Pumpkin Cookies

Soft and perfectly spiced, these Pumpkin Cookies are easy to make and even easier to eat! Made in one bowl, scooped, soft-baked and topped with a simple glaze

Course Dessert

Cuisine American

Keyword pumpkin cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 104kcal

Ingredients

For the pumpkin cookies:

2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup salted butter at room temperature
1 cup granulated sugar
1 cup pumpkin
1 whole egg
1 teaspoon vanilla extract

For the glaze:

2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 cup milk give or take 1 tablespoon

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line light colored baking sheets with parchment paper and set aside.
In a large bowl, whisk dry ingredients until combined. Set aside.
Cream butter and sugar together in the bowl of a stand mixer. Add in pumpkin, egg and vanilla until well incorporated. Scrape sides of bowl and mix again to ensure it was evenly mixed.
Slowly incorporate dry ingredients into the dough until just combined.
Using a cookie scoop, portion dough onto baking sheets and bake 12-15 minutes or until cookies are puffed and bottoms are lightly browned.
Cool 5 minutes on baking sheets before transferring to cooling racks.
For the glaze, whisk powdered sugar together with vanilla and milk. Add in enough milk to get the glaze the consistency of white school glue. Drizzle over cookies. Glaze should dry after 10-20 minutes.
Store in air tight containers for up to 3 days at room temperature, 5 days in the refrigerator.

Notes

After a quick google search, I realized that this "family" recipe is extremely similar to the one over at Very Best Baking. While I don't credit them per say, it's important to recognize that similarity.

Nutrition