These Pumpkin Glazed Cookies are soft, sweet treats that capture the cozy flavors of fall! They’re made with creamy pumpkin puree and topped with a tasty glaze that adds a fun touch.
Honestly, who can say no to cookies that make the house smell like pumpkin pie? I love baking a batch and sharing them with friends or keeping them all to myself for a cozy movie night! 🍪
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is perfect for these cookies, but you can also roast and puree fresh pumpkin if you prefer. It adds a nice homemade touch!
Applesauce: This ingredient helps keep the cookies moist and adds natural sweetness. If you’re out, you can use mashed bananas or yogurt as a substitute.
Baking Powder & Baking Soda: Both leavening agents help the cookies rise and be light. Ensure they are fresh for the best results. If you’re out of baking soda, using an extra teaspoon of baking powder can work.
Pumpkin Pie Spice: You can make your own blend using cinnamon, nutmeg, ginger, and cloves if you don’t have pumpkin pie spice on hand. It’s a great way to customize the flavor!
Glaze: If you want to change it up, consider adding a splash of maple syrup to the glaze for a different flavor profile, or replace the milk with a nondairy alternative like almond milk.
How Do You Achieve the Perfect Cookie Texture?
Getting the right texture for your cookies is key to their success. Here are some tips to keep in mind:
- Don’t overmix: When adding the dry ingredients to the wet ones, mix just until combined. Overmixing can lead to tough cookies.
- Chill the dough: If your kitchen is warm, chilling the dough for about 30 minutes before baking can help maintain cookie shape and prevent spreading.
- Oven Temperature: Make sure your oven is preheated properly. An oven thermometer can help ensure it’s at the right temperature, which is crucial for baking success.
- Cooling Time: Allow cookies to cool on the sheet briefly before transferring to wire racks. This helps them set properly and prevents breaking.
With these tips and ingredient insights, you’ll make perfect pumpkin glazed cookies every time! Enjoy the process as much as the delicious end result!
How to Make Pumpkin Glazed Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 2 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or more for desired consistency)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 20 minutes for preparation and around 12-15 minutes for baking. Give it an extra 30 minutes for cooling and glazing, so you’ll be enjoying these cookies in about an hour! Perfect for an afternoon treat or dessert!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper so the cookies won’t stick. This keeps cleanup easy later on!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, vanilla extract, granulated sugar, applesauce, and eggs. Using a whisk or a wooden spoon, stir everything together until it’s nice and blended. It should look smooth and creamy.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. This helps to ensure even distribution of all the dry ingredients.
4. Create the Cookie Dough:
Gradually add the dry mixture to the wet mixture, stirring just until everything is combined. You want to end up with a soft dough, so avoid overmixing!
5. Scoop the Dough onto Baking Sheets:
Now it’s time to form the cookies! Scoop out tablespoons of the dough and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie. Flatten them slightly with your hand or the back of a spoon to help them bake evenly.
6. Bake the Cookies:
Place your baking sheets in the oven and bake for 12-15 minutes. They are ready when the tops spring back lightly when pressed. Just be careful not to overbake!
7. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to wire racks to cool completely. This helps them firm up nicely!
8. Prepare the Glaze:
While the cookies cool, you can prepare the glaze! In a mixing bowl, whisk together the powdered sugar, milk, and vanilla extract. If it’s too thick, add a little more milk until you reach a smooth, drizzle-friendly consistency.
9. Glaze the Cookies:
Once the cookies are completely cool, drizzle the glaze over them. Let the glaze set for about 20-30 minutes before serving. This makes for a beautifully finished cookie!
Enjoy these deliciously soft, spiced pumpkin cookies topped with a sweet vanilla glaze—they’re sure to be a hit!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin for this recipe. Just make sure to drain any excess moisture to avoid making the dough too wet.
How Can I Adjust the Sugar in the Recipe?
If you’re looking to reduce sugar, you can cut the granulated sugar by up to half without significantly affecting the texture. You could also use a sugar substitute that measures cup-for-cup if you want a lower-calorie option.
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months! Just make sure to keep them well-wrapped.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute all-purpose flour with a good gluten-free flour blend. Just make sure it contains xanthan gum to help bind the cookies together.
