Pumpkin Cookies with Cinnamon Glaze

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These moist and tender Pumpkin Cookies are full of fall spice and everything nice! They’re drizzled with a smooth cinnamon glaze and absolutely packed with pumpkin flavor. Plus, you can whip them up in under 30 minutes.

If you’re looking for more festive cookie recipes that you can make this fall/winter, check out these snickerdoodles, these peanut butter cookies, these chewy sugar cookies, or these pumpkin chocolate chip cookies!

Dreamy Pumpkin Spice Cookies for Fall

Every year, I feel like fall can’t come soon enough. I am such a huge fan of all the season’s famous flavors – apple, maple, cranberry – you name it! But there’s one fall staple that’s particularly near and dear to my heart. You guessed it! Pumpkin.

These easy cookies are for all my fellow pumpkin lovers out there. They’re wonderfully moist and soft with plenty of pumpkin and pumpkin spice flavor, and the sweet cinnamon glaze tips them over into utter cookie perfection.

They have a bit more of a cakey texture than your average cookie does, so I’d definitely say that they cater more to soft cookie fans. But, no matter what your preferences are, these drool-worthy pumpkin treats are bound to become an annual tradition.

Why You’ll Love This Pumpkin Cookie Recipe

These pumpkin cookies are a favorite in my house once the leaves start turning! Here’s why they’re such a big hit:

  • Packed with fall flavors. Sweet cinnamon, earthy nutmeg, and warm ground cloves make these rich pumpkin cookies so comforting! They’re the best cozy fall treat.
  • Super soft texture. The baking powder and baking soda make these cookies nice and tender, while the pumpkin puree adds the perfect amount of moisture. Add the sweet cinnamon glaze on top and every bite is truly dreamy!
  • Quick and easy. It takes just 15 minutes to prep the dough, and about 10 more minutes to bake the cookies!
A plate of pumpkin cookies with cinnamon glaze on top and two straws in the background.

What You’ll Need

Both the cookies and the glaze rely on kitchen staples, so you may already have everything you need to make them. Let the fall baking begin! (For the exact ingredient amounts and the full set of directions, check out the recipe card below.)

For the Pumpkin Cookies

  • Butter – Make sure to bring this to room temperature. You can use salted or unsalted butter, either works!
  • Sugar – This recipe calls for both granulated and brown sugar.
  • Pumpkin Puree – If you choose to make your own pumpkin puree, be sure to drain out all of the excess liquid.
  • Egg – To help bind the ingredients together.
  • Vanilla – Use a high-quality extract for the tastiest results.
  • Flour – The best way to measure it is by using a food scale or the spoon and level method.
  • Salt – For moisture and flavor enhancement.
  • Baking Soda & Baking Powder – The use of both ensures light and tender cookies.
  • Spices – Cinnamon, nutmeg, and warm ground cloves are a must!

For the Cinnamon Glaze

  • Powdered Sugar – You may need to add some extra if you like a thicker glaze.
  • Cinnamon – You don’t have to add this in if you’d prefer a vanilla glaze, but I love the extra cinnamon!
  • Milk – To add some creaminess.
  • Vanilla Extract – Again, pure vanilla extract is the way to go.
Three glazed cookies stacked on top of each other over a piece of parchment paper on a placemat.

How to Make Pumpkin Cookies With Cinnamon Glaze

I can’t stress enough how simple these cookies are. The dough and glaze each come together in a single bowl!

  • Heat the oven. Preheat the oven to 350°F.
  • Cream the butter and sugars. Cream the butter and sugars together until the mixture is light and fluffy (about 3-4 minutes).
  • Add in the pumpkin, egg, and vanilla. Stir in the pumpkin puree, egg, and vanilla extract, then mix until everything is combined.
  • Mix in the dry ingredients. Add the dry ingredients and mix until smooth. The dough will be sticky.
  • Form the cookies. Drop 2-tablespoon-sized balls of cookie dough onto a parchment-lined cookie sheet and flatten them out just a little.
  • Bake. Bake the cookies for 9-10 minutes. Make sure you don’t underbake them!
  • Let them cool. Let your cookies cool for 1 minute on the baking sheet, then move them to a cooling rack to finish cooling.
  • Make the glaze. Once the cookies are completely cooled, whisk together the ingredients for the glaze. Add more powdered sugar little by little, if needed, to thicken the glaze.
  • Add the glaze to the cookies. Drizzle your glaze over the cookies and allow it to set.
A bird's-eye view of two stacked plates holding five glazed cookies.

Tips for Success

In order to knock these pumpkin spice cookies out of the park, look over the simple tips listed below.

  • Avoid over-measuring the flour. It’s really easy to over-measure your flour if you’re not careful since it packs itself into the measuring cup. To avoid this, either spoon it in little by little and level it off with a butter knife, or simply use a food scale to measure it.
  • Cream the butter and sugars well. Keep beating together the butter and sugar until the mixture lightens in both color and texture. This signifies that it’s fully creamed.
  • Use this sticky dough hack. Because the dough is sticky, I dropped one tablespoon onto the baking sheet at a time, then lightly pressed on the second tablespoon. You could also use a small cookie scoop. Don’t forget to flatten out the dough balls a little bit – if they’re too tall, the bottoms will cook too much before the tops are done.
  • Don’t underbake these cookies. For many cookie recipes, you actually want to take them out of the oven while they’re still slightly underbaked in the middle. Well, that’s not the case for these, as they won’t continue baking when you remove them from the oven. Once the tops start to look done, you can take them out.
  • Cool the cookies completely. Don’t pour the glaze over your cookies until they’ve cooled all the way down to room temperature. You want it to set on top of them rather than soak into them.
A stack of three glazed pumpkin cookies on a table with a plate holding more cookies behind it.

Substitutions & Recipe Variations

If you want to change up this recipe a bit, be my guest! One of the following variations might pique your interest.

  • Frosted Pumpkin Cookies – Do you prefer a frosting over a glaze? If so, I highly recommend topping your cooled cookies with pumpkin spice buttercream or cream cheese frosting instead.
  • Caramel Pumpkin Cookies – Pumpkin and caramel go together so well, and I’m a huge fan of drizzling homemade caramel sauce on all the things. I have 3 amazing caramel recipes on my site, but my favorite has to be this easy brown sugar caramel sauce. It’s divine!
  • Pumpkin Nut Cookies – Pecans and walnuts are often paired with pumpkin, and I can’t get enough of it. Feel free to fold some chopped nuts into your dough if you’d like to add some crunch and extra flavor.
  • Chocolate Chip Pumpkin Cookies – It’s never a bad idea to fold some chocolate chips into your cookie dough. White chocolate, dark chocolate, milk chocolate – it would all taste delicious in these cookies!
A plate of pumpkin cookies drizzled with cinnamon glaze featuring two orange and white striped straws in the background

How to Store Pumpkin Cookies

Since the glaze for these cookies is made with milk, I suggest storing them in the refrigerator. Keep them in an airtight container for up to 1 week. If you have to stack them in multiple layers, place a sheet of parchment or wax paper between each one. You can bring the cookies to room temperature before enjoying them if you’d like.

Can I Freeze These Cookies?

Yes, you can keep your cookies in the freezer for extended storage, but you’ll have to flash-freeze them first. Place the cookies on a baking sheet and freeze them for 1 hour. Once firm, transfer them to a freezer-safe container and store them for up to 3 months. Separate layers with parchment or wax paper if needed, and thaw out your cookies in the fridge before enjoying them.

More Easy Pumpkin Dessert Recipes

I have no shortage of pumpkin delights to share with you. Take a look at the following recipes next!

Print
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A stack of four pumpkin spice cookies on a small piece of wax paper with the top one missing two big bites
Recipe

Pumpkin Cookies with Cinnamon Glaze

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 24 minutes
  • Yield: 22
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These moist and tender Pumpkin Cookies are full of cozy fall spices, and drizzled with a sweet cinnamon glaze. The best part is, you can whip them up in under 30 minutes!


Ingredients

For the Pumpkin Cookies

  • 3/4 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves

For the Cinnamon Glaze

  • 1 cup powdered sugar (plus more if needed for thickness)
  • 1 teaspoon cinnamon
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Cream butter and sugars together until light and fluffy, 3-4 minutes.
  2. Add the pumpkin puree, egg and vanilla and mix until combined.
  3. Add the dry ingredients and mix until smooth. Dough will be sticky.
  4. Drop 2 tablespoon sized balls of cookie dough onto a parchment lined cookie sheet. Because the dough is sticky, I dropped a tablespoon at a time, then lightly pressed them together and flattened them just a bit.
  5. Bake at 350 for 9-10 minutes.
  6. Let cool for 1 minute, then move to cooling rack to finish cooling.
  7. When cookies are cool, whisk together ingredients for the glaze.
  8. Drizzle glaze over cookies. Allow to dry.

Notes

  • Yield: Makes 20-24 cookies.
  • To Store: Store cookies in an airtight container in the fridge for up to 1 week, separating layers with parchment or wax paper. Bring to room temperature before enjoying if desired.
  • To Freeze: Place cookies on a baking sheet and freeze for 1 hour. Once firm, transfer to a freezer-safe container and store for up to 3 months. Separate layers with wax paper and thaw before enjoying.

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 151
  • Sugar: 11.6 g
  • Sodium: 83 mg
  • Fat: 6.1 g
  • Carbohydrates: 22.5 g
  • Protein: 1.8 g
  • Cholesterol: 23 mg

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38 Comments
  1. Heather

    These cakes/breads ‘cookies’ are delicious. My only addition was 1/2 tsp ginger. Next time I made them, which will be for Christmas, I’m going to add some toasted pecans.

    Thank you for this terrific recipe.






  2. Jackelinn

    Hello Lindsey,

    I love your blog! I discovered it when I came across your red velvet cheesecake recipe on Pinterest (which was awesome btw). I’ve since tried a few more of your cheesecake recipes, all with great results.

    I had a question about these cookies. Would the recipe work if one were to skip the glaze and add about 1 cup of dark chocolate chips to the batter instead?

    1. Lindsay

      Thank you – I’m glad you’ve enjoyed everything so far!

      These cookies are fairly light, if I remember correctly. More cakey than dense. If you are going to do chocolate chips, I might suggest mini chocolate chips so they don’t sink to the bottom.

  3. Kaitlin

    I loved these cookies! I used whole wheat flour to make them a bit healthier but it turned them an odd color. If you are going for looks I would not recommend it, I also switched out the sugars in both the cookies and the frosting with splenda to cut down on calories. They still tasted great!

  4. emily sue

    don’t now what a url is so must not have one
    lost some of my grandma’s recipes (I am 70 so her’s were old)
    Now am happy and going to my happy place, my playpen, my kitchen and bake
    ill check out yourfb as without the url thingy I doubt I will post

  5. Amanda

    I made these tonight and I have to say.. They were amazing! I love the cake-like consistency. I will absolutely make these again. Thank you for the recipe.

  6. Melissa Klotz

    Yum!! These look awesome! I totally get what you mean about having to do all your blogging during the week and not having time on the weekends. My priorities have changed over the past 9 months or so, but I’m finally going to try to work blogging back in. Along with that, I haven’t been able to bake that often. I’m moving next week and decided to do some baking before I pack all my supplies up. I think these cookies just nudged their way into the plan. Thanks for sharing! Fantastic photos 🙂

  7. Jess @ On Sugar Mountain

    That cinnamon glaze has me wishing I had a whole plate of these pumpkin cookies with me right now! They look so soft and chewy and perfect for these soon-to-be chilly nights! 😀

  8. Heather @ Shards of Lavender

    Your pumpkin cookies look so soft and fluffy and remind me of muffin tops, which are the best part of the muffin. Love the glaze drizzled on top too!

  9. Allison - Celebrating Sweets

    These cookies looks delicious! I love the spices and flavors of Fall too. I haven’t made a pumpkin recipe yet this season, but it’s time to start! 🙂

  10. Tonia

    I love it when I have a slow weekend too! It really does make things easier if you can get some of the baking/cooking done then.

  11. Tanya Schroeder

    These pumpkin cookies are so soft and pillowy with that perfect drizzle. Forget pumpkin pie, this is the way to eat pumpkin!

    1. lifeloveandsugar@gmail.com

      Yes!! I can’t wait! I don’t know if they’d fit though – my shoes might not have enough space. 😉

  12. Kathi @ Deliciously Yum!

    After seeing your cookies and reading your post, I think I’m finally ready to break out the pumpkin and start baking ;). No better way to kick things off than with fabulous cookies! I too am so glad to finally have more time in the kitchen and bake my little heart out ;).

    1. lifeloveandsugar@gmail.com

      It can be hard to know when to bust out the pumpkin, but everyone was loving these cookies. 🙂 Thanks Kathi!

  13. Michelle @My California Kitchen

    Love that you challenged yourself to finish a big bottle of cinnamon! That cinnamon glaze looks amazing!

  14. Lindsey @ American Heritage Cooking

    These look delicious! I am craving all things pumpkin too but I haven’t actually broken open my first can yet! #forshame Pinned!

    1. lifeloveandsugar@gmail.com

      This was my first can and I’ve since gone back to apple, but I think the pumpkin will come out again later this week. I’m loving both right now. 🙂

  15. Liz @ Floating Kitchen

    Yum! That glaze looks spoon-licking good! I would definitely be shoving 5 of these in my face!

  16. Michal

    Wow! this looks super delicious!
    I just started baking and experimenting with pumpkin, can’t believe i didn’t give it the right respect.
    Thanks for sharing!

  17. Rachel @ Bakerita

    I love that it’s time for pumpkin baking again! These cookies look fabulous – love that glaze!

  18. Michele @ Two Raspberries

    sleeping in with no time limit is so great and re-freshing isn’t it 😉 gotta have those weekends sometimes ! …These look perfect! I love how thick they are 😉 and I love the choice of glaze instead of frosting…I am partial to glaze over frosting! yum! pinned!

  19. Mir

    Baking when nobody’s in the house is one of life’s greatest luxuries. You can hum to yourself as you measure flour, or just revel in total silence. Love it.
    Love these cookies, too! That drizzle is so nice! And they look soft and perfect.

    1. lifeloveandsugar@gmail.com

      Thanks Mir! And yes, my personal favorite is to turn on some music and dance around the kitchen while baking. 🙂

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29