Description
These soft and cakey pumpkin cookies are perfect for fall, featuring warm spices like cinnamon and pumpkin pie spice. Easy to bake and topped with a creamy vanilla glaze, they make a delightful seasonal treat.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour (300g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup light brown sugar, packed (220g)
- ½ cup granulated sugar (100g)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (240g)
Glaze
- 2 cups powdered sugar (240g)
- ¼ cup whole milk (60mL)
- 2 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and salt until well combined.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with light brown sugar and granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated. Then mix in the pumpkin puree until the batter is smooth.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to keep cookies soft.
- Portion Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the cookies are set and slightly golden around the edges but still soft in the center.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, whole milk, melted and cooled butter, vanilla extract, and a pinch of salt until smooth and pourable.
- Glaze Cookies: Once cookies are completely cool, drizzle the vanilla glaze over the tops using a spoon or fork. Allow glaze to set before serving.
Notes
- You’ll love these cakey, soft pumpkin cookies. They’re loaded with fall spices and so easy to make!
- Be careful not to overbake to keep them soft and moist.
- The glaze adds a lovely sweetness and moisture that complements the spices well.
- You can store cookies in an airtight container for up to 3 days.
- For extra texture, consider adding chopped nuts or chocolate chips to the batter.
Nutrition
- Serving Size: 1 cookie
- Calories: 134
- Sugar: 17g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.2g
- Trans Fat: 0.1g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
