Soft, fluffy pumpkin cookies filled with delicious spices and topped with a sweet cinnamon sugar glaze
I cannot believe we are entering the last couple weeks of November. Thanksgiving is a week away (!!!) and December is fast approaching. When did this happen?! Where have I been?!
Also, can we talk about how Christmas music is already here? I have a strict rule that I don’t allow myself to listen to Christmas music until the day after Thanksgiving. I’ve been really good with this rule – until this week. Remember Jessie James Decker from her E! show Eric & Jessie: Game On? Well, Jessie came out with a Christmas song last week, and out of my curiosity, I had to give it a listen. Turns out… It’s actually really good and it now has a spot on my car playlist. The rule has officially been broken.
Nevertheless, I am taking advantage of my last few days of pumpkin desserts and fall flavors. Starting, of course, with these cookies.
They are positively perfect: soft, fluffy, filled with pumpkin spices. The cinnamon glaze is such a delicious addiction. I love the contrast of a glaze and a soft cookie.
Embrace the last days of November and bake a batch of these cookies. They’re perfect for your Thanksgiving table!
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 1 cup pumpkin puree
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 cups confectioner's sugar
- 1/4 cup half-and-half
- 1/2 tsp ground cinnamon
- Preheat oven to 350 degrees F. Prepare baking sheets with cooking spray, parchment paper, or silicone liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large mixing bowl, cream together the butter and the sugar for 2-3 minutes. Add the pumpkin, egg, and vanilla extract and mix until totally combined.
- Slowly add the dry ingredient and mix until combined. Drop tablespoons of dough on cookie sheets and bake for 13-15 minutes. Let cool.
- While cookies are cooling, make the glaze. In a medium bowl, whisk together the confectioner's sugar, half-and-half, and cinnamon until glaze forms.
- Once cookies are cooled, top each cookie with about 1 tsp of glaze. Wait until glaze is completely dried before serving.