Best Pumpkin Cookies Recipe

Name: Best Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, room temperature; 1/2 cup sugar; 1/2 cup firmly packed brown sugar; 1 cup canned pumpkin; 1 egg; 1 teaspoon vanilla extract; 2 cups flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1 teaspoon ground nutmeg; 1/4 teaspoon salt; Penuche Glaze; 3 tablespoons butter; 1/2 cup firmly packed dark brown sugar; 1/4 cup milk; 1 1/2 - 2 cups confectioners' sugar

Servings: persons

1 cup butter, room temperature
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
Penuche Glaze
3 tablespoons butter
1/2 cup firmly packed dark brown sugar
1/4 cup milk
1 1/2 - 2 cups confectioners' sugar

1
Preheat oven to 350 degrees.
2
Have ready some ungreased baking sheets.
3
In a large mixing bowl, cream butter and the sugars together until light and fluffy.
4
Blend in pumpkin, egg and vanilla extract.
5
In separate bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
6
Mix flour mixture into butter-sugar mixture.
7
Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
8
Bake the cookies for 10-12 minutes until golden around the edges.
9
Remove warm cookies and transfer to racks.
10
Let cool completely for a least one half hour, then frost with glaze.
11
For Glaze:
12
In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

1204

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup butter, room temperature, 1/2 cup sugar, 1/2 cup firmly packed brown sugar, 1 cup canned pumpkin, and more.

Yes, Best Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Best Pumpkin Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions