Hamdi Saidani This Pioneer Woman Pumpkin Cookies recipe is a soft and chewy recipe, which is made with real pumpkin puree and warm pumpkin pie spice. It’s the perfect fall dessert, a classic holiday cookie ready in about an hour, plus chilling time.
Pioneer Woman Pumpkin Cookies Ingredients
A classic combination for a perfectly spiced, soft and chewy cookie.
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 1/4 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup pumpkin puree
- 1 large egg, at room temperature
- 1 1/2 tsp. vanilla extract
For the Pumpkin Spice Icing:
- 2 1/2 cups powdered sugar
- 2 Tbsp. pumpkin puree
- 1/4 tsp. pumpkin pie spice
- 2 Tbsp. water
- White sparkling sugar (optional, for garnish)
How To Make Pioneer Woman Pumpkin Cookies
A step-by-step guide to these wonderfully soft, spiced, and festive cookies.
- Make the Cookie Dough: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. In the bowl of a stand mixer, beat the granulated sugar and softened butter on medium speed for about 3 minutes, until light and fluffy.
- Combine and Chill: Beat in the pumpkin puree, egg, and vanilla extract until well combined. On low speed, gradually add the flour mixture and beat until just incorporated. Cover the dough and chill in the refrigerator for at least 2 hours.
- Scoop and Bake: Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Scoop the chilled dough into balls (about 2 tablespoons each) and arrange them at least 2 inches apart on the prepared baking sheets.
- Bake and Cool: Bake for 11 to 12 minutes, until the cookies are puffed and lightly browned around the edges. They will look soft. Let the cookies cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
- Ice the Cookies: While the cookies cool, make the icing. In a medium bowl, whisk together the powdered sugar, pumpkin puree, pumpkin pie spice, and water until fully combined and smooth. Spoon or dip the tops of the completely cooled cookies into the icing. Sprinkle with sparkling sugar, if desired, and let the icing set completely, about 45 minutes.
Recipe Tips
For the perfect, soft, cake-like pumpkin cookie.
- How to get a soft, not flat, cookie? Chilling the dough is the most crucial step. The dough is very soft, and chilling it for at least two hours firms it up, which prevents the cookies from spreading too much and gives them a thicker, puffier, more cake-like texture.
- Do I have to use canned pumpkin? Canned 100% pure pumpkin puree is recommended for its consistent moisture and texture. If you use homemade pumpkin puree, make sure it is very thick and not watery by blotting it with paper towels first.
- Can I add other mix-ins? Absolutely! A cup of white chocolate chips, butterscotch chips, or chopped toasted pecans would be a fantastic addition to this cookie dough. Fold them in at the very end.
- Why did my icing just soak into the cookie? This happens if the cookies are still warm when you ice them. It is crucial to let the cookies cool completely to room temperature. This allows the icing to sit on top and harden into a classic, opaque shell.
What To Serve With Pumpkin Cookies
The perfect accompaniment for this classic, seasonal cookie.
These soft and spicy cookies are a perfect treat, especially during the fall. They are a classic pairing with:
- A hot cup of black coffee or a spiced chai latte
- A tall, cold glass of milk
- A scoop of vanilla bean or salted caramel ice cream
How To Store Pumpkin Cookies
Keeping your cookies soft and fresh.
- Room Temperature: Once the icing has completely set, store the cookies in an airtight container at room temperature, with wax paper between the layers to prevent sticking. They will stay soft and moist for up to 3 days.
Pioneer Woman Pumpkin Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 150 kcal
- Carbohydrates: 25 g
- Protein: 2 g
- Fat: 5 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
My cookies are still very soft after baking. Did I do something wrong?
No, that’s perfect! These cookies are meant to be very soft and cake-like. They will look puffy and slightly underdone in the center when they come out of the oven. They will firm up as they cool on the baking sheet.
Can I make the dough ahead of time?
Yes, this cookie dough is fantastic for making ahead. You can cover and refrigerate the dough for up to 2 days before scooping and baking.
My icing is too thick/thin. How can I fix it?
This simple glaze is very easy to adjust. If it’s too thin and transparent, whisk in a little more powdered sugar. If it’s too thick to spread or dip, add a tiny bit more water, just a few drops at a time, until you reach the perfect consistency.
Try More Pioneer Woman Recipes:
- Pioneer Woman Angel Sugar Cookies Recipe
- Pioneer Woman Candy Cane Cookies Recipe
- Pioneer Woman Sugar Cookie Fudge Recipe
Pioneer Woman Pumpkin Cookies Recipe
Description
Classic, old-fashioned pumpkin cookies that are incredibly soft, chewy, and cake-like, packed with warm pumpkin pie spices and topped with a sweet pumpkin spice icing. The perfect fall treat.
Ingredients
Instructions
- Whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a large bowl, cream the sugar and butter until fluffy. Beat in the pumpkin puree, egg, and vanilla.
- On low speed, gradually add the dry ingredients to the wet ingredients until just combined.
- Cover the dough and chill for at least 2 hours.
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Scoop 2-tablespoon balls of the chilled dough onto the prepared sheets, about 2 inches apart.
- Bake for 11-12 minutes, until the edges are set but the centers are still soft. Cool completely on a wire rack.
- Make the icing by whisking together the powdered sugar, pumpkin puree, spice, and water until smooth.
- Spoon the icing over the completely cooled cookies and let it set.
Notes
- u003cliu003eChilling the dough for at least two hours is a crucial, non-negotiable step. The dough will be too sticky to handle otherwise and the cookies will spread too much.u003c/liu003eu003cliu003eDo not over-bake these cookies! They should look slightly underdone in the center when you pull them from the oven for the perfect soft, cake-like texture.u003c/liu003eu003cliu003eEnsure the cookies are completely cool before adding the icing to prevent it from melting.u003c/liu003eu003cliu003eThe cookie dough can be refrigerated for up to 2 days, making these a great make-ahead holiday cookie.u003c/liu003e
