Glazed Pumpkin Cookies

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My mom’s Glazed Pumpkin Cookies were our favorite growing up and they still get compliments everywhere I share them.

Glazed Pumpkin Cookies

I’ve chatted in the past about the ham sandwiches we ate during harvest season while I was growing up and mentioned that meals to the field also required cookies.

These glazed pumpkin cookies were always one of our favorites in the fall. The recipe makes a huge batch and we’d spend an afternoon in the kitchen baking and frosting them all.

Easy Pumpkin Cookies

In reality, these cookies are extremely quick and simple to make, because unlike a lot of other cookie recipes, these cookies 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 cookies are a staple cookie in my fall baking rotation. I think I’ve probably made a batch every fall since I’ve been married.

Soft and chewy Glazed Pumpkin Cookies

Glazed Pumpkin Cookies

To this day, whenever I share these cookies, people love them. They are soft cookies, 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 just 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.

Glazed Pumpkin Cookies are the fall cookie that we love.
  1. 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.
  2. Add dry ingredients to the wet and stir until combined.
  3. 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.
  4. 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
Glazed Pumpkin Cookies are a staple in our freezer for the holidays

Pumpkin Cookies

For a few fun variations on these soft pumpkin cookies, try the Toffee Pumpkin Cookies with Brown Butter Glaze, Cream Cheese Frosted Pumpkin Cookies, and the Iced Pumpkin Oatmeal Cookies.

Pumpkin Spice Molasses Cookies and Cinnamon Chip Pumpkin Cookies are a couple more terrific options to put on your list.

Don’t forget about Pumpkin Whoopie Pies and Chocolate Sandwich Cookies with Pumpkin Spice Buttercream too!

Glazed Pumpkin Cookies are the fall cookie that we love.

Famous Soft Glazed Pumpkin Cookies

The Famous Soft Glazed Pumpkin Cookies that get compliments wherever I take them. A quick and easy pumpkin cookie recipe.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Course: Dessert
Cuisine: American
Servings: 72 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 3/4 cups all purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp salt

For the Glaze

  • 3 cups powdered sugar
  • 4-8 tablespoons milk

Instructions

  • Preheat oven to 350°F. 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.
  • Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until edges are slightly browned. Do not overbake. 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

Serving: 1cookie · Calories: 107kcal · Carbohydrates: 20g · Protein: 1g · Fat: 3g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Trans Fat: 1g · Cholesterol: 11mg · Sodium: 100mg · Potassium: 30mg · Fiber: 1g · Sugar: 13g · Vitamin A: 1146IU · Vitamin C: 1mg · Calcium: 14mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 9/13/16 – recipe notes and photos updated 8/10/21}

Mom's Famous Pumpkin Cookies

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  1. 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.

  2. 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

        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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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