Go Back

Pumpkin Spice Cookies

Pumpkin spice cookies with browned butter glaze for a warm, spiced flavor and lightly crisp edges. Thick cookie dough bakes at 375F, then cools before a smooth drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 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
  • 0.75 cup 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
 

Bake the cookies
  1. Preheat the oven to 375F and line baking sheets with parchment or a nonstick liner.
  2. Blot the pumpkin puree very dry using paper towels.
  3. Whisk together the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, ginger, nutmeg, cloves, and salt until evenly mixed.
  4. Beat the softened unsalted butter with the packed brown sugar and granulated sugar until fluffy.
  5. Add the blotted pumpkin puree, egg yolk, and vanilla extract, and beat just until combined.
  6. Fold the flour mixture into the wet ingredients until no dry streaks remain.
  7. Scoop 1-1/2 tablespoon rounds onto the lined baking sheets, spacing them apart.
  8. Bake at 375F for 10-12 minutes, until the edges look set and slightly crisp.
  9. Cool completely before glazing so the drizzle doesn’t melt off.
Make and drizzle the glaze
  1. Stir the browned butter, powdered sugar, milk, and cinnamon until smooth and pourable.
  2. Drizzle the brown butter glaze over the cooled cookies.

Notes

Pro tip: blotting the pumpkin puree very dry helps the cookies hold their shape and keeps them from spreading too much. Store baked cookies in an airtight container at room temperature for up to 4 days; refrigerate up to 7 days. Freezing is yes—freeze unfrosted cookies in a sealed container for up to 2 months and glaze after thawing. For a dairy-light option, use a plant-based browned butter substitute and milk alternative in the glaze.