Pumpkin Spice Cookies
These cookies have a tender, cake-like texture and just the right balance of pumpkin and spice.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
For the icing
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon cinnamon for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together pumpkin puree, sugar, vegetable oil, egg, and vanilla extract until smooth.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft but manageable.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon or your hand.
- Bake for 12-15 minutes or until the edges are set and a toothpick inserted in the center comes out clean. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, vanilla extract, and 2 tablespoons of milk. Add more milk, a little at a time, until the glaze reaches a smooth, pourable consistency.
- Once cookies are fully cooled, drizzle or spread the glaze over the tops. Garnish with cinnamon, if desired. Let the glaze set for about 30 minutes before serving.
Nutrition
Calories: 129kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 7mgSodium: 133mgPotassium: 43mgFiber: 1gSugar: 9gVitamin A: 1602IUVitamin C: 0.5mgCalcium: 31mgIron: 1mg
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