So I heard there was going to be a pumpkin shortage this year…
Hurry! Go stock up on pumpkin.
Now! Wouldn’t that be awful if they ran out? How are you going to make pumpkin pie? How are you going to make these soft pumpkin cookies? How are you going to live?
So there’s a bakery near my house that sells pumpkin cookies and they are the best treat eeeever. They make them during the summer because people request them so much. I’ve always wanted to try and make them at home so I don’t have to go spend $3 on one cookie. Ya know what I mean?
These are SOFT pumpkin cookies which means they’re kind of like a cake cookie. You’re not going to get a crispy crunch or a doughy middle with these. If you want more of a traditional cookie, you can try these Oatmeal Pumpkin Pie Spice Cookies.
Ok so the dough…it’s a little different. It’s wet and sticky so you have to roll these bad boys in your hands to make a ball then press them on your cookie sheet. If you just spoon them on your cookie sheet, they won’t bake up all pretty like, but they will taste the same so if you don’t care, spoon away!
See? A nice rounded cookie.
Onto the glaze. THE GLAZE! I personally think a glaze takes cookies, cakes, pies, scones, etc. to the next level. I mean it’s more sugar on top of sugar. It’s awesome. I added a little maple syrup to this glaze to make it extra special. Because…you know…it’s Fall…and maple is SO Fall.
Go buy pumpkin!
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 2½ cups flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- pinch of ginger
- ¼ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 large egg
- 1½ teaspoons vanilla extract
- 1 cup unsweetened pumpkin
- 2 cups powdered sugar
- 3-5 tablespoons milk (I used 4)
- 1 tablespoon unsalted melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- Preheat oven to 350 degrees and line a baking sheet with a non-stick baking mat or parchment paper, set aside.
- In a bowl, mix together the flour, cinnamon, nutmeg, ginger, pumpkin pie spice, salt, baking soda and baking powder, set aside.
- In a mixer fitted with a paddle attachment (hand held mixer works too), cream together the butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes. Next add the egg, vanilla and pumpkin and mix, scraping down sides of bowl as necessary.
- With mixer on low speed, slowly add the bowl of dry ingredients and mix until incorporated. The dough will be sticky and wet.
- Measure about 1½ - 2 tablespoons of dough, roll into a ball and gently press them onto the baking mat. You want to slightly flatten the cookies as they don't spread out much. Wet your fingers to make it easier to handle the dough. Bake cookies for 15 minutes and let cool completely before adding the glaze.
- To make the glaze, whisk all the ingredients in a bowl. Depending on how much powdered sugar you use, you may need more or less milk - start with 3 tablespoons and go from there. You want the glaze to be thin enough to run off a spoon, but thick enough so it coats the cookies well.
Recipe slightly adapted from verybestbaking.com