Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients into the wet mixture, mixing just until combined.
- Using a tablespoon or cookie scoop, portion out the dough onto a baking sheet lined with parchment paper. Flatten slightly for even baking.
- Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until edges are golden. Cool completely on a wire rack.
- In a small bowl, whisk powdered sugar with cinnamon and a tablespoon of milk or cream until smooth. Adjust consistency as needed.
- Spread the cinnamon glaze over cooled cookies. Decorate with optional toppings like chopped pecans or cinnamon dusting.
Notes
- Ensure pumpkin puree is cooked and drained to prevent excess moisture.
- Store unglazed cookies in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
- For gluten-free options, substitute all-purpose flour with a gluten-free baking blend.
- Cookies can be frozen unglazed for up to 3 months; glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg