pumpkin cookies

<p>This is The Best Pumpkin Sugar Cookies recipe there is. Seriously. They're crispy on the outside and chewy inside, just the way a sugar cookie should be. After they're baked, they're coated in an easy to make ginger maple glaze that will rock your world. Plus, they're egg-free so super easy to make vegan. I know you will LOVE them!</p>

Best Pumpkin Sugar Cookies with Ginger Maple Glaze

butter, melted (for plant-based diets, use vegan butter)

coconut oil, melted

pumpkin

white sugar

vanilla

all-purpose flour

baking soda

sea salt

cinnamon

allspice

nutmeg

ginger

sugar

maple syrup

Add the butter, coconut oil, pumpkin, sugar, and vanilla to a large bowl and beat with electric beaters. Add the flour, baking soda, sea salt, cinnamon, allspice, and nutmeg and beat until a crumbly batter forms.

Divide the batter into 15 balls, pressing each down to ¼ inch thick cookies, and place them onto baking sheets. Bake for 12-15 minutes per batch, or until the cookie bottoms start to brown. Remove the cookies from the oven and wait until they are completely cool before you frost them.

Prepare the glaze just before you frost the cookies. Peel then grate the ginger using a microplane or the small holes on your grater. Squeeze the juice from the grated ginger into a small bowl and discard the pulp. You want to have a ½ teaspoon of ginger juice.

Combine the ginger juice with the powdered sugar and maple syrup in a small bowl. Add one tablespoon of water and mix the glaze. If the glaze is too firm, you can add a small about of water, ½ teaspoon at a time, until it is thin enough to spoon over the cookies.

Pour the glaze over the cooled cookies and use a spoon to spread it around. Let the glaze harden for a few minutes then store the cookies in a sealed container &#8230; or dig in and eat them right away! Note: for an extra treat, double the icing. Wait for the first layer to harden before adding the second coat.

Sooo I’m catching up on my blog reading and these truly are a thing of magic. THEY LOOK SO GOOD,  Kristen! I’m all for a crispy cookie, especially when they’re glazed. The ginger and maple flavoring probably make these cookies taste like fall. Ahhh &lt;3

This cookies look absolutely delicious and just like what I would love to munch on right now!
Your photography is so stunning too, I just can't stop pinning :)

Just made these and you’re right that they are the best. Will be making these again for sure.

I had really high hopes for this cookie recipe, because I love maple and love ginger and love pumpkin and thought what could be better? I tried to make these three times, each time was a failure. My cookies would not look at all like your photographs. They were cake-y and had none of the side crackles or crisp outside and chewy center. 

The first time I made a batch and followed your recipe perfectly. I even watched your video twice. However, when I mixed the flour in it did not look like the stiff pale batter that you had. It was dark, soft and greasy. The first pan of cookies came out flat and cake-y dry. So I threw the other two pans in the freezer for 10 minutes to try to save them. They cooked a little better, not so dry. But still cake-y. I believe part of this is because you said the butter needs to be melted (and it looked thoroughly melted in the video). So then I made another batch but using soft butter that was just barely melted. They came out a little better. So then I made another batch with more pumpkin (about 1/2 cup more) and cooked them 2 minutes less. They came out a little better. But still, these cookies disappoint. They are cake-y and fluffy, not at all like you describe. I think you are achieving what you are by using cold butter and coconut oil, and your recipe is flawed. Unfortunately. I am out of ingredients and I'll never get to experience them as I hoped.

https://content.jwplatform.com/videos/KxEkNnl1.mp4

Pumpkin Sugar Cookies 

<p>Soft and chewy pumpkin cookies baked with brown butter and maple.</p>

Brown Butter &amp; Maple Chewy Pumpkin Cookies

unsalted butter

(280 grams) dark brown sugar, packed

tbsp maple syrup

tsp vanilla extract

(80 grams) pumpkin puree

(280 grams) all purpose flour

tsp baking soda

tsp baking powder

tsp salt

tsp pumpkin pie spice

brown sugar

First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.

Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don&#8217;t let it solidify.

Preheat the oven to 350F and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.

In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.

Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.

Add in all of the dry ingredients and use a rubber spatula to fold into the batter.

Off to the side, mix together the coating ingredients in a small dish.

Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.

Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 5-6 cookies at a time. Leave the rest of the dough out at room temperature.

Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.

Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.

Soooo good. Made them yesterday and they will definitely be a seasonal tradition. Can’t wait to bring them to everyone I know!

SOOOO yummy! I let them sit in the frige for a bit so they would be bit doughy and they turned out amazing! super rich and amazing!

So yummy. I just finished making them and they were not cakey at all, just delicious. I used Sally's Baking Addiction's way to make pumpkin cookies, which involves blotting them to take some moisture out. They come out perfect every time! You cannot go wrong with brown butter. Ever,

Making them now!  They taste amazing..very complex...I added some mini chocolate chips(love chocolate  and pumpkin together)..
These are my go to fall cookies!
Thank you!!

These are amazing!! They’re kind of like a fall version of a gingersnap, but chewy. I usually fail at browning butter, but I followed your instructions and it worked! I’ll definitely be making these again...so delicious!

Loved it! These have a perfect texture and complex flavour, delicious!

I did mostly vegan today (still used normal butter) and GF. I used Pillsbury GF flour and a flax egg (a little less than a tblsp of flax and 3 not quite full tblsp of water, since it's supposed to be just an egg yolk), and they were delicious! But I've not tried the completely normal recipe, so I'm not sure of the difference.

These are literally the best cookies I’ve ever had in my life. My husband loved them too and he does not usually eat cookies! So so good! I can’t wait to try the dark chocolate banana bread! Your pumpkin bread is a huge hit in our home and I have shared that bread with my family and friends. It’s outstanding! So delicious! Thank you for these amazing recipes!

Made these last night with a friend and they are AMAZING. Browning the butter is a game changer. Saving this recipe for a regular fall favorite. Already copied the recipe into the recipe book...thats when you know its good!

These are the best cookies I’ve ever made, and probably ever had! THIS is exactly the kind of cookie I like, chewy w some crispy edge and lots of flavor. Holy moly, that browned butter really makes them pop. Soooo dang good. Everyone do yourselves a favor And put these in your pumpkin Arsenal for life!!!

Made these last night; they are AMAZING. So flavorful and perfect level of chewiness. You have the best recipes, everyone in my family agrees!! Can’t wait to try more brown butter recipes :)

THESE ARE THE BEST COOKIES IVE EVER HAD!!! Like fall snickerdoodles and so easy to make! I'm obsessed I've made them 3 times in 2 weeks! Thank you for this amazing recipe!

Simply a perfect cookie.  Not having to haul out the Kitchen Aid stand mixer was a bonus!  I guarantee these will become a highly requested treat from my family.  Sent a double batch to my niece as a house warming treat.  I am heading back to your website to scout out more recipes.

THE BEST COOKIES I HAVE EVER MADE! They were perfectly fluffy but chewy, and everyone of my friends and family that tried then seriously thought they were some of the best cookies they've had.

OMG these demanded a fist pump when I had the first bite - they turned out PERFECTLY!! I was having oven issues and was worried that they were sitting at room temp for a good 20 minutes after shaping, also I had to reshape almost all of them a couple times even after already rolling in the coating - but they turned out so delicious, perfectly chewy, beautiful just like a bakery's and just the right amount of sweetness. Thank you for such a fool proof recipe!!G

Holy s*** these are sooooooo good. This recipe is definitely a keeper!

Wow these cookies are delicious with a great texture, and taste like something you’d buy from a bakery. Like another review said, they taste like a chewy ginger snap, or molasses cookie, only sweeter and lightly spiced. I made the recipe verbatim, and followed the detailed instructions for browning butter (my first time), and everything came out perfectly. My cookies look almost identical to the ones pictured here. I’ll be keeping this recipe!  One question: my cookies did spread just a tiny bit more than yours look in the pictures, but my butter was plenty cooled (slightly chilled but not cold), and the rest of the ingredients were room temp and I used Libby’s pumpkin, and also baked them at the full 15 mins. Should I chill the batter for a second or bake them closer to 12 mins if I want the cookies slightly more plump? Thanks.

https://www.youtube.com/watch?v=Os_kLv6i1Bw

FULL RECIPE: https://butternutbakeryblog.com/chewy-pumpkin-cookies/

Website: https://butternutbakeryblog.com/
Instagram: @butternutbakery
Facebook: @butternutbakeryblog

Brown Butter & Maple Pumpkin Cookies

You&#039;ll love these delicious soft and cakey pumpkin cookies. Full of fall spices and beyond delicious!

Pumpkin Cookies

all-purpose flour (300 grams)

tsp ground ginger

tsp allspice

tsp nutmeg

tsp cardamom

butter (Softened)

brown sugar (Packed)

egg (large)

pumpkin puree

tsp vanilla extract (5 milliliters)

sugar (240 grams)

tbsp milk

Preheat oven to 350F. Sift the flour, baking soda, baking powder, salt and spices into a large bowl. Whisk together and set aside.

Cream the butter, and sugars together in a stand mixer fitted with a paddle attachment (or using an electric mixer). Beat until lighter in color and fluffy.

Add the egg and vanilla while mixing on low, then mix in the pumpkin. Scrape the bowl down and mix again until ingredients are distributed.

Add the flour mixture in then mix on low to medium-low until just combined. Scrape bowl down one last time and use a spatula to fold in any remaining flour. Cover and chill for at least 30 minutes, preferably an hour or two.

Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls. Roll each into a ball with your clean palms for a more rounded cookie.

Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and bake at 350F for about 11 minutes. The cookies&#039; edges will be set but the centers appear baked.

While the cookies are cooling you can mix the icing. Add the powdered sugar to a bowl then drizzle in the vanilla and milk. Mix until smooth and add more milk if needed to get a drizzling consistency.

Arrange the cookies close together and drizzle icing over the top. You can use a spoon or pipe it out from a piping bag.

These super-soft and cakey pumpkin cookies filled with spices and drizzled with icing are a perfect melt-in-your mouth treat for fall. 

RECIPE: https://preppykitchen.com/pumpkin-cookies/

If you love fall spices, pumpkin and soft cookies that basically float into your mouth then these pumpkin spice cookies are for you! Beyond easy to make, come together in a snap and crazy delicious.

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How to Make Pumpkin Cookies

These Keto Pumpkin Cookies are soft, chewy and full of cozy fall spices and chocolate chips. This low carb cookie recipe is easy to make in just one bowl and is the perfect sugar free, grain free, paleo treat.

Keto Pumpkin Cookies With Chocolate Chips

egg yolk (, room temperature)

grass-fed butter (, melted and cooled OR softened ghee

pumpkin puree (, patted dry with a paper towel)

cashew butter (, (can also sub with almond

golden monkfruit sweetener (OR coconut sugar

vanilla extract

almond flour

coconut flour

baking power

pumpkin pie spice

oz paleo OR sugar free chopped chocolate or

salt

Keto Pumpkin Cookies with Chocolate Chips

Preheat oven to 350 degrees F.

In a large mixing bowl, beat egg yolk then whisk in melted &amp; cooled butter or softened ghee with pure pumpkin puree and cashew butter. Add golden monkfruit sweetener and vanilla extract.

Stir in almond flour, coconut flour, xanthan gum, cinnamon and pumpkin pie spice.   Sprinkle in the baking soda and baking powder evenly all around the entire surface area of the flours in order to incorporate it well. Mix thoroughly. Fold in the chopped chocolate or chocolate chips.

Use a small cookie scoop to drop dough onto ungreased baking sheet.   Gently flatten dough with your palm or the bottom of a small glass. Top with more chocolate, if desired.STORE IN THE FRIDGE - these cookies taste even better when you cool them in the fridge overnight.

These soft pumpkin cookies are thick and cakey with extra pumpkin spice flavor. The maple cream cheese icing is a delicious addition, but the cookies are just as wonderful plain. No cookie dough chilling required!

Super Soft Pumpkin Cookies

(375 grams) all-purpose flour (spoon & leveled)

baking powder

teaspoon baking soda

teaspoon salt

teaspoons pumpkin pie spice*

teaspoons ground cinnamon

(170 grams; 1.5 sticks) unsalted butter, softened to room temperature

cup (200 grams) packed light sugar

(150 grams) granulated sugar

1 large egg,

ounces (85 grams) block cream cheese, softened to room temperature

Tablespoons (30 grams) unsalted butter, softened to room temperature

(90 grams) confectioners’ sugar

Tablespoons (30 milliliters) pure maple syrup

cinnamon (about 1/8 teaspoon)

In this recipe, it&#8217;s best to use pumpkin that has had some moisture removed. Blot the pumpkin with paper towels to rid excess moisture. No need to squeeze it completely dry. I usually place it in a paper towel lined bowl and let the paper towel soak up some moisture. A clean kitchen towel works too, but the pumpkin can stain. After ridding some moisture, you&#8217;ll have a little less than 1 and 1/2 cups of pumpkin&#8211; I usually have about 1 and 1/3 cups (315g). Using anywhere between 1.33 &#8211; 1.5 cups of pumpkin is fine. Set aside until step 4. Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger together in a large bowl. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and blotted pumpkin and mix on high until combined. Mixture will look a little curdled&#8211; that&#8217;s ok.

Add the dry ingredients to the wet ingredients, then mix on low speed until combined. Dough is thick and sticky. Scoop or roll cookie dough, around 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets.

Bake for 14-15 minutes or until edges appear set. The centers will look soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the better their flavor&#8211; I like them best on day 2!

Optional Icing

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners&#8217; sugar, maple syrup, and a pinch of cinnamon (about 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon if desired. Dip the tops of the cooled cookies into icing or spread it onto each cookie with a knife.

Cover leftover iced cookies tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week. Cookies without icing can be covered tightly and stored at room temperature for up to 1 week.

These cookies are so dang good...especially with a cup of coffee! I added in some dark chocolate chips too. I agree that the longer they sit the better they taste. Can't wait to make them again! Thanks for another great recipe!

These cookies were delicious! I followed the recipe exactly except I used the alternative spices rather than pumpkin spice. I also added the maple icing. Brought to friends and they all raved about it. Thanks, Sally!

Oh, wow! They are really amazing! I made simple, with chocolate chips and walnuts. Good with coffee or milk. Thank you

I made these for a friend's birthday and everyone couldn't stop raving about them! Highly recommend topping with the maple cream cheese icing, it's *chef's kiss*. Do you think I could use the cookie part of the recipe for pumpkin whoopie pies? Any modifications?

These are super tasty! Made these earlier this week, and I’m loving them. I’m amazed how soft they are. :)

Absolutely delicious cookie recipe! The cookies don't need the maple icing, but it does make them extra good. Perfect cookie for the fall!

Review from teen baker - 
THESE WERE SO CRAZY GOOD! My family (I guess me..) was craving a fall dessert. I made them on the weekend, and it made quite a bit. We took them to my grandparents a week later and they said they tasted fresh out of the oven. Thank you, Sally! I love your recipes, I always check your website first :)

5 stars, as always! I made these with Bob's Red Mill 1-to-1 gluten free flour (and 1/2 cup tigernut flour just because it was expiring and I wanted to get rid of it). They are soft and delicious. The icing was perfect, and the exact amount needed for the cookies. Thanks for another great recipe, Sally!

Thank you for this amazing recipe! I chilled half of the dough accidentally (I didn't have enough space to bake all) and the chilled ones turned out even better in my opinion- the flavour of the pumpkin was more noticeable. Either way they were amazing!

I made this recipe just as written. They are so yummy! My husband walked in from work and literally are four in about one minute! My daughters love them too! I added chopped pecans and I frosted them.

Also, I love your website! I have made many of your recipes and I tell people about you all the time!

Could not stop eating these. Had to send some to work with the husband because it made so many, and I would have eaten the whole batch! The perfect chocolate chip pumpkin cookie. I tried one from Crumbl and knew Sally’s would be even more amazing, and it definitely was!

These came out heavenly. The author said that the dough appears somewhat curdled but I failed to pay attention. I did not mix diligently so I did not have a nice homogenous dough. But only three cookies came out funky. The rest were awesome.

I loved them without icing. They were kinda like a soft almost gooey pumpkin bread which I really like. But my wife and daughter are not fans of soft bread and were unimpressed....until....I added the icing. There were 30 iced cookies on the counter when my daughter bit into one iced cookie and said, "I am going to sit here and eat every one of them."

The icing is the ticket.

I have been craving cakey iced cookies for quite some time and these gems did the trick. All I have to do now is find a place to hide a few from my wife and daughter.

I don't like pumpkin and I think pumpkin spice is alright at best, but my best friend LOVES it so I made these for her birthday. I taste-tested one to make sure the texture was right and I ate 4!! HOLY these are A M A Z I N G. Like delicious spiced muffin tops. I've bought 4 more cans of pumpkin to keep in the pantry now for "emergency last minute cookies." They're outstanding!

This recipe is a winner!  Delicious and cake like, these cookies will become a favorite! I added chocolate chips and the cookies were fabulous!!

Because pumpkin loves chocolate—but it loves butterscotch even more. 

Pumpkin Chocolate Butterscotch Chip Cookies

c. flour

eggs

c. sugar

c. vegetable oil

c. butterscotch chips

c. semi-sweet chocolate chips

The only alteration I've made to this recipe is using mini semi sweet chocolate chips. It spreads out the sweetness a little better. I made my first batch of these three weeks ago and have made a few more since. They are a hit at my husbands work and with friends and family. They are not dense like regular cookies, they are almost cake-like and that makes them a hit for my own family!

I made these for Thanksgiving. The cookies were good but it was hard to tell when exactly they were done and the batter was really difficult to work with as it was kind of runny.

I used farm fresh eggs and olive oil.....the batter was not runny at all and the cookies came out cake-like....light and fluffy each time I make them.....everyone raves about them.

Loved these! Cooked for 12 min on a dark cookie sheet and they were perfect!

The cookie dough was very runny and cake-batter like, and at 12 minutes, the bottoms were starting to burn so be careful. Mine didn't look nearly as pretty as the picture, I kept feeling like I missed a step or ingredient. I should've added more chips to the top to be more aesthetically pleasing, and I'll try refrigerating the dough for a bit if I make these again - any readers that have had luck with these, I'd love to know any tips. Overall though, if you like soft cakey cookies, the flavor here is good!

Pumpkin Cookies with Cake Mix are super fun and simple way to bring in the Fall weather. With ingredients that will fill your whole house with an amazing aroma to the soft and chewy texture, you will have this tasty recipe made in no time for the perfect Fall treat.

Pumpkin Cookies with Cake Mix

spice cake mix I used Duncan Hines

full-fat cream cheese

powdered/confectioners sugar

cinnamon divided

Preheat the oven to 350 degrees.

In a large mixing bowl combine cake mix, eggs, pumpkin puree, and vanilla and mix well with a fork (or you could use a hand or stand mixer).

Create heaping 1 tablespoon cookie dough balls with a cookie scoop or spoon and place them about 2 inches apart on a baking sheet that has been lined with parchment paper (dough will be wet and sticky).

Gently pat down the cookie dough balls (but no need to roll them into a ball).

Bake for 9-10 minutes.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

While the cookies cool, make the frosting.

Using a hand mixer, beat cream cheese and butter together on low in a medium-sized mixing bowl until there are no clumps.

Add powdered sugar, vanilla, and 1/4 teaspoon cinnamon and beat well.

Spoon frosting onto cookies and sprinkle with remaining cinnamon (optional).

Super cute pumpkin shaped sugar cookies...soft, sweet, loaded with cinnamon flavor, so delicious and so easy! Because it's basically October...and time for all things pumpkin!&nbsp;

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting

(1 1/2 cups) unsalted butter, softened

eggs,

(1/2 cup) salted butter

confectioners sugar

cinnamon sugar,

1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.3. Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.4. To make the frosting.&nbsp;Add the butter to medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to think the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle, but think enough to hold it's shape.5. Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin "leaves". Sprinkle lightly with cinnamon sugar. Keep cookies covered in an air tight container for up to 4 days.

These healthy pumpkin cookies are completely dairy-free and egg-free and are loaded with fiber, beta carotene, and have zero cholesterol. They can be ready in only about 25-minutes!

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