These soft Pumpkin Cookies taste like they came straight from bakery! A super soft, fluffy and thick pumpkin cookie that just melts in your mouth. Topped with a browned butter icing, with warm fall spices like cinnamon, ginger, nutmeg and cloves, these pumpkin cookies are soft inside and slightly crisp on the outside. Everyone will enjoy the soft, cake-like texture, too.
- 1 cup of granulated sugar
- 1 cup of pure pumpkin puree
- 2 and 1/2 cups of all purpose flour
- 1/2 cup unsalted butter, softened at room temperature
- 1 egg
- 2 tsp of pumpkin spice mixture
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp of salt
Ingredients for the glaze:
- 2 cups icing sugar
- 2 tbsp butter
- 3-4 tbsp milk
- 1 tso vanilla extract
How to make homemade Pumpkin spice mixture :
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Preparation:
- Preheat the oven to 175°C ( 350°F ), line a couple cookie sheets with parchment paper and set aside.
- In a large bowl cream together sugar and butter, add the egg, pumpkin puree and vanilla. Make sure they are well blended
- Add the flour, baking powder, salt and pumpkin pie spice and mix until they are all incorporated.
- Using a small ice cream scoop, form your cookies and place them a couple inches ( about 5 cm ) apart from each other.
- Bake the cookies for 12 to 15 min. or until golden brown around the edges. Allow them to cool completely.
- To make the glaze, add the butter to a small skillet and cook it on very low heat for about 4-5 minutes or until it turns to golden brown color.
- Pour the brown butter into a bowl, add the powder sugar, vanilla and, adding a little milk at a time, mix the mixture together until it's the perfect glaze consistency.
- Drizzle the glaze over the cookies and allow it to set slightly.
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