Cinnamon Glazed Pumpkin Cookies Recipes

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

Ingredients

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

Ingredients

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