Pumpkin Spice Cookie Recipe
Craving fall flavors? Try the Pumpkin Spice Cookie Recipe! These chewy pumpkin cookies are infused with warm spices and topped with a sweet glaze, making them the perfect treat for pumpkin season. Easy to make and perfect for sharing, these cookies will be a hit at any gathering. T
Equipment
- Oven or Air fryer
- Hand Mixer
- Large bowl
Ingredients
- Cookies
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk adjust for desired consistency
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mix together the butter and granulated sugar until well combined and smooth. Add the pumpkin puree and vanilla extract. Mix until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg,ginger, allspice and cloves.
- Add the dry ingredients to the wet ingredients and incorporate with a spatula until just combined. Be careful not to overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12 minutes, or until the edges are lightly golden. The centers may still appear slightly soft but will firm up as the cookies cool.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
- To prepare the glaze
- In a bowl with 1 cup of powdered sugar gradually add the milk to the powdered sugar, stirring continuously until you achieve a smooth and pourable consistency. Adjust the amount of milk as needed to reach your desired thickness. If you want a thicker glaze, use less milk; if you want a thinner glaze, add a little more milk.
- Once your cookies have cooled completely, you can start decorating them with the glaze. Drizzle the glaze over the cookies using a spoon or a piping bag, or dip the tops of the cookies directly into the glaze.
Notes
Make sure to use canned pumpkin puree and not pumpkin pie filling, as the latter contains additional ingredients and spices.
Adjust the spices according to your preference. You can increase or decrease the amounts of cinnamon, nutmeg, ginger, and cloves to suit your taste.
Feel free to add optional mix-ins such as chocolate chips, chopped nuts, or raisins to the cookie dough for added flavor and texture.
The glaze is optional but adds a sweet finishing touch to the cookies. You can customize the glaze by adding food coloring or flavored extracts, such as vanilla or almond extract, for variation.
Adjust the spices according to your preference. You can increase or decrease the amounts of cinnamon, nutmeg, ginger, and cloves to suit your taste.
Feel free to add optional mix-ins such as chocolate chips, chopped nuts, or raisins to the cookie dough for added flavor and texture.
The glaze is optional but adds a sweet finishing touch to the cookies. You can customize the glaze by adding food coloring or flavored extracts, such as vanilla or almond extract, for variation.