My Pumpkin Cookies recipe melt in your mouth. Soft and sweet, topped with brown sugar icing, these are taste like little bites of pumpkin pie.
Love Pumpkin? Make sure to try out my Pumpkin Dump Cake!
I’ve been making these cookies for years and years and they are easily the most requested pumpkin recipe on my site from friends and family. Whether it’s the soft pumpkin cookie dotted with creamy white chocolate, or the rich brown sugar icing on top…or heck, the perfect combination of the two, I believe they are the most perfect pumpkin cookie recipe ever.
- How They Taste! Isn’t this the most important thing?! These are like little bites of soft, moist pumpkin pie. Even non-pumpkin fans LOVE these cookies. The texture is super moist, slightly cakey, but not dry cookies that melt in your mouth. If you prefer a chewy pumpkin cookie make sure to try my Salted Honey Chewy Pumpkin Cookies.
- Easy to make! These cookies are very easy to make, perfect for beginner-level bakers.
- Simple ingredients. Stock up on pumpkin puree because I guarantee these cookies will be on rotation in your
- The icing! So let’s skip past the actual cookie part of this situation for a second. The brown sugar icing is what makes this cookie recipe so spectacular. Of course, yes the cookie is amazing with a soft melt-in-your-mouth texture, but the brown sugar icing adds a slight caramel/butterscotch flavor that pairs beautifully with the pumpkin pie spice.
I stock up on pumpkin puree this time of year, from pumpkin bread, to pumpkin scones and everything in between I use a lot of pumpkin in the fall-time. Make sure to hop down to the bottom of this post for the FULL recipe and ingredient list with measurements.
- Butter. I use salted butter in this recipe, but you can use unsalted as well, it’s just a personal preference for me.
- Sugars: You will use both light brown sugar and granulated sugar in this cookie recipe.
- Egg. Always use large sized eggs in my baking recipes unless otherwise noted.
- Pumpkin Puree. Make sure to use 100% pure pumpkin and not pumpkin pie filling. Brands like Libby’s is popular, however many stores sell their own brand, which is just as good!
- Flavors: Vanilla extract and pumpkin pie spice. If you don’t have pumpkin pie spice you can ue a combination of 2 1/4 teaspoons of cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon ginger.
- Dry Ingredients: Kosher salt, baking powder, baking soda, and all purpose flour
- Add-ins: I love white chocolate chips in this cookie, I feel like it pairs perfectly with the pumpkin, but you can leave it out if you aren’t a white chocolate fan.
Mix the butter, granulated and brown sugar on medium speed for 2 minutes.
Then add in the egg, vanilla, pumpkin, pumpkin pie spice, salt, baking powder, and baking soda and mix for 1 minute until smooth, scraping the sides of the bowl as necessary, making sure to get it all mixed in!
Turn the mixer to low and add in the flour, mixing until just combined. Stir in the white chocolate chips until evenly incorporated.
Using a medium cookie scoop, drop the dough onto the prepared baking sheet. Bake at 350°F on a parchment lined baking sheet for 10- 12 minutes until the edges are slightly golden. Allow them to cool on the baking sheet for 2 minutes and then transfer cookies to a wire rack to cool completely.
Like I stated above, you can absolutely omit the icing, but you shouldn’t. It’s what really sets these cookies apart! And while I defintiely think this brown sugar icing is incredible, you could also spread a little cream cheese frosting on top and that would be fantastic too! But here’s what you will need for my recipe:
- Light brown sugar
- Powdered sugar. I recommend sifting your powdered sugar for this icing recipe to ensure you don’t have lumps, but if you don’t feel like sifting, you can also whisk it. It just helps ensure you have a smooth and creamy frosting with no lumps!
To make the icing melt the butter and brown sugar together in a medium saucepan and bring it to a boil for 1 minute. You want the sugar to be dissolved. Then remove the pan from the heat and allow it to cool for about 10 minutes. Finally, whisk in the milk and powdered sugar until it’s smooth and spread it on the cookies! You could also use a hand mixer of you prefer.
What If You Don’t Like White Chocolate?
You can omit the white chocolate completely if you really don’t like it, add a little less or even use semi-sweet chocolate chips in its place! You can even find caramel chips at this time of year, I’ve seen them at Trader Joe’s and they would be absolutely delicious in this recipe.
How To Store/Freeze
Store these cookies airtight at room temperature for up to 3 days, or in the refrigerator for up to 7 days! Or you could freeze them in an airtight container for up to 60 days. You can freeze them with or without the icing.
My Pumpkin Cookies literally melt in your mouth. Soft and sweet, topped with brown sugar icing these are like little bites of pumpkin pie.
- 1 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1 1/2 cups pumpkin puree
- 3 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups all purpose flour
- 1 (12 oz) bag white chocolate chips
- 1/2 cup light brown sugar
- 3 tablespoons butter
- 1/4 cup milk
- 2 cups sifted powdered sugar
- Cookies: Preheat to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated and brown sugar on medium speed for 2 minutes.
- Add in the egg, vanilla, pumpkin, pumpkin pie spice, salt, baking powder, and baking soda and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined. Stir in the white chocolate chip until evenly incorporated.
- Using a medium (2- tablespoon) sized cookie scoop, drop the dough onto the prepared baking sheet. Bake for 10- 12 minutes until the edges are slightly golden. Allow them to cool on the baking sheet for 2 minutes and then transfer to a wire rack to cool completely.
- Icing: In a medium saucepan stir together the brown sugar and butter over medium heat.
- Bring the mixture to a boil and continue cooking for 1 minute. Remove from the heat and cool for 10 minutes. Mixture will slightly thicken. Whisk in the milk and the powdered sugar until smooth. Alternately you can use a hand mixer for this step.
- Spread about 1 teaspoon on the tops of each cookie and allow to set.
Store airtight at room temperature for up to 3 days.
Keywords: cookies and cups, pumpkin cookies, pumpkin, cooke recipe, brown sugar icing
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