First day of Fall: Pumpkin Spiced Cookies

My pumpkin adventures continue. This big can of pumpkin puree I bought for the muffins is never ending. I had more than half of the container left after making the muffins (see below post) so I decided to make more pumpkin spice goodies. I mean, can there ever really be TOO MUCH pumpkin spice?! I whipped these up for the office and my monthly book club. They we're delishhhhh! 


  • 2.5 cups of all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened + 1 tablespoon melted butter 
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups icing sugar
  • 3 tablespoons almond milk (can really use any type of milk)
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg, ground cloves, and salt. Set aside
  3. In a bowl, cream together the 1/2 cup of butter and white sugar. Once combined, add the pumpkin, egg and 1 teaspoon vanilla to butter mixture. Beat until creamy. Mix in dry ingredients
  4. Spoon batter onto cookie sheet lined with parchment paper. Flatten slightly
  5. Bake for 18-20 minutes 
  6. While baking, make the glaze. Add the icing sugar, milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract. If glaze is too hard, add more milk to find the perfect consistency 
  7. Once cookies are done baking, cool
  8. Drizzle the glaze over the cookies with a fork and sprinkle with cinnamon