These pumpkin glazed cookies are soft, chewy, and full of warm spices! Topped with a sweet glaze, they are perfect for fall or whenever you crave a treat.
Honestly, who can resist a cookie that smells like autumn? I love making a batch and sharing them with friends, but let’s be real—I keep a few for myself too! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree or make your own from fresh pumpkins. If you’re in a pinch, mashed sweet potato works well too!
Granulated Sugar: Regular sugar gives sweetness, but you can swap some for brown sugar for a richer flavor. Also, honey or maple syrup can be used for a different kind of sweetness, but adjust the flour accordingly.
Butter: Unsalted butter is ideal, but if you need a non-dairy option, try using coconut oil or a vegan butter substitute. The flavor will slightly differ, but it’ll still taste great.
Spices: The blend of cinnamon, ginger, nutmeg, and cloves creates a warm flavor. Feel free to use pumpkin pie spice instead, it’s an easy shortcut!
How Do You Achieve the Perfect Cookie Texture?
Getting the perfect texture for these cookies is all about the mixing and baking process. You want them to be soft inside with just a slight firm edge!
- When creaming the butter and sugar, beat until fluffy, around 2-3 minutes. This incorporates air for soft cookies.
- Don’t overmix the dough once adding dry ingredients; mix just until combined. Overmixing can lead to tough cookies.
- Keep an eye on the baking time! Aim for the cookies to look set but soft in the center when you pull them out. They will continue to cook slightly as they cool.
How to Make Pumpkin Glazed Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (canned or homemade)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
For the Glaze:
- 1 cup powdered sugar
- 1-2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 20 minutes to prep and 12-15 minutes to bake, plus cooling time. Plan for roughly 1 hour total, including the time needed for the cookies to cool before glazing. You’re going to want to savor every bite!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. Line two baking sheets with parchment paper or silicone mats for easy cleanup.
2. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or whisk until the mixture is light and fluffy—this usually takes about 2-3 minutes. It’s important to incorporate air for soft cookies!
3. Mix in Wet Ingredients:
Next, add in the egg, pumpkin puree, and vanilla extract. Mix until everything is well combined and looks smooth. This will give your cookies their delicious pumpkin flavor!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all of the spices (cinnamon, ginger, nutmeg, and cloves). This step helps ensure the baking powder and spices are evenly distributed throughout the flour.
5. Make the Dough:
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Don’t worry if the dough feels a bit soft; that’s normal for this recipe!
6. Form the Cookies:
Using a cookie scoop or a regular spoon, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies:
Bake your cookies in the preheated oven for about 12-15 minutes. You want them to look set at the edges but still soft in the center. The cookies will continue to firm up as they cool.
8. Cool Down:
After taking them out from the oven, allow the cookies to cool on the sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. Patience is key here—they’ll taste even better once fully cooled!
9. Prepare the Glaze:
While your cookies cool, it’s time to whip up the glaze. In a medium bowl, whisk together the powdered sugar, vanilla extract, and enough milk or cream to make a smooth, drizzling consistency. It should be thick enough to stay on the cookie but thin enough to drizzle!
10. Glaze the Cookies:
Once your cookies are completely cool, it’s time to add the glaze. You can spoon it over the top or dip the cookies in the glaze. Let the glaze set for a few minutes before serving or storing.
Enjoy these delightful pumpkin glazed cookies—perfect for sharing or enjoying with a cup of tea or coffee!
Can I Use a Different Sweetener in These Cookies?
Absolutely! You can substitute granulated sugar with brown sugar for a deeper flavor. If you prefer using liquid sweeteners like honey or maple syrup, just reduce the flour slightly to maintain the right dough consistency.
Can I Make These Cookies Vegan?
Yes, you can! Substitute the egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Use a vegan butter substitute instead of regular butter.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them for about a week.
Can I Freeze the Dough for Later Use?
Yes, you can! Scoop mounds of dough onto a baking sheet and freeze them until solid, then transfer to an airtight container or zip-top bag. They can be frozen for up to 3 months. When ready to bake, just add a few extra minutes to the baking time from frozen.
