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Chewy Pumpkin Cookie

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This recipe is moist and chewy without being too cake like. It’s filled with pure pumpkin and all the Autumn spice flavors you love! The sweet vanilla glaze is the perfect compliment to those pumpkin spices. This will surely become one of your go to pumpkin recipes!

  • Author: thatbreadlady
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 57 minutes
  • Yield: 2 dozen cookies 1x

Ingredients

Scale

Cookie dough:

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 6 Tablespoons pumpkin puree
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice

Glaze:

  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 – 1/3 cup milk

Instructions

  1. Mix the wet ingredients. In a medium bowl, whisk together the melted butter, brown sugar and granulated sugar. 
  2. Add the vanilla and pumpkin and stir until combined.
  3. Mix the dry ingredients. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and allspice.
  4. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula. 
  5. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes. 
  6. Preheat oven to 350°F. Prepare two baking sheets by lining with silicon mat or parchment.
  7. Remove dough from refrigerator. Scoop cookie dough, rolling into a golf ball size ball of dough. Place on baking sheet and press down to slightly flatten cookie dough. 
  8. Bake for 10-12 minutes or until edges begin to brown and cookie has puffed up. They may look a little doughy but they will continue to bake as you let them cool on the pan for 10 minutes. Transfer to wire rack to cool completely. 
  9. Prepare the glaze by whisking all the ingredients together. The thicker the glaze, the better it will set up. The consistency of Elmer’s glue is what I go for. 
  10. Put a sheet of parchment under the cooling rack to catch the excess as you glaze the cookies. Allow the glaze to set and harden for about 15 minutes.

Notes

  1. If you like chocolate chips in your pumpkin cookies, add 1/2 cup after step 4. Baking time remains the same.
  2. These cookies are also amazing with my cream cheese frosting!

Find it online: https://thatbreadlady.com/chewy-pumpkin-cookie/