Pumpkin Spice Cookies With Cinnamon Glaze
49 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 24 min | 49 min |
Introduction
These soft pumpkin spice cookies are packed with cozy fall flavor and topped with a sweet cinnamon glaze that melts in your mouth.
They are perfect for bake sales, holiday cookie trays, or a simple weeknight dessert with a mug of hot coffee.
The canned pumpkin keeps them extra moist and tender, while the warm spices and glaze make every bite taste like autumn.
Ingredients (24 servings)
Ingredients for the Pumpkin Spice Cookies:
Ingredients for the Cinnamon Glaze:
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How to Make Pumpkin Spice Cookies With Cinnamon Glaze
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Prep the oven and pans
Preheat your oven to 350°F and line two large baking sheets with parchment paper.
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Cream the butter and sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
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Add the pumpkin, egg, and vanilla
Beat in the pumpkin puree until fully combined and smooth.
Add the egg and vanilla extract and mix until the batter looks creamy and uniform.
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Mix the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
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Combine wet and dry ingredients
Gradually add the dry ingredients to the pumpkin mixture, mixing on low just until no dry streaks remain.
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Chill the dough if it is very soft
If the dough feels very soft or sticky, chill it for 30 minutes to help the cookies bake thicker.
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Scoop and bake the cookies
Use a tablespoon or small cookie scoop to drop rounded portions of dough onto the prepared baking sheets.
Space the mounds about two inches apart to allow gentle spreading in the oven.
Bake one sheet at a time for 11 to 13 minutes, until the edges look set and the tops feel dry.
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Cool the cookies
Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to finish cooling.
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Whisk the cinnamon glaze
While the cookies cool, whisk the powdered sugar, milk, vanilla, cinnamon, and salt in a small bowl until smooth.
Add a few more drops of milk if needed to reach a thick but pourable consistency.
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Glaze and set the cookies
Drizzle the cinnamon glaze over the completely cooled cookies using a spoon or small piping bag.
Let the glaze set for at least 20 minutes before serving or storing the cookies.
Substitutions
- Replace unsalted butter with browned butter
- Cook the butter until golden and nutty, then cool it, for deeper flavor and a richer, toasty note in every bite.
- Use gluten-free 1:1 baking flour instead of all-purpose flour
- A cup-for-cup gluten-free blend keeps the cookies soft and cakey, while making them friendly for gluten-sensitive friends.
- Use non-dairy milk instead of dairy milk in the glaze
- Almond, oat, or soy milk all work nicely, keeping the glaze smooth and shiny with a subtle extra flavor twist.
Tips
- Use a cookie scoop for even baking
- A small cookie scoop keeps each cookie the same size, so they bake evenly and look uniform on the tray.
- Do not overmix the dough
- Once you add the flour mixture, mix only until the streaks disappear, or the cookies can turn tough and dry.
- Adjust the spice level to taste
- For a bolder flavor, add an extra quarter teaspoon of pumpkin pie spice, or reduce it a bit for spice-shy kids.
- Let the cookies cool before glazing
- If the cookies are even slightly warm, the glaze will melt and run, instead of forming those pretty ribbons on top.
- Store for soft, cakey texture
- Keep the cookies in an airtight container at room temperature, and they stay soft and cakey for several days.
- Freeze unglazed cookies for easy treats
- Freeze baked, unglazed cookies in a single layer, then bag them, and add fresh glaze after thawing for best texture.
Nutrition Facts *
| Energy | 181 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 8 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cookie dough is very sticky. What should I do?
- Pumpkin cookie dough is naturally softer because of the moisture in the puree. Chill the bowl for 30 minutes, then try scooping again. If it still feels very loose, mix in one or two extra tablespoons of flour until it holds a soft mound.
- Why did my cookies spread too much or bake flat?
- Too-warm dough or very warm baking sheets can cause extra spreading in the oven. Let the sheets cool between batches, and chill the dough if your kitchen feels warm. Also check that you measured the flour correctly, using the spoon-and-level method instead of packing the cup.
- My glaze is too thick or too thin. How can I fix it?
- If the glaze is too thick, stir in milk a few drops at a time until it flows off a spoon. If it is too thin, whisk in an extra spoonful of powdered sugar until you like the texture.
- Can I make the dough or cookies ahead of time?
- You can mix the dough up to 24 hours ahead and chill it tightly covered in the refrigerator. Let it sit at room temperature for 10 to 15 minutes so it softens slightly before scooping. You can also bake the cookies, cool them, and freeze them unglazed for up to two months.
- How should I store leftover glazed cookies?
- Store glazed cookies in a single layer or with parchment between layers in an airtight container. Keep them at room temperature for two to three days, or refrigerate for slightly longer storage.
Serving Suggestions
These pumpkin spice cookies turn any coffee break into a little fall dessert moment.
Try topping a warm cookie with vanilla ice cream or pairing a plate with chai for an extra cozy treat.
For parties, arrange them on a platter, drizzle extra glaze, and finish with a light dusting of cinnamon for drama.
More pairings:
Reviews
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Donald, Akron, OH: Made these last night and they came out super soft and cozy, and that cinnamon glaze really takes them over the top.
: Happy they came out soft and cozy for you, Donald, and that the cinnamon glaze was the finishing touch! 😊
Made this recipe? How did it go?
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