Chewy Pumpkin Cookies

These chewy pumpkin cookies are the perfect sweet treat for fall. It's filled with pure pumpkin and all the Autumn spice flavors you love! The smooth vanilla glaze is the perfect compliment to those pumpkin spices. This will surely become one of your go to pumpkin recipes!

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Prep Time: 45

Cook Time: 12

Total Time: 57

Servings: cookies

Ingredients

Cookie dough:

114 g unsalted butter melted and slightly cooled (½ cup/1 stick)
55 g dark brown sugar, packed (¼ cup)
100 g granulated sugar (½ cup)
1 teaspoon pure vanilla extract
92 g pumpkin puree (6 tablespoons)
180 g all-purpose flour (1½ cups)
¼ teaspoon fine salt
¼ teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Icing:

360 g powdered sugar (3 cups)
½ teaspoon vanilla
60-75 g milk (4-5 tablespoons)

Instructions

In a medium bowl, whisk together the melted butter, brown sugar and granulated sugar.
114 g unsalted butter
55 g dark brown sugar, packed
100 g granulated sugar
Add the vanilla and pumpkin and stir until combined. Set aside.
1 teaspoon pure vanilla extract
92 g pumpkin puree
In a separate large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and allspice.
180 g all-purpose flour
¼ teaspoon fine salt
¼ teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula. Stir until all the ingredients are incorporated and mixed well. Avoid overmixing. Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes, or up to 24 hours.
When ready to bake, preheat the oven to 350°F/177°C. Prepare two baking sheets by lining them with a silicone mat or parchment.
Remove the dough from the refrigerator. Portion the cookies with a cookie scoop or spoon and roll each into a ball of dough. Place 12 cookies on each baking sheet and gently press down to slightly flatten them.
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.
Prepare the icing by whisking together the powdered sugar, vanilla, and milk. Add just enough milk to create a thicker icing, that has a steady stream when it falls from a spoon. The thicker the glaze, the better it will set on top of the cookies. Place a sheet of parchment under the cooling rack to catch the excess icing as you glaze the cookies. Allow it to set for about 15 minutes before serving.
360 g powdered sugar
½ teaspoon vanilla
60-75 g milk
Store any leftover cookies in an airtight container, at room temperature, for up to 5 days.

Notes

If you like chocolate chips in your pumpkin cookies, add 1/2 cup to the cookie dough after combining the wet and dry ingredients.
These cookies are also amazing with my traditional cream cheese frosting or brown butter cream cheese frosting!

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