Pumpkin Cookies
User Reviews
5
Pumpkin Cookies
Description
This Pumpkin Cookies recipe starts by combining melted and cooled unsalted butter with granulated and light brown sugar. Pumpkin puree that has been blotted to remove excess moisture is mixed in along with egg yolk and vanilla. The dry ingredients—flour, baking powder, baking soda, salt, and pumpkin pie spice—are whisked together separately and then gradually incorporated into the wet mixture, forming a dough which is chilled before baking.
Baking at 350°F for 13-15 minutes yields cookies that are chewy due to moisture control in the pumpkin and the proper chemical leaveners. After cooling, the cookies can be topped with a glaze made by whisking powdered sugar with milk, light corn syrup, and vanilla extract. Corn syrup adds a shiny finish and helps the glaze dry hard without becoming tacky.
These cookies deliver soft chewiness complemented by warm spice notes and a sweet, smooth glaze. They suit fall gatherings or any time a subtly spiced cookie is desired.
Blotting the pumpkin is key to reducing moisture for chewy cookies. Corn syrup in the glaze aids in the hard, shiny finish but can be omitted with added milk to adjust consistency.
Ingredients
- 1 cup butter melted and cooled for at least 15 minutes, unsalted
- ½ cup granulated sugar
- 1 ½ cup light brown sugar firmly packed
- 1 large egg room temperature, yolk
- 2 teaspoons vanilla extract
- ⅔ cup pumpkin blotted (130g after blotting) ¹see notes in recipe for instructions on blotting, puree
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon pumpkin pie spice click the link for instructions to make homemade pumpkin pie spice
Glaze
- 1 ½ cups powdered sugar
- 1 ½ -2 Tablespoons milk
- 1 Tablespoons corn syrup light
- ¼ teaspoon vanilla extract
Instructions
- Combine melted, cooled butter and sugars in a large bowl and stir well.
- Add pumpkin, egg yolk, and vanilla extract and stir to combine.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice until well-mixed.
- Gradually add dry ingredients to wet (I do this in 3-4 parts) stirring until ingredients are thoroughly combined.
- Cover bowl and chill in the refrigerator for at least 60 minutes.
- Once dough has nearly finished chilling, preheat oven to 350F (175C) and prepare cookie sheet by lining with parchment paper. Once oven is preheated, remove dough from the fridge and scoop by 1 ½ Tablespoon-sized scoops. If desired, roll into a smooth round ball.
- Bake on 350F (175C) for 13-15 minutes and allow to cool completely on baking sheet before adding glaze (if using).
Glaze
- In a medium-sized bowl whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth and the drizzle that falls from the whisk holds its shape for a second before dissolving into the bowl. If icing is too stiff, add a teaspoon more milk at a time, if it is too thin add a Tablespoon more powdered sugar at a time.
- Hold completely cooled cookie firmly by the base and dip the surface directly into the glaze (alternatively you can just use a spoon to drizzle the glaze over the cookies). Return to cookie sheet or cooling rack to allow the glaze to harden (about 30-60 minutes) before enjoying.
Notes
- Blot the pumpkin puree by pressing with paper towels to remove excess liquid for a chewy texture rather than cake-like.
- Light corn syrup in the glaze helps create a glossy finish that dries hard; omit if desired but add a bit more milk to adjust consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35cookies
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 158kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 70mg | 3% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 896IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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