Pumpkin Spice Cookies

These pumpkin spice cookies are the best Fall cookie you’ll ever make. The mouthwatering combination of warm spices, sugar, and molasses with pumpkin sugar icing makes these cookies the perfect sweet treat for the season. They’re incredibly delicious and best of all, they turn out perfect every time!

 The Best Cookie

Seriously, I know it’s a bold statement, but it’s true. What makes these pumpkin spice cookies the best cookie you ask? Thank you for asking… First, it’s the ingredients. Warm spices combined with brown sugar, butter, and molasses create a depth of flavor that is virtually irresistible. After being rolled in sugar, the cookies are then baked. The result is a perfectly soft cookie with a lightly crisp outside.

But wait, there’s more! After cooling for a bit, the cookies are then drizzled with pumpkin sugar icing. Once they are ready to eat, you will take your first bite of a pumpkin spice cookie. At that moment, you will never be able to imagine your life again without these cookies in it. The next thing you know, you be heading out of the kitchen with the entire plate. Likely, you will head to your favorite sitting spot in front of a warm fire with a glass of milk and a cozy blanket. You will indulge in these sweet treats for hours. If it sounds like I’m speaking from experience, you may be right… Don’t worry though, I won’t tell if you don’t. Your secret is safe with me!

Should you be so inclined to share, pumpkin spice cookies are perfect to bring to a party. I promise they are sure to be a huge hit.

Not only do pumpkin spice cookies taste amazing, but they turn out perfect every time. Every time, for real! This cookie recipe is delicious, easy, and foolproof. Win-win-win!

The Creation of Pumpkin Spice Cookies

Around this time every year, the moment a chill is felt in the air (without fail), one of my kids will say, “You know what time it is?… Ginger cookie time!” Years ago, I created an iced ginger cookie recipe for Christmas. It has since become one of my most popular and most requested cookie recipes here on the farm and on the blog.

Originally, I created the iced ginger cookie recipe for Christmas. Since it’s become such a family favorite (and it seems like every year I’m getting asked to make them earlier and earlier) I got to thinking… Could I make this Christmas cookie recipe into a delicious cookie recipe for Fall too? Today, I can tell you, the answer is, yes! 

What’s in Pumpkin Spice Cookies

• Granulated sugar 
• Salted butter 
• Egg
• Molasses
• All-purpose flour
• Baking soda
• Sea salt
• Ground ginger
• Cinnamon
• Ground cloves
• Nutmeg
• Pumpkin puree
• Powdered sugar
• Homemade vanilla extract

How to Make Pumpkin Spice Cookies

First, in a medium-size mixing bowl cream the sugar and butter until they are light and fluffy. Next, blend the egg and molasses into them. Then, in a larger bowl, whisk together the flour, baking soda, salt, and spices until combined. Slowly, add the dry ingredients to the butter and sugar mixture and blend them well.

With the cookie dough made, fill a shallow bowl with granulated sugar. Using a spoon, scoop out enough dough to make a 1 to 1 1/2 inch round ball. Roll the dough between your hands to make a ball and then roll it in the granulated sugar.

The dough balls are arranged on a cookie sheet lined with parchment paper. Leaving enough room between them to allow for the cookies to spread while baking. They are baked until they’re golden brown and then transferred to a rack to cool.

While the cookies cool, the icing is made by combining the powdered sugar with pumpkin puree, water, and vanilla extract. It’s mixed well until smooth. If the icing seems too thick, add a little water, just a little bit at a time. 

Finally, the icing is spread or drizzled over the cookies using a knife or a baggie with the corner snipped off. Once the icing has had time to set, the pumpkin spice cookies are ready to enjoy.

Happy Baking

I hope you and yours love this pumpkin spice ginger recipe as much as we do here on the farm. If you are looking for more delicious cookie recipes, you may want to check these out too:

Almond Snowball Cookies

Christmastime Is Here: Time for Sugar Cookies

Make sure you are following me on Instagram and Pinterest too so you don’t miss a thing happening here on the farm!

Yield: about 3 dozen

Pumpkin Spice Cookies

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 15 minutes

Total Time: 1 hour 15 minutes

These pumpkin spice cookies are the best Fall cookie you'll ever make. The mouthwatering combination of warm spices, sugar, and molasses with pumpkin sugar icing makes these cookies the perfect sweet treat for the season. They're incredibly delicious and best of all, they turn out perfect every time!

Print

Ingredients

Cookies

• 1 1/2 cups granulated sugar, divided
• 3/4 cup salted butter, room temperature
• 1 egg, room temperature
• 3 tablespoons molasses
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Pumpkin Icing

• 1 1/2 cups powdered sugar
• 1 teaspoon water
• 1/2 teaspoon vanilla extract
• 4 tablespoons pumpkin purée
• 1/2 teaspoon pumpkin pie spice

Instructions

Preheat oven to 350 degrees.

In a large bowl, cream 1 cup of granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses and blend well.

In a medium bowl, stir together flour, baking soda, salt, and spices. Slowly add the dry ingredients to the butter and sugar mixture. Blend well.

Fill a shallow bowl with granulated sugar. Using a tablespoon, scoop enough dough out to make a 1 to 1 1/2 inch round ball. Roll the dough between your hands to make a ball and then roll it in the granulated sugar.

Arrange the dough balls on a cookie sheet lined with parchment paper. Leave enough room between dough balls to allow for the cookies to spread while baking.

Bake until golden brown, about 10 minutes. Transfer cookies to rack to cool.

While the cookies cool, make the icing. Combine the powdered sugar with water, vanilla extract, pumpkin purée, and pumpkin pie spice. Mix well until smooth. If the icing seems too thick, add a little more water, just a little at a time. The consistency of the icing should less firm than cake frosting, but thicker than a glaze.

Drizzle the icing over the cookies or put the icing in a baggie, snip the corner off, and pipe the icing in zigzags over the cookies.

Allow time for the icing to dry before storing it in an air-tight container or cookies jar.