Classic Pumpkin Spice Cookies
Classic Pumpkin Spice Cookies
Ingredients
For the Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree, not pumpkin pie filling
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
⏱️ 2 min
- 4
Add the pumpkin puree to the wet ingredients and mix until just combined. Do not overmix.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 2 min
- 6
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min
- 7
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 3 min
- 9
Bake for 10-12 minutes, or until the edges are set and lightly golden, and the centers are still soft. Do not overbake. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 12 min•🌡️ 350
- 10
While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk 1/2 teaspoon at a time if the glaze is too thick.
⏱️ 3 min
- 11
Once the cookies are completely cool, drizzle or spread the glaze over the tops of the cookies. Allow the glaze to set before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pumpkin Spice Cookies
Ingredients
For the Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree, not pumpkin pie filling
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
⏱️ 2 min - 4
Add the pumpkin puree to the wet ingredients and mix until just combined. Do not overmix.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 2 min - 6
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min - 7
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 3 min - 9
Bake for 10-12 minutes, or until the edges are set and lightly golden, and the centers are still soft. Do not overbake. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 12 min•🌡️ 350 - 10
While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk 1/2 teaspoon at a time if the glaze is too thick.
⏱️ 3 min - 11
Once the cookies are completely cool, drizzle or spread the glaze over the tops of the cookies. Allow the glaze to set before serving.
⏱️ 5 min