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
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1/2 cup butter, softened, divided (reserve 1 Tbsp for glaze)
1 1/4 cups sugar
1 cup pure pumpkin
1 large egg
1 tsp vanilla extract

1 cup sifted powdered sugar
1 1/2 Tbsp milk
1 Tbsp melted butter
1 Tbsp vanilla extract

Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Combine flour, baking soda, baking powder, spices and salt in a medium bowl.

Beat butter and sugar in a large mixer bowl at medium speed until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Reduce speed to low; gradually beat in flour mixture.

Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 12 minutes until edges are firm. Cool for 1 minute on baking sheets, then transfer cookies to wire racks to cool completely.

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.

If not serving cookies immediately, store unglazed in airtight container at room temperature up to 2 days and glaze just before serving.

Yield – 4 dozen cookies (serving size: 1 cookie)
Calories – 75
Carbs – 13

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