Description
These chewy pumpkin spice cookies are a perfect fall treat, featuring a soft and moist texture infused with warm pumpkin pie spices. Topped with a sweet cinnamon glaze, they offer a cozy, comforting flavor that is ideal for autumn gatherings or a delightful snack.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, melted and cooled
- 1 cup brown sugar
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup canned pumpkin puree, moisture blotted out with paper towel
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
Cinnamon Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons milk (plus more if needed)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies evenly.
- Prepare Dough: In a mixing bowl or stand mixer, combine the melted and cooled butter, brown sugar, egg yolk, vanilla extract, and blotted pumpkin puree. Mix until the ingredients are well incorporated and smooth.
- Add Dry Ingredients: Add flour, baking soda, salt, and pumpkin pie spice to the wet mixture. Use a fork to gently mix and ensure there are no lumps. Stir just until combined to avoid overmixing.
- Chill Dough: Cover and chill the dough for at least 1 hour in the refrigerator or 30 minutes in the freezer. This helps the cookies hold shape and develop better texture.
- Scoop and Shape: Using about 2 tablespoons of dough per cookie, scoop onto a parchment-lined baking sheet. Slightly flatten each ball to help them bake evenly.
- Bake: Bake the cookies in the preheated oven at 350°F (175°C) for about 11 minutes. The cookies should feel slightly under-baked to maintain a soft, chewy texture.
- Prepare Glaze: While the cookies bake and cool, whisk together powdered sugar, milk, vanilla extract, and ground cinnamon until the mixture is smooth and drizzleable. Add more milk if needed to thin the glaze.
- Glaze Cookies: Once the cookies have cooled, use a teaspoon to drizzle the cinnamon glaze over each cookie. Sprinkle with a little extra cinnamon if desired and let the glaze set before serving.
Notes
- Blotting the pumpkin puree removes excess moisture which prevents the dough from becoming too wet.
- Chilling the dough helps maintain the cookie shape and intensifies flavors.
- Do not overbake; cookies should be soft in the center for that perfect chewy texture.
- Adjust glaze thickness by adding milk gradually to achieve the desired drizzle consistency.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
