Pumpkin Cookies With Cinnamon 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.

ICED PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
• Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
• To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

CINNAMON-GLAZED PUMPKIN COOKIES

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.

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.

PUMPKIN POUND CAKE WITH CINNAMON GLAZE

Steps:

• For Cake: Heat oven to 325 degrees farenheit. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
• In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
• In large bowl, beat 1 1/2 c butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
• Bake 1 hr and 20 minutes to 1 hr and 30 mminutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.
• For glaze: In large bowl, beat butter, cream cheese, vanilla, and cinnamon at low speed for 1 minute. Slowly beat in powdered sugar until smooth. Beat in cream until mixture reaches desired consistency. Pour glaze over cake; arrange nuts in a ring around the top rim of the cake. Let stand until glaze is set.