Ingredients
Equipment
Method
Make the cookie dough
- Beat the softened butter with the granulated sugar and brown sugar until smooth and fully combined.
- Beat in the very dry pumpkin puree, then add the egg and vanilla and mix until the dough looks uniform.
- Fold in the all-purpose flour, baking powder, salt, and pumpkin pie spice, then fold until no dry streaks remain.
- Fold in the cinnamon and toffee bits (Heath) so they’re evenly distributed throughout the dough.
Chill and shape
- Divide the dough into workable portions, then refrigerate for 1 hour to firm up for rolling.
- Preheat the oven to 350°F and roll the dough to about 1/4 inch thick.
- Cut pumpkin or fall-themed shapes with cookie cutters and place them on a sheet pan.
Bake and finish
- Bake at 350°F for 10 to 12 minutes, until the edges look set and lightly golden.
- Cool the cookies completely before glazing so the icing stays glossy.
- Whisk powdered sugar, milk, and cinnamon to make a thick drizzle, then drizzle over the cooled cookies.
Notes
For the cleanest rollout, keep the dough cold and return it to the refrigerator if it softens while rolling. Store cookies in an airtight container at room temperature for 3 days or refrigerate up to 5 days; freeze baked, unglazed cookies for up to 2 months (thaw and glaze after). For a lighter swap, substitute half the butter with plant-based butter sticks that measure 1:1, but expect a slightly softer dough.