Description
Delight in these soft and flavorful pumpkin pie cookies, combining the warm spices and richness of pumpkin pie with the convenience of a cookie. Perfectly spiced with cinnamon, nutmeg, and ginger, these cookies are easy to make and topped with a sweet powdered sugar glaze for a festive treat that’s ideal for fall or any time you crave a comforting seasonal dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
Wet Ingredients
- 1 cup (240 grams) pumpkin puree
- 1 cup (200 grams) packed brown sugar
- 1 teaspoon vanilla extract
Glaze
- 1 cup (120 grams) powdered sugar
- 2 tablespoons milk
Instructions
- Gather Ingredients: Collect all the ingredients listed to ensure you have everything ready before starting your baking.
- Prepare Dough: In one bowl, combine the dry ingredients: all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, and baking powder. In another bowl, mix the wet ingredients: pumpkin puree, brown sugar, and vanilla extract. Gradually combine the wet mixture into the dry ingredients and stir until a dough forms.
- Shape Cookies: Using a spoon or cookie scoop, drop rounded balls of dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them evenly to allow room for spreading.
- Bake Cookies: Preheat your oven to 350°F (175°C). Bake the cookies on the middle rack for 12 to 15 minutes, or until the edges are set and the cookies spring back slightly when touched.
- Cool and Glaze: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack. Once completely cool, drizzle or spread the glaze made from powdered sugar and milk over the cookies. Allow the glaze to set before serving.
Notes
- Ensure the pumpkin puree is well incorporated to avoid lumps in the dough.
- You can adjust the spices to suit your taste, adding more cinnamon or a pinch of cloves for extra warmth.
- For a thicker glaze, use less milk; for a thinner glaze, add more milk incrementally.
- Store cookies in an airtight container for up to 3 days to maintain freshness.
- These cookies freeze well; freeze baked and glazed cookies in a sealed bag for up to 2 months.
