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Perfect Pumpkin Cookies That Stay Soft for 5 Days

Pumpkin Cookies
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Soft and chewy pumpkin cookies with warm spices and a simple glaze. Perfect for fall baking.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, cream together butter and granulated sugar until light and fluffy.
  3. Mix in pumpkin puree, egg, and vanilla extract until smooth.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Drop rounded tablespoons of dough onto prepared baking sheet, spacing them 2 inches apart.
  7. Bake for 12 to 14 minutes, until edges are set. Cool on the pan for 5 minutes, then transfer to a wire rack.
  8. In a small bowl, whisk together powdered sugar and milk to make a glaze.
  9. Drizzle glaze over cooled cookies. Let set for 10 minutes before serving.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • You can skip the glaze for less sweetness.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-cookies-soft-5-days/