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Plate of freshly baked pumpkin cookies

Quick way to grow 5 Perfect Pumpkin Cookies

These pumpkin cookies are perfectly spiced and have a soft, cake-like texture. They are quick to make and yield a good number of servings, making them ideal for sharing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
Optional Glaze
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Equipment

  • Baking sheets
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Wire rack
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
Making the Dough
  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
  2. Beat in the egg, then stir in the pumpkin puree and vanilla extract until well combined.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
Baking the Cookies
  1. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
  3. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Optional Glaze
  1. If desired, whisk together powdered sugar, milk, and vanilla extract until smooth for the glaze.
  2. Drizzle or spread the glaze over the cooled cookies.

Notes

For an extra touch, sprinkle a pinch of cinnamon on top of the glaze before it sets. Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling.