Bakery Style Pumpkin Cookies

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Bakery Style Pumpkin Cookies
I seriously have a problem with these cookies, I just can not seem to stop eating them. It is such a problem I limit the amount of times I will make these a year. My youngest daughter seems to have inherited my taste for soft spicy cookies because when I made this batch she stood right there with me eating them off the cooling rack. They are soft like tiny cakes, with the perfect blend of spices, they are simply delicious! I will say rarely will a small batch of these be around my house long enough to see day 2, but any cookies that are left have a much better flavor a day or two after baking, when the spices have had time to develop their flavors.

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Bakery Style Pumpkin Cookies

Ingredients

  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • ½ cup butter (1 stick), softened
  • 1 cup Pure Pumpkin puree, not pie filling
  • 1 large egg
  • 1 teaspoon vanilla extract

Glaze

  • 1½ cups powdered sugar, sifted
  • 3 tablespoons plus 1 teaspoon milk (not nonfat), plus more as needed
  • 2 tablespoons maple syrup

Instructions

  1. Preheat oven to 350° F. Line baking sheets with parchment paper.
  2. Sift together flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in medium bowl.
  3. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth.
  4. Gradually stir in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  5. Bake for 15 to 18 minutes or until edges are firm.
  6. Remove cookie sheets from oven and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.
  7. When all of the cookies are baked, set the pieces of parchment paper aside for the glaze drizzle.

For the glaze:

  1. Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the ½ teaspoon if the glaze is too thick to drizzle.)
  2. Place all of the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.

Bakery Style Pumpkin Cookies

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