Great Pumpkin Cookies
Delight in the cozy flavors of fall with these Great Pumpkin Cookies—soft, cakey, and bursting with warm spices! Made with pure pumpkin purée and a blend of cinnamon and nutmeg, these cookies deliver the quintessential taste of autumn in every bite. Perfectly sweetened with a mix of granulated and brown sugar, they’re further elevated with optional mix-ins like chopped pecans or raisins for added texture. To top it all off, a silky cinnamon-spiced glaze drizzled over the cookies adds just the right touch of sweetness. Ready in under 30 minutes, these pumpkin cookies are ideal for holiday gatherings, afternoon snacks, or satisfying your pumpkin spice cravings year-round. Bake a batch today and watch them disappear!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 cups pure pumpkin puree
- 1 unit large eggs
- 1 teaspoon vanilla extract
- 0.5 cups chopped pecans or walnuts (optional)
- 0.5 cups raisins (optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- 0.25 teaspoons ground cinnamon (for icing)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and mix until well combined.
Gradually add the dry flour mixture into the wet ingredients, mixing until just incorporated. Do not overmix.
If desired, fold in optional ingredients such as chopped nuts or raisins.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes or until the edges are set and the cookies are slightly puffed. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the icing, whisk together the powdered sugar, milk, and ground cinnamon in a small bowl until smooth.
Once the cookies are completely cooled, drizzle or spread the icing on top of each cookie. Allow the icing to set before serving.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 13.4 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
