Pumpkin Cookies Drizzled with Cinnamon Glaze Recipe
Imagine sinking your teeth into a soft, chewy pumpkin cookie drizzled with a rich cinnamon glaze. These delightful treats are perfect for the fall season and embody all the comforting flavors you crave. With a hint of spice and a heartwarming sweetness, these cookies are sure to become a family staple.
Several years ago, I stumbled upon an old handwritten recipe card while rummaging through my grandmother’s antique kitchen box. The ink was fading, yet the aroma of cinnamon and pumpkin seemed to rise from the page, transporting me back to my childhood. Every fall, my grandmother would bake a batch of these cookies, and the entire house would smell of spices and warmth. Recreating this recipe has become more than just a culinary exercise—it’s a cherished tradition that bonds generations in my family.
Why You’ll Love This Recipe
This recipe brings together nostalgic flavors and the convenience of modern baking. Unique flavors: The perfect balance of pumpkin and cinnamon offers an unparalleled autumnal experience. Quick and easy: In just under an hour, you’ll have a homemade treat that’s much healthier and fresher than store-bought options. Customizable: Easily twist the recipe to suit dietary preferences without losing its essence.
Ingredients Notes
Select canned pumpkin puree for convenience, but ensure it’s 100% pure pumpkin, not the spiced pie filling. Brown sugar is key for its molasses notes, adding an extra depth of flavor. Feel free to experiment with different types of flours, just be sure to adjust the liquid ingredients accordingly. When choosing spices, fresher is better. Consider purchasing from a store with high turnover to ensure potency.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning of the cookies.
Step 2
In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These dry ingredients need to be well combined to ensure an even distribution of flavors.
Step 3
In a separate bowl, cream together softened butter and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract and mix well. Slowly incorporate the dry ingredients, stirring just until combined.
Step 4
Drop tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each. Use a spoon to slightly flatten the tops, promoting even baking.
Step 5
Bake in the preheated oven for 12-15 minutes. The cookies should be set around the edges yet soft in the center. Allow them to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Storage Options
To keep your pumpkin cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to freeze them, layer the cookies between sheets of parchment paper in a freezer-safe container. When ready to eat, thaw at room temperature or warm them briefly in the microwave for that fresh-baked taste.
Variations & Substitutions
For gluten-free cookies, substitute the all-purpose flour with a gluten-free blend and add an extra egg to maintain moisture. If you prefer a vegan version, replace the butter with coconut oil and use a flax egg. Spice enthusiasts might add a pinch of cloves for an extra kick, or fold in some chopped pecans or chocolate chips right before baking.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned? Absolutely! Simply roast, puree, and strain your pumpkin to remove excess liquid. Keep in mind that the moisture content may vary, so you might need to adjust the dough consistency to achieve the desired texture.
What can I do if I don’t have brown sugar? You can mix white sugar with a tablespoon of molasses as a substitute. The molasses in brown sugar contributes to the cookies’ flavor and moisture, so this substitute will come quite close.
How do I know when the cookies are done? Look for edges that are slightly golden and centers that are soft but not wet. It’s normal for cookies to continue cooking a bit on the hot pan even after being removed from the oven, so avoid overbaking for the perfect texture.
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Pumpkin Cookies Drizzled with Cinnamon Glaze Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup pumpkin puree not pumpkin pie filling
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 cup unsalted butter softened
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and pumpkin puree to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Place spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are set and cookies are lightly browned.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
