Description
These Super Soft Pumpkin Cookies are a delightful fall treat that are tender, cake-like, and full of warm spices. Topped with a sweet glaze, they are perfect for enjoying with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix Wet Ingredients: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 12 to 15 minutes until set and lightly golden.
- Cool and Glaze: Cool on baking sheets for 5 minutes, then transfer to a wire rack. Whisk together powdered sugar, melted butter, milk, and vanilla for glaze. Drizzle over cookies.
Notes
- Store in an airtight container at room temperature for up to 4 days.
- Add a sprinkle of cinnamon on top of the glaze for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 13g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
