The Perfect Pumpkin Cookie to Welcome Fall
When my kids see this pumpkin cookie coming out of a hot oven, it’s a telltale sign that fall has arrived. This recipe holds a special place in my heart, as it was passed down from our next-door neighbor when I was growing up. Over the years, it has quickly earned its place among our family’s favorite fall treats. I love making this cookie from October 1 through Thanksgiving, which makes its arrival an anticipated seasonal delight.
A Versatile Fall Cookie for Any Occasion
This pumpkin cookie is perfect for a sweet treat when glazed or can be enjoyed unglazed with a cozy cup of coffee for an afternoon snack. I’ve served these cookies on Halloween food buffets, shared them with hardworking teachers during busy fall parent-teacher conferences, and even placed them on our Thanksgiving dessert table.
No matter the occasion, these cookies always bring a festive touch and a smile to everyone who tries them.
Share the Pumpkin Cookie Tradition
Above all, this is my favorite fall cookie to make in large batches, pile onto a pretty plate, and deliver to beloved friends and family. The cookie captures the essence of fall with its warm pumpkin flavor and seasonal spices. The anticipation of enjoying it only from October to Thanksgiving adds to its charm, making it a truly special seasonal recipe that you’ll want to share year after year.
Cheers,
Christina
Glazed Pumpkin Cookies
Ingredients
Cookies
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1 cup unsalted butter, room temperature
- ½ cup brown sugar
- ½ cup sugar
- 1 egg, room temperature
- 1½ tsp vanilla
- 1 cup canned pumpkin puree
- ½ cup pecans or walnuts, toasted and finely chopped Add an additional ¼ cup nuts for topping, if desired
Glaze
- ½ cup brown sugar
- 5 tbsp milk whole or reduced fat both work well
- 3 Tbsp unsalted butter
- 1 tsp vanilla
- ¼ tsp kosher salt
- 1 cup powdered sugar sifted or whisked until free of lumps
Instructions
Cookies
- Preheat oven to 375°. Line 2 baking sheets with parchment paper and set aside.
- Mix first 5 ingredients in a medium bowl and set aside.
- In a stand mixer, cream butter and both sugars until light and fluffy. Scrape bowl.
- Add egg and mix well.
- Add in pumpkin and vanilla. Mix well, scraping the bowl as needed. The mixture may look like it is separating, but don't worry. It will come together into a nice smooth batter when the dry ingredients are added.
- Add dry ingredients and mix just until incorporated.
- Remove bowl from stand mixer and fold in ½ cup of the chopped nuts by hand.
- Using a small ice cream scoop, about 1½ Tbsp, scoop batter onto parchment lined baking sheets, allowing about 2 inches in between each cookie. Bake until golden, about 12 minutes. Unlike many other cookies, they should be set and the top should feel like the top of a baked muffin or cake. Transfer cookies to a wire rack and let cool completely.
Glaze
- In a medium saucepan, combine the brown sugar, milk and butter. Heat to a gentle boil, whisking constantly for 2 minutes.
- Remove from heat and add vanilla, salt and powdered sugar and whisk until smooth.
- Working quickly so the glaze doesn't set up, use a spoon to spread a small amount on top of each cookie. Sprinkle some chopped nuts, if using, on top of the wet glaze. Keeps well for days in a sealed container and also freezes well. Enjoy!