Pumpkin Cookies

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Pumpkin Cookies

Course Dessert
Prep Time 30 minutes
Cook Time 12 minutes
Servings 18 cookies

Ingredients

Pumpkin Cookies:

  • 2/3 cup pumpkin puree strained
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin spice
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

Pumpkin Spice Sugar:

  • 1/4 cup granulated sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin spice

Maple Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon milk or water
  • 1/4 teaspoon maple extract optional
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Instructions

Pumpkin Cookies:

  • Strain the Pumpkin: About 2 hours before starting, place the pumpkin puree in a fine mesh strainer or cheesecloth over a bowl to drain excess liquid. Press with a paper towel and a weighted plate to speed up the process.
  • Preheat Oven: Preheat your oven to 350°F.
  • Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Set aside.
  • Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for 1 minute. Add the brown and granulated sugar, and beat until fluffy, about 1-2 minutes.
  • Add Wet Ingredients: Mix in the strained pumpkin puree. Add the egg yolks and vanilla extract, mixing until combined.
  • Combine Ingredients: Add the dry flour mixture to the wet ingredients and stir on low speed until a smooth dough forms.

Pumpkin Spice Sugar:

  • In a shallow bowl or plate, mix the granulated sugar, brown sugar, cinnamon, and pumpkin spice.

Form Cookies:

  • Roll Dough Balls: Scoop about 2 tablespoons of dough and roll into balls. If the dough is too sticky, chill it in the fridge for 5-10 minutes until manageable.
  • Coat in Sugar: Roll the dough balls in the Pumpkin Spice Sugar mixture until evenly coated.
  • Prepare Baking Sheet: Place the cookies on a parchment-lined or silicone-lined baking sheet about 2 inches apart. Slightly flatten each cookie to about 3/4 inch thick.
  • Bake: Bake for 10-12 minutes until the edges are set but the centers are still soft. The cookies will firm up as they cool.

Maple Glaze:

  • Mix Glaze: In a medium bowl, whisk together the powdered sugar, maple syrup, milk, maple extract (if using), vanilla extract, and a pinch of salt. Adjust the consistency by adding more milk (for a thinner glaze) or more powdered sugar (for a thicker glaze).
  • Drizzle: Once the cookies have cooled, drizzle the maple glaze over them using a spoon or piping bag.

Notes

Storage:
  • Without Glaze: Store the cookies in an airtight container at room temperature for up to 3 days.
  • With Glaze: Store glazed cookies in the fridge for up to 5 days. Use water instead of milk in the glaze if you prefer not to refrigerate.
  • Freezing: Freeze unbaked cookie dough balls on a lined baking sheet. Once frozen, transfer to a zip-top bag or container. Bake directly from the freezer at 350°F for 12-15 minutes.
Notes:
  • Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. Brands like Libby’s are recommended.
  • Homemade Pumpkin Spice: Mix 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.
  • Add-ins: Feel free to add 1/3 cup of chocolate chips or chopped nuts to the dough for extra flavor.

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