Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pure pumpkin puree
Instructions
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large mixing bowl, beat the softened butter and brown sugar until creamy.
- Add the egg, vanilla extract, and pumpkin puree; mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Form dough into 1.5-inch balls using a scoop or spoon, and place on the prepared sheet, spacing about 2 inches apart.
- Flatten each slightly with the back of a spoon or fingers.
- Bake for 10-12 minutes or until edges are golden. Cool on a wire rack.
- In a small bowl, whisk together powdered sugar, cinnamon, and a tablespoon of milk or cream until smooth. Adjust consistency as needed.
- Spread the cinnamon glaze generously over cooled cookies.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer freshness, refrigerate up to one week.
- To keep cookies soft, place a slice of bread or damp paper towel inside the container.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg