Cinnamon Glazed Pumpkin Cookies Recipes

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PUMPKIN COOKIES WITH CINNAMON GLAZE



Pumpkin Cookies with Cinnamon Glaze image

These moist and tender Pumpkin Cookies are full of fall spice and everything nice! They're drizzled with a smooth cinnamon glaze and absolutely packed with pumpkin. Plus, you can whip them up in under 30 minutes.

Provided by Lindsay

Categories     Dessert

Time 24m

Yield 22

Number Of Ingredients 17

3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
3/4 cup pumpkin puree
1 egg
1 tsp vanilla
2 1/2 cups flour
1/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup powdered sugar (plus more if needed for thickness)
1 tsp cinnamon
2 tbsp milk
1/4 tsp vanilla extract

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.

Nutrition Facts : ServingSize 1 Cookie, Calories 151 calories, Sugar 11.6 g, Sodium 83 mg, Fat 6.1 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 0.9 g, Protein 1.8 g, Cholesterol 23 mg

GLAZED SOFT PUMPKIN COOKIES



Glazed Soft Pumpkin Cookies image

I got this recipe from the Chicago Sun Times. A couple of families were going to a corn maze and I brought these along. They were a hit! They were the perfect fall dessert. These cookies are very soft. My husband doesn't like chewy cookies but when we referred to them as little breads, he loved them.

Provided by Carrlin

Categories     Drop Cookies

Time 28m

Yield 36 serving(s)

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/2 cup nuts (optional)
2 cups confectioners' sugar, sifted
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 119.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 13, Sodium 105.7, Carbohydrate 22, Fiber 0.3, Sugar 14.9, Protein 1.2

CINNAMON-GLAZED PUMPKIN COOKIES



Cinnamon-Glazed Pumpkin Cookies image

from "the craving chronicles" - http://cravingchronicles.com/2009/10/10/cinnamon-glazed-pumpkin-cookies/

Provided by ellie3763

Categories     Drop Cookies

Time 35m

Yield 2 1/2 dozen cookies, 30 serving(s)

Number Of Ingredients 19

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1/2 cup light brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1/4 cup dried cranberries (optional)
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F Line a baking sheet (or two) with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
  • In a mixer bowl, cream together the butter, white sugar and brown sugar using the paddle attachment. Beat in the pumpkin, egg, and vanilla to butter mixture until thoroughly combined. Add the dry ingredients and mix just until combined. Fold in the cranberries, if using.
  • Drop cookies on baking sheet using a 2TBS cookie scoop. Bake for 12-15 minutes in a preheated oven, or until a toothpick comes out clean. Cool cookies completely on a rack.
  • For the glaze, combine the confectioners' sugar, milk, melted butter, vanilla, and cinnamon. (Add milk to thin the glaze, if needed.) Once cookies have cooled, dip the cookies top side down in the glaze, then set on a rack to dry.

Nutrition Facts : Calories 147.1, Fat 3.8, SaturatedFat 2.3, Cholesterol 16.4, Sodium 142, Carbohydrate 27.2, Fiber 0.6, Sugar 18.4, Protein 1.5

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