Recipe

Rustic Pumpkin Cookies

Soft, spiced, and unapologetically indulgent, with rich buttery notes, crisp edges, and a maple-vanilla glaze that turns them into dessert-level cookies.

By Matt Campbell

•

4.8

A rustic stack of soft pumpkin cookies with maple glaze on a parchment-lined wooden board, with a small bowl of cinnamon and a mug of coffee in the background

Jump to Recipe

Pumpkin cookies have a reputation for being cute and cakey. We are not doing cute today. These are rustic pumpkin cookies, which means: soft centers, browned edges, warm spice, and just enough salt to keep them from tasting like a candle aisle.

I built this recipe for maximum payoff with grocery-store ingredients. The dough comes together in one bowl, the cookies bake up pillowy but not spongey, and the glaze is optional but highly encouraged. If you want decadent and indulgent without turning your kitchen into a disaster zone, you are in the right place.

Why It Works

Deep flavor without fuss: Melted butter and brown sugar bring caramel notes that make pumpkin taste richer, not watery.
Soft but not cakey: A quick blot of the pumpkin removes excess moisture so the cookies stay tender with better structure.
Spice that actually shows up: Cinnamon, ginger, nutmeg, and clove hit cozy without getting harsh.
Crisp edges, cozy centers: 350°F sets the edges while keeping the middle soft, especially with blotted pumpkin and a short bake.
Glaze that makes them feel bakery-level: Maple, vanilla, and a pinch of salt turn these into an “okay, wow” situation.

Pairs Well With

Storage Tips

Room temperature: Store cookies in an airtight container for up to 3 days. If they are glazed, place parchment between layers so they do not stick.

Fridge (optional, if your kitchen runs warm): Up to 5 days in an airtight container. Note: refrigeration can firm them up and slightly dry them out. Let them sit at room temp for 15 to 20 minutes before eating so the texture softens back up.

Freeze: Freeze unglazed cookies in a freezer bag or container for up to 2 months. Thaw at room temp, then glaze if you want them looking fresh.

Texture tip: If the cookies soften too much over time, pop one in a 300°F oven for 3 to 4 minutes to wake up the edges.

Size note: This recipe yields about 24 cookies using 1 1/2 tablespoon scoops. If you scoop larger cookies, add a minute or two to the bake time.

Common Questions

Do I have to blot the pumpkin puree?

I strongly recommend it. Pumpkin puree varies a lot in water content, and extra moisture pushes cookies into cakey territory. Quick fix: spread the puree on a plate, press with paper towels, and measure after blotting. (You may need to start with a little more than 3/4 cup to end up with 3/4 cup after blotting.)

Can I use pumpkin pie filling?

No. Pumpkin pie filling is sweetened and spiced already, and it will throw off the sugar, salt, and texture. Use 100% pumpkin puree.

How do I know when they are done?

Look for set edges and a top that no longer looks wet. The centers should be soft and slightly puffy. They will finish setting as they cool, so resist the urge to overbake unless you want drier cookies.

Can I skip the glaze?

Yes. They are great plain. If you skip it, consider adding 1 extra tablespoon sugar to the dough or folding in chocolate chips for a more dessert-y bite.

Can I add mix-ins?

Absolutely. Stir in up to 3/4 cup semisweet chocolate chips, white chocolate chips, or toasted chopped pecans. Keep it under 1 cup total so the cookies still bake evenly.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Sheet pans
Parchment paper or silicone baking mat
Cookie scoop (optional but nice for even baking)
Wire rack for cooling
Small bowl for glaze

I used to chase pumpkin cookie recipes like they were a fall personality test. Every batch was fine, but most of them tasted like muffin tops that forgot to commit. The breakthrough was treating pumpkin like a juicy ingredient that needs a little management, plus building flavor with melted butter, brown sugar, and a real pinch of salt. Now these are the cookies I make when I want something cozy but still a little decadent, the kind you grab “just one more” of while pretending you are only cleaning up the kitchen.

Rustic Pumpkin Cookies

(4.8 Reviews)

Prep Time 15 mins

Cook Time 12 mins

Total Time 27 mins

Servings 24 cookies

Ingredients

For the cookies

1/2 cup (113 g) unsalted butter, melted and slightly cooled
3/4 cup (150 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
3/4 cup (about 180 g) pumpkin puree, blotted to remove extra moisture
1 3/4 cups (210 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground clove (about 1/8 teaspoon)
3/4 teaspoon fine salt
Optional: 1/2 to 3/4 cup chocolate chips or toasted chopped pecans

For the maple-vanilla glaze (optional but extra-good)

1 cup (120 g) powdered sugar
2 to 3 tablespoons maple syrup
1 tablespoon milk or cream, plus more as needed
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Prep the oven and pans. Heat oven to 350°F. Line two sheet pans with parchment.
Blot the pumpkin. Spoon pumpkin puree onto a plate, spread it out, then press with paper towels. You are not drying it into dust, just removing surface moisture. You may need to start with a bit more puree to end up with 3/4 cup after blotting.
Mix the wet ingredients. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy. Whisk in egg and vanilla. Stir in the blotted pumpkin until smooth.
Add the dry ingredients. Sprinkle flour, baking powder, baking soda, cinnamon, ginger, nutmeg, clove, and salt over the bowl. Use a spatula to fold until you no longer see dry flour. Do not overmix. (If you prefer, whisk the dry ingredients in a separate bowl first to avoid spice pockets.) Fold in mix-ins if using.
Scoop. Scoop 1 1/2 tablespoon mounds (a medium cookie scoop) onto the prepared pans, leaving about 2 inches between cookies. For a more rustic look, do not smooth the tops.
Bake. Bake 11 to 13 minutes, until edges look set and the tops are matte. Centers will feel soft. If baking two sheets at once, use upper and lower racks and rotate and swap positions halfway through.
Cool. Let cookies cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
Glaze (optional). Whisk powdered sugar, maple syrup, milk, vanilla, and salt until thick but drizzleable. You want it to ribbon off the whisk and hold a line on itself for about 2 seconds. Add a few drops more milk if needed. Drizzle over fully cooled cookies. (This is enough to lightly glaze about 24 cookies.)
Finish and enjoy. Let glaze set 15 to 20 minutes. Then grab one, take a bite, and adjust your “one cookie” expectations accordingly.

A real photo of a hand drizzling maple glaze over a cooling rack of pumpkin cookies in a home kitchen

Nutrition information is estimated.

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