Description
Soft, spiced cookies with a hint of pumpkin, topped with a sweet glaze—perfect for fall!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 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.
- To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the cooled cookies.
Notes
For extra flavor, consider adding chocolate chips or chopped nuts to the dough.
- Prep Time: 15 minutes
- Cook Time: 14 minutes