Pumpkin Spice Cookies with Vanilla Glaze
These soft, chewy, and cake-like pumpkin spice cookies are the perfect fall treat, topped with a simple, sweet vanilla glaze! Get your favorite flannel on and get ready to bake!
Ingredients
Cookie
- 2 ¾ Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 Tbs Cinnamon
- ½ tsp Ginger
- ½ tsp Nutmeg
- ½ tsp Salt
- ½ cup Butter (softened)
- 1 cup Brown Sugar (packed)
- ½ cup Sugar
- 1 Egg
- 1 cup Pumpkin Puree
- 1 tsp Vanilla
Vanilla Glaze
- 2 cups Powdered Sugar
- 3 Tbs Milk
- 1 tsp Vanilla Extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
- Cream Wet Ingredients: In a large bowl, using an electric mixer, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy (about 2-3 minutes).
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Mix in Pumpkin Puree: Add the pumpkin puree and mix on low speed just until combined. Be sure to scrape the bowl to ensure the pumpkin is fully incorporated into the batter.
- Combine Wet and Dry: Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30-45 minutes. This step helps prevent the cookies from spreading too much during baking.
- Preheat Oven & Prep Baking Sheets: While the dough chills, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop & Bake: Once chilled, use a cookie scoop (or two spoons) to scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool Cookies: Let the cookies cool on the baking sheets for about 10 minutes before carefully transferring them to a wire rack to cool completely.
- Make the Glaze: While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, a tiny bit at a time, if you prefer a thinner glaze.
- Glaze Cookies: Once the cookies are mostly cooled, drizzle the vanilla glaze generously over the top of each cookie. Allow the glaze to set before serving.
