Pumpkin Spice Cookies With Cinnamon Glaze 5 ★

49 min | easy | vegetarian

Pumpkin spice cookies on a parchment-lined baking sheet, each topped with a smooth layer of cinnamon glaze; center cookie in focus with others blurred in the background.

Published Jun 5, 2025

Prep Time	Cook Time	Total Time
25 min	24 min	49 min

Rate/Review

Introduction

These soft pumpkin spice cookies are packed with cozy fall flavor and topped with a sweet cinnamon glaze that melts in your mouth.

They are perfect for bake sales, holiday cookie trays, or a simple weeknight dessert with a mug of hot coffee.

The canned pumpkin keeps them extra moist and tender, while the warm spices and glaze make every bite taste like autumn.

Close-up of pumpkin spice cookies on a white plate, each topped with a smooth layer of cinnamon glaze; one cookie is in sharp focus with a crackled edge while others blur in the background.

How to Make Pumpkin Spice Cookies With Cinnamon Glaze

Handsfree mode (keeps screen awake)

Prep the oven and pans

Preheat your oven to 350°F and line two large baking sheets with parchment paper.
Cream the butter and sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.

Advertisement
Add the pumpkin, egg, and vanilla

Beat in the pumpkin puree until fully combined and smooth.
Add the egg and vanilla extract and mix until the batter looks creamy and uniform.
Mix the dry ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Combine wet and dry ingredients

Gradually add the dry ingredients to the pumpkin mixture, mixing on low just until no dry streaks remain.

Advertisement
Chill the dough if it is very soft

If the dough feels very soft or sticky, chill it for 30 minutes to help the cookies bake thicker.
Scoop and bake the cookies

Use a tablespoon or small cookie scoop to drop rounded portions of dough onto the prepared baking sheets.
Space the mounds about two inches apart to allow gentle spreading in the oven.
Bake one sheet at a time for 11 to 13 minutes, until the edges look set and the tops feel dry.
Cool the cookies

Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to finish cooling.

Advertisement
Whisk the cinnamon glaze

While the cookies cool, whisk the powdered sugar, milk, vanilla, cinnamon, and salt in a small bowl until smooth.
Add a few more drops of milk if needed to reach a thick but pourable consistency.
Glaze and set the cookies

Drizzle the cinnamon glaze over the completely cooled cookies using a spoon or small piping bag.
Let the glaze set for at least 20 minutes before serving or storing the cookies.

Close-up of a pumpkin spice cookie on a white plate with a bite taken out, showing a soft, cakey interior. A thick cinnamon glaze drips over the top and is lightly dusted with cinnamon; blurred in the background are more glazed cookies, cinnamon sticks, and a pumpkin.

Substitutions

Replace unsalted butter with browned butter: Cook the butter until golden and nutty, then cool it, for deeper flavor and a richer, toasty note in every bite.
Use gluten-free 1:1 baking flour instead of all-purpose flour: A cup-for-cup gluten-free blend keeps the cookies soft and cakey, while making them friendly for gluten-sensitive friends.
Use non-dairy milk instead of dairy milk in the glaze: Almond, oat, or soy milk all work nicely, keeping the glaze smooth and shiny with a subtle extra flavor twist.

Soft, round pumpkin spice cookies on a baking sheet, each topped with a smooth cinnamon glaze; the front cookie is in sharp focus with lightly speckled icing while the others fade into a blurred background.

Tips

Use a cookie scoop for even baking: A small cookie scoop keeps each cookie the same size, so they bake evenly and look uniform on the tray.
Do not overmix the dough: Once you add the flour mixture, mix only until the streaks disappear, or the cookies can turn tough and dry.
Adjust the spice level to taste: For a bolder flavor, add an extra quarter teaspoon of pumpkin pie spice, or reduce it a bit for spice-shy kids.
Let the cookies cool before glazing: If the cookies are even slightly warm, the glaze will melt and run, instead of forming those pretty ribbons on top.
Store for soft, cakey texture: Keep the cookies in an airtight container at room temperature, and they stay soft and cakey for several days.
Freeze unglazed cookies for easy treats: Freeze baked, unglazed cookies in a single layer, then bag them, and add fresh glaze after thawing for best texture.

Nutrition Facts ^*

Energy	181	kcal
Protein	2	g
Total Fat	8	g
Carbohydrates	26	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Close-up of a soft pumpkin spice cookie on a cooling rack as a spoon drizzles thick cinnamon glaze over the top; more glazed cookies are blurred in the background.

FAQ

My cookie dough is very sticky. What should I do?: Pumpkin cookie dough is naturally softer because of the moisture in the puree. Chill the bowl for 30 minutes, then try scooping again. If it still feels very loose, mix in one or two extra tablespoons of flour until it holds a soft mound.
Why did my cookies spread too much or bake flat?: Too-warm dough or very warm baking sheets can cause extra spreading in the oven. Let the sheets cool between batches, and chill the dough if your kitchen feels warm. Also check that you measured the flour correctly, using the spoon-and-level method instead of packing the cup.
My glaze is too thick or too thin. How can I fix it?: If the glaze is too thick, stir in milk a few drops at a time until it flows off a spoon. If it is too thin, whisk in an extra spoonful of powdered sugar until you like the texture.
Can I make the dough or cookies ahead of time?: You can mix the dough up to 24 hours ahead and chill it tightly covered in the refrigerator. Let it sit at room temperature for 10 to 15 minutes so it softens slightly before scooping. You can also bake the cookies, cool them, and freeze them unglazed for up to two months.
How should I store leftover glazed cookies?: Store glazed cookies in a single layer or with parchment between layers in an airtight container. Keep them at room temperature for two to three days, or refrigerate for slightly longer storage.

Serving Suggestions

These pumpkin spice cookies turn any coffee break into a little fall dessert moment.

Try topping a warm cookie with vanilla ice cream or pairing a plate with chai for an extra cozy treat.

For parties, arrange them on a platter, drizzle extra glaze, and finish with a light dusting of cinnamon for drama.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

Louise Fischer, Baltimore: Simple to make, soft, and really good! — 5 ★

Eunice: So glad you enjoyed them, Louise!
Susan Ward, Merrimack: These cookies are so delicious 😍 Everybody that tried them said they were the best cookies they ever had 😋 I will definitely make these cookies again. — 5 ★

Eunice: So happy these were a hit, Susan!
Donald, Akron, OH: Made these last night and they came out super soft and cozy, and that cinnamon glaze really takes them over the top. — 5 ★

Eunice: Happy they turned out so well for you, Donald!