Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar
- 1 large egg
- ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the cinnamon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon ground cinnamon
Instructions
- Begin by whisking together the flour, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl to ensure even distribution of ingredients.
- In a large bowl, beat the softened butter and brown sugar until creamy and fluffy using a stand mixer for best results.
- Add the egg, pumpkin puree, and vanilla extract to the creamed mixture, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined to maintain a tender texture.
- Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 12-15 minutes until edges are lightly golden.
- While the cookies cool slightly, prepare the cinnamon glaze by whisking together powdered sugar, milk, and cinnamon until smooth. Adjust milk for desired consistency.
- Drizzle the cinnamon glaze over the warm or cooled cookies. Let the glaze set for at least 30 minutes before serving for the best presentation.
Notes
- Store these cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
- To keep cookies crisp, reheat briefly in an oven or air fryer before serving.
- For gluten-free versions, substitute all-purpose flour with a gluten-free baking blend containing xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg