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.
Cheers,
Christina
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.
Ingredients
Cookies
- 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
Glaze
- 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
Instructions
Cookies
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Preheat oven to 375°. Line 2 baking sheets with parchment paper and set aside.
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Mix first 5 ingredients in a medium bowl and set aside.
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In a stand mixer, cream butter and both sugars until light and fluffy. Scrape bowl.
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Add egg and mix well.
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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.
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Add dry ingredients and mix just until incorporated.
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Remove bowl from stand mixer and fold in ½ cup of the chopped nuts by hand.
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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.
Glaze
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In a medium saucepan, combine the brown sugar, milk and butter. Heat to a gentle boil, whisking constantly for 2 minutes.
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Remove from heat and add vanilla, salt and powdered sugar and whisk until smooth.
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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!