Carol’s Pumpkin Cookies

  • 27 mins
  • 15 ingredients


  • Butter, softened 2 sticks
  • Sugar 1 cup
  • Egg 1
  • Pumpkin Puree, canned (I like Libby's) 1 cup
  • Vanilla Extract 1 tsp.
  • Flour 2 cups
  • Baking Soda 1 tsp.
  • Baking Powder 1 tsp.
  • Cinnamon 1 1/2 tsp.
  • Salt 1/2 tsp.
  • Butter 3 Tbsp.
  • Milk 4 Tbsp.
  • Brown Sugar 1/2 cup
  • Powdered Sugar 1 cup
  • Vanilla Extract 3/4 tsp.

Note: The first 10 ingredients are for the cookies batter. Pre-heat oven to 350 degrees. Next, cream butter and sugar using a mixer. Add egg, pumpkin and vanilla and mix until fully combined. In a separate bowl combine flour, baking soda, baking powder, cinnamon and salt. Once combined add to wet ingredients and mix to combine. Drop on parchment paper lined baking sheets, using a mini-scoop (1 Tbsp. size) for uniform sized balls.


Scoop the batter


Scoop onto baking sheet

Tip: I spray the scoop with Pam cooking spray for easy release. Clean and re-spray after each dozen or so.

Bake cookies at 350 degrees for 12-14 minutes.


Baked Cookies

Once out of the oven cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

Note: The last 5 ingredients are for the icing. Heat butter, milk and brown sugar in a small saucepan on medium-low heat for about 2 minutes. Stir to make sure it doesn’t boil up. Let mixture cool. Once cool, stir in vanilla and powdered sugar, stir until blended and slightly pourable.

Ice cooled cookies by using a pastry brush to brush icing onto each cookies. If you don’t have a pastry brush you can dip the top of each cookie into the icing.


Finished Cookies

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