Description
Spiced pumpkin cookies bring autumn’s warmth to your kitchen, blending rich seasonal flavors with comforting sweetness. Crisp edges and tender centers make these treats irresistible companions for your evening tea or coffee break.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) packed brown sugar
- 1 cup (240 milliliters) canned pumpkin puree
- 2 1/2 cups (313 grams) all-purpose flour
Binding and Flavoring Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Spices:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Prepare the oven at 350F (175C) and arrange parchment paper on baking sheets to prevent sticking.
- Blend butter, granulated sugar, and brown sugar in a large mixing bowl until the mixture becomes airy and pale.
- Incorporate pumpkin puree, egg, and vanilla extract, stirring until the ingredients are thoroughly integrated.
- In a separate container, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger through gentle whisking.
- Merge dry ingredients into the wet mixture, stirring carefully to maintain a consistent texture without overmixing.
- Gently deposit rounded spoonfuls of dough onto prepared baking sheets, maintaining approximately 2 inches of separation between each cookie.
- Roast in the preheated oven for 12-14 minutes until cookie edges develop a delicate golden-brown hue.
- Allow cookies to rest on baking sheets for 5 minutes, facilitating initial cooling and preventing potential crumbling.
- Transfer cookies to a wire cooling rack, permitting complete temperature reduction.
- Create a smooth glaze by whisking powdered sugar, milk, and vanilla extract until achieving a silky consistency.
- Delicately drizzle the prepared glaze over fully cooled cookies, enhancing their visual appeal and flavor profile.
Notes
- Precision matters when measuring pumpkin puree, so use canned puree or drain homemade puree to prevent excess moisture that could make cookies soggy.
- Softened butter is crucial for achieving light, fluffy cookies with perfect texture, so let it sit at room temperature for 30 minutes before mixing.
- Chilling the dough for 30 minutes before baking helps prevent spreading and creates a more consistent, rounded cookie shape.
- For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s soft, tender crumb.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 21 g
- Fiber: 1.2 g
- Protein: 2 g
- Cholesterol: 20 mg