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pumpkin cookies

Delicious and soft pumpkin cookies with a hint of cinnamon, perfect for fall treats.
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Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 24
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground cloves
  • 0.25 tsp salt
  • 0.75 cup unsalted butter room temperature
  • 0.5 cup sugar
  • 0.5 cup light brown sugar
  • 0.75 cup pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.25 cups powdered sugar
  • 1 tsp ground cinnamon (for glaze)
  • 0.25 tsp vanilla extract (for glaze)
  • 1 to 2 tablespoons of milk

Method
 

Preparation Steps
  1. Combine the flour, baking soda, baking powder, spices and salt in a medium bowl and set aside.
  2. Cream together the butter, sugar and brown sugar until light and fluffy, about 2-3 minutes.
  3. Mix in the pumpkin puree until well combined, scraping down sides as needed.
  4. Add the egg and vanilla extract and beat until combined.
  5. Gradually add the dry ingredients into the wet mixture and mix until just combined. The dough will be sticky.
  6. Refrigerate the dough for about 1 hour, or freeze for 30 minutes to firm up.
  7. Preheat oven to 350°F and line a baking sheet with parchment paper.
  8. Form dough into 2-tablespoon balls and place on baking sheet, about 2 inches apart.
  9. Bake for 10-12 minutes until edges are golden.
  10. Allow cookies to cool on a wire rack.
  11. Meanwhile, prepare the glaze by whisking powdered sugar, cinnamon, vanilla, and milk until smooth.
  12. Drizzle the glaze over cooled cookies and let set before serving.

Notes

Store cookies in an airtight container for up to 3 days for best freshness.