These soft glazed pumpkin cookies are full of pumpkin goodness. A sweet glaze drizzled on top adds the perfect finishing touch. An optional dusting of pumpkin spiced sugar gives them a little extra sparkle and warmth.
Perfect with coffee, tea, or a glass of cold milk, they’re a delightful treat for crisp autumn days.
Pumpkin Puree Baking Tip
Canned pumpkin puree contains a lot of water, which can make baked goods dense, gummy, or too wet. Drying it helps create a thicker puree that bakes more evenly. Here are a few easy ways to do it:
- Paper towel method: Spread pumpkin puree onto a plate. Lay a layer of paper towels on top of the puree, pressing gently to absorb moisture. Repeat with fresh paper towels if they become soaked.
- Cheesecloth method: Place puree in a cheesecloth-lined colander and let it drain, pressing gently to release liquid.
- Skillet method: Heat puree in a nonstick skillet over medium low heat, stirring constantly until some water evaporates and puree thickens (about 5 minutes). Let cool before using.
Aim to reduce the pumpkin moisture by about 2-4 tablespoons of liquid per cup. The puree should be closer to the texture of thick mashed sweet potatoes.
Iced Pumpkin Cookies
Ingredients
For the cookies
For the icing
Optional spiced sugar for sprinkling
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large mixing bowl, cream together the butter and sugar with an electric mixer on high until light and fluffy.
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Mix in the pumpkin puree, egg, and vanilla until smooth.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice. nutmeg, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Use a cookie scoop or spoon to drop rounded cookie dough onto baking sheets, spacing about 2 inches apart. Use the back of a spoon to gently press down on each dough ball until it reaches your desired thickness.
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Bake for 12-14 minutes, or until edges are golden brown but centers still look soft. Do not overbake. Let cool completely before adding icing.
For the icing
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To make the icing, mix together powdered sugar, milk, and vanilla to make the glaze. Adjust milk as needed for a spreadable consistency.
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Once cookies are cooled, spoon icing over each cookie. If using spiced sugar, sprinkle on top before glaze sets.
