These pumpkin glazed cookies are soft, sweet, and so comforting! They have the warm flavors of pumpkin spice and a shiny glaze that adds a yummy touch.
Making these cookies always makes me smile! They smell amazing while baking, and I love sharing them with friends over a cup of coffee. Who can resist a little pumpkin goodness? 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. You can also make your own by roasting and blending fresh pumpkins if you have them on hand! It’s just as delicious.
Butter: Unsalted butter gives control over the saltiness. If you want a dairy-free version, try using coconut oil or a non-dairy butter alternative. I’ve tried both, and they work well!
Brown Sugar: The depth of flavor from brown sugar is key. For a lighter option, use half brown and half granulated sugar. Coconut sugar is a nice substitute if you prefer less processed sugars.
Spices: The spices add warmth. Feel free to mix and match based on what you have! Nutmeg and cloves are optional, but I think they really enhance the flavor. You can even use pumpkin spice blend if that’s what you have!
How Do I Get the Dough Just Right?
The dough for these cookies needs a gentle hand. Start by mixing wet ingredients until creamy, then slowly fold in the dry mix. Overmixing can lead to tougher cookies. The key is to stop mixing as soon as everything looks combined.
- Make sure your butter is soft, not melted, to create the perfect texture.
- Use a cookie scoop for evenly shaped cookies, making sure to space them out since they spread a little.
- Check them just after 10 minutes; you want them soft when they come out.
With these tips, you’ll have soft and flavorful cookies that everyone will love! Happy baking!
How to Make Pumpkin Glazed Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 1/2 cups all-purpose flour
- 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 (optional)
For the Glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons unsalted butter, melted
- 1 to 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- A pinch of ground cinnamon (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and approximately 10-12 minutes to bake. After baking, allow the cookies to cool for about 5 minutes before glazing them. In total, you’re looking at about 30-40 minutes from start to finish, making it a quick and delightful treat!
Step-by-Step Instructions:
1. Preparing the Oven and Sheet:
Start by preheating your oven to 350°F (175°C). While that heats up, line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking.
2. Creaming the Butter and Sugar:
In a large mixing bowl, add the softened butter and brown sugar. Use a mixer or a sturdy spoon to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Mixing in Pumpkin and Egg:
Next, add the canned pumpkin puree and the egg to the bowl. Mix well until everything is smooth and nicely blended. This should add a lovely creamy texture to your cookie dough!
4. Combining Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, and cloves). This not only combines them but also helps distribute the baking soda evenly, so your cookies rise beautifully!
5. Bringing It All Together:
Gradually add your dry mix to the pumpkin batter. Stir until just combined—be careful not to overmix, or the cookies might turn out tough. Aim for a soft, slightly sticky dough.
6. Scooping the Dough:
Using a rounded tablespoon or a cookie scoop, place the dough onto the prepared baking sheet. Make sure to space the cookies about 2 inches apart since they will spread while baking.
7. Baking the Cookies:
Pop the baking sheet in the oven and bake for 10-12 minutes. You’re looking for the edges to be set, and the tops to have a slight crack. They will be soft, but they will firm up as they cool.
8. Cooling the Cookies:
After baking, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Making the Glaze:
While the cookies are cooling, whisk together the sifted powdered sugar, melted butter, 1 tablespoon of milk or cream, vanilla extract, and cinnamon (if using) in a small bowl. Add a little more milk or cream if you want a thinner glaze that’s easy to drizzle.
10. Glazing and Serving:
Once the cookies are completely cool, drizzle or spread the glaze over the top of each one. Let the glaze set before serving—this will only take a few minutes. Enjoy your delicious pumpkin cookies!
Now, you’re all set to enjoy these deliciously soft pumpkin glazed cookies! They are perfect for sharing at gatherings or just enjoying with a warm drink at home. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast and puree it for the recipe. Just make sure it’s well-drained to avoid adding too much moisture, which could affect the cookie’s texture.
How Do I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. If you want them to last longer, refrigerate them for up to a week. You can also freeze the cookies for up to 3 months; just make sure they are completely cooled before wrapping them tightly.
Can I Substitute the Brown Sugar?
Yes! You can use granulated sugar instead, but the cookies will be slightly less moist. For a healthier option, try using coconut sugar or a 1:1 brown sugar substitute available in stores.
What if the Glaze is Too Thick?
If your glaze is too thick, simply add a little more milk or cream, a teaspoon at a time, until you reach your desired drizzling consistency. Remember, you want it to be spreadable but not runny!
