Great Pumpkin Cookie
Meet your new fall favorite: the Great Pumpkin Cookie! These delightfully soft and chewy cookies are packed with the cozy flavors of cinnamon, nutmeg, and ginger, making them the perfect autumn treat. Made with real pumpkin puree, these cookies boast a moist, cake-like texture that melts in your mouth, all while delivering a warm, spiced aroma. Optional chopped nuts add a subtle crunch, and a sweet vanilla glaze drizzled on top provides the perfect finishing touch. Ready in just 30 minutes, these easy-to-make pumpkin cookies are ideal for holiday gatherings, bake sales, or simply indulging with a hot cup of coffee. Whether you're craving a taste of fall or looking for a standout dessert, these spiced pumpkin cookies will hit the spot!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 piece large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cup chopped nuts (optional)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 0.5 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract to the sugar mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
If using, fold in the chopped nuts at this stage.
Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden and the centers are set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Drizzle the glaze over the cooled cookies and let it set for about 10 minutes before serving. Enjoy your Great Pumpkin Cookies!
Nutrition Facts
Calories |
3528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 644.5 g | 234% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 432.3 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 355 mg | 27% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1423 mg | 30% | |
*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.
