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–+ servings
pumpkin pie spice cookies with glaze.

Pumpkin Pie Spice Cookies

Julia
Try this delightful pumpkin cookie recipe! These chewy pumpkin pie spice cookies are easy to make and taste like a warm slice of pumpkin pie.
5 from 1 vote
Print Pin
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Cookies
Cuisine American
Servings 22 cookies
Calories 114 kcal

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INGREDIENTS
  

Pumpkin Pie Spice Cookies

  • 1 cup canned pumpkin puree
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves

Glaze Ingredients:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk, adjust for desired consistency

INSTRUCTIONS
 

  • Make the cookie dough: In a large bowl, combine melted butter and sugar until smooth. Stir in pumpkin puree and vanilla extract.
    1 cup canned pumpkin puree, ½ cup unsalted butter, 1 cup granulated sugar, 1 teaspoon vanilla extract
  • Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves.
    2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon allspice, ¼ teaspoon ground cloves, ½ teaspoon ground ginger
  • Combine: Add dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Avoid overmixing.
  • Shape cookies: Drop rounded tablespoons of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
  • Bake: Bake at 350°F for 12 minutes and cool before topping with the cream cheese icing.
  • Prepare glaze: In a bowl, gradually add milk to powdered sugar, stirring until smooth and pourable. Adjust milk for desired consistency. Glaze the cookies.
    2-3 tablespoons milk, 1 cup powdered sugar

NOTES

  • To Store in the fridge. Store cookies in the fridge in an airtight container for up to 2 weeks to keep them fresh longer.
  • To Freeze Cookie Dough. Scoop dough onto a baking sheet and freeze until solid. Move the dough balls to a zip-top bag and freeze for up to 3 months. Bake from frozen, adding a minute or two to the baking time.

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NUTRITION

Calories: 114kcalCarbohydrates: 24gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 99mgPotassium: 29mgFiber: 2gSugar: 10gVitamin A: 1865IUVitamin C: 0.5mgCalcium: 25mgIron: 1mg
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