Soft Pumpkin Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
2½ cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon baking powder
04 -
2 teaspoons ground cinnamon
05 -
1 teaspoon pumpkin pie spice
06 -
½ teaspoon salt
07 -
½ cup unsalted butter, softened
08 -
1 cup packed light brown sugar
09 -
½ cup granulated sugar
10 -
1 large egg, room temperature
11 -
1 teaspoon vanilla extract
12 -
1 cup pumpkin puree
→ Sweet Glaze
13 -
2 cups powdered sugar
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¼ cup whole milk
15 -
2 tablespoons butter, melted and cooled
16 -
1 teaspoon vanilla extract
17 -
Pinch of salt
# Instructions:
01 -
Grab a medium bowl and whisk together your flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until everything's well combined. Set this aside for now.
02 -
In your stand mixer bowl with the paddle attachment, combine the softened butter with both sugars. Beat on medium speed for about 2-3 minutes until the mixture looks light and fluffy.
03 -
Mix in the egg and vanilla on low speed for about a minute until everything looks creamy and light. Then add your pumpkin puree and mix for another 30 seconds. Give the bowl a good scrape with a spatula to make sure everything's evenly distributed.
04 -
With your mixer on low, slowly add the flour mixture until just combined. Don't overmix! Scrape the bowl one final time and fold in any remaining flour with a spatula. Cover the dough and chill in the fridge for 30 minutes.
05 -
About 15 minutes into chilling, preheat your oven to 350°F and line two large baking sheets with parchment paper.
06 -
Using a 1½ tablespoon cookie scoop, portion out the dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 11 minutes until the edges are lightly golden and centers are just set. Let them cool on the pan for 5 minutes before transferring to a wire rack.
07 -
While cookies cool, sift the powdered sugar into a medium bowl. Whisk in the milk, melted butter, vanilla, and salt until you have a smooth, drizzle-able glaze.
08 -
Once cookies are completely cool, drizzle or dip the tops with your glaze. Let the glaze set before serving.
# Notes:
01 -
These cookies have a wonderfully soft, cake-like texture that's perfect for fall
02 -
Make sure to measure flour correctly - too much will make cookies dense
03 -
Use room temperature ingredients for best mixing results
04 -
Only use pure pumpkin puree, not pumpkin pie filling
05 -
Chilling the dough prevents excessive spreading during baking
06 -
Let cookies cool completely before glazing or it will melt and run off