Pumpkin Glazed Cookies

Category: Desserts & Baking

Delicious pumpkin glazed cookies with a shiny caramel-colored glaze and festive fall decoration, perfect for autumn treats.

These Pumpkin Glazed Cookies are soft, sweet, and full of cozy fall flavors. The pumpkin adds a delightful twist, while the glaze gives them a lovely shine!

Honestly, who can resist a pumpkin treat? I love how they make my kitchen smell like autumn while I bake. Perfect with a cup of tea or coffee, and you might just eat them all in one go! 😋

Key Ingredients & Substitutions

Pumpkin Puree: Use canned pumpkin puree for best results. It provides moisture and flavor. If you have fresh pumpkin, you can puree it, but make sure it’s cooked and smooth. I recommend not using pumpkin pie filling, as it has added spices and sugar.

Butter: Unsalted butter is best for controlling the saltiness of your cookies. If you’re dairy-free, coconut oil or a dairy-free butter can make a great substitute.

Flour: All-purpose flour works perfectly, but you can use gluten-free flour if needed. Just ensure it has a good binding agent if going gluten-free; blends work well for cookies.

Spices: The mix of cinnamon, ginger, nutmeg, and cloves is classic for pumpkin flavors. If you’re missing any, just adjust the amounts of the ones you have, or use pumpkin pie spice as a single substitution!

How Do I Make Sure My Cookies Don’t Spread Too Much?

To achieve thick, puffy cookies, follow these tips:

  • Chill your dough for at least 30 minutes before baking; this helps keep the cookies from spreading.
  • Make sure your butter is softened but not too warm. If it’s too soft, your cookies may spread excessively.
  • Use a tablespoon or cookie scoop to portion the dough, which helps keep uniform sizes.
  • Keep an eye on your baking time. They should just be set at the edges and soft in the middle.

What’s the Best Way to Apply the Glaze?

For a smooth glaze, follow these steps:

  • Whisk the powdered sugar and milk until it’s the right consistency—thick, but pourable. Start with 2 tablespoons of milk, then add more if needed.
  • Ensure the cookies are completely cool before glazing to avoid melting.
  • Drizzle the glaze using a spoon for a rustic look, or pour it into a piping bag for a neater finish.

Enjoy creating these delightful cookies that bring a taste of fall to your kitchen!

Delicious Pumpkin Glazed Cookies

Ingredients You’ll Need:

For the Cookies:

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 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

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk (adjust for desired consistency)
  • 1/2 teaspoon vanilla extract
  • Optional: a pinch of cinnamon or ground nutmeg for flavor

How Much Time Will You Need?

This recipe will take about 15 minutes to prepare, along with 12-15 minutes of baking time. After baking, allow for another 10 minutes of cooling and glazing. Overall, plan for about 40-45 minutes from start to finish.

Step-by-Step Instructions:

1. Preheat the Oven:

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

2. Cream the Butter and Sugar:

In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with a hand mixer.

3. Mix in Wet Ingredients:

Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture. Blend well until everything is nicely combined.

4. Whisk Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and cloves). This helps to evenly distribute the leavening agents and spices throughout the flour.

5. Combine Dry and Wet Ingredients:

Gradually add the dry mixture to the wet ingredients, mixing gently until everything is blended. Be careful not to overmix, as this can make the cookies tough.

6. Scoop the Dough:

Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart to allow for spreading while baking.

7. Bake Your Cookies:

Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges are set and the cookies spring back slightly when touched.

8. Cool the Cookies:

Once baked, remove the cookies from 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. Prepare the Glaze:

In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and any optional spices until smooth. Adjust the milk according to how thick or thin you want the glaze to be.

10. Glaze the Cookies:

Once the cookies are completely cool, drizzle the glaze generously over the top. Allow the glaze to set before serving.

Enjoy your soft, warmly spiced pumpkin cookies with a sweet vanilla glaze! They are perfect for sharing (or keeping all to yourself!)

Pumpkin Glazed Cookies

Can I Use Fresh Pumpkin Instead of Canned?

Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth. Be aware that fresh pumpkin may have more moisture, so it could slightly alter the texture of the cookies.

How Do I Store Leftover Cookies?

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure they’re fully cooled before freezing!

What Can I Substitute for the Egg?

If you’re looking for an egg substitute, try using 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This will help keep the cookies moist!

Can I Make the Dough Ahead of Time?

Absolutely! You can prepare the dough and refrigerate it for up to 2 days. Just make sure to cover it tightly. When ready to bake, scoop and bake directly from the fridge, adding an extra minute or two to the baking time if needed.

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