Recipe: Soft Pumpkin Spice Cookies

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Recipe: Soft Pumpkin Spice Cookies

Annabelle Huffman, Writer

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Starbucks released their Pumpkin Spice Latte on August 28. As of October 6, we’ve had pumpkin spice lattes on our minds and in our bellies 40 days. If you love the taste of pumpkin spice but are getting sick of it in your latte, I have a solution!


This recipe is relatively easy to make and soooooo worth it! The pumpkin spice cookies are soft as you bite in and the vanilla glaze on top gives the entire cookie that extra oomph. As my 6th grade science teacher used to say, “Give it a try, don’t be shy, eat some pumpkin pie!”


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup LIBBY’S 100% Pure Pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Glaze (recipe follows)


  • PREHEAT oven to 350° F. Grease baking sheets.
  • COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop rounded tablespoon onto prepared baking sheets.
  • BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


  • COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth. Drizzle Glaze over cookies.


Source: Very Best Baking

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