Description
These Melt In Your Mouth Pumpkin Cookies are soft, flavorful, and perfectly spiced with cinnamon, nutmeg, and ginger. Made with creamy pumpkin puree and topped with a sweet vanilla glaze, these cookies offer a deliciously moist texture and warm autumn taste. Ideal for fall baking and holiday treats, they’re simple to prepare and sure to impress.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and well combined. This step is crucial for a tender cookie texture.
- Add Wet Ingredients: Mix in the canned pumpkin puree, one large egg, and two teaspoons of vanilla extract until the batter is smooth and uniform in color.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the leavening agents and spices.
- Mix Dry and Wet: Gradually add the dry ingredient mixture into the pumpkin batter, stirring gently just until combined to avoid overmixing, which can make cookies tough.
- Portion Dough: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them adequately to allow for spreading during baking.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges turn lightly golden. Once done, let the cookies cool on the baking sheets briefly before transferring them to wire racks to cool completely.
- Prepare Glaze: In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla extract until the glaze is smooth and pourable.
- Glaze Cookies: Drizzle the vanilla glaze evenly over the cooled cookies. Allow the glaze to set before serving to ensure a delicate, sweet finish.
Notes
- Ensure the butter is softened to room temperature to make creaming easier and more effective.
- Do not overmix the dough when combining wet and dry ingredients to keep the cookies tender.
- You can substitute canned pumpkin puree with homemade pumpkin puree if desired.
- For more intense spice flavor, feel free to adjust the cinnamon, nutmeg, and ginger to taste.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies can also be frozen after baking; thaw completely before glazing.
