These Pumpkin Glazed Cookies are soft, chewy, and packed with all the warm flavors of fall. Topped with a sweet glaze, they make a perfect treat for any pumpkin lover!
Making these cookies is so much fun, and I love how quickly they disappear! They’re great with a cup of tea or coffee, especially when the weather gets chilly. 🍂
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of your cookies. Make sure to use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices. If you have fresh pumpkin, you can roast and puree it instead!
Granulated Sugar: It sweetens the cookies beautifully. You can swap it with brown sugar for a deeper flavor, or try a sugar alternative like coconut sugar for a healthier option.
Unsalted Butter: Using unsalted butter gives you control over the saltiness. You can replace it with coconut oil or a vegan butter substitute if you want a dairy-free version.
Spices: The combination of spices gives the cookies that cozy fall taste. Feel free to adjust based on your preference. You could also use pumpkin pie spice as a shortcut that combines all these flavors.
How Do I Make Sure My Cookies Stay Soft?
Keeping your cookies soft is all about the right baking time and moisture. Here are my tips:
- Don’t overmix: Just mix until the ingredients are combined. Overmixing can lead to tough cookies.
- Don’t overbake: Keep an eye on them towards the end of the baking time. Take them out when the edges are set but the centers look a bit underbaked. They will firm up as they cool.
- Cool properly: Let them cool on the baking sheet first before moving to a wire rack. This keeps them from drying out.
Using these tips will ensure your cookies turn out soft, chewy, and totally delicious! Enjoy sharing them with family and friends!
How to Make Pumpkin Glazed Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
For the Glaze:
- 1 cup powdered sugar, sifted
- 2-3 tbsp milk (adjust for desired consistency)
- 1/2 tsp vanilla extract
- Optional: 1/4 tsp ground cinnamon or pumpkin pie spice
How Much Time Will You Need?
This delicious Pumpkin Glazed Cookies recipe takes about 20 minutes of preparation time and 12-15 minutes of baking time. After baking, allow for cooling and glazing, which adds about 40 minutes. So, set aside about 1 hour and 15 minutes in total for the entire process.
Step-by-Step Instructions:
1. Preheat and Prepare
First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar using a hand mixer or a whisk until it’s light and fluffy. This step is important for getting that lovely cookie texture!
3. Add Wet Ingredients
Next, add in the egg, pumpkin puree, and vanilla extract. Mix everything together until it’s well combined. Don’t worry if it looks a bit lumpy; it’s all good!
4. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg, cloves), and salt. This will help ensure that all your dry ingredients are evenly distributed.
5. Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring gently just until combined. Be careful not to overmix, as this can make the cookies tough.
6. Shape the Cookies
Using a spoon or a cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each one for spreading.
7. Bake the Cookies
Pop the cookie sheets in the oven and bake for 12-15 minutes. You’ll know they’re done when the edges are set and the tops spring back when lightly touched.
8. Cool the Cookies
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. This is important to keep them from getting soggy.
9. Prepare the Glaze
While your cookies are cooling, mix up the glaze! In a small bowl, whisk together the powdered sugar, vanilla extract, and optional cinnamon with 2 tablespoons of milk. Add more milk a little at a time until you reach your desired pouring consistency.
10. Glaze the Cookies
Once the cookies have cooled completely, drizzle or spread the glaze over the top. Let the glaze set for about 30 minutes before enjoying.
Enjoy these lovely, moist pumpkin cookies with their sweet glaze! They’re perfect for sharing during fall celebrations or simply for a cozy treat at home!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin for this recipe. Just make sure to measure out 1 cup of the pureed pumpkin after it’s cooked and cooled.
Can I Substitute the Butter?
Yes! You can use coconut oil or a plant-based butter substitute for a dairy-free option. Just ensure it’s softened for easy mixing!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week or freeze them for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the cookie dough and refrigerate it for up to 2 days. Just scoop the dough onto your baking sheets and bake when you’re ready! You may need to slightly adjust the baking time if the dough is cold.