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Bakery Style Pumpkin Cookies

Course Desserts and Sweets
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Jennifer Morrisey

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

  • Preheat oven to 350° F. Line baking sheets with parchment paper.
  • Sift together flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in medium bowl.
  • Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth.
  • Gradually stir in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  • Bake for 15 to 18 minutes or until edges are firm.
  • 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.
  • When all of the cookies are baked, set the pieces of parchment paper aside for the glaze drizzle.

For the glaze:

  • 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.)
  • 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.