Ingredients
Scale
- For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tbsp milk (or cream)
- ½ tsp vanilla extract
- Optional: sprinkle of cinnamon or crushed graham crackers for garnish
Instructions
- Preparing the Cookie Dough: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until smooth. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be soft but scoopable.
- Baking the Cookies: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon if desired (the cookies won’t spread much). Bake for 10–12 minutes or until the edges are set and the centers are soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Making the Glaze: In a small bowl, whisk together powdered sugar, milk (or cream), and vanilla extract until smooth. Add more milk for a thinner glaze or more powdered sugar for a thicker consistency. Drizzle the glaze over the cooled cookies using a spoon or piping bag. Sprinkle with cinnamon or crushed graham crackers for extra flair.
- Finishing Touches: Allow the glaze to set for 10–15 minutes before serving. Store in an airtight container at room temperature for up to 3 days or in the fridge for longer storage.
Notes
- For a vegan option, use plant-based butter, egg substitutes, and dairy-free milk for the glaze.
- Gluten-free alternative: Substitute all-purpose flour with a gluten-free flour blend.
- Storage tip: Freeze unglazed cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw and glaze before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 cookie (1/24th of the recipe)
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg