Soft Spiced Brown Sugar Pumpkin Cookies

Quick Recipe Version (TL;DR)

• Yield: 24 cookies
• Prep Time: 20 minutes
• Cook Time: 24 minutes
• Total Time: 44 minutes

Quick Ingredients

• 2 1/4 cups (281 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup (113 g) unsalted butter, softened
• 1 cup (200 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 3/4 cup (180 g) pumpkin puree (not pie filling), blotted dry
• 2 tsp pure vanilla extract
• Optional: 1/2 cup chopped pecans or chocolate chips
• Optional Brown Sugar Glaze: 3 tbsp butter, 1/2 cup brown sugar, 2 tbsp milk, pinch salt, 1/2 tsp vanilla, 3/4–1 cup powdered sugar

Do This

• 1) Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment. Blot pumpkin with paper towels to remove excess moisture.
• 2) Whisk flour, baking powder, baking soda, salt, and spices in a bowl.
• 3) Cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla.
• 4) Mix in pumpkin puree. Add dry ingredients on low speed until just combined. Fold in any optional mix-ins.
• 5) Scoop 1 1/2-tbsp mounds onto sheets, 2 inches apart. Gently flatten tops.
• 6) Bake 11–13 minutes until set and lightly springy. Cool 5 minutes on sheets, then transfer to a rack.
• 7) For glaze, simmer butter, brown sugar, and milk; whisk in salt, vanilla, and powdered sugar. Drizzle over cooled cookies and let set.

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Why You’ll Love This Recipe

• Soft, cakey pumpkin cookies with a cozy, muffin-like crumb and tender centers.
• Deep caramel notes from brown sugar plus layers of warm cinnamon, ginger, nutmeg, and cloves.
• Simple pantry-friendly ingredients and one easy batter—no chilling required.
• Optional brown sugar glaze takes them from everyday snack to holiday-worthy dessert.

Grocery List

• Produce: Canned pumpkin puree (plain, not pumpkin pie filling)
• Dairy: Unsalted butter, milk (or cream) for glaze, 1 large egg
• Pantry: All-purpose flour, light brown sugar, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, optional allspice, optional pecans or chocolate chips

Full Ingredients

For the Spiced Brown Sugar Pumpkin Cookies

• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt (or table salt)
• 2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Optional: 1/8 tsp ground allspice (for extra warmth)
• 1/2 cup (113 g) unsalted butter, softened to room temperature
• 1 cup (200 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg, at room temperature
• 3/4 cup (180 g) pumpkin puree (not pumpkin pie filling), excess moisture blotted off
• 2 tsp pure vanilla extract
• Optional: 1/2 cup (60 g) chopped toasted pecans or semisweet chocolate chips

Optional Brown Sugar Glaze

• 3 tbsp (42 g) unsalted butter
• 1/2 cup (100 g) packed light brown sugar
• 2 tbsp (30 ml) milk or heavy cream
• 1 small pinch fine salt
• 1/2 tsp pure vanilla extract
• 3/4–1 cup (90–120 g) powdered sugar, sifted, more as needed for consistency

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pumpkin

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper for easy cleanup and even baking.

Measure out 3/4 cup (180 g) pumpkin puree. To keep the cookies from becoming too wet and dense, place the pumpkin on a few layers of paper towel or a clean kitchen towel and gently blot the top to remove some excess moisture. Do not squeeze it completely dry; just remove the surface liquid. Set aside.

Step 2: Combine the dry ingredients and spices

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and optional allspice until everything is evenly distributed and no streaks of spices remain. This step helps keep the spices from clumping in the batter and ensures every bite is warmly spiced.

Step 3: Cream the butter and sugars

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the softened butter, brown sugar, and granulated sugar. Beat on medium-high speed for 2–3 minutes, until the mixture is lighter in color and looks fluffy and creamy.

Scrape down the sides of the bowl. Add the egg and vanilla extract, then beat again on medium speed just until combined and smooth, about 30–45 seconds. Scrape down the bowl once more to make sure everything is evenly mixed.

Step 4: Add the pumpkin and dry ingredients

Add the blotted pumpkin puree to the creamed mixture. Mix on low speed until incorporated; the batter may look slightly curdled or separated, which is normal.

Add the dry ingredient mixture in two additions, mixing on low speed after each addition just until no dry streaks of flour remain. Avoid over-mixing, which can make the cookies tough.

If using, gently fold in the chopped pecans or chocolate chips with a spatula until evenly distributed.

Step 5: Scoop and shape the cookies

Use a 1 1/2-tablespoon cookie scoop or a heaping tablespoon to portion the dough onto the prepared baking sheets, leaving about 2 inches of space between each mound to allow for slight spreading.

These cookies bake up tall and cakey, so for a more even, rounded shape, lightly dampen your fingertips with water and gently press the tops of the dough mounds to flatten them slightly into thick discs.

Step 6: Bake until set and fragrant

Bake the cookies, one sheet at a time, in the preheated oven for 11–13 minutes. The cookies are done when the tops look set and matte (no shiny raw spots), the edges are just barely turning a deeper golden color, and the centers spring back lightly when touched.

If baking both sheets at once, rotate the pans front-to-back and swap their positions on the oven racks halfway through baking to promote even cooking. Do not overbake; the cookies should remain soft and cakey, not dry.

Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.

Step 7: Make and drizzle the optional brown sugar glaze

Once the cookies are completely cool, prepare the glaze if using. In a small saucepan over medium heat, melt the butter. Add the brown sugar and milk (or cream), stirring constantly. Bring the mixture just to a gentle simmer and cook for 1–2 minutes, until the sugar is fully dissolved.

Remove from the heat and whisk in the salt and vanilla extract. Gradually whisk in 3/4 cup powdered sugar until smooth and thick but still pourable. If the glaze is too thin, whisk in additional powdered sugar a tablespoon at a time; if it thickens too much as it cools, add a teaspoon of milk to loosen it.

Drizzle the warm glaze over the cooled cookies using a spoon or piping bag. Allow the glaze to set for about 20–30 minutes before serving or storing.

Pro Tips

• Blot the pumpkin: Pumpkin puree holds a lot of water. Lightly blotting it keeps the cookies soft and cakey without becoming gummy or overly dense.
• Measure flour accurately: For the best texture, spoon flour into your measuring cup and level it off, or use a scale. Too much flour leads to dry, bready cookies.
• Do not overbake: Pull the cookies from the oven as soon as the tops are set and springy. They will continue to firm up slightly as they cool.
• Adjust spice to taste: If you like extra spice, increase the cinnamon to 2 1/2 teaspoons or add the optional allspice for more complexity.
• Glaze at the right time: Make sure cookies are fully cool and glaze is slightly thickened but still warm and pourable for the neatest drizzle.

Variations

• Chocolate Chip Pumpkin Cookies: Fold in 3/4 cup semisweet chocolate chips instead of (or in addition to) nuts for a bakery-style pumpkin chocolate chip cookie.
• Maple Cream Cheese Frosted: Skip the brown sugar glaze and frost cooled cookies with a simple maple cream cheese frosting made from cream cheese, butter, powdered sugar, vanilla, and maple syrup.
• Oatmeal Pumpkin Spice Cookies: Replace 1/2 cup (62 g) of the flour with rolled oats for a heartier, more textured cookie with a rustic bite.

Storage & Make-Ahead

Store cooled cookies (glazed or unglazed) in an airtight container at room temperature for up to 3 days. Because these cookies are moist and cakey, place a sheet of parchment between layers to prevent sticking.

For longer storage, refrigerate in an airtight container for up to 1 week. Bring to room temperature before serving for the best texture.

To freeze baked cookies, arrange them in a single layer on a baking sheet until firm, then transfer to a freezer bag or container and freeze for up to 2 months. Thaw at room temperature. If glazed, the glaze may lose a bit of shine but will still taste great.

You can also freeze unbaked scoops of dough: portion onto a tray, freeze until solid, then store in a freezer bag. Bake from frozen at 350°F (175°C), adding 1–2 minutes to the baking time.

Nutrition (per serving)

Approximate values per cookie (without glaze, assuming 24 cookies): about 140 calories, 6 g fat, 20 g carbohydrates, 1 g fiber, 12 g sugar, and 2 g protein. The brown sugar glaze will add roughly 25–30 calories and 5–6 g sugar per cookie, depending on how heavily you drizzle.