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Glazed Pumpkin Cookies

Glazed Pumpkin Cookies

It's fall y'all! I'm in all-pumpkin-and-apple-all-the-time mode and the only thing I could think about while testing holiday recipes for work this week was these cookies. I was once lent a drill for several weeks on the condition that it would be returned with a box of these cookies. They're soft, cake-y, and perfectly spiced.

As a New Yorker, fall means that the impending winter is near and it reminds us that we have months of snow, slush, and city grit ahead of us. But I choose to look on the bright side... October is my favorite month in the city and the only thing better than dinner on a city rooftop on a hot summer night is walking through midtown when all the Christmas lights and windows are up (which they will be in about 2 weeks). I suggest you embrace fall no matter where you live. And that you make these cookies. 

P.S. My next door neighbor for two of four years of college, and one of my best friends, introduced me to this recipe and I'm forever indebted to her for it. Thanks Jilly! 

Glazed Pumpkin Cookies

Makes 36 cookies

Recipe adapted from allrecipes.com

  • 1 stick butter
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract 
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg (freshly ground if possible)
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1 teaspoon Kosher salt
  • 2 1/2 cups all-purpose flour

For the glaze:

  • 2 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons milk

Preheat oven to 350F.

In the bowl of a stand mixer with the paddle attachment, beat butter and sugar together until creamy, about 3 minutes. Mix in pumpkin puree, egg, and vanilla extract. 

Add baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt and mix well. Slowly mix in flour.

Scoop dough onto parchment-lined baking sheets using a heaping tablespoon and leaving 2 inches between the cookies. 

Bake until golden brown and set, 10-15 minutes. Allow to cool completely before glazing.

To make the glaze: In a small bowl, whisk together confectioners sugar, vanilla, and milk, adding milk one tablespoon at a time, until desired consistency is achieved.

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