Pumpkin Spice Cookies With Cinnamon Glaze
37 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Soft, cakey pumpkin spice cookies that actually taste like pumpkin and warm spice, finished with a glossy cinnamon-vanilla glaze for that just-one-more bite.
No bland sugar bombs here; bake them for cozy coffee breaks, fall bake sales, or your Thanksgiving dessert table, and they will vanish before the coffee is done.
Ingredients (24 servings)
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Ingredients for the Pumpkin Spice Cookies:
- 1 cup unsalted butter, softened unsalted butter 8 oz
- ¾ cup brown sugar brown sugar 5.15 oz
- ½ cup granulated sugar granulated sugar
- 1 cup pure pumpkin purée pure pumpkin purée 8.62 oz
- 1 large egg large egg 1 ct
- 2 tsp pure vanilla extract pure vanilla extract 2 tsp
- 2½ cups all-purpose flour all-purpose flour 0.69 lb
- 1 tsp baking powder baking powder 0.17 oz
- 1 tsp baking soda baking soda 0.17 oz
- 1½ Tbsp pumpkin pie spice pumpkin pie spice 0.27 oz
- ½ tsp salt salt
Ingredients for the Cinnamon Glaze:
- 1 cup powdered sugar powdered sugar 4.41 oz
- 1½ Tbsp whole milk (or more as needed) whole milk 0.75 fl oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- pinch salt salt
How to Make Pumpkin Spice Cookies With Cinnamon Glaze
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Preheat and pan prep
Heat oven to 350 F and line two baking sheets with parchment for even browning and easy release.
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Optional moisture control for chewier cookies
For less cakey cookies, spread the 1 cup pumpkin puree on a plate and blot with paper towels for 5 to 10 minutes until slightly thickened.
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Cream butter and sugars
Beat softened butter with brown sugar and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
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Add egg, vanilla, and pumpkin
Beat in the egg and vanilla until smooth, then mix in the pumpkin puree just until combined to avoid a loose batter.
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Whisk dry ingredients
In a separate bowl whisk flour, baking powder, baking soda, pumpkin pie spice, and salt to evenly distribute leaveners and spice.
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Bring dough together
Add dry ingredients to the wet in two additions and mix on low just until no dry streaks remain so the cookies stay tender.
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Chill for control
Cover and chill the dough 30 minutes to firm it up and keep the cookies thick and soft.
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Scoop and bake
Scoop 1.5 to 2 tablespoon mounds, space 2 inches apart, and lightly pat the tops to flatten a touch for even baking.
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Bake to just set
Bake 10 to 12 minutes until the edges look set and the tops lose their glossy shine, then cool on the sheet 5 minutes before moving to a rack.
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Make the cinnamon glaze
Whisk powdered sugar, cinnamon, pinch of salt, and vanilla, then add milk a teaspoon at a time until thick but pourable like honey.
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Glaze and set
Drizzle or spoon glaze over fully cooled cookies and let it set 20 to 30 minutes until the surface is dry to the touch.
Substitutions
- All-purpose flour -> 1:1 gluten-free baking blend
- Use a cup-for-cup gluten-free blend with xanthan gum for structure, which keeps the cookies soft and prevents crumbling without sacrificing spice flavor.
- Egg -> 3 tablespoons aquafaba or a flax egg
- Aquafaba or a flax egg binds without the extra lift of a real egg, yielding a slightly denser, still tender cookie that stays dairy-free or vegan friendly.
- Milk in glaze -> maple syrup
- Swap the milk for 1 to 2 tablespoons maple syrup and thin with a splash of water as needed, adding caramel-maple depth that loves pumpkin and cinnamon.
Tips
- Blot the pumpkin for texture control
- Pumpkin carries a lot of water, so blotting concentrates flavor and reduces cakiness without changing the spice balance.
- Measure flour like a pro
- Weigh the flour if you can or fluff, spoon, and level, because extra flour makes cookies dry and squat.
- Chill is nonnegotiable
- A short chill firms the fat and hydrates the flour so your cookies bake up thicker with clean edges instead of puddling.
- Spice blooms best in fat
- Rub the pumpkin pie spice into the sugars with your fingers before creaming to wake up the aromatics for a bolder, warmer flavor.
- Parchment beats silicone here
- Parchment promotes slightly better browning and prevents excess spread compared to thick silicone mats.
- Glaze viscosity matters
- Aim for a slow ribbon that disappears in 5 to 7 seconds so it clings without running off the cookie.
Nutrition Facts *
| Energy | 189 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 7 | g |
| Carbohydrates | 29 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my cookies cakey instead of chewy?
- Pumpkin adds moisture and the egg adds lift, so blot the pumpkin, do not overmix, and avoid overbaking to keep them tender-chewy.
- My cookies barely spread, what happened?
- Too much flour or an overchilled dough can limit spread, so measure flour carefully and slightly flatten the scoops before baking.
- Can I make the dough ahead?
- Yes, cover and refrigerate up to 48 hours, then let it sit 15 minutes at room temp so it scoops cleanly and bakes evenly.
- How do I freeze them?
- Freeze portioned dough balls on a tray, then bag and bake from frozen adding 1 to 2 minutes or freeze baked, unglazed cookies and glaze after thawing.
- Can I use fresh pumpkin puree?
- Yes, but cook it down to a thicker consistency and blot, because homemade puree is usually wetter and can turn the dough gummy.
- Why is my glaze too runny or too thick?
- If runny, whisk in a tablespoon of powdered sugar at a time, and if too thick, add milk by teaspoons until it ribbon-drizzles slowly.
Serving Suggestions
These cookies love a handful of toasted pecans or pepitas for crunch, and a little flaky salt on the glaze makes the spices pop like a good chorus line.
Pair with hot coffee or chai, or go bold with a maple cinnamon old fashioned, and if you are feeling extra, brown the butter first for a deeper, nutty base that hugs the pumpkin.
More pairings:
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