Community Pick
Best Pumpkin Cookies
"What can I say about these amazing pumpkin cookies... they are absolutely delicious! Let me put it this way. I baked these every year at Thanksgiving time for my job. My co-workers would come up to me two months in advance to make sure I was making them. One girl who resigned actually called me and asked what day I was bringing them in so that she could stop by - just for these cookies! Another co-worker said she didn't even like pumpkin, but she loved these. The consistency is more cake-like than cookie. The glaze on top of these cookies is fabulous! At least, I think so. I noticed a few of you who rated this recipe said it was too sweet. That is why I suggested it may be omitted, or if you wish, use your own icing. Lots of you have added nutmeg.. hey, make it all your own. That's what this is all about! : )"
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photo by Probably This
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- Ready In:
- 35mins
- Ingredients:
- 16
- Yields:
-
48 cookies
ingredients
- 1 cup butter, room temperature
- 1⁄2 cup sugar
- 1⁄2 cup firmly packed brown sugar
- 1 cup canned pumpkin
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
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Penuche Glaze
- 3 tablespoons butter
- 1⁄2 cup firmly packed dark brown sugar
- 1⁄4 cup milk
- 1 1⁄2 - 2 cups confectioners' sugar
directions
- Preheat oven to 350 degrees.
- Have ready some ungreased baking sheets.
- In a large mixing bowl, cream butter and the sugars together until light and fluffy.
- Blend in pumpkin, egg and vanilla extract.
- In separate bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- Mix flour mixture into butter-sugar mixture.
- Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
- Bake the cookies for 10-12 minutes until golden around the edges.
- Remove warm cookies and transfer to racks.
- Let cool completely for a least one half hour, then frost with glaze.
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For Glaze:
- In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.
Questions & Replies
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What size pumpkin can
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hello -
Is butter salted or unsalted? -
My cookies were delicious, and I love the glaze. But they got a little soft, and soggy. the glaze soaked into the cake. They were still good. Could out be because i used real pumpkin instead of canned?
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It doesn't say what to do with the nutmeg lol
Reviews
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WOW! What a GREAT cookie this recipe makes! I did make a change regarding the amount of butter used in the recipe. Instead of 1 cup of butter, I cut the amount in half and substituted and extra 1/2 cup of pumpkin! These cookies turned out fantastic! They are really moist and delicious! The glaze is really sweet, but I think it goes really well with the cookie! I can't wait to try them tomorrow (like the others suggested) to see how they taste! Thank you for a great recipe, Sara! We will certainly be using this one often! :) ** The glaze is great to use for coating nuts, too! -
My favorite cookies in the world! I love these cookies! I've been cooking for team of middle school wrestlers, and these were the only cookies they actually thought to ask for repeat of. I made them ahead of time for the kids once and that was a mistake. I had to make them again :) I LOVE these cookies. Edited to add: I've adapted these also to make for my toddlers. I cut out the butter, adding instead a TB of oil and doubling the pumpkin. I then cut the sugar nearly in half. I also used whole grain spelt flour and I did replace the egg with flax meal and water (egg sensitivity). I also did not glaze them. The kids loved them - when I was cleaning the bathroom, they snuck off to eat more! DH even liked them this way and if it's not sweet enough for you, you can still glaze them - still taste amazing, plus you get a little less sugar and more pumpkin! They do take a little longer to cook this way though. -
If I would have rated this cookie recipe the day I made it, I would have only given it three stars. It's a good thing I waited because these cookies taste soooooooooo much better the second day!!! The day I made them, the cookies seemed a little bland and the glaze seemed a little sweet. However, after the second day, the glaze and cookie seemed to join forces to bring out a full body of flavor. The only change I made was to sprinkle the glazed cookies with chopped walnuts. Great recipe..........if you have the patience to wait for the flavors to blend! Thanks, Sara!
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An absolutely fantastic recipe. I followed another reviewer's advice and cut the butter in half and substituted with extra pumpkin. For the flour, I used half white flour and half whole wheat flour. I doubled the amount of cinnamon, used freshly grated nutmeg and also added a sprinkle of ground ginger and a tiny dash of black pepper. For the icing, I added a sprinkle of finishing sea salt to give it a salted caramel taste. These cookies were a huge hit and I will definitely be making it again! Thank you so much for submitting it! -
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Delicious cookies! Soft and cakey with a delicious penuche frosting (do not omit!). Plenty of frosting for the cookies, used 2 cups powdered sugar for the perfect consistency. Used a silicone basting brush to frost the cookies which was so fast and easy. Thanks for sharing that tip, and thanks for sharing the recipe!
see 221 more reviews
Tweaks
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I have been making these for years the ONLY thing I change because of personal taste and how the kids like them is I use at least 1 1/2 teaspoons of cinnamon and a heaping teaspoon of pumpkin pie spice and eliminate the nutmeg. I bake them 10 mins. Perfection every single time!! I always have to make s double batch and freeze half in individual servings for my daughters lunch box!! This is her most favorite cookie I throw frozen cookies in her bag and their ready to eat like freshly baked at lunch time!! ?? -
Substituted half the butter with extra pumpkin. Used half white flour and half whole wheat flour. Doubled the amount of cinnamon, used freshly grated nutmeg and added a dash of ground ginger and sprinkle of black pepper. Added finishing sea salt to the icing.
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I didn't make the glaze, but instead added in a few chocolate chips. I had dark chocolate ones in the house, but next time I'd like to try with white chocolate chips. Highly recommend this option. I also want to try adding in pumpkin pie spice the next time around :)
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I added 2 extra tsp. Of cinnamon and an extra tsp. Of nutmeg. I also added 1/2 tsp cloves. I added 2 tsp. Cinnamon to the glaze
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I had some over ripe bananas and used them instead of the pumpkin omitting the nutmeg and using chocolate glaze.They were a big hit.
see 15 more tweaks
RECIPE SUBMITTED BY
Sara in FL
Holbrook, 0
Hello.. :) Boy, am I glad I discovered RecipeZaar! I've found some really great recipes here. I'm from Long Island, NY, but recently relocated to Port St. Lucie, FL. I work as a Document Specialist for a large publishing company. I love to cook; I don't have a favorite cookbook - I enjoy trying out recipes from ordinary people who are willing to share them. :) My passions are cooking, baking, my pets, shopping, reading, listening to music and watching movies. I have lots of pet peeves, but one of my biggest are people who don't use seasoning in their foods! lol. If I had a month off from work with no responsibilities (assuming this is with pay, of course) I would shop, shop & shop! :)
