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Overhead view of a plate of pumpkin spice cookies with a drizzled icing on top
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5 from 2 votes

Pumpkin Spice Cookies

Bake the season with these thick and chewy Pumpkin Spice Cookies with a slightly crispy edge and soft middle.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, pumpkin, pumpkin spice
Servings: 24
Calories: 180kcal
Author: Tricia

Ingredients

For the cookie dough:

  • 2 ½ cups all-purpose flour (318g)
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin spice
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter room temperature (168g)
  • ½ cup granulated sugar (110g)
  • ½ cup light brown sugar packed (112g)
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • cup coarse sugar for rolling

For the icing:

  • 1 cup powdered sugar (120g)
  • ¼ cup heavy cream plus more if needed for desired consistency
  • pinch of pumpkin spice
  • pinch of salt

Instructions

Make the cookie dough:

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a medium bowl whisk together the flour, baking soda, pumpkin spice and salt. Set aside.
  • In a large bowl combine the butter, granulated sugar and brown sugar. Beat on medium speed until the mixture is lightened in color and fluffy.
  • Add the egg, egg yolk and vanilla. Blend just until incorporated. Add the cream and blend again. Scrape down the sides and bottom of the bowl and blend another 20 to 30 seconds.
  • Add the flour mixture and blend on low just until incorporated. Don’t over-mix. Pour the coarse sugar into a small bowl.
  • Scoop out 2 tablespoon mounds of dough and roll into a ball. Place the ball into the coarse sugar and roll to coat. Place the dough ball on the prepared baking sheet and bake for 9 to 11 minutes or until the edges are just starting to turn light brown. Don’t over-bake.
  • Transfer the cookies to a cooling rack. Cool completely before icing.

Make the (optional) icing:

  • Combine the powdered sugar, heavy cream, pumpkin spice and salt. Whisk together until blended. Add additional heavy cream 1 teaspoon at a time to reach the desired consistency. You may want it thinner if drizzling or thicker for frosting the entire cookie.

Notes

  • The icing will harden some but not as much as royal icing. Store iced cookies in a single layer if possible.
  • Cookies will keep at room temperature for up to 4 days. Plain un-iced cookies can be frozen for up to 2 months.
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 180kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 101mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 251IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg