New This Month

Chocolate-Glazed Pumpkin Cookies


Canned pumpkin puree gives these cookies a tender, almost cakelike texture.

  • Prep:
  • Total Time:
  • Yield: Makes 3 1/2 dozen

Photography: David Loftus

Source: Everyday Food, November 2007


  • 2 cups all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon pumpkin-pie spice
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 can (15 ounces) pure pumpkin puree
  • 4 ounces semisweet chocolate, chopped


  1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.

  2. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).

  3. Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.

  4. When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

Cook's Notes

Store cookies in layers divided by parchment paper in an airtight container up to three days. A resealable plastic bag works well for the simple piping in this recipe. Fill it with chocolate, seal while squeezing out air, and twist into a cone; then snip off the corner and pipe.

Reviews Add a comment

  • molushka
    2 NOV, 2015
    Made them, did substitution of pumpkin spice for: ½ tsp nutmeg, ½ tsp ginger, 2 tsp cinnamon and added 2 tsp of vanilla. These tasted great, all the flavors and spices came through, got 4 dozen cookies, kind of muffinesque, neither chunky nor crisp, nice. 100% would do it again.
  • paulabot08
    16 OCT, 2012
    A fall favorite for two years now. These are easy to make and delicious! The texture is wonderful--light and fluffy like cupcakes. Just the right amount of pumpkin flavor goodness.
  • jodyh10
    13 DEC, 2011
    I made these and had to make another batch within the week they were so good! I did use pumpkin pie filling instead of pumpkin puree and I think that it gave it great flavor and consistency. They turned out so soft and stayed soft for days, left out on the counter. Make these!! You won't be disappointed!
  • bellablues
    22 NOV, 2011
    I made two batches this week. The first batch didn't have enough pumpkin flavor to it, so I added vanilla and doubled the pumpkin pie spice for the second batch. Even though guests professed to like them, to me they were still bland even with the chocolate glaze. They were easy to make and not bad taste wise, just not the spicy pumpkin cookie I was looking for. I won't make them again.
  • ivylake1
    5 NOV, 2011
    Easy to make, nice light taste. Great to serve with coffee or tea. I will definately make this recipe again!
  • Frip
    30 OCT, 2011
    I forgot to add that I also tried drizzeling white chocolate instead and found it to be a nice combination with the spices.
  • Frip
    30 OCT, 2011
    Living in a small city in France for four years now, I'm used to searching for substitutions when baking with American recipes. As canned pumpkin purée is hard to find outside of Paris (and even in Paris), I decided to give a local specialty a try: chestnut purée also canned). It made an excellent cookie. If you can find that in the US, give it a try. Even my step-son, who likes baking, but prefers salty snacks to cookies agreed to taste a cookie he helped make (and snuck another one later!).
  • msommerbklyn
    26 NOV, 2010
    These cookies were so delicious. They are moist in side and the chocolate drizzle is just the right amount.
  • Googe
    27 OCT, 2010
    I made these cookies three times in 4 days...they are a huge hit. Nice soft cookie and the crunch of the chocolate on top really makes these cookies awesome. So good and easy to make. Will make these over and over again, especially during the fall season! Easy and great. Definitely make a double batch as I couldn't get 3 1/2 dozen out of these...
  • alwarda
    15 OCT, 2010
    I am not a baker, even though I love to do it when I have time. Even though it isn?