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Pumpkin Spice Drop Cookies

Pumpkin spice drop cookies with a soft, cakey crumb and a cinnamon vanilla glaze drizzle. Each cookie is baked until set, then finished with a smooth sweet glaze for warm fall flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla
Cinnamon glaze
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake the cookies
  1. Preheat the oven to 350°F and line baking sheets to prevent sticking.
  2. Beat the softened butter with the granulated sugar and brown sugar until combined and smooth.
  3. Add the pumpkin puree, egg, and vanilla, and mix until the batter is uniform.
  4. Whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt, then fold into the wet ingredients until just combined; the dough will be very soft.
  5. Drop 2-tablespoon rounds of dough onto the lined sheets, spacing them apart for spreading.
  6. Bake at 350°F for 10-12 minutes, until the cookies look set around the edges and slightly domed.
Glaze and finish
  1. Cool the cookies completely before glazing so the drizzle stays on top instead of melting.
  2. Whisk the powdered sugar, milk, vanilla, and cinnamon for the cinnamon glaze until smooth, then drizzle over the cooled cookies.

Notes

For the soft, cakey texture, don’t overmix after adding the dry ingredients—fold just until combined, keeping the batter very soft. Store cookies airtight at room temperature for up to 3 days, or in the refrigerator for up to 5 days; freeze baked cookies without glaze for up to 2 months and thaw, then glaze after thawing. For a dairy-free option, use a plant-based milk in the cinnamon glaze.