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Glazed Pumpkin Cookies

Glazed pumpkin cookies with tender, cakey centers and a thick vanilla-maple-style glaze that sets on top. Baked until lightly golden, then glazed generously and left to set so it looks partially translucent and drips just at the edges.
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Prep Time 20 minutes
Cook Time 12 minutes
glazing set time 20 minutes
Total Time 52 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 210
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 softened
  • 1.5 cup sugar
  • 1 cup pumpkin canned pumpkin purée
  • 1 egg
  • 1 tsp vanilla
For thick glaze
  • 2.5 cup powdered sugar
  • 3 tbsp butter melted
  • 3 tbsp milk
  • 1 tsp vanilla
  • 0.5 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the cookies
  1. Beat the butter and sugar until creamy and lighter in color. Add the pumpkin, egg, and vanilla and mix just until smooth.
  2. Whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Fold the dry ingredients into the pumpkin mixture until no dry streaks remain.
  3. Scoop dough into 2-tablespoon rounds and place them on a sheet pan with space between cookies. Bake at 350F for 10-12 minutes, until the edges look set.
  4. Cool cookies completely on the pan before glazing. The surface should be firm so the glaze sets instead of soaking in.
Glaze and set
  1. Whisk powdered sugar, melted butter, milk, vanilla, and cinnamon until smooth. Pause to check thickness—aim for a glaze that ribbons slowly and holds shape on the spoon.
  2. Spoon a generous amount of glaze over each cooled cookie and spread slightly. Let it settle so it looks thick and partially translucent as it drapes over the edges.
  3. Let the glazed cookies set for 20-30 minutes before serving. The glaze should no longer look wet or glossy on top.

Notes

For the best thick glaze, whisk thoroughly and keep it just thick enough to set on the cookie rather than running—if it seems too thick, add milk 1 teaspoon at a time; if too thin, add powdered sugar 1 tablespoon at a time. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days (glaze may firm up more). Freeze undecorated cookie dough balls up to 2 months or freeze baked cookies without glaze up to 1 month; thaw and glaze after thawing for the cleanest set. For a dairy-light option, use plant-based butter and milk in both the cookie and glaze ingredients.