Soft Glazed Pumpkin Cookies

Last Update: November 19, 2025

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servings

Prep Time 15

Cook Time 10

Chilling Time 1 20

Total Time 1 45

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Sabrina’s Soft Glazed Pumpkin Cookies

When the leaves start to change color and the cool weather rolls in, I can’t get enough of baking all things pumpkin! These bakery-style iced pumpkin cookies have all that flavor I crave, thanks to the real pumpkin puree, with hardly any work. You don’t even need to pull out your stand mixer to make them! After they are baked, these pillowy soft, dreamy pumpkin treats are topped with a melt-in-your-mouth cinnamon cream cheese glaze so good you’ll want to put it on everything.

Reasons to Love These Cookies

This is a great recipe during the holidays because it uses up any leftover pumpkin puree from other recipes, and it’s made quickly by hand. You can whip them up while other baked goods are cooling as a special treat for the cook or an extra goodie to add to your holiday cookie baskets.

This is a drop cookie dough that can be made ahead of time without needing to shape the dough first. Just press the dough into a large ball and wrap it in plastic wrap. Refrigerate the dough for up to 2 days or place the wrapped dough in a freezer safe bag and freeze for up to 6 months.

These cookies and the glaze are made completely by hand with a couple bowls and a whisk. No need for a stand mixer or hand beaters so there are less dishes and equipment to clean up.

Collage of baked glazed cookies and prep steps

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.