Ingredients
Scale
- 1 1/2 cups pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2 teaspoons ground cinnamon
- 2-3 tablespoons milk or heavy cream
Instructions
- In a large mixing bowl, cream together softened unsalted butter with granulated and brown sugars until light and fluffy. Mix in pumpkin puree, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Using a cookie scoop or your hands, form dough into small, rounded balls. Place on a parchment-lined baking sheet, flatten slightly if desired.
- Bake at 350°F (175°C) for 12-15 minutes or until edges are golden. Allow cookies to cool completely on a wire rack.
- To prepare the cinnamon glaze, whisk together powdered sugar, cinnamon, and enough milk or heavy cream to reach a smooth, pourable consistency.
- Once cookies are cooled, drizzle the cinnamon glaze generously over the top of each cookie.
Notes
- Use chilled pumpkin puree for a firmer dough that shapes well.
- Sprinkle additional cinnamon before baking for a more aromatic flavor.
- Add a pinch of ginger or cloves to enhance the spice profile.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal Kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg