Pumpkin Spice Cookies
Try this easy pumpkin cookie recipe for soft, chewy pumpkin spice cookies! With just a few ingredients, they’re a delightful fall dessert everyone will love.
Ingredients
- 1 cup canned pumpkin puree
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Glaze ingredients
- 1 cup powdered sugar
- 2-3 tablespoons milk, adjust for desired consistency
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mix together the butter and granulated sugar until well combined and smooth. Add the pumpkin puree and vanilla extract. Mix until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg,ginger, allspice and cloves.
- Add the dry ingredients to the wet ingredients and incorporate with a spatula until just combined. Be careful not to overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12 minutes, or until the edges are lightly golden. The centers may still appear slightly soft but will firm up as the cookies cool.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
Prepare the glaze
- In a bowl with 1 cup of powdered sugar gradually add the milk to the powdered sugar, stirring continuously until you achieve a smooth and pourable consistency. Adjust the amount of milk as needed to reach your desired thickness. If you want a thicker glaze, use less milk; if you want a thinner glaze, add a little more milk.
- Once your cookies have cooled completely, you can start decorating them with the glaze. Drizzle the glaze over the cookies using a spoon or a piping bag, or dip the tops of the cookies directly into the glaze.
Notes
- Make sure to use canned pumpkin puree and not pumpkin pie filling, as the latter contains additional ingredients and spices.
- Adjust the spices according to your preference. You can increase or decrease the amounts of cinnamon, nutmeg, ginger, and cloves to suit your taste.
- Feel free to add optional mix-ins such as chocolate chips, chopped nuts, or raisins to the cookie dough for added flavor and texture.
- The glaze is optional but adds a sweet finishing touch to the cookies. You can customize the glaze by adding food coloring or flavored extracts, such as vanilla or almond extract, for variation.
- To Store. Keep cookies in an airtight container at room temperature for up to 1 week. This helps maintain their freshness and flavor. If you live in a humid climate or want to keep cookies fresh for longer, store them in an airtight container in the refrigerator for up to 2 weeks.
- Freezing. Scoop cookie dough onto a baking sheet and freeze until solid. Transfer dough balls to a zip-top freezer bag and freeze for up to 3 months. Place them in a single layer in an airtight container or zip-top freezer bag. Freeze for up to 3 months.
Nutrition
Calories: 3093kcalCarbohydrates: 537gProtein: 31gFat: 97gSaturated Fat: 60gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 4gCholesterol: 248mgSodium: 2183mgPotassium: 899mgFiber: 16gSugar: 328gVitamin A: 41028IUVitamin C: 11mgCalcium: 438mgIron: 16mg
Tried this recipe?Let us know how it was!