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Pumpkin Spice Cookies

Pumpkin spice cookies with warm spice depth and soft centers, topped with a brown butter glaze drizzle. Rolled in bold fall spices and baked at 375F until the edges turn lightly crisp.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp cloves
  • 0.5 tsp salt
Cookie dough
  • 0.75 lb unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted very dry)
  • 1 egg yolk
  • 2 tsp vanilla extract
Brown butter glaze
  • 3 tbsp browned butter
  • 1.5 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry pumpkin
  1. Preheat oven to 375F and line baking sheets so the cookies bake evenly once scooped.
  2. Blot the pumpkin puree very dry to remove excess moisture for thicker cookies.
  3. Whisk all dry ingredients together to evenly distribute the baking soda and pumpkin spices.
Make the cookie dough
  1. Beat the softened butter and both sugars until fluffy so the dough bakes up tender.
  2. Add the blotted pumpkin puree, egg yolk, and vanilla, mixing until smooth and cohesive.
  3. Fold in the flour mixture until no dry streaks remain.
Bake
  1. Scoop 1-1/2 tablespoon rounds onto the lined baking sheets, spacing them for spread.
  2. Bake at 375F for 10-12 minutes until the edges look set and lightly crisp while the centers stay soft.
Glaze and finish
  1. Cool the cookies completely so the glaze doesn’t melt or run off.
  2. Drizzle with the brown butter glaze over the cooled cookies for a thin, glossy finish.

Notes

For the best texture, blot the pumpkin puree thoroughly before mixing—too much moisture can make cookies spread. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies (without glaze) up to 2 months; thaw, then glaze after thawing. For a lower-sugar option, reduce the granulated sugar to 1/8 cup and keep the brown sugar packed for flavor and structure.