As the leaves start to change color and the air gets a little cooler, it’s the perfect time to start baking some seasonal treats. And what could be more perfect for fall than a batch of warm, delicious pumpkin cookies with a sweet glaze on top? This recipe is easy to make and will fill your home with the cozy aroma of pumpkin spice.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Drop spoonfuls of the dough onto a lined baking sheet, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, make the glaze by whisking together 1 cup of powdered sugar, 1/4 cup of milk, and 1 teaspoon of vanilla extract in a small bowl.
- Drizzle the glaze over the cooled cookies.
- Serve and enjoy!
Nutritional Information:
Serving size: 1 cookie
Calories: 150
Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 130mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 13g
Protein: 1g
Cooking Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Total time: 30 minutes
Equipment:
Mixing bowls
Hand mixer or stand mixer
Whisk
Measuring cups and spoons
Baking sheet
Parchment paper or silicone baking mat
Wire rack
Small bowl for glaze
Serving Suggestions:
These pumpkin cookies are delicious on their own, but you can also serve them with a hot cup of coffee or tea. They make a great dessert for fall gatherings, or you can package them up in a cute box or tin and give them as a gift.
Variations:
If you want to mix things up a bit, try adding some chopped pecans or walnuts to the cookie dough. You can also add some dried cranberries or raisins for some extra texture and flavor.
Substitutions:
If you don’t have canned pumpkin puree, you can make your own by roasting a small pumpkin in the oven and pureeing the flesh in a food processor. You can also use butternut squash or sweet potato puree instead of pumpkin puree.
Storage:
Store these cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.
Tips:
- Make sure your butter is softened before you start mixing the dough. If it’s too cold, the dough won’t come together properly.
- Don’t overmix the dough once you add the dry ingredients. Just mix until everything is combined.
- Use a cookie scoop or spoon to make uniform-sized cookies.
- Let the cookies cool completely before adding the glaze.
Notes:
This recipe makes about 24 cookies, depending on the size.
Frequently Asked Questions:
Can I use pumpkin pie spice instead of cinnamon and nutmeg?
Yes, you can substitute 1 teaspoon of pumpkin pie spice for the cinnamon and nutmeg.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce the amount of salt you add to the dough.
Can I make the glaze ahead of time?
Yes, you can make the glaze up to a day ahead of time and keep it in the refrigerator. Just whisk it again before you use it.
If you’re looking for a delicious fall treat that’s easy to make and perfect for sharing, these pumpkin cookies with glaze are sure to hit the spot. The warm spices and sweet glaze make them the ultimate comfort food for the season. Give this recipe a try and let us know what you think!