Pumpkin Spice Cookies
Soft and chewy pumpkin spice cookies made with real pumpkin puree and warm autumn spices. These cozy cookies are topped with a creamy glaze for the perfect fall treat.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 24 cookies
Ingredients
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/2 cup unsalted butter, softened
– 3/4 cup brown sugar, packed
– 1/4 cup granulated sugar
– 1 cup pure pumpkin puree (not pumpkin pie filling)
– 1 large egg yolk
– 2 teaspoons vanilla extract
Optional Add-ins:
– 1 tablespoon maple syrup or molasses
– 1/2 cup chopped pecans or walnuts
– 1/2 cup white chocolate chips
For the Cream Cheese or Maple Glaze:
– 4 oz cream cheese, softened
– 1 cup powdered sugar
– 2 tablespoons milk
– 1/2 teaspoon vanilla extract or maple syrup
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a bowl.
3. In another bowl, cream butter, brown sugar, and granulated sugar until fluffy.
4. Add pumpkin puree, egg yolk, and vanilla. Mix until smooth.
5. Add dry ingredients to wet ingredients. Stir until combined.
6. Fold in maple syrup, nuts, or white chocolate chips if desired.
7. Drop tablespoonfuls of dough on the baking sheets.
8. Bake 10–12 minutes or until edges are set.
9. Cool on the sheet for 5 minutes. Transfer to a rack to cool completely.
10. For glaze: beat cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Notes
Use pure pumpkin puree (not pie filling). Store cookies in an airtight container for up to 5 days. You can freeze them unglazed for up to 2 months.