This girl right here needs no excuses to consume delicious pumpkin…any time of the year. That’s where these soft and moist pumpkin cookies with vanilla drizzle come in. I often yearn for Fall just because I love it so much and one can unabashedly consume pumpkin in every form possible but I can totally eat pumpkin in March and be a smitten kitten. Heaven with a capital P! These cookies are so moist and all around fantastic that they will stay soft and fresh-like for up to 4-5 days in your cookie jar. I think it’s the moisture in the pumpkin…whatever it is, yes please!
Over 90% water and containing 500 seeds inside, pumpkins are low in calories and fat and they contain more fiber than kale, more potassium than bananas and are full of heart healthy magnesium and iron. (Thank you Good Housekeeping Article.) Basically, the perfect fruit.
We grow these babies in our garden and I bake them, puree the insides, and freeze in 2 C. batches to use throughout the year. My 2 year old ate almost every single seed our pumpkins produced last year after we roasted and lightly salted them. I was lucky to get a couple of the morsels myself. She claimed them right away! A little pun-kin she is!
So, I have some pointers here that may make your cookie experience delightful! First, and foremost, and the most super duper important tip is….when you add your dry mix and spices together in a medium bowl, make sure you add cinnamon and not cayenne pepper. Yup. Guilty here. On at least one occasion! Both bottles had a red shaker lid. That’s my story and I’m stickin’ to it. Ugg.
After your cookies bake and you remove them from the oven, allow them to cool on your cookie sheet (I use USA cookie sheets, they work well for me) for 5 minutes, then remove them to cool on a piece of parchment with a spatula.
Lastly, wait to drizzle the amazing vanilla glaze over the cookies with a fork until the cookies have cooled for 5-10 minutes. Waiting until they cool just a bit really does impact the look of the drizzle and the amount that actually stays on the cookie in the long run.
So, there you have it. If you have some pumpkin hanging around in the pantry or the freezer, these cookies are amazingly easy to make and are fantastic. They will be a hit! I hope you enjoy them.
All the best!
- 1/2 C. Butter, Softened to Room Temp. (Butter Temp. is Important)
- 1 1/2 C. White Granulated Sugar
- 2 1/2 C. All Purpose Flour
- 1 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- 2 Tsp. Ground Cinnamon
- 1/2 Tsp. Ground Nutmeg
- 1/4 Tsp. Ground Cloves
- 1/2 Tsp. Salt
- 1 C. Pumpkin Puree
- 1 Large Egg (Egg Size is Important)
- 1 Tsp. Vanilla Extract
- 2 C. Confectioner Sugar
- 3 Tbsp. Milk
- 1 Tbsp. Melted Butter
- 1 Tsp. Vanilla Extract
- Preheat oven to 350.
- Cream the butter and the white sugar together in a mixing bowl on med/high for 2-3 minutes. (I use a Kitchen Aid Stand Mixer with paddle attachment but a handheld mixer will work for this recipe.)
- In a medium bowl, add all the dry ingredients to include the spices. Dry whisk together. Briefly set aside.
- Add the pumpkin puree, egg, and vanilla extract to the butter/sugar mixture and beat until light and fluffy for 2 minutes on med/high.
- Add flour mixture to the pumpkin/butter/sugar mixture and mix on low to incorporate all the flour. 1-2 minutes. Drop by large tablespoon sized portions onto a parchment lined cookie sheet. Or, use a medium cookie/melon scooper for uniformity.
- Bake for 14-16 minutes.
- Mix all the ingredients for the glaze together.
- Once baked, let the cookies cool 5-10 minutes. Drizzle vanilla glaze over the cookies with a fork. Serve.
- Makes 34-36 cookies.
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