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Pumpkin Cookies With Sweet Cream Glaze

Pumpkin cookies with sweet cream glaze are soft, cakey, and golden, with a milky-white glaze poured generously on top. This batch bake at 350°F finishes in 10–12 minutes, then you cool fully and let the glaze set for clean slices.
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Prep Time 20 minutes
Cook Time 12 minutes
setting time 20 minutes
Total Time 52 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For cookies
  • 2.5 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter
  • 1.5 cup sugar
  • 1 cup pumpkin
  • 1 egg
  • 1 tsp vanilla
For sweet cream glaze
  • 2 cup powdered sugar
  • 3 tbsp heavy cream
  • 1 tbsp unsalted butter melted
  • 1 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the pumpkin cookie dough
  1. Beat butter and sugar until smooth, then mix in pumpkin, egg, and vanilla until fully combined and glossy.
  2. Fold in flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until no dry streaks remain.
  3. Scoop 2-tablespoon rounds onto a sheet pan, spacing them evenly for even spreading.
Bake
  1. Bake at 350°F for 10–12 minutes, until the edges look set and lightly golden with a soft center.
  2. Cool the cookies completely on the baking sheet or a rack before glazing.
Make and glaze
  1. Whisk powdered sugar, heavy cream, melted butter, vanilla, and cinnamon until pourable but thick.
  2. Spoon glaze generously over each cookie and let set for 20 minutes before serving.

Notes

For the best texture, measure flour by spooning into the cup and leveling, then don’t overmix after adding the dry ingredients. Store cookies in an airtight container at room temperature up to 3 days; refrigerate up to 5 days. Freeze baked cookies (unglazed or glazed) up to 2 months—thaw overnight and refresh texture at room temperature. To make a dairy-light version, substitute evaporated milk or half-and-half for the heavy cream and use dairy-free butter for the glaze.