Soft Pumpkin and Spice Cookies with Ginger Glaze

Soft Pumpkin and Spice Cookies with Ginger Glaze


  • Pumpkin Cookies
  • Makes 20 3-inch cookies
  • ½ cup butter or 1 stick, room temperature
  • 1 ¼ cups sugar
  • ¼ cup dark brown sugar
  • 1 cup canned pumpkin
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon ginger
  • 3/4 teaspoon salt
  • For the Glaze:
  • 2 cups powdered sugar
  • 1 teaspoon powdered ginger (optional)
  • 3 tablespoons warm water


Preheat the oven to 350 degrees.

In a mixing bowl add butter and sugar and mix for 2 minutes. Add pumpkin puree and mix well. Add the egg and vanilla and mix well. Add flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt and mix until combined.

Use a cookie scoop and place dough onto prepared baking sheets leaving several inches around each cookie so they can spread out. Bake for 10-12 minutes, or until they are lightly browned around the edges. Remove and allow to cool for several minutes and then transfer to a cooling rack.

When you cookies are completely cooled, in a small bowl whisk together the powdered sugar, ginger and water. Place in a plastic bag and cut a small corner off the end. Drizzle over cookies and when the glaze is set, store in a plastic container.



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