Description
These moist and tender Pumpkin Cookies are full of cozy fall spices, and drizzled with a sweet cinnamon glaze. The best part is, you can whip them up in under 30 minutes!
Ingredients
For the Pumpkin Cookies
- 3/4 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3/4 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
For the Cinnamon Glaze
- 1 cup powdered sugar (plus more if needed for thickness)
- 1 teaspoon cinnamon
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Cream butter and sugars together until light and fluffy, 3-4 minutes.
- Add the pumpkin puree, egg and vanilla and mix until combined.
- Add the dry ingredients and mix until smooth. Dough will be sticky.
- Drop 2 tablespoon sized balls of cookie dough onto a parchment lined cookie sheet. Because the dough is sticky, I dropped a tablespoon at a time, then lightly pressed them together and flattened them just a bit.
- Bake at 350 for 9-10 minutes.
- Let cool for 1 minute, then move to cooling rack to finish cooling.
- When cookies are cool, whisk together ingredients for the glaze.
- Drizzle glaze over cookies. Allow to dry.
Notes
- Yield: Makes 20-24 cookies.
- To Store: Store cookies in an airtight container in the fridge for up to 1 week, separating layers with parchment or wax paper. Bring to room temperature before enjoying if desired.
- 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: 151
- Sugar: 11.6 g
- Sodium: 83 mg
- Fat: 6.1 g
- Carbohydrates: 22.5 g
- Protein: 1.8 g
- Cholesterol: 23 mg
