These pumpkin cookies pillowy soft and covered with a warm sugar glaze. They are a fall staple!

Pumpkin Cookies | Salt & Baker

Pumpkin cookies are a fall MUST!

As soon as the weather drops to 60°F I pull out the pumpkin and start baking. Most people I know do the same thing too. My college roommate Kate was on of them. She would make these pumpkin cookies multiple times throughout the semester. Believe it or not, my mom never made pumpkin desserts.

Yes, we had pumpkin pie on Thanksgiving, but never pumpkin cookies, pumpkin muffins, or pumpkin bread. With a lack of pumpkin in my younger years, I’ve taken it upon myself to catch up for lost time. Just take a look at this post. I’m obsessed with this versatile fruit. (You bet I googled that. My first thought was pumpkin is a vegetable, but it’s not). It seems weird to call pumpkin a fruit. I guess we are being semi-healthy as we indulge in pumpkin desserts 🙂

Pumpkin Cookies | Salt & Baker

When baking with pumpkin you benefit in multiple ways:

  1. You get to eat the delicious food you’re making.
  2. Your kitchen will radiate the warm smell of pumpkin, cinnamon, and all things fall.

Pumpkin Cookies | Salt & Baker

If you’re looking for a soft, thick, and fluffy pumpkin cookie you came to the right spot. Grab the ingredients and head into the kitchen. Happy baking!

Pumpkin Cookies | Salt & Baker

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Pumpkin Cookies | Salt & Baker
5 from 1 vote

Pumpkin Cookies

Soft, fluffy pumpkin cookies topped with a warm glaze. 
prep time 20 mins
cook time 15 mins
total time 35 mins
servings: 30 cookies
calories: 207kcal
author: Salt & Baker


  • 1 cup sugar
  • 1 cup shortening
  • 1/2 cup room temperature butter
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 3/4 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves


  • 1/4 cup butter
  • 5 T milk
  • 2 1/4 cups powdered sugar
  • 1/4 tsp vanilla


  • Preheat the oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment mix the sugar, shortening, butter, and canned pumpkin puree. Mix for 1 minute. Add the egg and vanilla extract. Mix. 
  • In a separate bowl combine the flour, pumpkin pie spice, baking soda, cinnamon, baking powder, salt, nutmeg, and cloves. Whisk to combine. Add the dry ingredients to the wet ingredients. Mix until well combined. 
  • Place a silicone baking mat on a baking sheet. Scoop dough onto the baking mat. I made 1.5 T size balls. Place in the oven for 12-15 minutes. The cookies will turn a light golden color on the edges. Remove from the oven and let cookies  cool on the pan for 5 minutes. Remove cookies to a cooling rack to cool completely. 


  • In a small saucepan over medium heat, melt the butter. Add milk. Bring to a boil. Remove from heat and add vanilla and powdered sugar. Drizzle the glaze over the cooled cookies. 


I highly recommend using a silicone baking mat when baking these cookies. The grippy edges prevent the cookie from spreading too much. 
Calories: 207kcal | Carbohydrates: 24g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 125mg | Potassium: 66mg | Sugar: 15g | Vitamin A: 1425IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 0.7mg
Course: Dessert
Cuisine: American
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