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
- 1 cup canned pumpkin puree
- ¾ cup packed brown sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and pumpkin puree to the creamed mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Form the dough into tablespoon-sized balls using a cookie scoop and place on a parchment-lined baking sheet, spaced about 2 inches apart.
- Gently flatten each cookie slightly with the back of a spoon.
- Bake for 12-15 minutes, or until lightly golden around the edges. Remove from oven and cool on a wire rack.
- While cooling, whisk together powdered sugar, cinnamon, and enough milk to make a pourable glaze. Optionally, add vanilla for flavor.
- Once cookies are completely cooled, drizzle or spoon the cinnamon glaze over the top.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- Place a slice of bread in the container to help maintain softness.
- Adjust the glaze thickness by varying powdered sugar or milk to your preferred consistency.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg