Everyone goes crazy for this pumpkin cookies recipe! They come out ultra soft, chewy, and cozy-spiced, drizzled with a sweet and simple icing. In our opinion, it’s the perfect fall cookie!
For the cookies
For the glaze (or Maple Glaze)
*Don’t use pumpkin pie filling! Canned pumpkin can vary in moisture level, and too much moisture makes cakey pumpkin cookies. We’ve found Libby brand canned pumpkin has the best dry texture for baking, while other brands can have more moisture than others.
**You can also chill the dough longer than it takes to bake the first tray, but let it come to roughly room temperature before making the balls. (Baking the dough right from chilled yields different results.)
Variation: Try this Maple Glaze for topping the cookies.
Find it online: https://www.acouplecooks.com/pumpkin-cookies/