Oh man. I spoke too soon. When I mentioned on instagram that I’m on Team Peppermint (not Team Pumpkin), I hadn’t made these cookies. Sure, I can appreciate all the pumpkin-flavored goodies that come out this time of year, but I don’t go all BSC for it. I’m much more of a peppermint kinda gal who will gladly wait until post-Thanksgiving to have my preferred treats.
But when I made these cookies on Friday I started having second thoughts as to which team I should be on. (KIDDING.) Have you ever been stirring the batter for a new recipe, and while tasting it you thought it would come out amazing, but the baked good didn’t live up to your expectations? I often find that I enjoy the batter more than the actual cookie. When I first tried this dough I literally said aloud “Oh shit. These are gonna be good.” After a few more spoonfuls to the mouth, I decided I better get these in the oven before I lost all self control.
Super Soft Glazed Pumpkin Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/2 tsp. salt
- 1/2 cup (1 stick) butter, softened
- 1 cup grandulated sugar
- 1 cup 100% pumpkin puree
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup powdered sugar
- 2 tbsp. milk (or dairy alternative — I used almond milk)
- 1 tsp. vanilla extract
- Preheat oven to 350*. Grease baking sheet.
- In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat together butter and sugar until smooth and creamy. Stir in pumpkin, egg, and vanilla extract until blended. Gradually add in flour mixture.
- Drop by rounded tablespoon on baking sheet. Using the back of a spoon or spatula, gently flatten the mounds. Bake for 14-16 minutes or until edges and tops are slightly firm. Cool on baking sheet for a couple of minutes then transfer to wire rack.
- To make glaze: Whisk together powdered sugar, milk, and vanilla extract. Drizzle over cookies. Makes about 24 cookies.
Chocolate chip cookies will always be my #1, but I can firmly avow that these may be #2. I was shocked by how soft they came out. And honestly, with the glaze, they taste like a doughnut! I brought some to my neighbors across the street and this is the conversation that ensued.
Neighbor: Seriously, how did you make these cookies so soft?
Me: It’s the pumpkin! And magic.
Neighbor: We love you over here. You bring us cookies. You take care of us. You’re like our mom.
Me: YOUR MOM? *awkward*
Here I thought these would qualify as engagement cookies (they’re that good!), but instead, I got called a mom.
Truth be told, this individual did end up asking me out, so whether he sees me as a mom or a total babe is up for debate. I’ll keep you posted. But for now, MAKE THESE COOKIES!
And give a couple to your cute neighbor. 😉