Description
Soft pumpkin cookies topped with a simple vanilla glaze.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- For the Glaze: 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until smooth.
- Beat in the egg and pumpkin puree until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
- Once the cookies are completely cool, drizzle or dip the tops into the glaze. Let the glaze set before serving.
Notes
- For thicker cookies, chill the dough for 30 minutes before scooping.
- You can substitute pumpkin pie spice for the individual spices listed. Use 2 teaspoons of pumpkin pie spice.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 25g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, glazed cookies, fall baking, spiced cookies, soft cookies