Description
These soft and cakey pumpkin cookies are packed with warm fall spices and topped with a creamy vanilla glaze. Perfectly balanced with a tender texture and rich pumpkin flavor, they make an ideal treat for autumn gatherings or cozy afternoons.
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 for Cookies
- 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)
Vanilla 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 Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- 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 evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar, beating until well incorporated.
- Incorporate Pumpkin Puree: Mix in the pumpkin puree until fully blended and smooth.
- Combine with Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined; avoid overmixing to keep the cookies tender.
- Portion the Dough: Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for about 10-11 minutes or until the edges are set and the centers are slightly soft. Avoid overbaking to maintain a soft texture.
- Cool Completely: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely before glazing.
- Prepare the Vanilla Glaze: In a small bowl, whisk together powdered sugar, whole milk, melted cooled butter, vanilla extract, and a pinch of salt until smooth and pourable. Adjust consistency by adding more powdered sugar or milk as needed.
- Glaze the Cookies: Drizzle or spread the vanilla glaze over the cooled cookies. Allow the glaze to set for about 15-20 minutes before serving.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- These cookies are cakey and soft, perfect for those who prefer tender textures over crispy cookies.
- Store baked and glazed cookies in an airtight container at room temperature for up to 3 days.
- Freeze unbaked cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months; bake directly from frozen, adding a few extra minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 134
- Sugar: 17 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
