Autumn Spice Cookies with Cinnamon Glaze

If you’re anything like me, pumpkin cookies are one of those magical treats that bring a little bit of fall into your life no matter the season. I remember the first time I made this recipe — I was home on a chilly Sunday afternoon, craving something sweet but comforting. The rich aroma of pumpkin, warming spices, and sweet vanilla filled my kitchen, instantly transforming my mood. Honestly, I’ve made these countless times, and they never fail to disappear quickly — trust me, my kids ask for seconds before I even get a chance to take photos! They’re soft, chewy, and bursting with flavor, just the way a cookie should be, but with that cozy pumpkin twist. This recipe has become a family favorite, and I love how simple it is to whip up, especially when I need a quick dessert or a snack to serve friends. Plus, they’re perfect for those moments when you want something sweet but don’t want to spend hours baking. So, grab your mixing bowls — let’s get baking these incredible pumpkin cookies together! You’re going to love how warm and inviting they taste, I promise.

What is pumpkin cookie?

Think of pumpkin cookies as a soft, chewy cousin of the classic spiced cookie — but with a rich, velvety pumpkin base that makes every bite feel like fall in every season. They’re essentially a cookie dough infused with pure pumpkin, warm spices like cinnamon and nutmeg, and a hint of vanilla. The name “pumpkin cookies” is pretty straightforward, but what makes them special is how those simple ingredients come together into a dessert that’s not overly sweet but so flavorful that you can’t stop at just one. It’s kind of like biting into a little piece of autumn’s heart, wrapped up in a comforting, familiar treat. These cookies are versatile enough to be enjoyed with a glass of milk, as a cozy afternoon snack, or even as a festive holiday dessert. I love that they’re easy to customize, and I’ve even tested them with a sprinkle of chopped pecans or a drizzle of caramel. Basically, pumpkin cookies are the kind of dessert that feels special enough for a celebration but easy enough for a busy weeknight — and that’s exactly why I keep coming back to this recipe.

Why you’ll love this recipe?

What I love most about these pumpkin cookies is how they strike that perfect balance between cozy and indulgent. The first thing that hits you is the smell — warm, spiced, with just a hint of pumpkin sweetness that instantly makes your house feel like a holiday. The texture? Soft, slightly chewy, and melt-in-your-mouth good. These cookies are also super forgiving and really easy to make, which is a lifesaver on busy nights or when you’re short on time but still crave something homemade. No fancy ingredients here — just pantry staples, which makes this recipe budget-friendly and accessible for everyone. Plus, they’re incredibly versatile. You can add chocolate chips, chopped nuts, or even a cream cheese frosting if you want to dress them up for special occasions. What’s more, I’ve tested these with almond milk and coconut oil — and yes, they turn out just as delicious, maybe even more so for a dairy-free version. They’re not too sweet, which means you can enjoy a couple without feeling guilty, and they taste even better after sitting for a day — if they last that long! Honestly, these cookies have become my go-to for fall baking, but I find myself making them year-round because they’re just too good to resist.

How do you make pumpkin cookies?

Quick Overview

This recipe is all about simplicity. You start by whisking together dry ingredients — flour, spices, baking soda — then mixing up a luscious pumpkin-based wet mixture with softened butter, sugar, and vanilla. Once those are combined, you fold everything together, add your favorite mix-ins if you like, scoop them onto a baking sheet, and let the oven work its magic. In about 10-12 minutes, you’ll have warm, fragrant cookies ready to eat, or cool and glaze for a more festive look. It’s honestly one of those recipes you can throw together with your eyes closed after a few tries, especially since the dough practically makes itself. Plus, the whole process takes under an hour — perfect when you’re craving homemade cookies but don’t want to spend all afternoon in the kitchen.

Ingredients

For the Main Batter:

• 1 3/4 cups all-purpose flour — I always use unbleached for that wholesome touch
• 1 teaspoon baking soda — for rise and fluffiness
• 2 teaspoons ground cinnamon — the warm hug for your taste buds
• 1/2 teaspoon ground nutmeg — just a pinch for that subtle spice kick
• 1/2 teaspoon salt — enhances all those flavors
• 1/2 cup unsalted butter, softened — or coconut oil if you want dairy-free
• 1/2 cup packed brown sugar — adds richness and moisture
• 1/2 cup granulated sugar — for that classic sweetness
• 1 cup pumpkin puree — don’t use pie filling; go for pure pumpkin
• 1 large egg — helps everything bind together
• 1 teaspoon vanilla extract — my secret weapon for depth of flavor

For the Filling:

• Optional: cream cheese, chopped nuts, or chocolate chips to swirl in or fold through

For the Glaze:

• 1 cup powdered sugar
• 2-3 teaspoons milk or cream (dairy or plant-based)
• Optional: a dash of vanilla or cinnamon for extra flavor

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper — I always do this first so I don’t forget later. If you have a non-stick baking sheet, even better. It keeps the cookies smooth and makes cleanup a breeze. No need to grease it; the parchment does all the work. While the oven heats, I like to measure out all my ingredients because, trust me, things move faster when your station is set.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. You want these ingredients evenly distributed — that way, every cookie gets that cozy spice punch, not just some.

Step 3: Mix Wet Ingredients

In a larger bowl, beat the softened butter, sugars, and vanilla until creamy and fluffy — I usually use a hand mixer, but a sturdy spoon works if you’re patient. Then add the pumpkin puree and egg, mixing until smooth and well combined. The mixture will smell amazing, like a pumpkin spice latte kind of scent.

Step 4: Combine

Gradually add your dry ingredients into the wet, folding gently to avoid overmixing. If you do, the cookies could turn dense — no good! You want just until the flour disappears. The dough will be a bit thick but scoopable. If it feels too sticky, pop it in the fridge for 15 minutes to firm up.

Step 5: Prepare Filling

If you’re using extras like chocolate chips or chopped pecans, fold them into the dough now. For swirls of cream cheese, I recommend spooning dollops on top of the cookie dough before swirling with a toothpick. It creates a beautiful marbled effect and tastes divine.

Step 6: Layer & Swirl

Scoop generous tablespoons of dough onto your prepared baking sheet, leaving enough space because they will spread. If you’re swirling cream cheese or adding extras, gently press them into the dough and use a toothpick or skewer to swirl for a marbled look. I just love how each cookie turns out unique and artistic — like little edible works of art.

Step 7: Bake

Pop the tray in the oven for about 10-12 minutes. Keep an eye on them after 10 minutes — I look for edges that are just set and a slightly puffed center. The tops might not be perfectly browned, but that’s okay. They’ll continue to firm up as they cool. I always test one by gently pressing the center; if it springs back, they’re done.

Step 8: Cool & Glaze

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, whisk up your glaze ingredients and drizzle over the top. I love doing a thin zigzag pattern — it looks pretty and tastes even better.

Step 9: Slice & Serve

These cookies are best enjoyed at room temperature, but they’re just as delicious warm or chilled. If you want to serve them fancy, add a dollop of whipped cream or a sprinkle of cinnamon. Trust me, they look adorable on a platter, and your house will smell unbelievable. My family always asks for a batch as soon as they walk through the door!

What to Serve It With

Oh, so many delicious options! For breakfast, serve these with a hot cup of coffee or chai latte — the spices and pumpkin play so well with a warm drink. I also like to offer a side of fresh fruit or a dollop of whipped cream for a little extra indulgence. For brunch, arrange the cookies on a big platter with some caramel drizzle, a scoop of vanilla ice cream, or even a scoop of mascarpone cheese — fancy but still cozy. They’re also perfect as an after-dinner treat. Imagine serving these warm with a scoop of caramel ice cream — pure heaven. Or, for a more casual vibe, pack them in a tin and take a batch to a friend’s house or a picnic. They’re great for sharing, and everyone always asks for the recipe.

Top Tips for Perfecting Your Pumpkin Cookies

Over the years, I’ve learned a few tricks that really make these cookies shine. First, don’t overmix the dough once you add the dry ingredients — it’s tempting, I know, but overmixing can make the cookies dense and tough. Gently fold until just combined. If you want extra gooeyness, fold in mini chocolate chips or chopped nuts — I’ve tried both and loved how they add texture. A tip I swear by is chilling the dough for 15-20 minutes; it helps the cookies keep their shape and intensifies the flavor. When it comes to swirling in fillings, use a toothpick or skewer to create pretty marble patterns — visual appeal matters, right? Want to swap out spices? Cinnamon can be replaced with pumpkin pie spice for a more complex flavor, or add ginger for a little heat. For baking, I recommend placing the rack in the middle of the oven for even heat, and always do a quick visual check around the 10-minute mark. Sometimes, my oven runs hot, so I lower the temp slightly — trust your nose, it’s your best guide! As for the glaze, I tested it with coconut milk and almond milk, and both worked beautifully. Just make sure the glaze isn’t too runny; you want it to drizzle nicely without pooling too much.

Storing and Reheating Tips

These cookies stay lovely for a few days, especially if stored properly. Keep them in an airtight container at room temperature — I like to layer them with parchment paper to prevent sticking. They’ll stay fresh for up to 3 days, but honestly, they’re almost too tempting to last that long! If you want to keep them longer, pop the cookies in the fridge in a sealed container for up to a week. Just bring them to room temperature before serving for that perfect softness. Want to freeze a batch? Wrap them tightly in plastic wrap or place in a freezer-safe container. They’ll keep well for up to 3 months. Thaw at room temperature for a few hours, and they’ll be as good as new. If you like your glaze freshly added, do that last when you’re about to serve — it keeps the cookies extra moist and glossy. I’ve even reheated these cookies briefly in the microwave for 10-15 seconds to enjoy a warm, comforting treat — just enough to melt the chocolate chips (if you added any) and bring out their gooey goodness.

Frequently Asked Questions

Final Thoughts

If you’ve been searching for that perfect pumpkin cookie recipe that’s cozy, easy, and downright addictive, I hope you give this one a try. The beauty of it is how adaptable and forgiving it is — whether you want to add chocolate, nuts, or keep it simple, it always turns out delicious. These cookies remind me of lazy Sunday afternoons, my kids’ giggles filling the kitchen as the warm scent wafts around us. No matter the occasion, they’re a guaranteed crowd-pleaser that also makes your house smell incredible. Once you’ve made these a couple of times, trust me: you’ll have your own little baking tradition, ready whenever the craving hits. I’d love to hear how yours turn out, so don’t forget to leave a comment or share your variations! Happy baking, friends — and don’t forget to enjoy a cookie with a big glass of milk or a steaming cup of coffee. Here’s to those sweet, spiced bites that make every moment a little sweeter.

No ratings yet

pumpkin cookies

These soft pumpkin cookies are coated with cinnamon glaze and perfect for fall treats.

Prep : 10 Total : 25 minutes

Rate Pin Pin Recipe Email Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 2.5 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 1.5 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.5 tsp ground cloves
• 0.25 tsp salt
• 0.75 cup unsalted butter
• 0.5 cup sugar
• 0.5 cup light brown sugar
• 0.75 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

Instructions

 

Preparation Steps

• Combine the flour, baking soda, baking powder, spices and salt in a medium bowl and set aside.
• Cream the butter, sugar and brown sugar together until light and fluffy, about 2-3 minutes.
• Mix in the pumpkin puree until well combined, scraping down the sides as needed.
• Add the egg and vanilla extract, and mix until fully incorporated.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky.
• Scoop 2 tablespoon sized balls onto a parchment-lined baking sheet. Chill for about an hour or roll into balls if preferred.
• Preheat oven to 350°F. Bake the cookies for 9-11 minutes until edges are set.
• Allow cookies to cool on the baking sheet for 3-4 minutes before transferring to a cooling rack.
• Prepare the glaze by mixing powdered sugar, cinnamon, vanilla extract, and 1 tablespoon milk in a bowl until smooth. Add more milk if needed.
• Drizzle the glaze over cooled cookies and let it dry before serving.

Notes

These cookies store well in an airtight container for up to 4 days. Reheat gently before serving if desired.