The Famous Soft Glazed Pumpkin Cookies that were our favorite growing up. They still get compliments wherever I take them.
Earlier this week, I talked about all the ham sandwiches we ate during harvest growing up and mentioned that meals to the field also required cookies.
These glazed pumpkin cookies were one of our favorites. The recipe makes a huge batch and I can remember it seemed to take all afternoon to bake and frost them all.
(I also remember eating several cookies each time before they were even frosted!)
In reality, these cookies are extremely quick to make, because unlike a lot of other cookie recipes, these babies don’t require any chilling time.
You can go from mixing all the ingredients, to scooping out the dough onto cookie sheets in a matter of minutes.
These cookes are a staple cookie in my fall baking rotation. I think I’ve probably made a batch every fall since I’ve been married.
To this day, wherever I take these cookies, people love them. They are a soft cookie, similar to big, thick sugar cookies.
The recipe makes close to six dozen cookies and thankfully, they freeze well, frosted or not.
I remember sneaking cookies out of the freezer when I was little too. They taste just as good frozen too.
Or maybe that’s what I told myself, because putting them in the microwave for a few seconds would have alerted mom to the fact that a cookie thief was on the loose.
Famous Soft Glazed Pumpkin Cookies
Ingredients
For the Cookies
- 1 cup butter softened
- 2 cups white sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 cups solid pack pumpkin
- 1 tsp vanilla
- 4 and 3/4 cup all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 and 1/2 tsp cinnamon
- 1 tsp salt
For the Glaze
- 3 cups of powdered sugar
- 4-8 tablespoons of milk
Instructions
- In a large bowl, beat together butter and sugars until well creamed. Beat in eggs, pumpkin and vanilla. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
- Add dry ingredients to the wet and stir until combined.
- Preheat oven to 350 F. Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until edges are slightly browned. Do not over bake. Let cool completely.
- To make the glaze, stir together the powdered sugar and enough milk to make a runny, but still spreadable consistency. Spread each cooled cookie with glaze
Nutrition
For a few more seasonal cookies to try:
Pumpkin Spice Molasses Cookies from the Pretty Bee
Pumpkin Cookies with Brown Sugar Frosting from Creme de la Crumb
Chewy Cinnamon Chip Pumpkin Cookies from Baker by Nature
Another variation on these soft pumpkin cookies is this Toffee Version with Brown Butter Glaze
Medha @ Whisk & Shout says
I love how soft baked these cookies are and the simple glaze on top sounds delicious 🙂
Shashi at RunninSrilankan says
Soft cookies are my weakness – these look like little clouds – so scrumptious!
Jess says
I made these cookies last night and brought them to work. They are a hit!! I’ve eaten about 10 since last night! They are so moist.
Kelli says
Do the cookies have to be refrigerated due to the milk in the glaze?
Lisa says
Mallory,
Did you drop or hand roll these to get the nice smooth even texture? Mine at baking now how ver they are all uneven. Sure they’ll taste fine but I like appearance too!
Mallory says
Hi Lisa, I dropped them and smoothed out and odd shaped lumps to get them more round before I baked them.
Linda says
I made these and they had no flavor. All we tasted was flour. Why?
Janet says
Same! I had a totally different taste in mind… then bit into them… disappointed 🙁
Mallory says
Did you spoon and level the flour into the measuring cup? Or scoop up the flour with the measuring cup. Spooning and leveling will give you the right amount. Otherwise you could end up with too much flour in the cookies.
Justine says
I decided to make these for my upcoming family cookie swap. I like the recipe. The cookies taste good. I will warn that my hand mixer did not fair well and fell apart because of t he heaviness. If you can half the batch, I would suggest it your poor hand mixer doesn’t end up dying like mine did.
Emily Hill says
Give me ALL the pumpkin cookies! They’re my favorite!
Natalia says
Pumpkin cookies sound just great … and with this glazing even better! I’ll prepare them for my family for sure! 🙂
Michael Wurm Jr says
Bring on the pumpkin! These look divine. Yum!!
Alli says
These look to die for. Yum!
Sue says
These are wonderful pumpkin cookies. I used to work at Pike Place Market in Seattle and would buy the pumpkin cookies there. These are like that recipe. We like more spice so I used a pumpkin spice and doubled it. Also added the pumpkin spice to the frosting.
Jennifer says
I made these yesterday, the mix is sticky but once I got the hang of it , it was fine. The shapes came out just like the picture. Most importantly they are delicious!! I will definitely make these again.
Sschley says
I made these cookies this year to bring to my parents for Christmas. They were absolutely delicious and everyone in my family loved them. There weren’t any left when it was time to leave.
I decided to add 1/4 tsp of McCormicks butter extract to the glaze, this made a huge difference in the flavor because I love buttercream frosting and I think this helped achieve a similar flavor.