Pumpkin 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.
- 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.