Thee Best Pumpkin Cookies

I can’t even begin to tell you the gluttonous behavior that took place over the weekend.

These Pumpkin cookies are thee best. They are more like cake than cookie. Their not-too-powerful flavor goes perfectly with the light, sweet penuche glaze.

Yep, I was such a glutton that it was almost disgraceful to ME! Almost. I made these on Friday and, uh, well, after like three days of gorging, they are gone. Gone. GONE. And guess what? It. Was. Worth. It. :)

What can I say about these amazing cookies? They are absolutely delicious. These cookies are a family favorite. I make them every fall. Even people who don’t like pumpkin will gobble these up.

The consistency of the cookie is more cake-like than cookie. The glaze on top of these cookies is fabulous! However, some may think it’s too sweet, but I think it goes really well with the cookie! But if you find it is too sweet, it can be omitted or substituted with cream cheese frosting.

5.0 from 1 reviews
Thee Best Pumpkin Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 36-48 cookies
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 can (15 oz.) pumpkin puree (not pumpkin pie mix)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin spice (optional)
  • 1/4 teaspoon salt
  • Crushed walnuts (optional)
Penuche Glaze
  • 3 tablespoons butter
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup milk
  • 1 1/2 to 2 cups confectioners' sugar
Cookies Instruction:
  1. Preheat oven to 350 degrees Fahrenheit.
  2. With electric beaters, cream butter and sugars together in a large bowl until light and fluffy.
  3. Blend in pumpkin, egg, and vanilla extract.
  4. In a separate bowl, stir together flour, baking soda, baking powder, cinnamon, pumpkin spice (optional) and salt.
  5. Mix flour mixture into butter-sugar mixture.
  6. Drop tablespoons 3-inches apart on ungreased cookie sheet.
  7. Bake for 10-12 minutes or until golden brown around the edges.
  8. Remove cookies and transfer to racks.
  9. Let cool completely then frost with glaze.
  10. This recipe is also delicious by topping the cookie with a sprinkle of crushed walnuts.
Glaze Instructions
  1. In a medium sauce pan, heat butter and brown sugar over medium heat until bubbly; stirring constantly for one minute or until slightly thickened.
  2. Beat in milk.
  3. Blend in confectioner's sugar until the glaze is smooth and spreadable.
  4. Using a silicone basting brush or butter knife, spread glaze on cookies. The glaze will harden fairly quickly. I suggest you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.


About Jen

Jen is author, owner, and creative mind behind She loves anything chocolate and cheese!


  1. Grace W. Laster says:

    Love your site,really enjoy the easy,quick to make recipes.The sticky buns I am gonna’ try for Christmas…Thanks

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