These Amish pumpkin cookies will melt in your mouth. They are so easy to make with no chill time required.
Pumpkin is one of my favorite flavors. Yep, I’m one of those pumpkin spice people. Whether it’s this Amish pumpkin bread or Amish pumpkin whoopie pies, I am all about pumpkin treats. These Amish pumpkin cookies are so good. They really do melt in your mouth.
These pumpkin cookies are scaled down from a traditional Amish recipe which made a huge batch. I love Amish recipes but a lot of them are really designed for a big crowd. This is a much more manageable recipe that makes about 2 dozen cookies.
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Ingredients needed
For the pumpkin cookies, you will need:
- All purpose flour: The base of the cookie dough.
- Sugar: To sweeten the cookies.
- Baking soda and baking powder: To help the cookies rise.
- Cinnamon, nutmeg, and ground ginger: To give the cookies a little spice.
- Salt: You’ll need just ¼ of a teaspoon of salt.
- Butter: I recommend using unsalted butter in baking. Salted butter makes it hard to control the amount of salt going into a recipe and it also has more water than unsalted butter which may effect how your cookies bake.
- Pumpkin puree: Not pumpkin pie filling.
- Egg: You’ll need one large egg.
- Vanilla extract: If possible, I recommend using pure vanilla extract.
For the icing, you will need:
- Powdered sugar: Also called confectioner’s sugar.
- Milk
- Vanilla extract
- Salt
Equipment needed
You will need a large mixing bowl, hand or stand mixer, cookie scoop, and baking sheet. If you do not have a cookie scoop you can use a rounded tablespoon to drop the cookies onto the baking tray.
Recipe instructions
For the cookies:
Begin by preheating your oven to 350 degrees. Set aside the ingredients for the glaze.
In a large mixing bowl combine the dry ingredients (flour, sugar, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt). Mix well with a large spoon.
Add in the wet ingredients then mix well with a hand or stand mixer.
Grease or line a baking sheet with parchment paper (not wax paper). Using a cookie scoop drop the dough onto the baking sheet. I did six per baking sheet and left room for the cookies to spread.
Bake the cookies for 13 to 16 minutes or until cookies are firm. Let cookies rest for 10 minutes before transferring to a cooling rack.
For the glaze:
In a medium sized bowl combine the powdered sugar, milk, salt, and vanilla extract. Mix well with a hand mixer until well combined. Use a teaspoon to drizzle over cooled cookies.
Variations
- Add some chocolate chips or dip in chocolate, if desired.
Tips
- If you don’t have a cookie scoop use a rounded tablespoon.
How to store leftovers
Frost cookies before serving and store any leftover frosting in your fridge. Store any leftover cookies in an airtight container at room temperature. These cookies will be good for up to four days after making.
Other Amish cookie recipes:
- Amish Oatmeal Whoopie Pies
- Amish Monster Cookies
- Amish Peanut Butter Cookies
- Amish Chocolate Chip Cookies
- Amish Oatmeal Cookies
Amish Pumpkin Cookies
Equipment
- Large mixing bowl
- Baking sheet
- cookie scoop or rounded tablespoon
Ingredients
For the cookies
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 ½ cups sugar
- ¼ teaspoon salt
- ½ cup butter (1 stick) softened to room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling
For the glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
For the cookies
- Begin by preheating your oven to 350 degrees.
- In a large mixing bowl combine the dry ingredients (flour, sugar, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt). Mix well with a large spoon.
- Add in the wet ingredients then mix well with a hand or stand mixer.
- Grease or line a baking sheet with parchment paper (not wax paper). Using a cookie scoop drop the dough onto the baking sheet. I did six per baking sheet and left room for the cookies to spread.
- Bake the cookies for 13 to 16 minutes or until cookies are firm. Let cookies rest for 10 minutes before transferring to a cooling rack.
For the glaze
- In a medium sized bowl combine the powdered sugar, milk, salt, and vanilla extract. Mix well with a hand mixer until well combined. Use a teaspoon to drizzle over cooled cookies.
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