Description
These soft pumpkin spice cookies are moist, cake-like treats filled with warm autumn spices and topped with an optional vanilla glaze, making them a cozy and delicious fall favorite.
Ingredients
1 cup (230g) pumpkin purée (not pumpkin pie filling)
1 cup (200g) brown sugar
1/2 cup (115g) unsalted butter, softened
1 large egg
1 tsp vanilla extract
2 cups (250g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Optional Glaze:
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together softened butter and brown sugar in a large bowl until fluffy.
- Add pumpkin purée, egg, and vanilla extract; mix well.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes until set but still soft.
- Transfer cookies to a wire rack to cool.
- Optional: Prepare glaze by whisking powdered sugar, milk, and vanilla until smooth, then drizzle over cooled cookies.
Notes
Add 1/2 cup of mini chocolate chips for extra indulgence.
Swap butter for plant-based alternative and use non-dairy milk for a dairy-free version.
Omit the glaze for a less sweet option.
Add chopped pecans or walnuts for texture.
Use 1 tsp pumpkin pie spice instead of individual spices for convenience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
