Harvest Pumpkin Cookies
Soft, spiced, and irresistibly delicious, Harvest Pumpkin Cookies are the ultimate fall treat that will fill your kitchen with the warm aroma of cinnamon, nutmeg, and cloves. These tender cookies combine creamy pumpkin puree with a blend of autumn-inspired spices for a perfectly moist and flavorful bite. Topped with a delicate vanilla glaze, each cookie is a perfect balance of sweetness and spice. With just 15 minutes of prep time and a quick bake, this recipe is ideal for seasonal gatherings, cozy afternoons, or any time you’re craving a taste of fall. Whether shared with loved ones or enjoyed solo with a cup of tea, these pumpkin cookies are destined to become a seasonal favorite.
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Recipe Information
Ingredients
- 0.5 cup (softened) Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup (packed) Brown sugar
- 1 cup Pumpkin puree
- 1 large Egg
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.125 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 2 tablespoons Milk
- 1 cup Powdered sugar
- 0.5 teaspoon Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix to avoid tough cookies.
Using a tablespoon or cookie scoop, drop rounded dollops of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 12 minutes, or until the edges are set and the cookies look slightly puffy. Avoid overbaking.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the glaze by whisking together the powdered sugar, milk, and 1/2 teaspoon of vanilla extract until smooth and slightly runny.
Drizzle the glaze over the cooled cookies using a spoon or piping bag. Let the glaze set for 10-15 minutes before serving.
Store the cookies in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 18.3 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 48 mg | 1% | |
*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.
