Pumpkin cookies are the ultimate treat when the leaves start to turn and the air takes on that crisp autumn edge. These soft, spiced cookies capture everything cozy about fall, and the addition of a bright orange glaze takes them from delicious to unforgettable. Whether you’re planning a bake sale, prepping for Halloween festivities, or simply craving something sweet and seasonal, this pumpkin cookie recipe is your go-to. Made with real pumpkin puree and warm spices, every bite melts in your mouth—and trust me, they disappear fast. Let’s walk through exactly how to whip up a batch of these irresistible cookies from scratch.
Table of Contents
🧡 Why You’ll Love This Recipe
There are plenty of reasons to fall in love with these pumpkin cookies, but here are the standouts that make them a must-bake:
- Warm Fall Flavor: With cinnamon, nutmeg, cloves, and real pumpkin puree, these cookies deliver that classic autumn flavor in every bite.
- Soft and Cake-Like: Forget crunchy cookies—these are pillowy soft, tender, and perfectly moist.
- Quick to Make: From mixing to baking, the whole recipe takes under an hour, making it ideal for last-minute baking or weeknight treats.
- Zesty Orange Glaze: A bright citrus glaze balances the spices beautifully and adds a pop of color and flavor.
- Kid-Friendly & Crowd-Pleasing: Easy enough to bake with little helpers, and perfect for potlucks, parties, or family dessert night.
Ingredients
Here’s everything you’ll need to make these irresistibly soft pumpkin cookies with a citrusy orange glaze.
For the Cookies:
- 2½ cups all-purpose flour
- 1¾ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1 large egg
- ½ teaspoon vanilla extract
For the Orange Glaze:
- 2 cups powdered sugar, sifted
- 1–2 tablespoons fresh orange juice
- Zest from 1 medium orange
Instructions
Follow these simple steps to make perfect pumpkin cookies that are soft, flavorful, and topped with a refreshing citrus glaze.
1. Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together:
- Flour
- Cinnamon
- Cloves
- Nutmeg
- Ginger
- Baking soda
- Salt
- Set aside.
3. Cream Butter and Sugars
- In a large bowl, beat softened butter until creamy.
- Add white and brown sugar, and mix until light and fluffy (1–2 minutes).
4. Add the Wet Ingredients
- Beat in pumpkin puree, egg, and vanilla extract.
- Mix until smooth. Don’t worry if the mixture looks a bit curdled—it will come together with the flour.
5. Combine Dry and Wet Mixtures
- Gradually add the dry ingredients into the wet mixture.
- Stir until a thick, smooth dough forms.
6. Scoop and Bake
- Use a tablespoon or cookie scoop to portion the dough onto the lined baking sheet.
- Leave space between cookies as they will spread slightly.
- Bake:
- Small cookies: 10–15 minutes
- Large cookies: 20–25 minutes
- Remove when the tops look just set.
- Let them cool for 5 minutes on the pan, then transfer to a wire rack.
7. Make the Orange Glaze
- In a bowl, mix powdered sugar with 1 tablespoon of orange juice.
- Stir until smooth; add more juice if needed for consistency.
- Mix in orange zest.
8. Glaze the Cookies
- Once cookies are completely cool, drizzle glaze over each.
- Let the glaze set before serving or storing.
Recipe Details & Nutrition
Recipe Details
- Prep Time: 15–20 minutes
- Cook Time: 10–25 minutes
- Total Time: 25–45 minutes
- Difficulty: Medium
- Servings: ~24 small cookies or 12 large cookies
Estimated Nutrition (Per Batch)
Note: Based on full batch with glaze. Individual cookie values vary depending on size.
- Calories: 3250–3450 total
- Carbohydrates: 500–530 g
- Fat: 110–120 g
- Protein: 28–34 g
Tips & Variations
Expert Tips for Perfect Pumpkin Cookies
- Don’t overdo the pumpkin: Too much puree makes the cookies overly soft and prevents them from setting properly. Stick to the exact measurement.
- Scoop & level your flour: Avoid packing flour into the measuring cup. Too much flour = dry, dense cookies.
- Watch the bake time: Take them out when the tops look just set. They’ll finish cooking as they cool on the pan.
- Let them cool before glazing: If the cookies are even slightly warm, the glaze will melt and slide off.
Tasty Variations
- Citrus twist: Swap orange with lemon juice and zest for a brighter, tangier glaze.
- Pumpkin pie spice shortcut: Replace individual spices with 2½ teaspoons of pumpkin pie spice.
- Gluten-free option: Use a 1:1 gluten-free flour blend (texture may vary slightly).
- Dairy-free: Substitute vegan butter or coconut oil (soft, not melted).
Pumpkin Cookies with Orange Glaze
Ingredients
Equipment
Method
- **Preheat oven** to 350°F (175°C). Line a baking sheet with parchment paper.
- **Mix dry ingredients**: In a bowl, whisk flour, cinnamon, cloves, nutmeg, ginger, baking soda, and salt. Set aside.
- **Cream butter & sugars**: In a large bowl, beat softened butter. Add sugars and beat until fluffy.
- **Add wet ingredients**: Beat in pumpkin puree, egg, and vanilla.
- **Combine**: Gradually add the dry mix into the wet, stirring to form a thick batter.
- **Scoop & bake**: Drop dough by spoonfuls onto baking sheet. Bake 10–15 mins for small cookies, 20–25 mins for large ones. Cool on wire rack.
- **Make glaze**: Mix powdered sugar with orange juice and zest until smooth.
- **Glaze cookies** once fully cooled. Let glaze set before serving or storing.
Notes
– Use pumpkin pie spice (2½ tsp) if you’re out of individual spices.
– Store at room temp for 5 days, or freeze for up to 3 months.
FAQs
Can I use homemade pumpkin puree?
Yes! Just make sure it’s not too watery. If it is, drain it slightly using paper towels before adding to the dough. Canned pumpkin tends to be more consistent, but homemade works beautifully too.
What if I don’t have orange juice?
No problem. You can substitute with lemon juice and zest for a different citrus flavor, or use milk or cream to make a simple vanilla glaze.
Can I freeze the cookies?
Absolutely. Freeze them in a single layer first, then transfer to a sealed bag. They’ll last up to 3 months. Glaze may change texture slightly after thawing, but the taste stays great.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. Stack with parchment paper between layers to prevent glaze smudging.
Can I make the dough ahead of time?
Yes! You can prepare the dough up to 2 days in advance. Keep it covered in the fridge, and bake when ready. You can also bake the cookies ahead and glaze them fresh before serving.
Conclusion
There’s nothing quite like the cozy aroma of pumpkin cookies baking in the oven on a cool fall day. With their tender texture, warm spice blend, and zingy orange glaze, these cookies are guaranteed to become a seasonal favorite in your kitchen. Whether you’re making them for a party, a bake sale, or just because it’s a Tuesday in October, this recipe delivers delicious results every time. Don’t forget to double the batch—they disappear fast!