Glazed Pumpkin Cake Cookies – Soft, Spiced & Simply Irresistible!
Before we dive into the cozy, sweet world of these Glazed Pumpkin Cake Cookies, let me just say THANK YOU. Your time here, your clicks, your comments—they mean the world to me. Truly. This space wouldn’t be the same without you. And because you’re here, I know you’re someone who appreciates the magic of warm spices, the comfort of fall flavors, and the joy of a cookie that’s anything but boring!!
Today’s recipe is soft, sweet, and topped with a dreamy vanilla glaze that melts into every golden crevice. These cookies are cake-like in texture, laced with pumpkin spice, and so easy to whip up. They’re a celebration of everything we love about autumn, in handheld, fluffy form.
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What Are Glazed Pumpkin Cake Cookies?
These are the cookies you bake when you want to capture the essence of a pumpkin spice latte in dessert form—but fluffier, sweeter, and with a beautiful drizzle on top. Think of them as little pumpkin cakes masquerading as cookies. Pillowy soft, perfectly sweetened, and iced with a simple glaze that hardens into a sweet, delicate shell.
Why You’ll Fall in Love with These Cookies
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Insanely soft and moist – They melt in your mouth!
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Quick to make – No chilling, rolling, or fussing.
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One-bowl batter – Easy cleanup = happy baker.
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Perfectly spiced – A cozy blend of cinnamon, nutmeg, and cloves.
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Versatile – Add nuts, chocolate chips, or skip the glaze if you’re in a hurry!
What Do They Taste Like?
These cookies are a warm hug. The pumpkin purée adds richness and moisture, while the spices give you that unmistakable autumn vibe. The glaze adds the perfect touch of sweetness—like a vanilla kiss on top of a soft pumpkin pillow. Seriously. I’m kicking myself for not having shot it mid-bite!
Benefits of This Recipe
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Kid-friendly and loved by adults (these disappear fast!).
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Freezer-friendly – Make now, enjoy later.
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Customizable – Tweak the spices or switch up the glaze.
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No mixer needed – Just a whisk, a bowl, and some cozy vibes.
Ingredients You’ll Need
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1 cup pumpkin purée (not pumpkin pie filling!)
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1/2 cup brown sugar
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1/2 cup granulated sugar
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1/2 cup unsalted butter, melted
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1 egg
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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1 tsp cinnamon
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1/2 tsp nutmeg
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1/4 tsp ground cloves
For the glaze:
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1 cup powdered sugar
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2–3 tbsp milk
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1/2 tsp vanilla extract
Tools You’ll Need
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Mixing bowls
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Whisk or electric hand mixer
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Baking sheet
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Parchment paper
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Cooling rack
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Small spoon or piping bag (for drizzling the glaze)
Ingredient Swaps & Additions
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Want a little crunch? Add 1/2 cup chopped pecans or walnuts.
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Chocolate lover? Toss in 1/2 cup mini chocolate chips.
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No cloves on hand? Just increase the cinnamon a bit or try pumpkin pie spice as a shortcut!
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Dairy-free? Use coconut oil instead of butter and almond milk in the glaze.
How to Make Glazed Pumpkin Cake Cookies
Step-by-Step Instructions:
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, melted butter, both sugars, egg, and vanilla until smooth.
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Add dry ingredients: Sift in the flour, baking soda, baking powder, salt, and spices. Stir until just combined—don’t overmix!
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Scoop dough: Drop rounded tablespoons onto the prepared baking sheet, spacing a few inches apart.
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Bake: 10–12 minutes, or until cookies are set and springy to the touch.
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Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
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Make the glaze: Stir powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Pro tip: Use a fork to drizzle for those beautiful, bakery-style lines!
What to Serve With Pumpkin Cookies
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A warm mug of chai or pumpkin spice latte (yes, double pumpkin = double joy!).
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Vanilla ice cream for a dessert duo.
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A dollop of whipped cream or yogurt for a lighter pairing.
Tips for Perfect Pumpkin Cookies
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Don’t overbake – They should be just set and light golden.
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Use canned pumpkin for consistent results.
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Let them cool before glazing – or the glaze will melt into a puddle!
How to Store & Freeze
Room Temp: Store in an airtight container for up to 4 days.
Fridge: Store glazed cookies for up to a week.
Freezer: Freeze unglazed cookies for up to 2 months. Just thaw and glaze before serving.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure it's well-puréed and not too watery. Strain it if needed!
Can I make these gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend and check that your baking powder is GF-certified.
Can I skip the glaze?
You can! They’re delicious even without it, but the glaze adds that special sweet finish.
Conclusion: A Cookie That Feels Like Fall
These Glazed Pumpkin Cake Cookies are the kind of treat that bring people together. They’re soft, spiced, and full of flavor, and the best part? They’re incredibly easy to make. Whether you're baking for a fall gathering, gifting to friends, or just craving something cozy, these cookies are a go-to favorite.
Craving more peachy or pumpkin-y bakes? Try my Peach Cobbler Muffins or Pumpkin Streusel Coffee Cake next!
📸 Show Me Your Cookies!
I’d love to see your cookie creations! Tag me on Pinterest and leave a review below—every comment and photo brings this little baking community to life.
Nutritional Info (per cookie – approx.)
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Calories: 135
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Fat: 5g
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Carbs: 21g
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Sugar: 13g
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Protein: 1g