Pumpkin season is in full swing, and if you’re anything like me, you’re always looking for an excuse to eat pumpkin flavoured everything. And I mean everything.
Pumpkin cookies are one of my favourite things to bake every year. There’s something about pumpkin that makes desserts (especially cookies) come out like cake every time and this recipe delivers on all of the warm, fluffy cakey-ness… Cookie perfection.
My sister and I have shared the same recipe for old-fashioned pumpkin cookies for years, but this year, I decided to shake things up by creating my own cinnamon glaze. The glaze added the perfect amount of spice to balance out the sweetness of the cookie and I may have tried 4 just to be sure that I had gotten it right…. This recipe is dangerously good.
Whether you’re looking for ways to use up the rest of your pumpkin puree post-Thanksgiving or you’re just looking to fill the house with more pumpkin baked goods, this recipe is for you!
Fluffy Pumpkin Cookies
Prep time: 10 minutes
Baking time: 18 minutes
Makes 36 cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup 100% pure pumpkin
1 large egg
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 1/2 tbsp milk
1 tsp vanilla extract
1 tsp cinnamon
- Pre-heat the oven to 350 degrees.
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- In a large bowl, beat sugar and butter until well blended. Beat in pumpkin, egg and vanilla extract until smooth.
- Gradually beat in the flour mixture.
- Using a spoon, round the dough and drop onto prepared baking sheets.
- Bake for 15 to 20 minutes or until edges are firm. Cool on baking sheets for 2-5 minutes before moving to wire racks.
- For glaze, combine powdered sugar, milk, vanilla extract and cinnamon in a small bowl until smooth.
- Drizzle glaze over cookies.
To keep your cookies cakey (and not raw), make sure that they are fully baked when they come out of the oven. Unlike most cookies, these ones will stay under baked if they come out a little bit too early, so let them bake fully before removing from the oven.
Simple, quick and oh-so delicious! I hope you enjoy this recipe for fluffy, old-fashioned pumpkin cookies. What are some of your favourite recipes to bake in the fall?