These Glazed Pumpkin Sugar Cookies are soft, sweet, and perfect for fall! With pumpkin spice in the batter and a lovely glaze on top, they are simply delightful.
I can’t resist these cookies; they are like a hug in dessert form! Making them is always a fun treat for my family. Try them warm for an extra special moment!
Key Ingredients & Substitutions
All-purpose flour: This provides the structure for your cookies. You can substitute with a gluten-free flour blend if needed, which will also work well in this recipe.
Pumpkin puree: Canned pumpkin puree is convenient and perfect here. If you don’t have it, feel free to use mashed sweet potatoes as a substitute.
Butter: Unsalted butter is my go-to for the best flavor. If you’re dairy-free, coconut oil or a vegan butter substitute will work just fine!
Pumpkin pie spice: This blend of spices gives that warm, cozy flavor. If you don’t have it, use a mix of cinnamon, nutmeg, and ginger. A pinch of allspice can add an extra kick too.
What’s the Best Way to Achieve a Perfectly Smooth Glaze?
The glaze is key for a glossy finish on your cookies. Here’s how to make it smooth:
- In a bowl, mix powdered sugar and vanilla extract together.
- Gradually stir in milk, about 1 tablespoon at a time, until you reach a smooth, thick consistency.
- If it’s too runny, add more powdered sugar. If it’s too thick, adjust with a little milk.
- For decoration, use gel food coloring to pipe designs.
Glazed Pumpkin Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin puree
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (or as needed)
- ½ teaspoon vanilla extract
- Optional: orange and green gel food coloring for decoration
How Much Time Will You Need?
This delightful recipe takes about 15-20 minutes of prep time and an additional 10-12 minutes for baking. Don’t forget to allow some time for the cookies to cool and for the glaze to set before serving. It’s a perfect treat for any autumn gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (177°C). While the oven heats up, line two baking sheets with parchment paper or silicone mats to prepare for your cookies.
2. Whisk the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Use a whisk to mix everything together evenly, and then set this bowl aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar, and beat them together using a hand mixer or stand mixer. Mix for about 3-4 minutes until the mixture becomes light and fluffy.
4. Add the Wet Ingredients:
Now, add in the egg, vanilla extract, and canned pumpkin puree to the creamed butter and sugar. Beat until everything is fully combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until everything is just combined. Be careful not to overmix; it’s okay if you still see a few small lumps.
6. Scoop the Dough:
Scoop out rounded tablespoonfuls of cookie dough and place them on the prepared baking sheets. Make sure to leave about 2 inches of space between each scoop for the cookies to spread while baking.
7. Bake the Cookies:
Pop your baking sheets into the preheated oven. Bake the cookies for about 10-12 minutes, or until the edges are just lightly golden and the centers look set. They will firm up a little more as they cool.
8. Cool the Cookies:
Once done, take the baking sheets out of the oven. Let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Make the Glaze:
While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and milk. Start with 2 tablespoons of milk and add more if needed until the glaze is smooth and has a spreadable consistency.
10. Glaze the Cookies:
Once the cookies are completely cool, dip the tops of each cookie into the glaze or use a small spatula to spread it on top. For a festive touch, you can use gel food coloring to create decorative pumpkin shapes or stems on top of the glaze.
11. Let Set and Serve:
Allow the glaze to set completely before you serve the cookies. You can store any leftovers in an airtight container at room temperature for up to 5 days. Enjoy your delicious, soft pumpkin-spiced cookies!
Can I Substitute Pumpkin Puree with Fresh Pumpkin?
Absolutely! If you’d like to use fresh pumpkin, roast it first, then mash it until smooth. One cup of fresh pumpkin puree is equivalent to the canned version. Just make sure it’s well-drained and not too watery.
How Should I Store These Cookies?
Store the glazed cookies in an airtight container at room temperature for up to 5 days. If you won’t eat them within that time, you can freeze them without the glaze. Just thaw them overnight in the fridge when you’re ready to enjoy!
What If I Don’t Have Pumpkin Pie Spice?
No worries! You can make your own mix using 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and a pinch of allspice. This combination will give you a similar flavor profile!
Can I Add Chocolate Chips or Nuts?
Definitely! Feel free to fold in about 1 cup of chocolate chips or chopped nuts to the dough for extra flavor and texture. Just be sure to slightly adjust your baking time if adding a lot of chunky ingredients.