These Glazed Pumpkin Sugar Cookies are sweet and soft, with a delightful pumpkin flavor that makes them perfect for fall. The shiny glaze on top adds a tasty finish!
Every bite feels like a hug from a cozy sweater! I love making these with my kids, and they get extra smiles when I let them add sprinkles on top. So fun! 🎃
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is crucial for that rich pumpkin flavor. If you don’t have any, you can use homemade pumpkin puree. Just roast your pumpkin until soft, scoop out the flesh, and mash.
Unsalted Butter: Using unsalted butter lets you control the saltiness. You can substitute with margarine or coconut oil, but the flavor and texture might vary a bit.
Granulated Sugar: Regular sugar provides sweetness and helps with texture. If you’re looking to cut down sugar, consider using coconut sugar, but the cookies might be a bit less soft.
Flour: All-purpose flour is standard for these cookies. If you’re gluten-free, try using a 1:1 gluten-free flour blend.
Spices: The use of cinnamon and nutmeg gives these cookies a cozy vibe. Feel free to add other spices like ginger or cloves for more warmth!
How Do You Get Soft Cookies Without Overmixing?
To achieve those soft, tender cookies, it’s essential to handle the dough gently. Here’s how:
- After creaming the butter and sugar, mix in the egg, pumpkin, and vanilla just until smooth. Don’t rush this part.
- Combine the dry ingredients in a separate bowl before adding them to the wet mixture. This helps prevent overmixing.
- Once you combine wet and dry, mix on low speed until you see no more flour. It’s okay if the dough looks a little uneven—overmixing leads to tough cookies!
- Let the cookies cool on the baking sheet for a few minutes before transferring them. This helps keep them soft.
With these tips, you’ll bake deliciously soft Glazed Pumpkin Sugar Cookies every time! Enjoy baking!
Glazed Pumpkin Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Glaze:
- 1 to 1 ½ cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- Optional: ¼ teaspoon pumpkin pie spice or cinnamon for extra flavor
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for preparation and another 10-12 minutes for baking. Plus, allow a little time for cooling and glazing. In total, you’re looking at around 30-45 minutes to bake up these sweet treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone mats—this will keep your cookies from sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. You can use a hand mixer or stand mixer for this; it should take about 2-3 minutes.
3. Mix in Wet Ingredients:
Add the egg, followed by the pumpkin puree and vanilla extract. Mix everything together until it’s fully combined and smooth. Don’t skimp on the mixing here; you want everything well-blended!
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to ensure your baking soda and powder are well distributed in your cookie dough.
5. Mix Dry Into Wet:
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. It’s important not to overmix here. You want your dough to stay soft and tender!
6. Scoop the Dough:
Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheets, making sure you space them about 2 inches apart. They will spread a little as they bake.
7. Bake the Cookies:
Pop your baking sheets into the oven and bake for 10-12 minutes. The edges should be set, and the tops should look firm. Remember that the centers might be soft; they’ll firm up while cooling.
8. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely. This helps them set and makes transferring easier!
9. Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. You can adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker one. If you’re feeling festive, mix in some pumpkin pie spice or cinnamon for extra flavor!
10. Glaze the Cookies:
Once the cookies are completely cooled, dip or spread the glaze over the tops of each cookie. For a creative touch, you can pipe on designs using a small squeeze bottle or piping bag. Let your artistic side shine!
11. Set and Enjoy:
Allow the glaze to set at room temperature before serving or stacking your cookies. These Glazed Pumpkin Sugar Cookies are now ready to be enjoyed!
Perfect for fall celebrations or just a cozy treat time, these soft cookies are sure to be a hit! Enjoy every bite! 🍂🍪
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast a pumpkin until soft, scoop out the flesh, and mash it until smooth. Keep in mind that you’ll need about the same amount as the canned puree, but the texture may vary slightly.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week or freeze them for up to 3 months. Just make sure they’re wrapped well to prevent freezer burn!
Can I Substitute the Butter with a Lighter Option?
Absolutely! You can use margarine or a light butter substitute. Coconut oil is also a great alternative, but it will give a slightly different flavor and texture. Just ensure it’s softened for easy mixing!
What If I Don’t Have Pumpkin Spice?
No worries! You can create a quick substitute by mixing ground cinnamon, ginger, nutmeg, and allspice in equal parts. Use about 1/2 teaspoon of the blend in place of pumpkin spice for that warm fall flavor.