What are some of the best Pumpkin Cookies? Is it true that some things break apart when you bite into them? These are soft, almost cake-like, and practically melt in your mouth. What do I want in a comfort food? Think of them as the cookie equivalent of a warm hug on chilly days. Is it better to eat a piece of pumpkin pie? The spices are just right, the pumpkin flavor is subtle but present, and that cream cheese glaze? What is the perfect tangy sweetness to tie it all together? I made a batch last week and they were gone within 24 hours – that’s how good they are! What are some of the best things to make? Is it easier than pie?
What are pumpkin cookies?
Pumpkin cookies, at their heart, are exactly what they sound like: cookies infused with the flavor of pumpkin! But they can be so much more than that. Think of them as a cross between a traditional sugar cookie and a mini pumpkin cake. They use pumpkin puree in the dough for moisture and that classic pumpkin flavor, along with warm spices like cinnamon, nutmeg, and ginger. These spices really bring out the sweetness of the pumpkin. It’s essentially autumn in cookie form! Different recipes will give you different textures, but what I love about this particular recipe is how incredibly soft and almost pillowy they are. These are not like the crunchy ginger snaps you might expect. They practically melt in your mouth!
Why you’ll love this recipe?
There are so many reasons to adore these pumpkin cookies. First and foremost, the flavor is incredible. You get the warmth of the spices mingling perfectly with the subtle sweetness of the pumpkin. It’s not overpowering, it’s just… comforting. What I love most is how incredibly simple they are to make. Seriously, you don’t need to be a baking expert to whip up a batch of these. The ingredients are budget-friendly, mostly pantry staples, so you don’t have to break the bank. I’ve made so many cookies and breads, and this is one of the least expensive. The cream cheese glaze is the absolute best thing ever!
But beyond the taste and ease, they’re incredibly versatile. Need a quick dessert for a potluck? These cookies are perfect. Want a little something sweet to enjoy with your morning coffee? You got it. Need a bake sale item that will fly off the table? Look no further! I’ve even packed these for road trips. They are so moist, they taste great after a day of traveling. I’ve tried other pumpkin cookie recipes, but this one always wins. It’s the perfect balance of flavors and textures. I even had a friend try this as their first pumpkin cookie ever, and they asked for the recipe! It’s truly a winner.
How do you make pumpkin cookies?
Quick Overview
What are some of the easiest ways to make pumpkin cookies? How do you whisk together dry ingredients, cream together wet ingredients and mix well. Everything, and bake! What are the advantages of this recipe? Even if you are not a seasoned baker, you’ll still end up with delicious cookies. What is the best way to keep a potato nice and soft? Once they’re cooled, you whip up a simple cream cheese glaze and drizzle it over the top. What’s the best part about it?
Ingredients
What is the recipe for pumpkin cookies?
I prefer to use unbleached all-purpose flour for the best texture.
* 1 teaspoon baking soda: This helps the cookies rise and gives them that soft texture.
* 12 teaspoon ground cinnamon: Adds warmth and classic pumpkin spice flavor.
Is 14 teaspoon ground nutmeg a good substitute for cinnamon?
* ¼ teaspoon ground ginger: Adds a little zing.
* 14 teaspoon salt: Enhances the sweetness of the other ingredients.
* ½ cup (1 stick) unsalted butter, softened: Make sure it’s properly softened for easy creaming.
* ¾ cup granulated sugar: Adds sweetness and helps create a slightly crisp edge.
* 12 cup packed brown sugar: Adds moisture and a deeper molasses flavor.
* 1 large egg: Binds the ingredients together.
* 1 teaspoon vanilla extract: Enhances the other flavors.
* 1 cup pumpkin puree: Make sure it’s pure pumpkin puree, not Pumpkin Pie filling.
What is the recipe for Cream Cheese Glaze?
* 4 ounces cream cheese, softened: Again, make sure it’s properly soften for a smooth glaze.
* 14 cup (12 stick) unsalted butter, softened: Adds richness and helps the glaze set.
*2 cups powdered sugar: Adds sweetness and creates the right consistency.
* 1-2 tablespoons milk: Use more or less to achieve your desired glaze consistency.
* 12 teaspoon vanilla extract: Enhances the flavor of the glaze.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. How do I clean cookies? I always do this, no matter what I’m baking. Make sure that the parchment paper fits the pan perfectly, or the batter might run off.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside. What is the best way to make sure everything is evenly distributed, especially baking soda? Why is baking soda so bad for cookies?
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. I use an electric mixer for this, but you can do it by hand if you’re feeling ambitious. Beat in the egg and vanilla extract until well combined. Make sure your butter is properly softened – it should be soft enough that you can easily press a button. Is there any fingerprints in it, but not melted?
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – overmixing can lead to tough cookies. Gently fold in the pumpkin puree until everything is evenly incorporated. If the batter looks a little thick, that’s okay!
Step 5: Drop by Spoonfuls
Do not overdo the dough, leaving about 2 inches between the top and bottom of the baking sheet. If you have a cookie sheet, place it on ungreased baking sheets. I like to use a cookie scoop to ensure that all the cookies are the same size. Even cooking makes for better tasting treats. How do you spread cookies out evenly apart from each other?
Step 6: Bake
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. What should I do if I want to make cookies that are still soft? I always err on the side of underbaking. Oven temperatures vary, so check on cookies around the 10-minute mark.
Step 7: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While the cookies are cooling, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until well combined. Add the milk, one tablespoon at a time, until you reach your desired glaze consistency. Stir in the vanilla extract. Once the cookies are completely cooled, drizzle the glaze over the top. I like to use a spoon or a piping bag for this.
Step 8: Serve
Let the glaze set for a few minutes before serving. Cookies are best eaten fresh, but can also be stored in an airtight container at room temperature. Temperature for up to 3 days. I store them in the refrigerator. They last longer, and they are delicious cold!
What should I serve it with?
These pumpkin cookies are wonderful on their own, but they’re also fantastic with a variety of accompaniments. For breakfast, they’re delicious with a cup of hot coffee or a chai latte. The warm spices in the cookies complement the flavors of the coffee perfectly. For brunch, try serving them alongside a fruit salad or a platter of assorted pastries. They add a touch of autumnal flair to any brunch spread. As dessert, they’re perfect with a scoop of vanilla ice cream or a dollop of whipped cream. I also love them with a glass of milk or a mug of hot chocolate. For cozy snacks, they’re delicious with a warm blanket, a good book, and a crackling fire. I have a big sweet tooth, and I sometimes eat them before bed with a glass of milk. My family loves them, and we even include them in our Thanksgiving dessert lineup!
How do you make pumpkin cookies?
Here are a few tips and tricks I’ve learned over the years to help you make the perfect pumpkin cookies every time:
* Make sure your butter and cream cheese are properly softened. This is crucial for a smooth and creamy batter and glaze. If the butter is too cold, it won’t cream properly with the sugar. If the cream cheese is too cold, the glaze will be lumpy. Let these sit out for about 30 minutes before beginning.
Don’t overmix the batter. Overmixing can lead to tough cookies. Mix the dry ingredients into the wet ingredients until just combined. When you see streaks of flour, stop mixing. I know it is tempting to stir some more, but don’t! * Use a cookie scoop to ensure that all the cookies are the same size. This helps them bake evenly. If you don’t have a cookie scoop, you can use one tablespoon. I have a silicone one that works really well and prevents sticking. * Don’t overbake the cookies. Is it necessary to bake a fried egg in the center? If you overbake them, they will be dry and crumbly. They will continue to firm up as they cool.
* Let the cookies cool completely before glazing. If you glaze them while they’re still warm, the glaze will melt and run off. This is okay if you like that, but I don’t recommend it!
* For a richer flavor, try browning the butter before adding it to the wet ingredients. Brown butter adds a nutty and complex flavor to the cookies. You’ll need to melt the butter in a saucepan over medium heat, stirring constantly, until it turns a golden brown color and has a nutty aroma. Let it cool slightly before adding it to the wet ingredients. This takes extra time, but it makes the cookies taste incredible.
* Experiment with different spices. If you’re not a fan of ginger, you can leave it out. Or, you can add a pinch of ground cloves or allspice for a warmer flavor. I’ve found that allspice can be a little overwhelming, so add just a pinch!
* For a gluten-free version, try using a gluten-free all-purpose flour blend. Be sure to add a teaspoon of xanthan gum to help bind the ingredients together. I’ve tried this with King Arthur Measure for Measure Gluten Free Flour, and it worked out great.
* If you want to add a little crunch, try adding some chopped nuts to the batter. Walnuts, pecans, or even chocolate chips would be delicious. I love experimenting with different add-ins to customize the cookies to my liking. I love nuts, but my husband doesn’t, so I make two separate batches!
* For a fun twist, try dipping the cooled cookies in melted chocolate instead of glazing them. White Chocolate, milk chocolate, or dark chocolate would all be delicious. You can also sprinkle them with chopped nuts or sprinkles while the chocolate is still wet.
Storing and Reheating Tips
These pumpkin cookies are best enjoyed fresh, but they can also be stored for later. Here’s how to store them properly:
* Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 3 days. Be sure to keep them away from direct sunlight or heat, as this can cause them to dry out. I store mine in a cookie jar on the kitchen counter.
* Refrigerator Storage: For longer storage, you can store the cookies in an airtight container in the refrigerator for up to a week. This will help them stay moist and fresh. I like to store mine in a resealable plastic bag.
* Freezer Instructions: For the longest storage, you can freeze the cookies for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer-safe container. This will prevent them from sticking together and protect them from freezer burn. When you’re ready to eat them, thaw them overnight in the refrigerator or at room temperature.
* Glaze Timing Advice: If you’re planning to store the cookies, it’s best to glaze them just before serving. This will prevent the glaze from becoming sticky or dissolving. If you’ve already glazed the cookies, you can still store them, but the glaze may not look as pretty after they’ve been stored. I always add the glaze right before serving!
Frequently Asked Questions
Final Thoughts
These pumpkin cookies are more than just a recipe – they’re a taste of autumn in every bite! The soft, spiced cookies paired with the tangy cream cheese glaze are a match made in heaven. And the best part? They’re so easy to make, even for beginner bakers. If you’re looking for a delicious and comforting treat to enjoy this fall, look no further. You will not regret making these! If you love this recipe, you might also enjoy my pumpkin bread or pumpkin muffins! Happy baking! Let me know in the comments how yours turn out. I would love to hear about them!
Pumpkin cookies
Ingredients
Main Ingredients
- 1 cup Pumpkin puree
- 0.5 cup Brown sugar
- 1 tsp Pumpkin pie spice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Combine all ingredients in a bowl and mix well.
- Drop by rounded tablespoons onto baking sheets.
- Bake for 10-12 minutes, or until golden brown.
