Pumpkin Recipes

Glazed Pumpkin Cookies recipe

These pumpkin cookies are flawlessly snackable. Topped with a thick, creamed glaze, they will need to be hidden from the kids - and possibly from the adults, too.


1 cup butter
1 cup sugar
1 cup pureed cooked pumpkin
1 medium egg
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup brown sugar
¼ cup milk
3 tablespoons butter
1 cup powdered sugar
3/4 teaspoon of vanilla


  1. Preheat oven to 350°F.

  2. Prepare the cookies: Cream butter and sugar in a large bowl. Add pumpkin and egg and beat well.

  3. In a separate large bowl, sift together remaining dry ingredients. Add to pumpkin mixture, beating to blend.

  4. Shape dough into 1-inch balls and flatten into cookie shapes. Place on parchment-covered backing sheet and bake until light golden, 9 to 11 minutes. Remove and cool.

  5. Meanwhile, prepare the icing: Combine brown sugar, milk, and butter in a small saucepan; bring to a boil and remove from heat. Whisk in sugar and vanilla until smooth.

  6. When cookies are slightly cooled, generously glaze the icing over the tops and allow to cool completely before serving.

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Reviews and Comments:

Review by Mike on September 10th, 2011:

Great. However, It'd be even better with more pumpkin in it.

Review by Lindz on October 5th, 2011:

So yummy.... after glazing the cookies I placed them in the fridge to speed up the hardening process so that I could stack them in containers.

Review by Lena on October 11th, 2011:

The cookies were great, and this is a very friendly, straightforward recipe. I felt like there was a little more potential to be realized. After the first batch, I added a little nutmeg, allspice, and ginger to the rest of the dough, and thought it rounded out the pumpkin flavor. The icing was good, though I'd probably prefer a cream cheese or vanilla frosting to this particular glaze. I'll probably make these again in the future, but with a different glaze. Thanks!

Review by Sara on October 14th, 2011:

Awesome recipe!

Comment by Angie on October 20th, 2011:

Did anyone add chocolate chips to this recipe? I haven't made it yet, but would like to add them!

Review by Michelle on October 25th, 2011:

So good!

Review by Rjb on October 26th, 2011:

Very good results for how easy this recipe is. A few things - 1. Add the vanilla with the wet ingredients. 2. I assumed "soda" was baking soda and not soda water. 3. Make sure the dough is chilled when you go to bake it, or else it will not form balls and will be more free-form (which still tastes good, but isn't as pretty).

Reply by Jack (Editor) on October 27th, 2011:

Thanks Rjb for pointing out the potential confusion about the "soda". I have updated the recipe to clearly state "baking soda".

Glazed Pumpkin Cookies photo by Alex
Review by Alex on October 26th, 2011:

I've made these twice now and they're a huge hit! I cook them on the longer/11 minute side and they're still very soft. Recommend adding ginger and nutmeg to the batter, don't forget the vanilla (it's not in the directions, but it is in the ingredients) and add the powdered sugar to the glaze slowly to avoid lumps. Highly recommend!

Review by Marilyn on October 29th, 2011:

YUM! I made this recipe right before Halloween from the pumpkin insides of my Jack-o-lantern, and they were DELICIOUS!

Comment by Marilyn on October 29th, 2011:

Oh, and a little tip: when you puree the pumpkin in the blender, melt the butter and mix it in, it makes it much easier to blend.

Glazed Pumpkin Cookies photo by Jeni
Review by Jeni on November 5th, 2011:

This was very easy and very simple. I did as previous comments suggested by adding the melted butter and egg to the blender when pureeing the pumpkin. I added 1/2 tsp each of ginger, nutmeg and pumkin pie spice. Kept them glaze free. Picture was taken of the leftovers after sharing them with my class.

Review by Marry on November 8th, 2011:

Omg best cookie I've eaten made for girl scout troop and they loved them. :)

Review by Steph on November 10th, 2011:

Pretty good, had to cook them a bit longer but that is probably just my recipe. The blender idea is great cause I used roasted pumpkin. The spice additions are nice too. The change up I did is for the glaze. Instead of milk I used half of a squeezed orange. Very nice.

Review by Sarah on November 13th, 2011:

After making the first batch I do agree with everyone else that I prefer a stronger flavor with the cookies. But I will make this recipe again, and probably again, you know to make sure I have it just right ;) Oh and for the glaze I used a hand mixer to get all the lumps out.

Review by Shawn on January 15th, 2012:

Very tasty! I cut fat in half by using half applesauce for butter... and still yummy.

Review by Henny on October 8th, 2012:

I had 1 cup of pumpkin left from my pumpkin delight recipe so thought I'd make some cookies. A huge hit - no leftovers, everyone wants the recipe, I put cream cheese icing on instead. No photo - none left.

Comment by Hols on December 3rd, 2012:

I find the glaze soaks into these cookies and does not harden on the top... am i doing something wrong?

Review by Kate on December 6th, 2012:

So delicious! I used a little more pumpkin then was recommended, and substituted 1/4 cup of vegetable oil for the egg since I was out, and both worked splendidly!. The glaze is what makes these cookies great.

Review by Nikki on October 29th, 2013:

Love these cookies!! They were everybody's favorite!

Review by Libby Carmack on November 7th, 2013:

Super simple, and quite yummy!

Review by Andra on November 11th, 2013:

Great whenever I have just a cup leftover from baking my own pumpkin/purée. When making the glaze, I mixed everything except the milk well and only added in 1 tablespoon of milk or the consistency you desire. Using all organics (especially the coarse brown sugar) makes the glaze crunchy.

Review by Sandra Coleman on September 21st, 2014:

Easy to make. Soft cookie, the family loved them. Will make them again. Next time I will put pumpkin chips in them for fun.


Published: July 19, 2010
Average rating of 4.37 stars based on 19 reviews.
Summary: These pumpkin cookies are flawlessly snackable. Topped with a thick, creamed glaze, they will need to be hidden from the kids - and possibly from the adults, too.
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