Pumpkin Cookies

Glazed Pumpkin Cookies

Our editor grew up making these family-favorite Pumpkin Cookies every fall, and the smell still reminds her of her mother's kitchen. You can top off the frosting with a single candy corn, a pecan, or colored sprinkles or put two cookies together to make whoopie pies. Family, friends, and neighbors alike will go nuts over these sweet-spiced Pumpkin Cookies!

Makes 2 to 3 dozen


+ Add To Shopping List
1 cup butter
1 cup sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup milk
3 tablespoons butter
3/4 teaspoon vanilla
1-2 cups powdered sugar
Garnish: candy corn, pecans, or colored sprinkles


In bowl, beat butter and sugar until smooth. Add pumpkin, egg, and vanilla; beat well. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Gradually beat flour mixture into pumpkin mixture. Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 375 for 10-12 minutes until golden brown. Allow cookies to cool.

To prepare frosting, combine brown sugar, milk, and butter in a saucepan. Cook, stirring constantly, for 2 minutes. Remove from heat and let cool completely. Add brown sugar mixture to medium bowl. Stir in vanilla. Using an electric mixer set on low speed, slowly incorporate 1-2 cups powdered sugar until desired consistency is reached. Spread cookies with frosting and decorate as desired. Allow icing to set before packaging cookies.

Created date

October 2016