Pumpkin Cookies Drizzled with Cinnamon Glaze Recipe

Pumpkin Cookies Drizzled with Cinnamon Glaze Recipe
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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.

Pumpkin Cookies Drizzled with Cinnamon Glaze Recipe Final Dish Presentation

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.

Pumpkin Cookies Drizzled with Cinnamon Glaze Recipe ingredients

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.

Frequently Asked Questions

Can I make the pumpkin cookie dough ahead of time?
Yes, you can! Prepare the cookie dough as instructed, then cover the bowl tightly with plastic wrap and refrigerate for up to 24 hours. Let the dough sit at room temperature for about 30 minutes before scooping and baking. This allows the dough to soften slightly, making it easier to work with.

What can I substitute for the pumpkin puree if I don’t have any on hand?
While pumpkin puree is crucial for the flavor and moisture, you can substitute with an equal amount (1:1 ratio) of butternut squash puree. The flavor profile will be slightly different, with a milder, sweeter taste, but the texture will be similar. You could also try sweet potato puree, but it will impart a slightly earthier flavor.

How do I know when the pumpkin cookies are perfectly baked and not underdone?
The cookies are done when the edges are set and lightly golden brown, but the centers still appear soft. A toothpick inserted into the center might come out with a few moist crumbs attached. Avoid overbaking, as this will result in dry cookies. Remember, they will continue to set up as they cool on the baking sheet.

Can I double or triple this recipe to make a larger batch of pumpkin cookies?
Yes, you can easily double or triple this recipe. When doubling, no adjustments to the baking time are needed. If tripling, you might need to add a few extra minutes to the baking time. Make sure to mix the dough in batches if your mixer bowl is not large enough, and use multiple baking sheets to ensure even baking.

What are the nutritional benefits of these pumpkin cookies?
These pumpkin cookies offer some nutritional benefits from the pumpkin itself, which is a good source of Vitamin A, Vitamin C, and fiber. Cinnamon adds antioxidants and anti-inflammatory properties. While these are still cookies with sugar and butter, they offer a slightly healthier option compared to store-bought versions, especially if you use whole wheat flour.

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Pumpkin Cookies Drizzled with Cinnamon Glaze Recipe

Pumpkin Cookies Drizzled with Cinnamon Glaze Recipe

Indulge in these soft and sweet pumpkin cookies topped with a delightful cinnamon glaze, perfect for Fall gatherings.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24
Calories: 120kcal

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

For an extra burst of flavor, sprinkle a little cinnamon on top of the glaze before it sets.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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