Best 7 Pumpkin Cookies With Glaze Recipes

PUMPKIN COOKIES WITH CINNAMON GLAZE

Steps:

• Cream butter and sugars together until light and fluffy, 3-4 minutes.
• Add the pumpkin puree, egg and vanilla and mix until combined.
• Add the dry ingredients and mix until smooth. Dough will be sticky.
• Drop 2 tablespoon sized balls of cookie dough onto a parchment lined cookie sheet. Because the dough is sticky, I dropped a tablespoon at a time, then lightly pressed them together and flattened them just a bit.
• Bake at 350 for 9-10 minutes.
• Let cool for 1 minute, then move to cooling rack to finish cooling.
• When cookies are cool, whisk together ingredients for the glaze.
• Drizzle glaze over cookies. Allow to dry.

GLAZED PUMPKIN COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium sized bowl, take the first five ingredients (flour, soda, salt, cinnamon and nutmeg) and mix together thoroughly. Set aside.
• In another bowl or stand mixer bowl, mix together the margarine, sugar, pumpkin, egg, vanilla and optional chocolate chips or nuts. The margarine may look lumpy and not blended well into the mixture. This is ok because when we add the flour mixture it will blend together just fine.
• Add the flour mixture in 2 - 3 batches, mixing thoroughly each time.
• Using a spoon or cookie drop, drop cookie batter on to a lightly greased cookie sheet. Place cookies at least 2 inches apart to allow for spreading during baking. Bake for 15 minutes.
• Place baked cookies onto a cooling rack and place the cooling rack on top of the cookie sheet. This will help catch the glaze that falls off the cookies.

GLAZED SOFT PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees. Grease baking sheets.
• In medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
• In large mixer bowl, beat sugar and butter until well-blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Add nuts, if desired. Drop by rounded tablespoon onto prepared cooking sheets. Bake 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• To prepare glaze: In small bowl, combine all ingredients until smooth. Drizzle glaze over cooled cookies.

ALWAYS SOFT PUMPKIN COOKIES WITH CARAMEL GLAZE

Steps:

• 1. Cream together the shortening, white sugar and pumpkin. Add eggs and mix well.
• 2. In separate bowl, mix together the baking soda, pumpkin pie spice, salt and flour. Gradually add to pumpkin mixture and mix well.
• 3. Drop rounded spoonfuls onto cookie sheet. Bake 12-14 minutes at 350 degrees, until edges are lightly browned.
• 4. For glaze, cook butter, milk and brown sugar over low heat until brown sugar is dissolved. Cool and add confectioners' sugar and vanilla. Add additional confectioners' sugar if glaze seems too thin. With pastry brush, spread over warm cookies.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
• Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

CHOCOLATE-GLAZED PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
• Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
• Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
• When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

PUMPKIN COOKIES WITH PENUCHE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
• In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.