When my kids see this pumpkin cookie coming out of a hot oven, it is a tell tale sign that Fall has arrived. It’s a childhood favorite of mine, passed along to my family growing up from our next door neighbor and has quickly earned its place in our list of family favorites as well. I only make it from October 1 – Thanksgiving, making the possibility of its appearance a timely and much anticipated treat.
This is the perfect glazed cookie for a sweet treat or unglazed with a cup of coffee for an afternoon snack. I have served a platter of these cookies on a Halloween food buffet, treated hard working teachers during busy fall parent teacher conferences, as well as placed a tray of these cookies at the coveted spot on the Thanksgiving dessert table. Above all, this is my favorite fall cookie to make several batches of, pile on a pretty plate, and deliver to beloved friends and family.
I hope you find this pumpkin cookie as tasty as we do and enjoy sharing it with your friends and family.
Glazed Pumpkin Cookies
This little cake-like pumpkin cookie is a fall family favorite! The original recipe came from my next door neighbor growing up. She would be delighted, but certainly not surprised, that this remains a beloved recipe passed between neighborhoods and generations. Here's my favorite version with tweaks I've made over the years to further deepen the flavor. Glazed or unglazed, it's a perfect treat.
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1 cup unsalted butter, room temperature
- ½ cup brown sugar
- ½ cup sugar
- 1 egg, room temperature
- 1½ tsp vanilla
- 1 cup canned pumpkin puree
- ½ cup pecans or walnuts, toasted and finely chopped Add an additional ¼ cup nuts for topping, if desired
- ½ cup brown sugar
- 5 tbsp milk whole or reduced fat both work well
- 3 Tbsp unsalted butter
- 1 tsp vanilla
- ¼ tsp kosher salt
- 1 cup powdered sugar sifted or whisked until free of lumps
Preheat oven to 375°. Line 2 baking sheets with parchment paper and set aside.
Mix first 5 ingredients in a medium bowl and set aside.
In a stand mixer, cream butter and both sugars until light and fluffy. Scrape bowl.
Add egg and mix well.
Add in pumpkin and vanilla. Mix well, scraping the bowl as needed. The mixture may look like it is separating, but don't worry. It will come together into a nice smooth batter when the dry ingredients are added.
Add dry ingredients and mix just until incorporated.
Remove bowl from stand mixer and fold in ½ cup of the chopped nuts by hand.
Using a small ice cream scoop, about 1½ Tbsp, scoop batter onto parchment lined baking sheets, allowing about 2 inches in between each cookie. Bake until golden, about 12 minutes. Unlike many other cookies, they should be set and the top should feel like the top of a baked muffin or cake. Transfer cookies to a wire rack and let cool completely.
In a medium saucepan, combine the brown sugar, milk and butter. Heat to a gentle boil, whisking constantly for 2 minutes.
Remove from heat and add vanilla, salt and powdered sugar and whisk until smooth.
Working quickly so the glaze doesn't set up, use a spoon to spread a small amount on top of each cookie. Sprinkle some chopped nuts, if using, on top of the wet glaze. Keeps well for days in a sealed container and also freezes well. Enjoy!