Glazed Pumpkin Cookies

Photo: maglover12

Thanksgiving is nearly upon us, and nothing is more seasonally appropriate than pumpkin! With spicy notes, a cake-like texture, and a vanilla-spiked glaze, these cookies evoke thoughts of autumn.

Yield: 21 servings ( Serving Size: 2 cookies )
Community Recipe from

Ingredients

  • 2 1/2 cup(s) all-purpose flour
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) nutmeg
  • 1/4 teaspoon(s) cloves
  • 1/2 teaspoon(s) salt
  • 1 1/4 cup(s) sugar
  • 5 tablespoon(s) unsalted butter, softened
  • 1 cup(s) canned pure pumpkin
  • 1 large egg
  • 1 teaspoon(s) vanilla extract
  • Glaze
  • 1 cup(s) powdered sugar, sifted
  • 1 1/2 tablespoon(s) milk
  • 1 tablespoon(s) unsalted butter, melted
  • 1 teaspoon(s) vanilla extract

Preparation

  1. Preheat oven to 350°F and spray baking sheets with nonstick spray. Combine flour, baking soda, baking powder, spices and salt in a medium bowl.

  2. Beat sugar and butter in a large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

  3. Bake for 15 minutes or until edges are firm. Cool on baking sheets for two minutes, then remove to wire racks to cool completely. For the glaze, combine powdered sugar, milk, melted butter, and vanilla in a small bowl until smooth; drizzle over cooled cookies.

  4. If not serving cookies immediately, store unglazed in an airtight container at room temperature and glaze just before serving.
December 2011

This recipe is a personal recipe added by maglover12 and has not been tested or endorsed by MyRecipes.

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