Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add pumpkin puree, egg, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Using a cookie scoop or spoon, portion the dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes until edges are golden brown. Remove and cool on wire racks.
- While cookies cool, prepare the cinnamon glaze by mixing powdered sugar, a splash of milk, and cinnamon until smooth and pourable.
- Drizzle the glaze over cooled cookies and let set before serving.
Notes
- Store cookies in an airtight container at room temperature up to 3 days.
- For longer storage, freeze in a freezer-safe container for up to 1 month. Reheat briefly before serving.
- Feel free to add chopped pecans or walnuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 50g)
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg