Pumpkin Cookies

These delightful pumpkin cookies are soft, chewy, and infused with warm spices, making them a perfect treat for the fall season. Topped with a sweet glaze, they are not only tasty but also visually appealing.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

For the glaze:

• 2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 12-14 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the cooled cookies.

Servings and Timing

Total Time: 29 minutes
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 14 minutes

Variations

• Add-ins: Incorporate chocolate chips, nuts, or dried cranberries for extra texture.
• Spices: Adjust the spice levels by adding allspice or cloves for a different flavor profile.
• Frosting: Swap the glaze for cream cheese frosting for a richer taste.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks or freeze for up to three months. Reheat cookies in the microwave for a few seconds to soften before serving.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, but ensure it’s properly cooked and pureed to match the texture of canned pumpkin.
2. How do I know when the cookies are done?
   They should be lightly browned around the edges and set in the center.
3. Can I make these cookies gluten-free?
   Yes, substitute all-purpose flour with a gluten-free blend.
4. How can I make the cookies softer?
   Be careful not to overmix the dough and avoid overbaking.
5. Is it necessary to glaze the cookies?
   No, the cookies are delicious on their own, but the glaze adds a sweet touch.
6. Can I use margarine instead of butter?
   Yes, but it may slightly alter the taste and texture.
7. How should I store leftover cookies?
   Keep them in an airtight container at room temperature.
8. Can I double the recipe?
   Absolutely! Just ensure you have enough baking sheets and space in your oven.
9. What’s the best way to cool the cookies?
   Transfer them to a wire rack after 5 minutes on the baking sheet.
10. Can I freeze the dough?
    Yes, you can freeze the cookie dough for up to three months. Thaw it in the fridge before baking.

Conclusion

These pumpkin cookies are a delightful addition to your fall baking repertoire. With their soft texture and warm spices, they are perfect for sharing with friends and family. Whether enjoyed with a cup of coffee or as a festive treat, they are sure to impress!

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