Made with pumpkin puree and a mixture of spices this pumpkin cookie recipe is simple and tasty. A simple powdered sugar glaze on top really helps to set the mood.
Soft glazed pumpkin cookies that taste great on their own but taste even better with the powdered sugar glaze on top. These “must-make cookies are going to quickly become a favorite for your holiday seasons.
What are glazed pumpkin cookies?
These cookies are a tender and soft pillowy cookie packed with flavors like a pumpkin pie. The sweet contribution of the powdered sugar glaze on top makes it taste so good you can’t help but to go back for another.
Glazed Pumpkin Cookie Ingredients
-Flour: The main base of our cookie dough is all-purpose flour.
-Baking Soda: This is the leavening agent that helps the cookies to rise so they’re nice and fluffy.
-Salt: This works to help enhance the flavors in the dough.
-Cinnamon and Nutmeg: Giving us that nice nutty flavor and aroma that makes these cookies perfect for fall.
-Butter: You can use softened butter or margarine to make these cookies and they still turn out great either way.
-Sugar: Giving us the much needed sweetness that the cookies deserve.
-Pumpkin: Fresh or canned pumpkin puree will help to give a natural pumpkin flavor.
-Egg: We only need one egg in this cookie recipe but it helps to bind the dough together very well.
-Vanilla: vanilla extract works to create a base point for other flavors to build off of and makes the cookies that much more incredible.
-Nuts or Chocolate Chips: This is an optional suggestion that you can use if you want to.
-Glaze Ingredients: Powdered sugar, milk, butter, and vanilla make a flavorful and delicious powdered sugar glaze that tastes great with these cookies.
How to Make Glazed Pumpkin Cookies
Preheat your oven to 350F degrees and grease a cookie sheet.
In a medium sized bowl mix together the flour, baking soda, salt, cinnamon and nutmeg until combined.
In another bowl, mix together the butter, sugar, pumpkin, egg, vanilla and optional add-ins. It’s okay if it looks lumpy.
Add in the flour mixture a little at a time mixing thoroughly after each addition.
Using a spoon or cookie dough scoop, drop the batter onto a lightly greased cookie sheet.
Place the cookies at least 2 inches apart to allow for them to grow and expand while baking.
Bake in the oven for 15 minutes.
Place the baked cookies onto a cooling rack and then place the rack on top of the cookie sheet to help catch the glaze that drips.
Make the glaze by mixing together all of the ingredients until smooth. If needed, add in a little more milk to thin it out.
Pour the glaze over the tops of the cookies and allow to dry.
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup margarine or butter, softened
- 1 1/2 cups sugar
- 1 cup pumpkin
- 1 egg
- 1 tsp vanilla
- nuts and/or chocolate chips (optional)
- 2 cups (16oz) powdered sugar
- 3 tbsp milk (possibly more)
- 1 tbsp butter or margarine
- 1 tsp vanilla
- Preheat the oven to 350 degrees F.
- In a medium sized bowl, take the first five ingredients (flour, soda, salt, cinnamon and nutmeg) and mix together thoroughly. Set aside.
- In another bowl or stand mixer bowl, mix together the margarine, sugar, pumpkin, egg, vanilla and optional chocolate chips or nuts. The margarine may look lumpy and not blended well into the mixture. This is ok because when we add the flour mixture it will blend together just fine.
- Add the flour mixture in 2 - 3 batches, mixing thoroughly each time.
- Using a spoon or cookie drop, drop cookie batter on to a lightly greased cookie sheet. Place cookies at least 2 inches apart to allow for spreading during baking. Bake for 15 minutes.
- Place baked cookies onto a cooling rack and place the cooling rack on top of the cookie sheet. This will help catch the glaze that falls off the cookies.
- Mix all ingredients together in a small bowl. If you find the mixture to be too thick (shows up bright white on the cookies) add some more milk until it becomes more transparent on the cookies. It will dry a little whiter on the cookie.
- Allow to dry. Grab a glass of milk and enjoy!!
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How to store glazed pumpkin cookies
After the glaze has been set, you can store your cookies in an airtight container for up to a week. If you want, you can layer them in a Tupperware style container and lay a piece of wax paper between the layers to avoid sticking.
Can I freeze glazed pumpkin cookies?
Yes. After the cookies have cooled completely and the glaze has been set, you can flash freeze the cookies on a baking sheet in the freezer for about an hour before transferring to an airtight container and freezing for up to 3 months.
Are glazed pumpkin cookies dairy free?
If you use a dairy free milk alternative like almond milk (for example) and a plant based margarine, you can make these cookies dairy free. Just keep an eye out for dairy hidden in ingredient labels and watch for cross contamination.
More pumpkin recipes you’ll love this fall!
- Pumpkin Breakfast Cake
- Pumpkin Pie Bars
- Skinny Pumpkin Cheesecake
- Easy Pumpkin Pretzels
- Double No Layer No Bake Pumpkin Pie
- Pumpkin Poke Cake
- Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Snickerdoodle Cookies
- Pumpkin Pie Dip
- Maple Iced Pumpkin Bars
- The Best Pumpkin Bread
- Apple Pumpkin Bread
- Pumpkin Scones
- Pumpkin Spice Cake Balls
- Pumpkin Apple Butter
Grab a glass of milk and enjoy these glazed pumpkin cookies. With the Holiday season approaching, this is the perfect treat for neighbor and teacher gifts.