The Fluffiest Pumpkin Cookies
A nostalgic Autumn treat complete with Brown Sugar Glaze
A nostalgic Autumn treat complete with Brown Sugar Glaze
My mom has been making these cookies my whole life, first discovering them through someone she met at Newcomers a bit after I was born, and I’ve looked forward to them every Autumn that I can remember. These cookies are light and fluffy and easily my favorite pumpkin-forward treat: I’ve made some tweaks to the original recipe from 23 years ago or so, and I’m happy to share the details with you here.
Ingredients:
For the cookies
2 1/2 cups baking flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup butter at room temperature
1 1/2 cups light brown sugar
1 cup packed pumpkin purée
1 large egg
1 tsp pure vanilla extract
For the Glaze
1 cup light brown sugar
4 Tbsp milk of choice
1 Tbsp melted butter
1 tsp pure vanilla extract
Directions:
Preheat your oven to 350°
Combine dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl until fully blended.
In a large bowl, cream butter and sugar. Add pumpkin, egg and vanilla to the bowl and beat until light and creamy.
Mix in dry ingredients until well combined and a soft dough has formed.
Grease a baking sheet or line one with parchment paper and add 1 Tbsp-sized scoops of the dough onto the baking sheet.
Bake for 15-20 minutes at 350° (airing on the shorter side), remove from the oven and let cool for a couple of minutes before transferring to a cooling rack.
Once the cookies have cooled a bit, combine the sugar, milk, butter and vanilla extract in a small bowl and use a pastry brush to add it to the top of the cookies, or simply pour a little bit over the top of each cookie if you don’t have a brush. Enjoy!
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