This post may contain affiliate links. For more information, please see our affiliate policy.

These easy pumpkin cookies are made with pumpkin puree (fresh or canned), pumpkin spice, and a delicious brown butter frosting.

Three plates of frosted pumpkin cookies.

Whether you’re between sips of a Pumpkin Spice Latte or just about to dive into pumpkin season, these tiny cookies are a great idea for fall.

The cookies are small in size so they’re perfect for second helpings or fall gift-giving. You’ll love the sweet, nutty brown-butter frosting and the soft, chewy cookie beneath it.

Table of Contents
  1. Ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Pumpkin Cookies Recipe

Ingredients

Labeled ingredients for pumpkin cookies.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Pumpkin pie spice: If you don’t have the blend on hand already, make your own by whisking together 1 teaspoon ground cinnamon + ¼ teaspoon EACH ground cloves, ground allspice, ground nutmeg, and ground ginger.
  • Pumpkin pureé: Canned pumpkin pureé (not pumpkin pie filling) is convenient for this recipe. If you want to make your own pureé, preheat the oven to 375 degrees. Cut your pumpkin in half and remove all seeds and fibrous strings. Cut each half into 2 or 3 pieces, then roast until tender, 60 to 90 minutes. Cool completely, then scoop out the pumpkin flesh from the skin. Blend in a food processor blender until smooth. Finally, drain over cheesecloth or paper towels to remove excess water.
  • Cinnamon sugar topping: Whisk together ¼ cup sugar and 1 tablespoon cinnamon until blended.

Step-by-step instructions

To make the cookies:

  1. Adjust an oven rack to the top middle position and preheat oven to 350 degrees. In a standing mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter on medium-high speed for 30 seconds. Add sugar, baking powder, baking soda, pumpkin pie spice, and salt. Continue mixing until all the ingredients have been incorporated, scraping down the sides as necessary.
Batter for pumpkin cookies before pumpkin is added.
  1. With the mixer still running, add the eggs, vanilla, and pumpkin. Mix until the ingredients are uniformly combined. Add 1 cup of flour at a time, mixing well after each addition and scraping down the sides of the bowl. If you cannot fit all the flour in your standing mixer bowl, stir in any remaining flour by hand.
Batter for pumpkin cookies.
  1. Drop rounded teaspoonfuls of batter onto ungreased cookie sheets about 2 inches apart.
Pumpkin cookies on a baking sheet before being baked.
  1. Bake until the tops have set but the cookies are still soft, about 10 to 12 minutes per sheet. Transfer to a cooling rack and cool completely before frosting.
Pumpkin cookies on a baking sheet.

To make the frosting:

  1. Melt the butter in a small skillet over medium heat until the foaming subsides. Continue to heat the butter until it turns light brown in color, about 3 minutes. Remove from heat and pour into a bowl.
Melted butter in a clear bowl.
  1. Add brown sugar, milk, and vanilla and powdered sugar. Whisk until smooth.
Frosting for pumpkin cookies.
  1. Frost the cooled cookies with 1 to 2 teaspoons of frosting each. Garnish with a sprinkling of cinnamon and sugar if desired.
Pumpkin cookies on a cooling rack.

Recipe tips and variations

  • Yield: This recipe makes about 60 (2-inch) cookies.
  • Storage: Store extra cookies in an airtight container for up to 2 weeks at room temperature or 2 months in the refrigerator. If you live in a cold climate, store them on a patio or in a chilly garage for an even longer shelf-life.
  • Make ahead: The cookie dough can be made in advance and stored in the refrigerator or freezer.
  • Freezer: Cooled cookies can be stored in freeze-safe bags, labeled, dated, and frozen for up to 6 months. Thaw at room temperature.
Pumpkin cookies on a cooling rack.

Recipe FAQs

How do you store pumpkin cookies?

Pumpkin cookies should be stored in airtight container. Since these cookies are frosted, prevent them from sticking by layering wax paper or parchment paper between rows of cookies.

Are canned pumpkin and pumpkin purée the same thing?

Yes, canned pumpkin and pumpkin purée are the same thing. Pumpkin pie filling, however, is a complete different pumpkin product that is sweetened and has added spices. It should not be used when canned pumpkin or pumpkin purée is called for in a recipe.

More pumpkin recipes

Frosted pumpkin cookies on a gray plate.

Pumpkin Cookies

These easy pumpkin cookies are made with pumpkin puree (fresh or canned), pumpkin spice, and a delicious brown butter frosting.
5 from 2 votes
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Servings 60 cookies
Course Dessert
Cuisine American
Calories 154

Ingredients 

For the cookies:

  • 2 cups butter softened (1 pound or 4 sticks)
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice (see note 1)
  • 1 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 15 ounces pumpkin purée (see note 2)
  • 4 cups flour

For the frosting:

Instructions 

To make the cookies:

  • Adjust an oven rack to the top middle position and preheat oven to 350 degrees.
  • In a standing mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter on medium-high speed for 30 seconds. Add sugar, baking powder, baking soda, pumpkin pie spice, and salt. Continue mixing until all the ingredients have been incorporated, scraping down the sides as necessary.
  • With the mixer still running, add the eggs, vanilla, and pumpkin. Mix until the ingredients are uniformly combined. Add 1 cup of flour at a time, mixing well after each addition and scraping down the sides of the bowl. If you cannot fit all the flour in your standing mixer bowl, stir in any remaining flour by hand.
  • Drop rounded teaspoonfuls of batter onto ungreased cookie sheets about 2 inches apart. Bake until the tops have set but the cookies are still soft, about 10 to 12 minutes per sheet. Transfer to a cooling rack and cool completely before frosting.

To make the frosting:

  • Melt the butter in a small skillet over medium heat until the foaming subsides. Continue to heat the butter until it turns light brown in color, about 3 minutes. Remove from heat and pour into a bowl.
  • Add brown sugar, milk, and vanilla and powdered sugar. Whisk until smooth. Frost the cooled cookies with 1 to 2 teaspoons of frosting each. Garnish with a sprinkling of cinnamon and sugar if desired.

Notes

  1. Pumpkin pie spice: If you don’t have the blend on hand already, make your own by whisking together 1 teaspoon ground cinnamon + ¼ teaspoon EACH ground cloves, ground allspice, ground nutmeg, and ground ginger.
  2. Pumpkin purée: Canned pumpkin pureé (not pumpkin pie filling) is convenient for this recipe. If you want to make your own pureé, preheat the oven to 375 degrees. Cut your pumpkin in half and remove all seeds and fibrous strings. Cut each half into 2 or 3 pieces, then roast until tender, 60 to 90 minutes. Cool completely, then scoop out the pumpkin flesh from the skin. Blend in a food processor blender until smooth. Finally, drain over cheesecloth or paper towels to remove excess water.
  3. Cinnamon sugar topping: Whisk together ¼ cup sugar and 1 tablespoon cinnamon until blended.
  4. Yield: This recipe makes about 60 (2-inch) cookies.
  5. Storage: Store extra cookies in an airtight container for up to 2 weeks at room temperature or 2 months in the refrigerator. If you live in a cold climate, store them on a patio or in a chilly garage for an even longer shelf-life.
  6. Make ahead: The cookie dough can be made in advance and stored in the refrigerator or freezer.
  7. Freezer: Cooled cookies can be stored in freeze-safe bags, labeled, dated, and frozen for up to 6 months. Thaw at room temperature.

Nutrition

Serving: 1cookieCalories: 154kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 26mgSodium: 160mgPotassium: 18mgFiber: 1gSugar: 13gVitamin A: 249IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

Culinary School Secrets
Pro-level tricks to transform your cooking!

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.