Pumpkin Cookies with Drizzled Glaze
Delight in the warm, spiced flavors of fall with these irresistible Pumpkin Cookies with Drizzled Glaze. Soft, cake-like cookies infused with pumpkin puree and aromatic spices like cinnamon, nutmeg, and ginger create a cozy, melt-in-your-mouth treat. Topped with a silky vanilla glaze delicately drizzled for the perfect touch of sweetness, these cookies are as beautiful as they are delicious. Easy to whip up in under 30 minutes, they're perfect for autumn gatherings, holiday parties, or simply enjoying with a steaming cup of tea. Whether you're a seasoned baker or a pumpkin enthusiast, these fall-inspired cookies will satisfy your seasonal cravings while making your kitchen smell heavenly.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams granulated sugar
- 50 grams light brown sugar
- 180 grams pumpkin puree
- 1 unit large egg
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 120 grams powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 0.5 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer on medium speed 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, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Using a tablespoon or small cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the cookies spring back slightly when touched.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and slightly runny.
Once the cookies are completely cool, use a spoon or piping bag to drizzle the glaze over each cookie.
Allow the glaze to set for 10-15 minutes before serving. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 589.2 g | 214% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 375.5 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 247 mg | 19% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 875 mg | 19% | |
*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.
