Glazed Pumpkin Cookies

Introduction: Glazed Pumpkin Cookies

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it doe…

In this Instructable, I will show you how to make pumpkin cookies. This easy soft glazed pumpkin cookie recipe is so yummy. If you are a fan of pumpkin, then you have got to try these delicious homemade pumpkin cookies! They are so simple to make from scratch too, and the cookie dough comes together in about 15 minutes or less. They are the perfect treat to have during fall or any time of the year, you are craving something with pumpkin in it. If I can do it, you can do it. Let's get baking!

Don't forget to follow me and check out my other Instructables! :)

Follow the easy steps below or watch the video tutorial or do both! :)

Step 1: Ingredients and Tools

Print the recipe here if you like.

Ingredients:

  • 1 2/3 cups of all-purpose/plain flour (205g)
  • 1/4 tsp. salt (1g)
  • 1/2 tsp. baking soda (2g)
  • 1 tsp. baking powder (5g)
  • 1 tsp. ground cinnamon (3g)
  • 1/4 tsp. ground nutmeg (1g) optional
  • 1/4 tsp. ground cloves (1g) optional
  • 1/3 cup softened butter (76g)
  • 1/2 cup white granulated sugar (100g)
  • 1/2 cup brown sugar (100g)
  • 1 large egg
  • 1 tsp. vanilla extract (5ml)
  • 2/3 cup canned pumpkin (168g)

Other additional ingredients you can try

  • 1 cup of chocolate chips (170g) optional
  • 1/2 cup chopped pecans or walnuts (75g) optional

Glaze (optional)

  • 1 tbsp. butter, melted (14g)
  • 1/2 tsp. vanilla extract (2ml)
  • 1 1/4 cups powdered sugar, approx. doesn't need to be exact (150g)
  • 2 to 3 tbsp. milk (30 to 45ml)

Tools:

  • Bowls
  • Whisk
  • Hand mixer or stand mixer or wooden spoon
  • Spatula
  • Sheet pan or cookie sheet
  • Spoons or small ice cream scoop
  • Kitchen spray for the bottom of bowl or glass (to flatten the cookies)
  • Wire cookie rack

Step 2: Dry Ingredients

Preheat the oven to 350 F/176 C, with the main rack in the middle position.

In a medium bowl whisk or sift together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.

Step 3: Cream Butter and Sugars

In a large bowl add the softened butter, white sugar, and brown sugar. If you don't have brown sugar you can use all white sugar. Blend those ingredients together with a hand mixer or stand mixer. If you don't have a mixer use a wooden spoon.

Step 4: Egg and Pumpkin

Now add in the egg, vanilla extract, and blend it in until just incorporated. Follow that up with the canned pumpkin puree. Mix until just combined.

Step 5: Add in Dry Ingredients

Next, mix in the dry ingredients about a third of it at a time. Scrape down the sides of the bowl as necessary. Try not to overmix the dough, sometimes it will cause the cookies to be a little tougher, instead of soft and chewy. Once barely combined, remove the beaters and then scrape the sides one more time and mix the rest of the way with a sturdy spatula or wooden spoon.

If you want to add the optional nuts and or chocolate chips fold and stir them in at this point.

The pumpkin cookie dough is ready! Easy right?

Step 6: Drop That Cookie Dough

Now, use two spoons or a mini ice cream scoop and drop a scoop of cookie dough onto an ungreased baking or cookie sheet. Space them out about 2 inches apart. Then spray the bottom of a glass or bowl with some cooking spray and press down the cookies a little bit, to help them be flatter.

Step 7: Bake the Cookies

Bake them in the oven, middle rack position, for 15 to 20 minutes, until they are slightly golden brown on the edges and on the top. You can also poke them with a toothpick, if they come out clean they are done. In my oven, 17 minutes is perfect.

Allow them to cool on the cookie sheet for 2 to 3 minutes then transfer them to a wire cookie rack to cool completely.

Step 8: Make the Glaze

While the cookies are cooling you can make the glaze. In a medium bowl add the melted butter and vanilla extract. Then add in the powdered sugar and a little bit of the milk. Stir and add additional milk as necessary to get the consistency you want. I like to be able to drizzle it on the cookies.

Step 9: Finish Those Cookies!

Now you can drizzle the glaze on with a spoon or place it in a plastic bag and snip off the corner with scissors and pipe the glaze on the cookies for a bit more control. You may also just dip the whole top of the cookie in the glaze too if you want. I like to do that as well.

Once the glaze is on the cookies allow them to sit for a few minutes so the glaze can dry. Then they are ready to eat. Enjoy!

You may print the recipe here if you like.

Step 10: Video Tutorial

Now check out those steps in action with this video tutorial. :)

1 Person Made This Project!

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8 Comments

0
centremanager
centremanager

Question 1 year ago on Step 10

Hi looks really good but could I use fresh pumpkin instead of canned? if so how much would I need?
Also we had pumpkin loaf while we were in Atlanta a few years ago - absolutely gorgeous - but it was a family recipe and they had a 'no-share' policy unfortunately - have you made anything similar?

0
In The Kitchen With Matt
In The Kitchen With Matt

Answer 1 year ago

Yes! If you don’t want to use canned pumpkin you can use fresh pumpkin. You will need to prepare it first:
  1. Preheat the oven to 350 F/176 C.
  2. Wash and dry the pumpkin. Then cut it in half and remove the seeds and the stingy pulp. Discard the pumpkin seeds or you can make roasted pumpkin seeds if you like.
  3. Brush the pumpkin halves with vegetable or olive oil, or any other oil, and place them in a roasting pan. Add about a cup or so of water in the pan. The steam from the water will help it cook evenly as well as help to keep it from drying out.
  4. Bake the pumpkin halves in the oven until soft when poked with a fork, this will take 75 to 90 minutes or so.
  5. Remove them from the oven and allow them to cool until you can touch them. Scoop out the flesh leaving the skin behind. Add the flesh to a food processor or blender and blend until smooth. If it is too watery, drain some of the water. Now you can use it for any recipe that calls for canned pumpkin.
You need to use the same amount.

Yes I have a pumpkin bread loaf as well as a Pumpkin Roll https://inthekitchenwithmatt.com/pumpkin-bread and https://inthekitchenwithmatt.com/pumpkin-roll
0
jannie.lloyd
jannie.lloyd

Question 1 year ago

These sound DeLiSH but - do you have to use canned pumpkin?
At this time of the year there's a glut of pumpkin growing here so would just plain cooked pumpkin do?
Would any other squash work as well?

0
In The Kitchen With Matt
In The Kitchen With Matt

Answer 1 year ago

Yes! If you don’t want to use canned pumpkin you can use fresh pumpkin. You will need to prepare it first:
  1. Preheat the oven to 350 F/176 C.
  2. Wash and dry the pumpkin. Then cut it in half and remove the seeds and the stingy pulp. Discard the pumpkin seeds or you can make roasted pumpkin seeds if you like.
  3. Brush the pumpkin halves with vegetable or olive oil, or any other oil, and place them in a roasting pan. Add about a cup or so of water in the pan. The steam from the water will help it cook evenly as well as help to keep it from drying out.
  4. Bake the pumpkin halves in the oven until soft when poked with a fork, this will take 75 to 90 minutes or so.
  5. Remove them from the oven and allow them to cool until you can touch them. Scoop out the flesh leaving the skin behind. Add the flesh to a food processor or blender and blend until smooth. If it is too watery, drain some of the water. Now you can use it for any recipe that calls for canned pumpkin, like this cake!
I haven't tried it with other squash, but it will probably work with others. :)
0
jannie.lloyd
jannie.lloyd

Reply 1 year ago

Thank you.
Will certainly try this soon.

0
rozzieozzie
rozzieozzie

1 year ago

These cookies look delicious, and who doesn't love pumpkin! Thanks for sharing a recipe that I will be making on a fall day very soon!