Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the dreamy cinnamon glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream
- ½ teaspoon ground cinnamon
Instructions
- Whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- Cream the softened butter and brown sugar until light and fluffy. Mix in the pumpkin puree, egg, and vanilla extract until smooth.
- Gradually incorporate the dry mixture into the wet ingredients, mixing until just combined. Avoid overmixing.
- Use a cookie scoop or hands to form rounded tablespoons of dough and place on a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake at 350°F (175°C) for 10-12 minutes until edges are golden. Remove and cool on a wire rack.
- Prepare the cinnamon glaze by whisking powdered sugar, cinnamon, and enough milk or cream to achieve a smooth, pourable consistency.
- Drizzle the glaze over cooled cookies and let set before serving.
Notes
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For longer storage, freeze the cookies and thaw at room temperature before glazing.
- Keep the cinnamon glaze separate until just before serving to maintain its texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal Kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg