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Pumpkin Spice Cookies with Coffee Glaze

Photo: Darcy Lenz

Hands On time 35 mins
Total time 55 mins

24 cookies

Full of warming fall flavors, these fluffy Pumpkin Spice Cookies are just about the perfect after-dinner treat to pair with a cup of coffee. After all, they’re basically everyone’s favorite seasonal latte delivered in cookie form. If you plan to share these pumpkin spice cookies at any sort of fall potluck and nut allergies are a concern, you can certainly leave the ground pecans out of the batter—simply replace them with 1/3 cup more all-purpose flour. And if you’d rather skip the booze in the coffee glaze, try replacing it with 2-3 tablespoons of cold coffee. Or you can opt for a different glaze altogether; the maple glaze used here or this toasty tahini glaze would both work great for these pumpkin cookies. 



  • 12 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon grated orange zest
  • 1 large egg
  • 3/4 cup canned pumpkin puree
  • 11/2 teaspoons vanilla extract
  • 2 cups cups all-purpose flour
  • 1/2 cup finely ground pecans
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Coffee Glaze

  • 1 cup cup confectioners’ sugar, sifted
  • 3 tablespoons coffee liqueur (such as Kahlúa)
  • 3 tablespoons heavy cream
  • 1 tablespoon unsalted butter, melted and cooled slightly

How to Make It

  1. To make the cookies, reheat oven to 375 °. Line 2 large baking sheets with parchment paper.

  2. Beat the butter, sugars, and orange zest in the bowl of a stand mixer until fluffy, 4 minutes. Beat in egg at medium speed, 2-3 minutes. Mix in pumpkin puree and vanilla until just combined.

  3. Whisk together flour, pecans, pumpkin pie spice, baking powder, baking soda, and salt in a medium-sized mixing bowl. Slowly mix flour mixture into the butter mixture until just combined. 

  4. Spoon dough by the tablespoonful, 2 inches apart, onto prepared baking sheets. Bake at 375 ° for 10-14 minutes, rotating pans halfway through cooking, or until set. Cool on baking sheets 5 minutes before transferring to a wire wrack. 

  5. To make the glaze, whisk together the confectioners’ sugar, cream, coffee liqueur, and butter until smooth. Spoon glaze over cookies after they have cooled completely.