Description
This easy pumpkin cookie recipe is soft and chewy, perfectly spiced with cinnamon and drizzled with icing for a cozy fall treat.
Ingredients
Units
Scale
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1/2 cup unsalted butter, melted and cooled
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1 cup brown sugar
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1 egg yolk, room temp
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2 teaspoons vanilla
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1/2 cup canned pumpkin puree, moisture blotted out with paper towel
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1 1/2 cups flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 teaspoons pumpkin pie spice
for the cinnamon glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. In a mixing bowl or stand mixer, cream together butter, sugar, egg yolk, vanilla, and pumpkin until well incorporated.
- Add the remaining ingredients to the bowl, and use a fork to make sure there’s no lumps. Mix just until combined.
- Chill the dough for at least an hour in the fridge, or 30 minutes in the freezer.
- Scoop out into balls (2 tablespoons or so) onto a parchment-lined baking sheet, and and slightly flatten.
- Bake at 350 degrees for about 11 min. They should feel a little under-baked– you want them soft and chewy!
- Meanwhile, make the frosting. Whisk all ingredients together until it’s a consistency you can drizzle. Add more milk to thin as needed.
- Use a teaspoon to drizzle the glaze over the cooled cookies. Top with a little more cinnamon and let the glaze set. Devour!
- Prep Time: 20
- Cook Time: 11