glazed pumpkin cookies

Thanksgiving is nearly upon us, and nothing is more seasonally appropriate than pumpkin! With spicy notes, a cake-like texture, and a vanilla-spiked glaze, these cookies evoke thoughts of autumn.

Glazed Pumpkin Cookies

Glazed Pumpkin Cookies
Yield: 34 cookies
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 1 1/4 cups pure pumpkin
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup powdered sugar, sifted
  • 1 1/2 Tbsp milk
  • 1 Tbsp unsalted butter, melted
  • 1 Tbsp vanilla extract
  1. Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy. Beat in pumpkin, egg, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours, or overnight.
  2. Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Use a cookie scoop coated lightly with nonstick spray to form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 13 minutes, until tops and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
  3. For the glaze, combine powdered sugar, milk, butter, and vanilla in a small bowl. Place wire rack with cookies over a piece of wax paper; drizzle cookies with glaze and let set before serving.
f not serving cookies immediately, store unglazed in airtight container at room temperature up to 2 days and glaze just before serving.
Nutrition Information
Calories: 110 Carbohydrates: 19

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