Stir together until you have a cohesive dough; it will be thick!
Scoop onto a non-stick baking sheet.
Bake for 15-18 minutes.
To Glaze:
Allow cookies to cool completely before frosting.
Whisk together glaze ingredients until smooth.
Dip each cookie upside down in the bowl of glaze, so the top is coated. You can alternatively drizzle the glaze slowly on top of the cookies.
Place on a wire rack, with a cookie pan underneath it to catch any drips.
Video
Notes
Nutrition information is provided as an estimate only; your actual values will vary based on exact ingredients used and serving size.Prep Tips
Glaze - The glaze is totally optional, you can use mix-ins instead, such as chopped pecans, walnuts, white chocolate chips, or milk chocolate chips. When frosting, make sure the cookies are completely cool, or they will melt the glaze and it will run right off the surface of the cookies. If the glaze seems too runny, whisk in a bit more powdered sugar. If the glaze is too thick to dip the cookies into it, whisk in a bit more milk until you have your desired consistency.
Batch Size - These cookies don’t spread much when baking, but we still baked them in batches to make sure that they cooked evenly. In the pictures you might notice we had 6 on the sheet, but you can do more than that. We were testing out different cooking times for each batch.
Pumpkin - Always use 100% real pumpkin puree, NOT pumpkin pie filling, which has added sweeteners and spices. The spice cake mix has plenty of that already!