Thee Best Pumpkin Cookies

What can I say about these amazing cookies? They are absolutely delicious. These cookies are a family favorite. I make them every fall. Even people who don’t like pumpkin will gobble these up.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 can (15 oz.) pumpkin puree (not pumpkin pie mix)
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin spice (optional)
• 1/4 teaspoon salt
• Crushed walnuts (optional)

Penuche Glaze

• 3 tablespoons butter
• 1/2 cup firmly packed brown sugar
• 1/4 cup milk
• 1 1/2 to 2 cups confectioners’ sugar

Cookies Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. With electric beaters, cream butter and sugars together in a large bowl until light and fluffy.
3. Blend in pumpkin, egg, and vanilla extract.
4. In a separate bowl, stir together flour, baking soda, baking powder, cinnamon, pumpkin spice (optional) and salt.
5. Mix flour mixture into butter-sugar mixture.
6. Drop tablespoons 3-inches apart on ungreased cookie sheet.
7. Bake for 10-12 minutes or until golden brown around the edges.
8. Remove cookies and transfer to racks.
9. Let cool completely then frost with glaze.
10. This recipe is also delicious by topping the cookie with a sprinkle of crushed walnuts.

Glaze Instructions

1. In a medium sauce pan, heat butter and brown sugar over medium heat until bubbly; stirring constantly for one minute or until slightly thickened.
2. Beat in milk.
3. Blend in confectioner’s sugar until the glaze is smooth and spreadable.
4. Using a silicone basting brush or butter knife, spread glaze on cookies. The glaze will harden fairly quickly. I suggest you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

5.0 from 1 reviews

Thee Best Pumpkin Cookies

 

Save Print

Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

Author: Bakerette.com

Serves: 36-48 cookies

Ingredients

• ½ cup butter, softened
• ½ cup sugar
• ½ cup firmly packed brown sugar
• 1 can (15 oz.) pumpkin puree (not pumpkin pie mix)
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin spice (optional)
• ¼ teaspoon salt
• Crushed walnuts (optional)
• Penuche Glaze
• 3 tablespoons butter
• ½ cup firmly packed brown sugar
• ¼ cup milk
• 1½ to 2 cups confectioners’ sugar

Instructions

1. Cookies Instruction:
2. Preheat oven to 350 degrees Fahrenheit.
3. With electric beaters, cream butter and sugars together in a large bowl until light and fluffy.
4. Blend in pumpkin, egg, and vanilla extract.
5. In a separate bowl, stir together flour, baking soda, baking powder, cinnamon, pumpkin spice (optional) and salt.
6. Mix flour mixture into butter-sugar mixture.
7. Drop tablespoons 3-inches apart on ungreased cookie sheet.
8. Bake for 10-12 minutes or until golden brown around the edges.
9. Remove cookies and transfer to racks.
10. Let cool completely then frost with glaze.
11. This recipe is also delicious by topping the cookie with a sprinkle of crushed walnuts.
12. Glaze Instructions
13. In a medium sauce pan, heat butter and brown sugar over medium heat until bubbly; stirring constantly for one minute or until slightly thickened.
14. Beat in milk.
15. Blend in confectioner’s sugar until the glaze is smooth and spreadable.
16. Using a silicone basting brush or butter knife, spread glaze on cookies. The glaze will harden fairly quickly. I suggest you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

3.1.09