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Libby's Pumpkin Cookies

Libby’s pumpkin cookies are classic soft drop cookies made with 100% pure pumpkin and warm spices, then finished with a quick vanilla icing. Expect a tender, lightly spiced cookie that stays set after baking and looks bakery-style with a cinnamon dusting.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp cloves
  • 0.5 tsp allspice
  • 0.5 tsp salt
Cookie batter
  • 1.5 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 1 can (15 oz) Libby's 100% Pure Pumpkin
  • 1 large egg
  • 1 tsp vanilla extract
Vanilla icing
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 1 tbsp butter melted
  • 1 tsp vanilla
  • 1 tsp cinnamon for dusting

Equipment

  • 1 sheet pan

Method
 

Preheat and line
  1. Preheat the oven to 350F, then line baking sheets with parchment or silicone liners.
Whisk dry ingredients
  1. Whisk the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice, and salt until evenly combined with no visible spice streaks.
Beat wet ingredients
  1. Beat the unsalted butter and granulated sugar until fluffy, then add the pumpkin, large egg, and vanilla extract and mix until smooth.
Combine batter
  1. Fold the flour mixture into the pumpkin mixture until just combined, stopping as soon as you don’t see dry flour.
Bake cookies
  1. Drop the dough by tablespoons onto the lined baking sheets, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes at 350F, until the cookies look set around the edges and the centers still appear slightly soft.
Cool
  1. Cool the cookies completely on the baking sheets before icing so the frosting stays smooth.
Make and finish icing
  1. Whisk the powdered sugar, milk, melted butter, and vanilla until smooth and thick enough to drizzle.
  2. Drizzle or spread the icing over each cookie, then dust with cinnamon.

Notes

For the softest texture, bake only until the cookies are set (10-12 minutes) and don’t overbake for browning. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze undecorated cookies up to 2 months and ice after thawing. For a dairy-free swap, use a plant-based butter and dairy-free milk in both the batter and icing.