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Pumpkin Cookies


I enjoy pumpkin in just about everything, yet I’ve never tasted a pumpkin cookie I really liked—until now! My mom came up with this flat, mildly spiced pumpkin cookie with a subtly tart glaze today!

Pumpkins are quintessentially a signal that autumn is here! So check out “Autumn in New York” sung as a duet by Ella Fitzgerald and Louis Armstrong.

Pumpkin Cookies


  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg, ginger, all-spice
  • 1/8 teaspoon cloves
  • 14 tablespoons butter
  • 1/2 granulated sugar
  • 1 1/3 cups brown sugar, packed
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 2 tablespoons apple juice
  • dash ground cinnamon
  • dash ground nutmeg


  1. Combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, all-spice, and cloves in a large bowl.
  2. In a separate bowl, combine butter, granulated sugar, and brown sugar. Mix well with electric mixer.
  3. Add egg, vanilla, and pumpkin. MIx until consistent.
  4. Add flour mixture and mix on low speed just until blended thoroughly.
  5. Preheat oven to 350 degrees. Drop cookie dough by teaspoons on parchment lined baking sheet. Bake for 12-14 minutes.
  6. Remove from oven and cool for five minutes. Drizzle glaze over cookies.
  7. GLAZE
  8. Put all glaze ingredients in a small bowl and stir until smooth.
  9. If you want a thicker glaze, reduce the amount of apple juice.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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