Autumn Spice Cookies with Cinnamon Glaze

You know that feeling when you step into the kitchen on a chilly fall afternoon, the air smelling of cinnamon and roasted pumpkin? That’s exactly how I felt the first time I made these pumpkin cookies. I remember tasting the warm, soft cookie, biting into the tender pumpkin chunks, and thinking, “Wow, this is a little piece of autumn magic.” These pumpkin cookies are my family’s favorite — they’re simple to whip up, insanely flavorful, and have this cozy, nostalgic feel that makes you want to bake them all season long. Honestly, I love how they disappear so fast — I always do this thing where I hide a couple just in case, but somehow, they still vanish in minutes. And the best part? They’re perfect for everything: a quick snack, a family dessert, or even a holiday treat. Trust me, once you try these, they’ll become your go-to cozy bake too.

What is pumpkin cookie?

Think of pumpkin cookies as the cozy cousin of your classic chocolate chip cookie — but with a fall-inspired twist. They’re soft, moist cookies infused with pumpkin puree, warm spices like cinnamon and nutmeg, and sometimes a sprinkle of walnuts or chocolate chips for extra flavor. These cookies are essentially a love letter to autumn, a perfect balance between sweet, spice, and earthiness. The name is pretty straightforward: pumpkin + cookies, which means that comforting squeeze of pumpkin flavor wrapped in a tender, chewy bite. They’re like a little slice of fall that you can enjoy any time of year, especially when you’re craving something sweet that also makes your house smell divine.

How do you make pumpkin cookies?

Quick Overview

This recipe is as easy as mixing the ingredients, scooping onto a baking sheet, and baking for about 12 minutes. What makes it special is how forgiving it is — no need to fuss about overmixing or perfect shaping. Once the dough comes together, you can fold in chocolate chips or nuts, swirl in some cream cheese, or keep it simple. Baking these is a breeze, and the smell that wafts through your kitchen is worth every minute. The secret? Use good-quality canned pumpkin and don’t overbake — these cookies are meant to stay soft and moist. Before you know it, you’ll have warm, melt-in-your-mouth cookies ready for the happiest, most comforting treat of the season.

Ingredients

For the Main Batter:

• 1 ½ cups all-purpose flour (I like using unbleached, but regular works too)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup brown sugar (packed for that rich flavor)
• ½ cup granulated sugar
• ½ cup unsalted butter, softened (but trust me, you can swap in melted coconut oil if you’re feeling adventurous)
• 1 large egg
• 1 cup canned pumpkin puree (not pie filling — just plain pumpkin)
• 1 teaspoon vanilla extract

For the Filling (optional but delightful):

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips (because everything is better with chocolate)
• Or swirl in a spoonful of cream cheese for an extra decadent vibe

For the Glaze:

• ½ cup powdered sugar
• 1-2 teaspoons milk or cream
• ¼ teaspoon vanilla or cinnamon (for flavor)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat — no sticking, no fuss. I always do this first so I don’t forget once I start mixing everything. If you’re adding chocolate chips or nuts, have those ready too — I like to fold them in last so they don’t sink to the bottom.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This step ensures everything is evenly distributed, which is the secret to consistently soft, flavorful cookies. When I do this early, my cookies turn out perfectly each time — no dry patches or uneven spice.

Step 3: Mix Wet Ingredients

In a larger bowl, cream the softened butter and sugars until fluffy. I usually do this with a hand mixer or a sturdy spoon if I’m feeling lazy. Add the egg, pumpkin, and vanilla, and mix until smooth. The mixture should be creamy and slightly thick — like pumpkin spice pudding. I’ve tested this with almond milk once — it made the batter a little creamier, but plain pumpkin is just perfect.

Step 4: Combine

Gradually add the dry ingredients into the wet, gently folding with a spatula or spoon — don’t overmix! Overworking the dough can make the cookies dense instead of tender. If I see it starting to look too stiff, I just give it a few gentle folds, and I’m good. If you want chocolate chips or nuts, now’s the time to fold them in carefully.

Step 5: Prepare Filling

If you’re adding nuts or chocolate, sprinkle or fold them into the dough now. For swirl-filling, grab some cream cheese, soften it a bit, and add a spoonful or two on top of the dough, then swirl with a toothpick or skewer. It creates beautiful marbling that looks impressive but is so easy to do.

Step 6: Layer & Swirl

Scoop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. For extra flair, gently swirl a little extra pumpkin or cream cheese into the tops before baking — it adds cute little marbled effects and richer flavor.

Step 7: Bake

Bake for 11–13 minutes. They should look slightly golden around the edges but still soft in the center. The smell alone is enough to draw everyone into the kitchen! Keep an eye on them — ovens vary, and you want these soft and fluffy, not dried out.

Step 8: Cool & Glaze

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. If you’re glazing, mix powdered sugar with milk and vanilla until smooth. Drizzle over the cooled cookies — the glaze adds a lovely sweetness and a shiny finish that makes them just irresistible.

Step 9: Slice & Serve

Once fully cooled, enjoy these warm or at room temp. They’re perfect with a cup of coffee, a glass of milk, or even a hot chai latte. For a fancy presentation, sprinkle a little extra cinnamon or garnish with chopped nuts. These cookies taste best the same day, but I’ve frozen extras wrapped tightly for a quick treat when the pumpkin craving hits.

What to Serve It With

This pumpkin cookie recipe is so cozy on its own, but it’s even better paired with a little extra fall flair.

For Breakfast: Serve them alongside a steaming mug of coffee or spiced apple cider. The warm spices in the cookies complement a crisp apple or pear nicely. These cookies can even double as a quick breakfast when you need something sweet but filling.

For Brunch: Present them on a platter with some fresh fruit, cheese, and honey. A drizzle of maple syrup over warm cookies turns them into a little brunch-y delight. I love adding a splash of whipped cream or mascarpone for a special touch.

As Dessert: Warm cookies topped with vanilla ice cream, a caramel drizzle, or a dusting of powdered sugar make a lovely finish to any meal. Your family will ask for seconds — trust me on that.

For Cozy Snacks: These cookies are fantastic with a mug of hot cocoa or chai. I often stash a few in a tin, and they’re the perfect guilt-free indulgence when a sweet tooth hits in the evening. Plus, they smell so good that everyone will come running the moment you open the container.

Over the years, I’ve shared these with friends during fall get-togethers, and they always ask for the recipe. My mom loves to warm them in the oven and serve them with a dollop of whipped cream. Honestly, these cookies make every occasion feel special, even a quiet night at home.

Top Tips for Perfecting Your Pumpkin Cookies

Here are some pearls of wisdom that’ve made my pumpkin cookies turn out just right every time:

Zucchini Prep: If you’re feeling adventurous and want to up the veggie content, grate zucchini instead of pumpkin. Just squeeze out excess moisture with a clean towel — too much liquid can make the cookies flat. But honestly, pumpkin’s the classic and always reliable.

Mixing Advice: Use room temperature butter and don’t overmix once you combine the wet and dry. Overmixing leads to dense cookies, and believe me, I’ve learned this lesson the hard way! A gentle fold is all you need.

Swirl Customization: Want a more dramatic swirl? Try spooning in a little cinnamon-spiked cream cheese or nut butter and swirling it in with a toothpick. It’s a fun way to add personality and flavor layers.

Ingredient Swaps: For a less sweet cookie, cut back on the sugar slightly or replace part of the sugar with honey or maple syrup. I’ve even experimented with coconut sugar — it lends a richer flavor but doesn’t compromise texture.

Baking Tips: For the best results, keep your oven middle-rack-positioned and rotate the baking sheet halfway through. Every oven runs differently, so start checking around 11 minutes — you want soft but firm edges.

Glaze Variations: Mix in a teaspoon of cinnamon, vanilla, or even a splash of bourbon in your glaze for extra depth. I’ve found that layering a glaze when the cookies are just barely cooled helps it set beautifully.

After many batches, I’ve learned to trust my senses: if the cookies smell heavenly and look golden around the edges, they’re done. Sometimes, a little trouble-shooting is part of the fun — like adjusting the baking time or tweaking the spice level. Don’t be afraid to experiment a little; that’s how the best versions are born!

Storing and Reheating Tips

Nothing beats pulling a fresh batch out of the oven, but what if you want to save some for later?

Room Temperature: Store in an airtight container for up to 3 days. I like to keep mine on a plate covered loosely with foil — the cookies stay soft but not soggy.

Refrigerator Storage: Tightly wrap or store in an airtight container for up to a week. They’ll stay moist and delicious, especially if you add a little glaze after reheating.

Freezer Instructions: Wrap cookies individually in plastic wrap and place in a freezer bag. They’ll keep well for up to 3 months. To reheat, pop them in a 300°F (150°C) oven for about 8 minutes or microwave for 20 seconds — perfect for a quick snack without sacrificing flavor or texture.

Glaze Timing: Apply the glaze once cookies are fully cooled to prevent melting or slipping. If you’ve frozen the cookies, wait until they’re thawed to do the glaze, and give them a quick warm-up first for the best shine.

Frequently Asked Questions

Final Thoughts

There’s just something special about pumpkin cookies that feels like a warm hug, isn’t there? The aromas, the comforting spices, the tenderness of each bite — it’s like capturing fall in a bite-sized treat. I’ve tested and tweaked this recipe over the years, and I promise, it never disappoints. Whether you’re baking for family, friends, or just yourself on a quiet afternoon, these cookies are sure to bring smiles and a little seasonal magic. Don’t be surprised if they become a tradition in your house too. Happy baking, and I’d love to hear how yours turn out! Feel free to leave a comment or share your own twists — I’m always experimenting in my kitchen, and new ideas are always welcome.

pumpkin cookies

Delicious soft pumpkin cookies with a warm cinnamon flavor, perfect for fall and holidays.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2.5 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 1.5 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.5 tsp ground cloves
• 0.25 tsp salt
• 0.75 cup unsalted butter
• 0.5 cup sugar
• 0.5 cup light brown sugar
• 0.75 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

Instructions

 

Preparation Steps

• Combine the flour, baking soda, baking powder, spices and salt in a medium bowl and set aside.
• Beat together butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes.
• Mix in pumpkin puree until well combined, scraping down the sides of the bowl as needed.
• Add the egg and vanilla extract, mixing until fully incorporated.
• Gradually add the dry ingredients and mix until just combined. The dough will be sticky.
• Scoop 2 tablespoon portions of dough onto a parchment-lined baking sheet. Refrigerate for 1 hour to firm up.
• Preheat oven to 350°F and prepare baking sheets with silicone mats or parchment paper.
• Form cookies and place onto baking sheets. Bake for 9-11 minutes until just done.
• Allow cookies to cool for 3-4 minutes before transferring to a cooling rack.
• Make the glaze by whisking powdered sugar, cinnamon, vanilla, and 1 tablespoon milk until smooth. Add more milk if needed.
• Drizzle glaze over cooled cookies and let dry.
• Store in an airtight container for up to 5 days.

Notes

Enjoy these soft and spiced pumpkin cookies with a cinnamon glaze!