Pumpkin Cookies Recipe
User Reviews
5
Pumpkin Cookies Recipe
Description
This Pumpkin Cookies Recipe blends all-purpose flour with baking soda, baking powder, cinnamon, pumpkin pie spice, and salt for a gently spiced base. The creamed butter and sugars provide sweetness and structure, combined with an egg, vanilla, and pumpkin puree which adds moisture and a subtle pumpkin flavor. Chilling the dough for 30 minutes helps prevent excessive spreading and concentrates flavors.
Cookies are portioned with a scoop for uniform size and baked until set. After cooling completely, a glaze made from powdered sugar, milk, melted butter, vanilla extract, and a pinch of salt is applied to add sweetness and moisture contrast. The resulting cookies have a soft crumb with warm autumn spices and a sweet finishing touch.
Use room temperature ingredients to ensure proper mixing and results. Measuring flour by weight or properly fluffing and leveling ensures the dough is not too dry. Pure canned pumpkin (not pie filling) is key for correct flavor balance. The cookies store well refrigerated and leftover pumpkin puree can be used in other recipes.
Ingredients
For the Cookies:
- 2½ cups all-purpose flour (300g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup butter softened, unsalted
- 1 cup light brown sugar packed (220g)
- ½ cup granulated sugar (100g)
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin 240g, puree
For the Icing:
- 2 cups powdered sugar (240g)
- ¼ cup milk 60mL, whole
- 2 tablespoons butter melted and cooled
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
For the Cookies:
- In a medium bowl, whisk to combine the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or an electric hand mixer), combine the butter, light brown and granulated sugars. Beat on medium speed for 2 to 3 minutes until well combined.
- Add the egg and vanilla, then mix on low for 1 minute, until lightened in color and fluffy. Add the pumpkin and mix on low for about 30 seconds to combine. With a rubber spatula, scrape down the bottom and sides of the bowl and mix again until the ingredients are evenly distributed.
- With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Scrape the bowl down one last time and use a spatula to fold in any remaining flour. Cover and refrigerate for 30 minutes.
- After the dough has been chilling for 15 minutes, preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Use a 1½ tablespoon-sized triggered cookie scoop to portion the cookies to be about 1½-inches in diameter. Scoop the cookies directly onto the prepared pans, leaving about 2 inches of space in between each cookie.
- Bake the cookies for about 11 minutes, until the edges are lightly golden and the centers are just set. Let cool on the sheet tray for 5 minutes before transferring to a wire rack to cool completely.
For the icing:
- In a medium mixing bowl, sift the powdered sugar. Add the milk, melted butter, vanilla and and salt and whisk the mixture until it is completely smooth. Cover and set aside until ready to use.
- Once the cookies are competely cool, drizzle or dip the tops of each in the icing.
Notes
- Measure flour by weight or fluff and level measuring cup to avoid dry dough.
- Use room temperature ingredients for better mixing and texture.
- Only use pure canned pumpkin, not pumpkin pie filling, for correct flavor.
- Chilling the dough is essential to prevent spreading while baking.
- Use a cookie scoop to ensure evenly sized cookies for consistent baking.
- Allow cookies to cool completely before applying icing to prevent melting.
- Leftover pumpkin puree can be used in other pumpkin recipes like dips, scones, or pancakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 34cookies
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 90mg | 4% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 1237IU | 25% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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