  2. In a large mixing bowl- add flour, baking soda, baking powder, cinnamon, nutmeg, and pumpkin pie spice. Stir to combine the dry ingredients.
  3. In a separate mixing bowl, beat the ½ cup butter and the granulated sugar until light and fluffy (approximately one minute).
  4. Add the egg to the creamed mixture and mix.
  5. Add the pumpkin and the vanilla.
  6. Once the wet ingredients are well combined, slowly add the dry flour mixture to the wet ingredients. Combine until no flour is visible.
  7. Scoop the cookie batter/dough onto your lined baking sheet. Leaving a few inches between each cookie.
  8. Bake cookies in the preheated oven for 18-20 minutes. The edges of the cookies will begin to turn slightly brown, and the tops will be golden and soft. Allow the cookies to fully cool before adding the glaze to the cookie tops.
Easy Glaze:
  1. Melt 2 tablespoons of salted butter in a microwave safe bowl.
  2. Sift powdered sugar into a medium bowl.
  3. Add the melted butter and the heavy whipping cream.
  4. Add the vanilla and pumpkin pie spice. Stir until well combined.
  5. Pipe, drizzle, or spread the easy glaze over the cooled pumpkin cookies. Allow the glaze to harden a little and serve.

Notes

*Store cookies in an air-tight container or bag.