Fool Proof Glazed n’ Soft Pumpkin Cookies

November 16, 2018

Is there a dessert you’ve had at a restaurant that you literally daydream about? Oddly enough I discovered pumpkin cookies like these ones at a small enchilada restaurant in Phoenix called Gadzooks and I’ve never had them anywhere else since. I’m not sure if it’s still true today, but when they opened the story was that the owner’s mother made them for the restaurant every day. Call it a sappy heart, but I loved that about this little fast casual place plus the cookies were so delicious.

I decided I would dig a little bit for recipes I thought might be similar, play around and see if I could come up with my own version. And you guys, I did! These cookies were unbelievably good and super easy. We’re not really pumpkin pie people for Thanksgiving, but you better believe I’ll have these in the mix for our Thanksgiving spread.

Don’t get nervous if your dough is extra, well dough-y. That’s what makes them extra moist! Because of that, shape wise mine certainly were not perfect, but I tried to let that go. The taste is what matters here friends! Follow the recipe below and enjoy.

Ingredients:
Makes 18 – 24 pumpkin cookies
For the cookies
+ 1 cup canned pumpkin
+ 1 1/2 teaspoons cinnamon
+ 1/2 teaspoon nutmeg
+ 1/2 teaspoon ginger
+ 1/2 cup butter
+ 1 cup white sugar
+ 1/2 cup brown sugar
+ 1 egg
+ 1/2 teaspoon vanilla
+ 2 1/2 cups all purpose flour
+ 1 teaspoon baking powder
+ 1 teaspoon baking soda
+ 1 teaspoon salt

For the Glaze
+ 3 cups of powdered sugar
+ 4 tablespoons of milk (feel free to use an alternative)

Instructions:

+ Get all your ingredients ready. Make sure to pull your butter out of the fridge so it can soften and pre-heat your oven to 350 degrees.
+ In your mixer, cream together your butter and sugars.
+ Add in your egg, pumpkin and vanilla.
+ In a separate large mixing bowl combine your flour, baking powder, baking soda, nutmeg, ginger, cinnamon and salt.
+ Slowly, add your dry mixture into your wet mixture. Mix until fully combined.
+ Cover your baking sheet with parchment paper.
+ Scoop your cookies! I used a standard cookie scooper like this to portion them out which was really helpful.
+ Bake for about 12 – 14 minutes.
+ Let them cool completely before you glaze.
+ To make your glaze simply combine your powdered sugar and milk.
+ I dipped the top of each cookie into the bowl of glaze for this look (and admittedly I added a little too much milk so my glaze was runny).
+Enjoy!

Photography by Amy Hanen. / Top by Everlane.

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