Description
Tender, cake-like pumpkin cookies bursting with cozy fall flavors of cinnamon, nutmeg, and pumpkin puree—perfect with coffee, cider, or milk.
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves (optional)
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 cup (230g) unsalted butter, softened
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- For glaze (optional): 1 ½ cups (180g) powdered sugar, 2–3 tablespoons milk or cream, ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes on medium speed.
- Mix in pumpkin puree, egg, and vanilla extract until well combined (mixture may look slightly curdled).
- Gradually add dry ingredients to wet mixture, stirring just until no streaks of flour remain. Do not overmix.
- Drop mounds of dough using a tablespoon or cookie scoop onto prepared sheets, spacing about 2 inches apart.
- Bake for 12–15 minutes, until edges are set and tops spring back lightly when touched.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
- If glazing, whisk powdered sugar, milk, and vanilla until smooth; drizzle over cooled cookies.
Notes
Use pumpkin puree, not pie filling. Measure flour correctly to avoid dense cookies. Let cookies cool completely before glazing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American