Description
These soft pumpkin cookies taste like your favorite fall pie in every bite. They are cozy, warmly spiced, and perfect for fall baking, holiday parties, and afternoon coffee breaks.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (188 g)
- 1/2 cup pumpkin puree (120 g)
- 1/2 cup unsalted butter, softened (113 g)
- 3/4 cup packed light brown sugar (150 g)
- 1/4 cup granulated sugar (50 g)
- 1 large egg
- 1 teaspoon vanilla extract (5 ml)
- 1 teaspoon ground cinnamon (3 g)
- 1/2 teaspoon ground ginger (1 g)
- 1/4 teaspoon ground nutmeg (0.5 g)
- 1/8 teaspoon ground cloves
- 1 teaspoon baking powder (4 g)
- 1/2 teaspoon baking soda (3 g)
- 1/2 teaspoon salt (3 g)
- 1 cup powdered sugar (120 g), for optional glaze
- 1 to 2 tablespoons milk, for optional glaze
- 1/2 teaspoon vanilla extract, for optional glaze
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy.
- Add the egg and vanilla extract, then mix until smooth. Add the pumpkin puree and blend until combined.
- Whisk flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the pumpkin mixture and stir just until the dough comes together.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 11 to 14 minutes, until the edges look lightly golden and the centers are set but still soft.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.
- For the optional glaze, whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over completely cooled cookies, let it set briefly, then serve.
- Prep Time: 10
- Cook Time: 15
- Category: Cookies