Ingredients
Equipment
Method
Prep and heat the oven
- Preheat the oven to 350F, then line baking sheets with parchment so the cookies release cleanly.
Mix dry ingredients
- Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined.
Cream wet ingredients
- Beat unsalted butter and granulated sugar until fluffy, then add pumpkin puree, egg, and vanilla extract and mix until smooth.
Combine and shape
- Fold the dry ingredients into the wet mixture until just combined; the dough should be soft and sticky.
- Drop the dough by 2-tablespoon rounds onto the lined baking sheets, keeping space between each cookie for spreading.
Bake
- Bake at 350F for 10-12 minutes, until the edges look set while the centers remain tender.
Glaze and finish
- Cool the cookies completely so the glaze sets on top without melting away.
- Whisk powdered sugar, milk, vanilla extract, and cinnamon for the vanilla glaze, then drizzle over the cooled cookies.
Notes
For the best texture, cream the butter and sugar until visibly lighter and fluffy before adding pumpkin puree; that helps keep the cookies tender instead of cakey. Store cookies in an airtight container at room temperature for up to 3 days. Freeze baked cookies (glaze after thawing) for up to 2 months. For a dairy-free swap, use vegan butter in place of unsalted butter and a plant-based milk in the glaze.