Pumpkin Spice Butter Cookies blend rich butteriness, warm spices, and a hint of pumpkin sweetness, dipped in a sweet pumpkin-spiced glaze. They are cookies that perfectly capture the flavors of Autumn, or the pumpkin spice season as it’s become known! This recipe starts with my buttery, tender butter cookies, which are delicious on their own, too!
Ingredients & Substitutions
Butter: Of course, for butter cookies, you need butter! I used 2 sticks of unsalted butter. If you use salted butter, you may want to omit the salt in the cookie dough.
Eggs: You will just add egg yolks to the cookie dough; it helps make the dough easier to work with. But, don’t waste the egg whites, which can be used in another recipe like Fried Ice Cream.
Flour: Two cups of all-purpose flour to 2 sticks of butter is the perfect ratio for these butter cookies.
Pumpkin Pie Spice: For the most flavor make your own pumpkin pie spice! It is used in both the cookies and the glaze.
Milk: Use whole milk in both the cookie dough and the glaze. Add about a tablespoon of whole milk at a time to the dough, or until the dough is pliable but still sticky. (I used 2 tablespoons of milk in the dough.) Start with just a tablespoon of milk in the glaze, too. You can always add more until it reaches your desired consistency.
Glaze: Once the cookies cool, dip half of each cookie into the glaze. It’s the perfect balance of a little more pumpkin flavor and sweetness to each bite.
Can I Make the Dough Ahead of Time?
Sure! If you want to get the cookie dough made in advance, you can store it in the refrigerator or freeze the dough for longer storage.
To Refrigerate Dough: Wrap the dough in plastic wrap and store it in the refrigerator for up to 3 days.
To Freeze Dough: To freeze the dough, first, get the dough mixed together. Next, scoop the cookie dough onto a lined baking sheet, pressing each cookie slightly to flatten. Then, place the sheet of cookie dough into the freezer until solid (1-2 hours). Once solid, store the cookie dough in a freezer-safe bag that is labeled, dated, and includes the baking instructions. When ready to bake, just add a couple of minutes to the baking time, no need to thaw first.
Can I Make Pumpkin Spice Butter Cookies Without the Glaze?
Absolutely! With the pumpkin pie spice in the cookie dough, there is still a hint of that spiced flavor in every bite of the cookie. So, if you want to skip the glaze, you will still end up with a fabulous pumpkin spice butter cookie!
How To Store Pumpkin Spice Butter Cookies
Once the cookies have been baked and cooled completely, they can be stored in an airtight container at room temperature. They will last up to a week. You can also freeze the baked cookies. First, let them cool completely. Then, store them in a freezer-safe container for up to 3 months.
Pumpkin Spice Butter Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- â…” cup (133 g) granulated sugar
- 2 large egg yolks, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
- 2 tablespoons whole milk, room temperature
Glaze
- 1 cup (125 g) confectioners' sugar
- 1 teaspoon pumpkin pie spice
- 1-2 tablespoons whole milk
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl using a hand mixer on medium speed, cream together the butter and sugar until the mixture is light and fluffy.
- Add the egg yolks and vanilla. Mix until well combined.
- In a separate bowl, whisk together the flour, pumpkin pie spice, and salt.
- Slowly add the dry flour mixture to the butter mixture. Mix on low until fully combined, scraping down the sides of the bowl as needed.
- Working 1 tablespoon at a time, add milk until the mixture is sticky, thick, and well combined.
- Using a 2-tablespoon scoop, add dough to the lined baking sheet, leaving about 1 inch between each cookie. Using your hand, flatten each cookie to about ½-inch thickness.
- Bake 13-15 minutes or until golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. Let the cookies cool completely before dipping them into the glaze.
Glaze
- In a medium bowl, whisk together the confectioners' sugar, pumpkin pie spice, and 1 tablespoon of milk. Add more milk as needed until the glaze reaches your desired consistency.
- Dip each cookie into the glaze, coating half of each cookie.
- Let the glaze set before serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This cookie would be perfect with a cup of tea or coffee! Just a subtle hint of pumpkin spice in a perfectly buttery cookie. The glaze gives you a little extra pop of that pumpkin flavor, and it is delicious!
Elizabeth
I love the pumpkin spice that was added to our already delicious butter cookies! And, the glaze was just enough to add even more spiced flavor! This is a perfect cookie for Fall!
Rachael
These are delightfully subtle pumpkin butter cookies. The glaze really helps set them apart from a regular butter cookie. Perfect for the fall season!
Bella
Simply a butter cookie with a subtle pumpkin spice flavor! The glaze tops off the cookie with even more pumpkin spice.
Annabelle
These have a subtle pumpkin spice flavor, and it is absolutely delicious! Perfect for a fall vibe without too much pumpkin spice!
Selena
Super simple but yet so delicious. I loved the hint of spice and the glaze was the cherry on top!
You have some of the best recipes. Love them. Thanks for posting and making it so easy to get the recipe.
I made these yesterday, they were so delicious. Flaky, buttery, spiced deliciousness! Thank you for this recipe.