Pumpkin Spice Cookies loaded with chocolate chips and drizzled with Pumpkin Spice Glaze just say “Welcome Fall” We are looking forward to Fall and all its delicious flavors!
We have to admit that we love pumpkins! So when Fall rolls around we start looking for ways to use pumpkin whenever possible. These soft Pumpkin Spice Cookies are cake-like and they stay moist for days.
All the Fall flavors!
These little cookies have the flavors I most associate with Fall. Think: cinnamon, nutmeg, ginger, allspice, and cloves. Make your own homemade spice mixtures, if possible, because they are so pure (and so easy!) For these Pumpkin Spice Cookies, I used my recipe for Pumpkin Pie Spice to boost the flavor.
Be sure you are using pumpkin puree, rather than pumpkin pie filling. The pie filling has added sweeteners that you won’t want for these cookies.
The cookies can be made with other add-ins besides chocolate chips, such as dried cranberries or chopped pecans. Anything that works with pumpkin is perfect!
Making the cookies – a few tips
The dough for the cookies comes together quickly, but be sure to beat the butter for at least 3 minutes. The butter should be very light and fluffy. Add the sugar and beat another few minutes to be sure the sugar is very well incorporated into the butter.
- The dough will be sticky so I highly suggest using a cookie scoop if possible.
- Line your baking sheet with parchment paper or a Silpat non-stick liner. If you don’t have any parchment on hand be sure to spray your baking sheet with non-stick spray.
- Let the cookies rest for about 1-minute before removing to a cooling rack.
The Pumpkin glaze topping
Put the cooling rack of cookies over a baking sheet to catch the extra drizzle. Spoon glaze over cookies in a back and forth motion and let dry for about 30-minutes.
Here are a few of my favorite tools for making these cookies:
Stainless steel cookie scoop: https://amzn.to/2LFjkBN
Silpat Non-Stick liner: https://amzn.to/30aVtSD
Parchment Paper Sheets: https://amzn.to/2LHYtxR
Pumpkin Spice Cookies
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 2 tsp vanilla
- 7.5 oz pumpkin puree, not pumpkin pie filling
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp pumpkin pie spice
- 2 cups all-purpose flour
Pumpkin Spice Glaze:
- 1½ cups confectioners sugar (powdered sugar), sifted
- 2 Tbsp Pumpkin Spice Syrup, or 2 Tbsp pumpkin pie spice
- 1 Tbsp milk
- Preheat oven to 350° F. Line baking sheets with parchment paper
- In a large bowl, beat butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add granulated sugar and beat well.
- Add egg and vanilla and mix until combined. Add pumpkin puree and mix to combine.
- Slowly add baking powder, baking soda, salt, pumpkin pie spice, and flour. Mix until just combined, but do not overmix. Gently fold in chocolate chips, by hand. The dough will be sticky.
- Drop cookies onto parchment-lined sheets by the tablespoon, or use a cookie scooper.
- Bake for about 11-12 minutes or until slightly firm to the touch and the tops are dry. Rest on baking sheet for about 1-minute and then remove to a wire cooling rack and let cool completely.
Pumpkin Spice Glaze:
- In a small bowl whisk together the powdered sugar, pumpkin spice syrup, and milk, until the sugar dissolves completely. Add more powdered sugar if too thin or more milk if too thick.
- Place the cookies on a cooling rack with the baking sheet underneath to catch the excess glaze. Spoon glaze over cookies in a back and forth motion. Let dry for about 30-minutes.