Pumpkin Spice Cookies with Vanilla Glaze

These pumpkin cookies topped with sweet vanilla glaze are the ultimate fall treat! They’re sweet, spiced, and so soft that they practically dissolve in your mouth.

Soft Pumpkin CookiesPhoto byThyme of Season

This autumn cookie recipe showcases an amazing mix of pumpkin, brown sugar, butter, and cinnamon.

If you're familiar with classic cookies, you know they’re usually crunchy on the outside and chewy inside. But these pumpkin cookies are incredibly soft and fluffy, almost resembling cake.

That’s why they pair perfectly with a simple, sweet vanilla glaze!

Ingredients that make these pumpkin cookies the best!

Butter is essential for making those rich, buttery cookies. Make sure to use room-temperature butter instead of cold or melted for the best outcome.

Brown and white sugar are both important; the molasses in brown sugar adds a deeper, sweeter, caramel-like taste, while white sugar gives the cookies a nice, firm edge.

Eggs are crucial for holding everything together.

Vanilla extract is a must for boosting the flavor.

And let’s not forget the pumpkin—after all, these are pumpkin cookies! For the best flavor, go for canned pumpkin puree, but skip the pumpkin pie filling.

When it comes to all-purpose flour, be sure to measure it accurately using a kitchen scale or the “spoon and level” method. Avoid packing the measuring cup, or you might end up with too much flour.

Lastly, don’t forget the cinnamon, salt, baking soda, and baking powder. Cinnamon adds a lovely hint of spice, salt balances the flavors, and the mix of leavening agents helps the cookies rise perfectly.

Ingredients for the vanilla glaze:

No need to sift powdered sugar, any clumps will break up with whisking, but if you want a really smooth glaze and your sugar is looking extra lumpy, go ahead and sift it first!

Almost any type of milk will do (even heavy cream works!), but remember that the thickness of your milk will change how much you need. Whole milk is ideal.

Use pure vanilla extract. You can also use vanilla paste if you have it.

Now, let's bake these cookies...

Gather the ingredients you will need:

For the pumkin cookies:

• 1 cup butter, softened
• 2/3 cup packed brown sugar
• 1/3 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

For the vanilla glaze:

• 1 cup powdered sugar
• 2-4 tablespoons milk
• 1/2 teaspoon pure vanilla extract

How to make these soft pumpkin cookies:

Bake the Cookies:

Start by preheating your oven to 350°F (175°C). Either spray two baking sheets with nonstick spray or line them with parchment paper.

In a big bowl, use an electric mixer on medium speed to cream together the butter, brown sugar, and granulated sugar until it’s nice and fluffy, which should take about 5 minutes. Then, mix in the egg, vanilla, and pumpkin.

In another bowl, sift together the flour, cinnamon, baking soda, baking powder, and salt. Slowly add the dry mix to the butter-sugar blend, stirring gently until everything is combined.

Scoop out dollops of cookie dough onto the prepared baking sheets, making sure to leave about 2 inches between each scoop.

Bake for 8 to 10 minutes, or until the edges are just starting to brown. Let them cool on wire racks.

Mix the Vanilla Glaze:

Mix together the powdered sugar, milk or heavy cream, and vanilla extract. If you need to make it thinner, just stir in another tablespoon of milk or cream. If you want it thicker, add in a bit more powdered sugar.

Once the cookies are cool, spread the glaze on top and enjoy!