Fall Pumpkin Cookies
Embrace the warm, cozy flavors of autumn with these irresistibly soft Fall Pumpkin Cookies, the ultimate treat for pumpkin lovers. Infused with a blend of seasonal spices like cinnamon, nutmeg, and ginger, these cookies deliver a perfectly balanced sweetness from real pumpkin puree, brown sugar, and a luscious cinnamon glaze. Quick and easy to make in just under 35 minutes, they’re ideal for holiday gatherings, after-school snacks, or as a festive dessert to enjoy with a cup of tea or coffee. With their tender texture and aromatic spice profile, these pumpkin cookies capture the essence of fall in every bite. Whether you’re looking for a crowd-pleasing harvest-season dessert or simply want to fill your home with the scent of baked pumpkin perfection, this recipe is a must-try!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 0.5 teaspoon ground cinnamon (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the pumpkin puree, egg, and vanilla extract until well combined.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies soft.
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly puffed.
Remove cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, cinnamon, and milk in a small bowl until smooth.
Drizzle the glaze over the cooled cookies and let it set for 10 minutes before serving.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
3171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 3510 mg | 153% | |
| Total Carbohydrate | 642.3 g | 234% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 432.6 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 302 mg | 23% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1570 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
