Pumpkin Spice Cookies / Photographer: Bella Evans
Looking for a recipe to SPICE up your fall season? Look no further! These pumpkin spice cookies both look and smell amazing, and will certainly get you into the fall mood.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup butter, softened
- 1 ½ cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Directions:
- Preheat the 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 a fork.
- To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Review: Pumpkin spice anything is always a win. The spices in this recipe are completely adaptable, so you can flavor to taste. I, for example, love nutmeg, so I usually add quite a bit. I also added pumpkin spice flavoring to my glaze to spice it up a little. The flour is also substitutable, so if you wanted to opt for a gluten free cookie you could swap white flour for gluten-free. To make the recipe vegan, substitute equal parts vegan butter, 3 tbsp of almond milk in the frosting, and a flax egg instead of a regular one. These are definitely some of the best cookies I’ve made, and will leave your kitchen smelling amazing.