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These soft pumpkin cookies are bomb. You can make them with homemade pumpkin puree or used canned, but you're going to be asking for more.

Pumpkin Cookies with Homemade Pumpkin Puree

Soft, tasty, cake like pumpkin cookies with a light glaze.
Course Dessert
Cuisine American
Keyword pumpkin cookies
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24
Author Christina Kamp


  • 2 1/2 C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 C soft butter
  • 1 1/2 C raw sugar (or white if you don't have raw)
  • 1 C homemade pumpkin puree
  • 1 egg
  • 2 tsp vanilla
  • 2 C powdered sugar
  • 4 T milk
  • 1 T melted butter
  • 1 tsp vanilla


  1. Preheat oven to 350 degrees
  2. In a medium bowl, cream together the 1/2 cup of butter and raw sugar.
  3. Add pumpkin, egg, and 2 teaspoons vanilla to butter mixture, and beat until creamy.
  4. Combine flour, baking powder, baking soda and salt in a separate bowl. If you want to use Gina's spices, you could add them now, cinnamon, nutmeg and ground cloves.
  5. Mix into wet ingredients.
  6. Drop on cookie sheet by tablespoonfuls.
  7. Bake for 15 to 20 minutes in the preheated oven.
  8. Cool cookies.
  9. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.
  10. Drizzle over cooled cookies with a fork.

Recipe Notes

Adapted from Gina on AllRecipes.com