Pumpkin Cookies with Cinnamon Glaze

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Pumpkin season is officially here! One of the most wonderful flavors in my opinion is pumpkin. Pare anything pumpkin with a crisp and sunny fall day and a happy gal I will be! Fall is absolutely my favorite season. All seasons have their pros and cons, but the sights and smells of fall are the best. The leaves changing, football, cool nights, apple orchards, cozy fires, I could go on and ON!

This recipe is one of my pumpkin treat staples. The cookies are much more cake-like than cookie-like. How can you go wrong with a little portable c00kie-cake?! You can also add a little pure maple syrup to the glaze if you’re feeling fancy.

Pumpkin Cookies with Cinnamon Glaze

  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 1 1/4 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 egg
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves


  • 2 cups powdered sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla
  • 2-3 tablespoons milk


  1. Cream together the butter and sugar. Add the pumpkin, vanilla and egg and mix well.  Add the dry ingredients and combine until incorporated.
  2. Spoon into heaping rounds onto a lightly greased cookie sheet. Flatten slightly. Bake in a preheated 350 degree oven for 10-15 minutes or until just set in the middle and starting to golden on the edges.
  3. Make the glaze by whisking together the powdered sugar, cinnamon, butter and vanilla. Slowly add the milk until you reach your desired consistency.
  4. Cool the cookies on a cooling rack with parchment paper underneath. Spoon the glaze on top of the cookies.

Makes approximately 22-24 cookies.

Recipe adapted from Allrecipes.com



Filed under Sweet indulgences, Uncategorized

3 responses to “Pumpkin Cookies with Cinnamon Glaze

  1. Meghan

    Those are my favorite cookie you make!! Miss you!

    Liked by 1 person

  2. Aww, thanks Meghan! I miss you too!


  3. Pingback: Roasted Cauliflower & Cheddar Soup | Leeann's Yellow Kitchen

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