These pumpkin glazed cookies are soft, chewy, and full of cozy fall flavors. The sweet glaze on top adds a lovely touch to these delightful treats!
Whenever I’m in the mood for a tasty snack, these cookies are my go-to. They are perfect with a warm cup of tea or coffee—just make sure to save some for later! 😄
Key Ingredients & Substitutions
Canned Pumpkin Puree: This adds moisture and flavor. If you can’t find it, you can use homemade pumpkin puree by roasting a small pumpkin and pureeing the flesh.
Butter: I recommend using unsalted butter so you can control the salt in the recipe. If you’re looking for a dairy-free option, coconut oil or a vegan butter can work well too.
Sugar: Granulated sugar sweetens the cookies. You can switch to brown sugar for a deeper flavor, or use alternatives like coconut sugar for a healthier version.
Spices: The blend of cinnamon, nutmeg, and ginger gives these cookies a warm flavor. Feel free to add more spices like allspice or cloves based on your taste! If you want a caffeine kick, consider adding espresso powder for a unique twist.
How Do I Ensure My Cookies Bake Perfectly Every Time?
Baking cookies can sometimes be tricky, but a few tips can help you get the perfect batch! Start by ensuring all ingredients are at room temperature. This helps them mix together smoothly.
- Do not overmix your dough; mix until just combined to maintain that chewy texture.
- Use a cookie scoop to make uniform cookies, ensuring even baking.
- Keep an eye on the baking time—check around 12 minutes. The cookies will continue to cook as they cool.
Lastly, let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack. This keeps them from getting too soft on the bottom!
How to Make Pumpkin Glazed Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or as needed)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Time Needed:
This pumpkin glazed cookie recipe will take about 15 minutes to prepare and 12-15 minutes to bake, plus time for cooling. Overall, you might need about 30-45 minutes for the entire process. These cookies are quick, easy, and absolutely delicious!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This makes sure your cookies don’t stick and bake evenly.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a mixer or a whisk to beat them together until the mixture is light and fluffy. This step is important for giving your cookies a nice texture.
3. Mix in the Wet Ingredients:
Add the egg, pumpkin puree, and vanilla extract into the butter-sugar mix. Stir until everything is well combined. The pumpkin will make your mixture nice and moist!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. These dry ingredients give the cookies their structure and flavor.
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry mixture to the wet mixture. Stir until just combined. Be careful not to overmix, as this can make your cookies tough!
6. Shape the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet. Make sure to leave about 2 inches of space between each cookie for spreading.
7. Bake:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are set and slightly golden on the edges. They should look puffy but cooked through.
8. Cool:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. After that, transfer them to a wire rack to cool completely.
9. Prepare the Glaze:
While the cookies are cooling, let’s make the glaze! In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and cinnamon. Mix until it’s smooth and pourable. If it’s too thick, add a little more milk to reach your desired consistency.
10. Glaze the Cookies:
Once your cookies are completely cool, drizzle the glaze over each cookie using a spoon or a piping bag. Allow the glaze to set before enjoying!
Enjoy your delightful pumpkin-glazed cookies with a sweet and spicy flavor that will make anyone smile!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Simply roast a pumpkin and puree the cooked flesh until smooth. You’ll need about the same amount as the canned puree—just ensure it’s not too watery for the best texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum or any binding agent to help the cookies maintain their structure.
How Do I Know When the Cookies Are Done Baking?
The cookies are finished when they are set around the edges and lightly golden. They might look a little soft in the center, but they’ll firm up as they cool. Avoid overbaking to keep them soft and chewy!
