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Weekend Bake: Pumpkin Pie Cookies

Why not have a go at some baking this weekend? We have a glorious recipe for Pumpkin Pie Cookies that is just divine!

Pumpkin Pie Cookies

Makes 20 cookies

Preparation Time

Total: 35mins to 40mins
Preparation: 20mins
Bake: 15mins to 20mins


10 g / ¼ oz unsalted butter,
for greasing
115 g / 4 oz unsalted butter, softened
115 g / 4 oz caster sugar
115 g / 4 oz light muscovado sugar
1 egg, lightly beaten
½ tsp vanilla extract
150 g / 5½ oz canned pumpkin purée
250 g / 9 oz plain flour
¼ tsp salt
1½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¼ freshly grated nutmeg


125 g / 4½ oz icing sugar
1 tbsp maple syrup
1–2 tbsp lukewarm water


1: Preheat the oven to 180°C/350°F/Gas Mark 4. Line three baking sheets with baking paper.
2: Put the butter, caster sugar and muscovado sugar into a large bowl and beat together until pale and fluffy. Gradually beat in the egg, then stir in the vanilla extract and pumpkin purée. Sift in the flour, salt, cinnamon, ginger, cloves and nutmeg and stir until thoroughly combined.

3: Place 20 dessertspoons of the mixture onto the prepared baking sheets and spread each out to a 6-cm/2½-inch round with the back of a spoon.

4: Bake in the preheated oven for 15–20 minutes, or until golden and firm to the touch. Leave to cool on the baking sheets for a few minutes, then transfer to wire racks and leave to cool completely.
5: To make the glaze, sift the icing sugar into a bowl. Add the maple syrup and 1 tablespoon of the water and beat together until smooth. Add a little extra water, if needed, to give a fairly runny consistency. Spoon the glaze over the pumpkin cookies and leave to set.

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