These pumpkin glazed cookies are soft, sweet, and perfect for fall! With a hint of spice and a sweet glaze on top, they’re a treat you’ll want to share—or keep all to yourself!
Making these cookies is a breeze! I love how they fill my kitchen with that cozy pumpkin scent. Just bake, glaze, and enjoy with a warm cup of tea or coffee—yum!
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree for the best flavor. If you’re in a pinch, you can use canned pumpkin but avoid the spiced variety. Fresh pumpkin can be cooked and pureed, but ensure it’s smooth.
Butter: Unsalted butter is best, as it lets you control the saltiness of the cookies. You can substitute with coconut oil or margarine if you’re looking for a dairy-free option.
Flour: All-purpose flour works great here, but if you’re gluten-free, a 1:1 gluten-free flour blend can be used instead. This may slightly change the texture.
Spices: The mix of spices really adds to the pumpkin flavor. Feel free to adjust the amounts or add nutmeg and cardamom if you want more warmth. Ground allspice is a nice alternative too.
Glaze: Powdered sugar creates a sweet glaze, but you could substitute with maple syrup for a different flavor. Just adjust the amount of milk accordingly.
How Can I Ensure My Cookies Are Soft and Chewy?
To achieve soft, chewy cookies, pay attention to the mixing and baking times. Here are my tips:
- Don’t overmix the dough. Mix just until the dry ingredients are incorporated to keep them light.
- Measure your flour correctly. Too much flour can lead to dry cookies; spoon it into the measuring cup and level it off.
- Avoid overbaking! Check the cookies at the lower end of the baking time. They should look lightly golden around the edges but soft in the center.
Following these simple tips should help you create delicious pumpkin cookies that are a hit at any gathering!
How to Make Pumpkin Glazed Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pure pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (or as needed for glaze consistency)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional for added spice)
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare and 12-15 minutes to bake. You’ll want to let the cookies cool for a little while before glazing, so the total time will be around 40-45 minutes from start to finish. It’s quick and worth every minute!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy—this should take about 2-3 minutes. It helps to whip in lots of air!
3. Add Pumpkin and Egg:
Next, beat in the egg and pumpkin puree until everything is well combined. Make sure there are no lumps and it looks nice and smooth!
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and all those lovely spices. This ensures even mixing and helps distribute the spices throughout the cookie dough.
5. Combine Dry and Wet Mixtures:
Gradually add the dry mixture to the pumpkin mixture, mixing just until combined. Be careful not to overmix; a soft dough is what you’re looking for!
6. Scoop the Dough:
Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie, as they will spread a bit while baking.
7. Bake the Cookies:
Bake the cookies in your preheated oven for about 12-15 minutes. You’ll know they’re done when the edges are set, but the middle still feels soft. They will firm up as they cool!
8. Cool the Cookies:
Once baked, carefully transfer the cookies to a wire rack to cool completely. This is an important step so the glaze won’t melt when you drizzle it on.
9. Prepare the Glaze:
While the cookies are cooling, make the glaze! In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and cinnamon (if using) until you have a smooth consistency. If it’s too thick, add a little more milk until it can drizzle nicely.
10. Drizzle the Glaze:
Once the cookies are cool, drizzle the glaze generously over the tops using a spoon or a piping bag. Cover them as much or as little as you like with that sweet goodness!
11. Let it Set:
Allow the glaze to set for about 15-20 minutes before serving. This will help it stick nicely to the cookies.
12. Enjoy!
Now that you’ve made your soft, spiced pumpkin cookies adorned with a sweet glaze, it’s time to dive in! Enjoy them with your favorite drink and share with friends and family—if you can!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pure pumpkin is a great substitute and often more convenient. Just ensure it’s not the spiced variety, as that will change the flavor of your cookies.
Can I Use Whole Wheat Flour in This Recipe?
Yes, you can substitute whole wheat flour for all-purpose flour, though it may result in a denser cookie. For a fluffier texture, consider a mix of both flours.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a single layer, then transfer to a freezer-safe container for up to 2 months. Just thaw at room temperature before enjoying!
What If My Glaze Is Too Thick?
If your glaze turns out too thick, simply add an extra splash of milk a teaspoon at a time until you reach your desired drizzle consistency. It should be thick enough to coat the back of a spoon but still flow nicely when drizzled over the cookies!