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Pumpkin Cookies

Vanilla icing


Serving Size 4
Active Time:
~20 min
Total Time:
~45 min


Prep cookie dough

  • Pro Tip: Leave butter and eggs at room temperature for 1 hour before beginning. This will soften butter for easy mixing and ensure more even distribution of eggs in the dough.
  • In medium bowl, stir together flour, pumpkin pie spice, baking powder, baking soda and salt.
  • In bowl of stand mixer with paddle attachment or in large bowl with wooden spoon, combine butter and granulated sugar; mix until creamy and well incorporated.
  • Add pumpkin puree, egg and vanilla; mix well.
  • Add flour mixture and mix well; continue to mix for 30 seconds to thoroughly blend dough.


Portion cookies

  • Pro Tip: Portioned cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Scoop about 1 heaping tablespoon dough per cookie. Place 3 cookies 3–4 inches apart in each zone of Brava metal tray (total of 9 cookies).


Preheat oven, then bake cookies

  • Press green button to begin preheating.
  • Once preheated, slide metal tray into top shelf and press green button to begin baking.
  • While cookies are baking make glaze.


Make Glaze

  • In medium bowl, combine confectioners’ sugar, milk and vanilla extract. Stir until smooth.


Cool cookies, glaze & serve

  • When your food is done, transfer cookies to wire rack to cool before glazing.
  • When tray is cool enough to handle, wipe it out. Preheat oven again to 350°F before baking additional batches of cookies.
  • Any leftover cookies can be stored in an airtight container at room temperature for 2–3 days.