Pumpkin Cookies

★★★★★ 2 Reviews
jlfarmer82 avatar
By Jody Farmer
from Fort Worth, TX

I absolutely love to cook with pumpkin. These cookies were introduced to me by my neighbor when I was stationed in Germany. They are so moist and easy to make!

Blue Ribbon Recipe

Soft and fluffy, these pumpkin cookies taste of fall. The spices are balanced perfectly. This is a cake-like cookie that's not overly sweet. On top, is a thick glaze that's more like icing. It adds a touch of sweetness to these pumpkin cookies.

— The Test Kitchen @kitchencrew
prep time 15 Min
cook time 15 Min
method Bake


  • 2 1/2 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1/2 tsp
  • 1 1/2 c
    granulated sugar
  • 1/2 c
    butter (1 stick)
  • 1 c
    mashed pumpkin
  • 1 lg
  • 1 tsp
    vanilla extract
  • 2 c
    sifted powdered sugar
  • 3 Tbsp
  • 1 Tbsp
    melted butter
  • 1 tsp
    vanilla extract

How To Make

Test Kitchen Tips
We did add a little extra milk to the glaze and it was still thick. We recommend adding enough milk until you reach your desired texture.
  • 1
    Preheat oven to 350° F. Grease baking sheets.
  • 2
    Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
  • 3
    Beat sugar and butter in a large mixer bowl until well blended.
  • 4
    Beat in pumpkin, egg, and vanilla extract until smooth.
  • 5
    Gradually beat in flour mixture.
  • 6
    Drop by rounded tablespoon onto prepared baking sheets.
  • 7
    Bake for 15 to 18 minutes or until edges are firm.
  • 8
    Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  • 9
    Mix glaze in a small bowl until smooth.
  • 10
    Drizzle glaze over cookies.

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