My fiancé begged me for some pumpkin cookies or pumpkin pie, so I hunted around on Pinterest and stumbled upon this simple, yet delicious recipe.
- 2½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp table salt
- ½ cup salted butter, softened (not melty)
- 1½ cups sugar
- 1 cup 100% pure pumpkin puree
- 1 egg
- 2 tsp vanilla extract
- ½ cup white chocolate chips, more if desired
- ½ cup cinnamon chips, more if desired
- 2 cups powdered sugar
- 3 TB whole milk
- 1 TB melted salted butter
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- Ziplock sandwich bag (for drizzling)
STEP 0: Preheat oven to 350 degrees fahrenheit, with rack in the middle.
STEP 1: Line baking sheets with parchment paper and set aside. – I didn’t have enough parchment paper to cover my baking sheets so I laid them directly on the cookie sheet. This worked fine, but it makes it a little tougher to get it off after baking since the cookies are so soft.
STEP 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
STEP 3: In a separate medium sized bowl, blend together the softened butter and sugar until smooth. Add pumpkin, egg, vanilla, and beat until fully combined and creamy.
STEP 4: Combine the wet ingredients together with the dry ingredients until incorporated. Add in white chocolate chips and cinnamon chips, and mix to combine.
STEP 5: Form rounded tablespoons and drop onto cookie sheet, and flatten slightly, keeping 2 inches apart.
STEP 6: Bake 13 minutes or until golden. Let cookies cool on baking sheet until they can be transferred.
STEP 1: Combine all glaze ingredients in a medium bowl. Whisk with fork until smooth.
STEP 2: Fill the ziplock sandwich bag with the glaze mixture. Cut the very tip of the bag (at the point). The opening should only be about 1/16″ of an inch.
STEP 3: Lightly and slowly squeeze the bag over each cooled cookie in the pattern you want.
These cookies are amazing! My fiancé, friends, and family are raving about how soft and delicious these are. These make an excellent treat for the fall season with the perfect amount of pumpkin, cinnamon, and nutmeg. The glaze adds a lot, but these cookies are pretty good as-is if you want to reduce your sugar intake. Note that while adding the glaze, it’s much easier to squeeze it cleanly through a ziplock bag than drizzle it with a fork. I tried drizzling at first, and it turned out clumpy and unpredictable – so go for the ziplock bag or an icing dispenser.
Bake, and enjoy!