You should add these easy pumpkin cookies to your baking list this weekend! These are incredibly simple to make and taste delicious. Plus, I’m going to share a few different ways you can add the glaze, or you can leave them plain.
These easy pumpkin cookies are soft and flavorful. They remind me of a muffin top because they are airy and almost cake-like. They taste like pumpkin, cinnamon, and nutmeg.
And although these easy pumpkin cookies are great all on their own, if you add the vanilla glaze, you won’t be sorry!
- pumpkin puree – from a can (or make your own)
- granulated white sugar
- brown sugar
- vanilla extract
- all-purpose flour
- baking powder
And if you choose to add the glaze you will also need:
- powdered sugar
- heavy whipping cream
These pumpkin cookies are super simple to make! First, mix together all the wet ingredients and then add the dry. This cookie batter will be very wet (more like a brownie batter than your average cookie batter).
Then, bake and glaze. It’s that easy! There’s no chill time required for these pumpkin cookies.
Tips for Making:
- These cookies tend to stick to the pan since the batter is so moist. To avoid this, cover your baking sheet with parchment paper AND give the paper a light spray with non-stick cooking spray for an easy release.
- Although you do not have to chill the batter before baking, you may want to let your cookies cool before adding the glaze. Otherwise, the glaze can melt off.
- The recipe card below calls for half a can of pumpkin puree (about 7.5 ounces) and makes around 20 cookies. There are many recipes you can make with the rest of the can of pumpkin puree, but if you prefer you can easily double this recipe to use the entire can. You’ll have around 40 cookies, so get ready to share with neighbors if you do.
Frequently Asked Questions
How long are pumpkin cookies good for?
These pumpkin cookies will last at least 5-7 days if stored in an airtight container in the refrigerator.
How does pumpkin affect baking?
Pumpkin not only adds flavor, but also moisture to baked goods. Pumpkin can also add color to your cookies, cakes, or muffins.
Is there a difference between pumpkin puree and pumpkin filling?
Make sure to read the label, as pumpkin puree should only have one ingredient (pumpkin). Pumpkin pie filling (or pumpkin filling) will contain other ingredients like sugar and spices.
There are different ways to use the glaze of this recipe. You can drizzle it over the tops of the cookies using a spoon. You can also pipe the glaze with a bottle or pastry bag, similar to royal icing.
Or, you can spread the glaze over the tops of the cookies and add sprinkles or chopped pumpkin seeds if you want to dress these up more.
Other recipes you may like:
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- 7 ½ ounces pumpkin puree (½ can)
- ⅓ cup granulated white sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract (divided)
- 1 egg
- 1 cup + 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup powdered sugar
- 2-3 tablespoons heavy whipping cream
- In a large mixing bowl, stir together the pumpkin, sugars, 1 teaspoon vanilla extract, and egg.
- In a smaller mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Stir the dry ingredients into the wet until a soft batter forms.
- Cover a baking sheet with parchment paper and lightly spray the paper with non-stick cooking spray.
- Spoon the batter onto the prepared baking sheet.
- Bake at 350°F for 12 minutes.
- To make the glaze, whisk together the powdered sugar, 1 teaspoon vanilla extract, and heavy whipping cream. Stir with two tablespoons, but add more as needed to achieve a thick glaze consistency.
- Once the cookies have cooled, add the glaze.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.