You should add these easy pumpkin cookies to your baking list this weekend! These are incredibly easy to make and taste delicious. Plus, I’ll share a few different ways you can add the frosting, or you can leave them plain.
Do you love pumpkin desserts? Check out these recipes.
These easy pumpkin cookies are soft and flavorful. They remind me of a muffin top because they are airy and almost cake-like. They taste like pumpkin, cinnamon and nutmeg.
And while these easy pumpkin cookies are great on their own, you won’t be sorry if you add the vanilla frosting!
- pumpkin puree – from a can (or make your own)
- granulated white sugar
- brown sugar
- vanilla extract
- all purpose flour
- baking soda
And if you choose to add the glaze, you’ll also need:
- powdered sugar
- heavy whipping cream
These pumpkin cookies are super easy to make! First mix all the wet ingredients together and then add the dry. This cake batter will be very wet (more like a brownie batter than your average cake batter).
Then baked and glazed. It’s that easy! No chilling time is required for these pumpkin pies.
Tips for making:
- These cookies tend to stick to the pan since the dough is so moist. To avoid this, cover your baking tray with parchment paper AND give the paper a light spray with it non-stick cooking spray for an easy release.
- Although you don’t need to chill the dough before baking, you may want to let your cookies cool before adding the frosting. Otherwise, the glaze may melt.
- The recipe card below calls for half a can of pumpkin puree (about 7.5 ounces) and makes about 20 cookies. There is many recipes you can make with the rest of the can of pumpkin puree, but if you prefer, you can easily double this recipe to use the whole can. You have about 40 cookies, so get ready to share with neighbors if you do.
How long are pumpkin pies good for?
These pumpkin cookies will keep for at least 5-7 days if stored in an airtight container in the refrigerator.
How does pumpkin affect baking?
Pumpkin not only adds flavor but also moisture to baked goods. Pumpkins can also add color to your cookies, cakes or muffins.
Is there a difference between pumpkin puree and pumpkin filling?
Be sure to read the label, as pumpkin puree should only have one ingredient (pumpkin). Pumpkin pie filling (or pumpkin filling) will contain other ingredients such as sugar and spices.
There are different ways to use the glaze in this recipe. You can drizzle it over the top of the cakes with a spoon. You can also stir the glaze with a bottle of electricity pastry bagequivalent to royal icing.
Or you can spread the frosting over the top of the cookies and add sprinkles or chopped pumpkin seeds if you want to dress these up more.
Other recipes you might like:
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In a large mixing bowl, stir pumpkin, sugar, 1 teaspoon vanilla extract and eggs together.
In a small mixing bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
Stir the dry ingredients into the wet until a soft dough forms.
Line a baking sheet with parchment paper and lightly spray the paper with non-stick cooking spray.
Pour the batter onto the prepared baking sheet.
Bake at 350°F for 12 minutes.
To make the frosting, whisk together powdered sugar, 1 teaspoon vanilla extract and heavy whipping cream. Stir in two tablespoons, but add more as needed to achieve a thick frosting consistency.
When the cookies have cooled, add the glaze.
Store in an airtight container in the fridge for up to 5-7 days.
Note: Nutrition is automatically calculated using Spoonacular for your convenience. Where applicable, we recommend using your own nutritional calculations.