These pumpkin glazed cookies are soft, sweet, and full of fall flavor. With spices and a shiny glaze, they are perfect for any festive occasion or a cozy afternoon treat!
Every bite feels like a warm hug! I love serving them with a cup of tea while snuggled in a blanket. They’re great for sharing, but good luck not eating them all yourself! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. It gives the right consistency and flavor. If you want to use fresh pumpkin, roast and puree it yourself, but be sure to drain excess moisture!
Baking Spices: The blend of cinnamon, ginger, nutmeg, and cloves brings warmth to these cookies. If you don’t have all of them, you can use pumpkin pie spice as a substitute for convenience.
Butter: Unsalted butter is best for this recipe, but if you’re out, you can use margarine or even coconut oil for a dairy-free option.
Glaze: The powdered sugar glaze adds sweetness. If you’re looking for a healthier version, try using honey or maple syrup instead, but adjust the consistency with more milk.
How Do I Ensure My Cookies Are Soft and Chewy?
To get that perfect soft and chewy texture, here are some key tips:
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to tough cookies.
- Cool Time: Allow the cookies to cool on the baking sheet before transferring to a wire rack. This helps them set up nicely without drying out.
- Watch the Baking Time: Keep an eye on them and pull them out as soon as the edges are set. They’ll continue to cook a bit as they cool.
- Store Properly: Store leftover cookies in an airtight container with a slice of bread to keep them soft.
How to Make Pumpkin Glazed Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons 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 tablespoons milk (more if needed)
- 1/2 teaspoon vanilla extract
- A pinch of ground cinnamon (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15 minutes of baking time. After baking, allow the cookies to cool for about 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely, which takes another 20-30 minutes. So overall, you’re looking at around 45 minutes to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat & Prepare:
Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy to get the perfect base for your cookies!
3. Mix in Wet Ingredients:
Add in the egg, vanilla extract, and pumpkin puree. Beat everything together until it’s fully combined—this will make your cookies moist and flavorful!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices: cinnamon, ginger, nutmeg, and cloves. This ensures even distribution of flavors.
5. Mix Dry into Wet Ingredients:
Now, slowly add the dry ingredients to your wet mixture. Mix just until everything is combined—don’t overmix, or your cookies might become tough.
6. Form the Cookies:
Using a cookie scoop or spoon, drop the cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each one. If you’d like, you can lightly flatten the tops for a more uniform shape.
7. Bake the Cookies:
Place the baking sheets in the oven and bake for 12-15 minutes. You’ll know they’re ready when the edges are set and the tops spring back when lightly pressed.
8. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Prepare the Glaze:
While the cookies are cooling, whip up the glaze! In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and cinnamon (if using) until smooth. If it’s too thick, add a bit more milk to reach the right consistency.
10. Glaze the Cookies:
Once the cookies have cooled completely, drizzle or spread the glaze over the tops, letting it drip a little over the edges for that lovely finish.
11. Let Set & Serve:
Allow the glaze to set for about 20-30 minutes before serving. Then, it’s time to enjoy your delicious pumpkin glazed cookies!
These cookies will be soft and moist, packed with delightful spice and topped with a sweet glaze. Perfect for any occasion or just a cozy treat at home! Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast it and puree it until smooth. Drain any excess moisture, as this can affect the texture of your cookies.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to stay soft, add a slice of bread to the container to maintain moisture.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough ahead of time and chill it in the refrigerator for up to 2 days. Just bring it back to room temperature before baking.
What If the Glaze Is Too Thick or Thin?
If your glaze is too thick, simply add a little more milk, a teaspoon at a time, until it reaches your desired consistency. If it’s too thin, add more powdered sugar to thicken it up.