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A pumpkin cookie broken in half showing the moist center

Pumpkin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 6 reviews
  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 36 cookies 1x
  • Category: Cookies
  • Method: Oven/Stove Top
  • Cuisine: Dessert


My Pumpkin Cookies literally melt in your mouth. Soft and sweet, topped with brown sugar icing these are like little bites of pumpkin pie.


  • 1 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 1/2 cups pumpkin puree
  • 3 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 1 (12 oz) bag white chocolate chips


  • 1/2 cup light brown sugar
  • 3 tablespoons butter
  • 1/4 cup milk
  • 2 cups sifted powdered sugar


  1. Cookies: Preheat to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated and brown sugar on medium speed for 2 minutes.
  3. Add in the egg, vanilla, pumpkin, pumpkin pie spice, salt, baking powder, and baking soda and mix for 1 minute until smooth, scraping the sides of the bowl as necessary. 
  4. Turn the mixer to low and add in the flour, mixing until just combined. Stir in the white chocolate chip until evenly incorporated.
  5. Using a medium (2- tablespoon) sized cookie scoop, drop the dough onto the prepared baking sheet. Bake for 10- 12 minutes until the edges are slightly golden. Allow them to cool on the baking sheet for 2 minutes and then transfer to a wire rack to cool completely. 
  6. Icing: In a medium saucepan stir together the brown sugar and butter over medium heat.
  7. Bring the mixture to a boil and continue cooking for 1 minute. Remove from the heat and cool for 10 minutes. Mixture will slightly thicken. Whisk in the milk and the powdered sugar until smooth. Alternately you can use a hand mixer for this step.
  8. Spread about 1 teaspoon on the tops of each cookie and allow to set.


Store airtight at room temperature for up to 3 days.

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