Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated white sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups powdered sugar (for glaze)
- 3 tablespoons milk (for glaze)
- 1 tablespoon melted butter (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside for later use.
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed. Continue until the mixture is light and fluffy, which usually takes about 2 to 3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until fully combined. Don’t worry if the mixture looks slightly curdled at this stage; that is normal for pumpkin batter.
- Turn your mixer to low speed and gradually add the dry flour mixture to the wet ingredients. Mix just until the white streaks of flour disappear. Avoid overmixing to keep the cookies soft.
- Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes. The cookies are done when the edges are firm and the tops spring back slightly when touched. Allow them to cool completely on a wire rack.
- While the cookies cool, whisk together the powdered sugar, milk, melted butter, and vanilla extract in a small bowl until smooth. If the glaze is too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
- Drizzle the glaze over the cooled cookies using a spoon or a fork. Let the glaze sit for about 15 minutes to harden before serving or storing.
- Cook Time: 27 minutes
- Diet: Vegetarian, Gluten-Free (optional)