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    Home ยป Recipes ยป Cookies

    Pumpkin Cookies

    October 6, 2020 By Sam 58 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of pumpkin cookies, top image is a close up of cookie with bite taken out, bottom is of iced cookies cooling on rack

    I’ve perfected the BEST recipe for pumpkin cookies! Mine is perfectly chewy (and not cakey thanks to my tips!), full of festive Fall flavor, and drizzled with a thin layer of sweet vanilla glaze. You’re going to love this one (no mixer needed!)! As always, recipe includes a how-to video!

    glazed pumpkin cookies on white plate

    A Truly Chewy Pumpkin Cookie

    Another recipe that you can thank Zach for 😂! If you guys recall from my pumpkin bread, all of the pumpkin recipes around here are carefully designed to suit his tastes because I’m not much of a pumpkin fan! Despite that I did eat approximately one dozen of these pumpkin cookies on my own, so I think there’s something to be said for that.

    These are truly delicious, even I have to admit it. They’re soft and chewy and the pumpkin flavor shines through, beautifully enhanced by pumpkin spice and complemented by that beautiful vanilla glaze. They’re easy to make, no mixer needed, and while they do require a bit of chilling they’re so worth the wait.

    Let’s get to that recipe!

    What You Need

    Ingredients
    Ingredients

    Our ingredient list is pretty simple, standard cookie ingredients with a Fall flavor (spy that pumpkin and pumpkin spice?).

    You might notice the corn syrup up there, it doesn’t go in the cookies! It’s an ingredient I love to use in my glaze, though you can leave it out if needed (more on that a bit later on).

    Tip: Make sure you buy canned pumpkin and not “pumpkin pie mix”. The ingredient list should be 100% pumpkin. Pie mixes have other additives that will make your pumpkin cookies turn out not-so-great.

    How to Keep Pumpkin Cookies From Being Cakey

    Cakey-ness has no place in my cookie recipes. A good pumpkin cookie should be soft and chewy, but (frustratingly) this can be difficult to achieve.

    This is because pumpkin is mostly water. And all that extra water fluffs up the dough, making for a thick and cakey crumb. This is great if we’re making pumpkin cupcakes, but not so much for cookies.

    So what’s a chewy cookie lover to do? Simple, we eliminate some extra moisture. I tackle this two different ways with this recipe:

    using a paper towel to blot canned pumpkin
    Blotting water from pumpkin puree
    1. I reduce the moisture from the batter in other ways by reducing the liquid from the eggs. We’ll use a single egg yolk (which will help to bind the cookies together and make them tender) but will not be using any of the egg white (which is largely water and contributes to a cakier cookie).
    2. I blot the pumpkin. This is a simple technique I’ve used before in my pumpkin scones. To do this, simply measure your pumpkin into a small dish and then use a whole bunch of folded up paper towels and one at a time blot out as much moisture as you can from the pumpkin.

    Tip: To keep the pumpkin cookies soft and chewy, you want them to be slightly under-baked and to finish baking all the way on the cookie sheet. Cook them for too long and they’ll be harder and crispier.

    A Simple Vanilla Glaze

    unfrosted pumpkin cookies on cooling rack

    These pumpkin cookies are great with or without the glaze, but I love the addition. You can drizzle it over the cookies (super easy) but I like to dip their slightly crackly surfaces into the icing. It complements the flavor beautifully (and they end up looking much like my iced oatmeal cookies!). It uses corn syrup to make the frosting glossy and beautiful, but see my FAQ section if you want to leave it out.

    It’s also essentially foolproof (which I love). The consistency should be thin enough that it drizzles in a ribbon off the whisk, but thick enough that it holds its shape for a second or two before dissolving back into the bowl.

    Too thin? Just add more sugar (a spoonful at a time). Too thick? A splash more milk will do the trick (a teaspoon at a time).

    Tip: Make sure the pumpkin cookies cool completely before dipping in the glaze. They’re very soft and a bit fragile when still warm. If they’re not cooled completely they will bend and break from the weight of the frosting.

    dipping cookie into glaze

    Frequently Asked Questions

    Will the icing dry hard?

    Yes. It will take an hour or two for the icing to dry completely through, but it will dry hard (not break-your-teeth hard, but firm enough to stack the cookies). It’s very similar to the frosting that I use for my favorite sugar cookies.

    How should I store leftovers?

    Store leftover pumpkin cookies in an airtight container at room temperature for up to a week.

    Can I freeze these?

    Yes! You can freeze after baking in an airtight container for up to 3 months.
    You can also make the dough, scoop it into balls, wrap the balls individually in plastic wrap and freeze in an airtight container for up to 3 months. When baking from frozen, cookies may need an extra minute or 2 (or 3!) in the oven.

    Can I leave out the corn syrup in the frosting?

    So many people see corn syrup and immediately balk at it, so first I’d like to remind you that corn syrup is not the same as high fructose corn syrup!
    With that being said… Yes, you can leave it out. The glaze won’t be quite as shiny and pretty or dry as firmly, but you can leave it out. Most likely you will need a splash or two more milk to compensate for the missing liquid.

    cookie with a bite out of it on cooling rack

    More Recipes You Might Like

    • Pumpkin Muffins
    • Pumpkin Cheesecake
    • Pumpkin Bars
    • Pumpkin Chocolate Chip Cookies

    Enjoy! I can’t wait to hear how you like my recipe for chewy pumpkin cookies! Please leave me a comment and let me know what you think when you try them!

    Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

    glazed pumpkin cookies on white plate

    Pumpkin Cookies

    I've perfected the BEST recipe for pumpkin cookies! Mine is perfectly chewy (and not cakey thanks to my tips!), full of festive Fall flavor, and drizzled with a thin layer of sweet vanilla glaze. You're going to love this one (no mixer needed!)! Recipe includes a how-to video!
    5 from 7 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 15 minutes minutes
    Chilling Time: 1 hour hour
    Total Time: 1 hour hour 40 minutes minutes
    Servings: 35 cookies
    Calories: 158kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (226 g) unsalted butter melted and cooled for at least 15 minutes
    • ½ cup (100 g) granulated sugar
    • 1 ½ cup (300 g) light brown sugar firmly packed
    • 1 large egg yolk room temperature
    • 2 teaspoons vanilla extract
    • ⅔ cup (165 g) pumpkin puree blotted (130g after blotting) ¹see notes in recipe for instructions on blotting)
    • 3 cups (375 g) all purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¾ teaspoon salt
    • 1 teaspoon pumpkin pie spice click the link for instructions to make homemade pumpkin pie spice

    Glaze

    • 1 ½ cups (190 g) powdered sugar
    • 1 ½ -2 Tablespoons milk
    • 1 Tablespoons light corn syrup²
    • ¼ teaspoon vanilla extract

    Recommended Equipment

    • Mixing bowls

    Instructions

    • Combine melted, cooled butter and sugars in a large bowl and stir well.
      1 cup (226 g) unsalted butter, ½ cup (100 g) granulated sugar, 1 ½ cup (300 g) light brown sugar
    • Add pumpkin, egg yolk, and vanilla extract and stir to combine.
      1 large egg yolk, 2 teaspoons vanilla extract, ⅔ cup (165 g) pumpkin puree
    • In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice until well-mixed.
      3 cups (375 g) all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, 1 teaspoon pumpkin pie spice
    • Gradually add dry ingredients to wet (I do this in 3-4 parts) stirring until ingredients are thoroughly combined.
    • Cover bowl and chill in the refrigerator for at least 60 minutes.
    • Once dough has nearly finished chilling, preheat oven to 350F (175C) and prepare cookie sheet by lining with parchment paper. Once oven is preheated, remove dough from the fridge and scoop by 1 ½ Tablespoon-sized scoops. If desired, roll into a smooth round ball.
    • Bake on 350F (175C) for 13-15 minutes and allow to cool completely on baking sheet before adding glaze (if using).

    Glaze

    • In a medium-sized bowl whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth and the drizzle that falls from the whisk holds its shape for a second before dissolving into the bowl. If icing is too stiff, add a teaspoon more milk at a time, if it is too thin add a Tablespoon more powdered sugar at a time.
      1 ½ cups (190 g) powdered sugar, 1 ½ -2 Tablespoons milk, 1 Tablespoons light corn syrup², ¼ teaspoon vanilla extract
    • Hold completely cooled cookie firmly by the base and dip the surface directly into the glaze (alternatively you can just use a spoon to drizzle the glaze over the cookies). Return to cookie sheet or cooling rack to allow the glaze to harden (about 30-60 minutes) before enjoying.

    Notes

    ¹Blotting the pumpkin is an important step that keeps these pumpkin cookies nice and chewy and not cake-y. To blot, simply measure out the pumpkin puree and place in a bowl. Press a folded up paper towel into the pumpkin repeatedly to extract as much moisture as you can. Repeat with more paper towels until they are no longer picking up substantial amounts of liquid. You can see this technique demonstrated in my video.
    ²Corn syrup is not the same as high fructose corn syrup and it gives the glaze a shiny finish and helps it to dry hard. If you prefer you can leave it out, but you may need to add a splash more milk.

    Nutrition

    Serving: 1cookie | Calories: 158kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 41mg | Fiber: 1g | Sugar: 18g | Vitamin A: 896IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe was originally published October 14th 2015. I’ve updated the recipe, photos, and text to improve upon the recipe!

    « Sticky Buns
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    Reader Interactions

    Comments

    1. Kara

      December 16, 2024 at 5:26 pm

      5 stars
      I made these and love them! I made them bigger, 1.7 oz =24 cookies. Baked for 12 minutes.

      Reply
      • Sam

        December 17, 2024 at 7:33 am

        I’m so glad you enjoyed them so much, Kara! ๐Ÿ™‚

        Reply
    2. denise e.

      November 08, 2024 at 6:19 pm

      5 stars
      i did not have an egg and used buttermilk… end result IS FABULOUS FIVE STAR!!!

      Reply
    3. Caitlyn Marie

      October 11, 2024 at 9:26 pm

      Hey Sam,
      Do you have an egg substitute that would work with your recipes? My daughter developed a severe egg and dairy allergy and her first birthday is coming up and she LOVES pumpkin. I used to bake all your goodies but the recent restrictions have been hard. I currently use unsweetened oat milk or almond milk to replace cows milk.

      Reply
      • Sam

        October 14, 2024 at 9:25 am

        Hi Caitlyn! Unfortunately I am not familiar with using egg substitutes, so I don’t have a good one here. ๐Ÿ™ Hopefully someone else who has tried it can chime in with some advice. Happy first birthday to your daughter! What a wonderful time. ๐Ÿ™‚

        Reply
    4. Syd

      August 24, 2024 at 8:19 pm

      Awesome, I was looking for a pumpkin cookie recipe I could use sort of as a base for oatmeal pumpkin cookies and I think this may do the trick! Thanks

      Reply
      • Sam

        August 26, 2024 at 10:37 am

        Let me know how it goes! ๐Ÿ™‚

        Reply
    5. Tom E

      July 23, 2023 at 11:09 am

      Easily 5 stars. This is one terrific cookie. Plenty sweet w/o the glaze. I halved the recipe (including the yolk 1 1/2 tsp ) and added some raisins and craisins to half of the batch. It did not disappoint.
      Thanks Sam

      Reply
      • Sam

        July 24, 2023 at 12:48 pm

        I’m so glad you enjoyed it so much, Tom! ๐Ÿ™‚

        Reply
      • Tammy

        November 10, 2024 at 7:19 am

        Does the glaze set up for stacking or packing the cookie. Thank you

        Reply
        • Sam

          November 11, 2024 at 12:34 pm

          Hi Tammy! I haven’t personally tried it, but I think it should. The only reason it wouldn’t is if it’s made too thin. It will take quite a while for it to set up though. ๐Ÿ™‚

    6. Mary E

      November 02, 2022 at 12:41 pm

      These cookies are perfect just the way they are!! They are chewy and delicious. I made them last week and here I am again itโ€™s another batch!
      Thank you for this recipe โค๏ธ

      Reply
      • Emily @ Sugar Spun Run

        November 02, 2022 at 1:20 pm

        We’re happy you think so, Mary! Thanks for coming back to leave a comment ๐Ÿ˜

        Reply
        • Tom E.

          July 14, 2023 at 9:51 am

          If I halve the recipe do I need to halve the egg yolk?

        • Sam

          July 16, 2023 at 9:40 pm

          Hi Tom! The egg yolk does help bind the cookies, but I would probably try it without using the yolk. I can’t guarantee how it will come out, but I think it could work. ๐Ÿ™‚

    7. Carol Vega

      September 16, 2022 at 11:33 pm

      5 stars
      Perfect cookies. Winner!

      Reply
    8. Bree

      August 21, 2022 at 1:54 am

      5 stars
      These cookies are SO GOOD! I tried them plain, with the glaze, with cinnamon added to the glaze and then a version of the cookies rolled in cinnamon sugar. All variations were great, thanks to this easy recipe. Thanks again for an amazing, amazing recipe!

      Reply
      • Emily @ Sugar Spun Run

        August 22, 2022 at 10:33 am

        Thanks so much for your review, Bree! We’re so happy you loved the cookies โค๏ธ

        Reply
    9. Barbara

      January 21, 2022 at 4:10 pm

      5 stars
      Delicious, with chewy texture as promised. I didnโ€™t think they needed the glaze. I accidentally a let the butter brown when I was melting in but proceeded and the result was great.

      Reply
      • Emily @ Sugar Spun Run

        January 24, 2022 at 10:24 am

        Sounds like a delicious accident, Barbara! We’re so happy you enjoyed them โค๏ธ

        Reply
    10. Bruce

      December 17, 2021 at 8:57 pm

      In case anyone would prefer a cakey cookie, use the whole can of pumpkin (still blotting it dry). You’ll still get a great cookie, but with a very different texture.

      Reply
    11. Bruce

      November 18, 2021 at 8:47 pm

      5 stars
      Wonderful, and very chewy. Unfortunately, the only pumpkin I happened to have was from a discount store, and it had carageenan in it (very strange texture), but the cookies are still great. I accidentally used 1 Tbl of spice instead of 1 tsp, and I’m glad I did, because I really like the flavor of these. If I don’t eat them all before they cool, they will get iced.

      Reply
      • Sam

        November 19, 2021 at 1:17 pm

        I have never heard of carageenan, but it’s good to know how they turned out using a cheaper brand of pumpkin. Good luck waiting for them to cool down. ๐Ÿคฃ

        Reply
        • Bruce

          November 19, 2021 at 1:28 pm

          They donโ€™t need the icing, but I like what it adds to them.
          Carrageenan is a thickener. , derived from seaweed, which is common in cheap ice cream, to make it โ€œcreamierโ€.

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