Description
Topped with a sweet cinnamon glaze, these Pumpkin Cookies are super soft, cakey, and bursting with pumpkin flavor. The perfect fall cookies! They’re super easy to whip up too!
Ingredients
Pumpkin Cookies
- 2 1/2 (325g) cups all-purpose flour (measured accurately)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (104g) sugar
- 1/2 cup (112g) packed light brown sugar
- 3/4 cup (183g) pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Cinnamon Glaze
- 1 1/4 cups (144g) powdered sugar
- 1 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 1–2 tbsp milk
Instructions
- Combine the flour, baking soda, baking powder, spices and salt in a medium sized bowl and set aside.
- Add the butter, sugar and brown sugar to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the pumpkin puree and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add the egg and vanilla extract and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add the dry ingredients and mix until well combined. Do not over mix. Dough will be sticky.
- Scoop 2 tablespoon sized balls of cookie dough onto a plate or parchment-lined cookie sheet. Refrigerate for about an hour, to let the cookie dough firm up a bit, so that it’s easier to roll them. You don’t have to refrigerate them if you don’t want to, but then you’ll need to drop them directly onto the cookie sheet. They look nicer if you chill and roll them.
- Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper.
- Roll cookies and place on baking sheets. Bake for 9-11 minutes, or until they just look done.
- Let cool for 3-4 minutes, then move to a cooling rack to finish cooling.
- When cookies are completely cool, make the glaze. And the powdered sugar, cinnamon, vanilla extract and 1 tablespoon of milk to a medium size bowl and whisk together. Add additional milk, if needed, until it comes together. If you thin it out too much, you can add a little more powdered sugar.
- Drizzle the glaze over cookies and allow to dry completely, then serve.
- Store cookies in an air tight container. Separate layers with parchment paper. Best if eaten within 4-5 days.
Notes
- Yield: Makes 20-24 cookies.
- To Store: Store the pumpkin cookies in an airtight container with parchment paper between the layers at room temperature for up to 2 days, then transfer to the fridge. They are best enjoyed with 4-5 days. You can bring them to room temperature before enjoying.
- To Freeze: Place cookies on a baking sheet and freeze for 1 hour. Once firm, transfer to a freezer-safe container and store for up to 3 months. Separate layers with wax paper and thaw before enjoying.
Nutrition
- Serving Size: 1 Cookie
- Calories: 162
- Sugar: 14.7 g
- Sodium: 83 mg
- Fat: 6.1 g
- Carbohydrates: 25.5 g
- Protein: 1.8 g
- Cholesterol: 23 mg
