Spiced pumpkin cookies

    1 hour 20 min

    These pumpkin biscuits are packed with warm spices including cinnamon, nutmeg and cloves. They taste even better with a drizzle of vanilla icing on top.

    3683 people made this

    Serves: 36 

    • For the cookies
    • 300g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 125g butter, softened
    • 300g caster sugar
    • 250g pumpkin puree
    • 1 egg
    • 1 teaspoon vanilla extract
    • For the icing
    • 250g icing sugar
    • 3 tablespoons milk
    • 1 tablespoon melted butter
    • 1 teaspoon vanilla extract

    Prep:20min  ›  Cook:20min  ›  Extra time:40min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Combine flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ground cloves and salt; set aside.
    2. In a medium bowl, cream together the 125g of butter and caster sugar. Add pumpkin, egg and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on baking tray by tablespoonfuls; flatten slightly.
    3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle icing with fork.
    4. To make icing: Combine icing sugar, milk, 1 tablespoon melted butter and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews in English (3297)


    As we've just moved house I could not weigh out the ingredients properly so I scaled in cups to make do, but despite this they came out quite well! I tweeked the recipe by not adding so much spice, as those spices are not quite to my taste and perhaps in the future I'd add more vanilla, perhaps some chocolate chips/apricot chunks or something of the like to make up for the lack of spices. These seem like they'd be perfect with afternoon tea! Although I don't understand what the pumpkin gives to the flavour, unless it's just a bulking agent? Anyway, thanks for a nice recipe, was a good one to try Holly ♥  -  31 Oct 2010


    Very lovely, so moist and different. Will be making again, thank you!  -  14 Oct 2013


    I was pretty disappointed with this recipe since they are pretty much cakes rather than cookies. For my second batch I used only 200g pumpkin and omitted the bicarbonate of soda. The result was a lot more like an actual biscuit and was preferred by everyone that I fed them to.  -  01 Feb 2017