Soft Pumpkin Cookies with Cinnamon Glaze

I have been wanting to make some soft pumpkin cookies with frosting forever now and I finally made some! These are seriously the softest cookies and the cinnamon glaze takes them over the top! Everyone that tries them will be left wanting more and they honestly taste like fall in cookie form.

You don't roll these cookies out, but basically drop them onto a lined cookie sheet, let them cool and frost them. I mean, how could you resist taking a bite like the one pictured above?? They're seriously so yummy! Go make yourself a batch.

Soft Pumpkin Cookies with Cinnamon Glaze

Adapted from The Food Charlatan

Makes 24 cookies

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar

1 cup pumpkin puree

1 and 1/2 tsp. vanilla

1 large egg

2 and 1/2 cups flour, spooned and leveled

1 tsp. baking soda

1 tsp. baking powder

3/4 tsp. kosher salt

1 and 1/2 tsp. cinnamon

1 and 1/2 tsp. pumpkin pie spice

For the Cinnamon Glaze:

3 Tbsp. unsalted butter

3 cups powdered sugar, sifted

5 Tbsp. milk, more or less for consistency

3/4 tsp. cinnamon

nutmeg for topping, optional

1. Preheat the oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper. (The dough is sticky so make sure you line them.)

2. In a large bowl or stand mixer, beat the butter for about 2 minutes, until smooth and creamy. Scrape down the sides and bottom of the bowl to make sure there are no lumps.

3. Add granulated sugar and brown sugar. Beat 1 minute until fluffy.

4. Add pumpkin puree, vanilla and egg. Beat until combined, scraping sides. The dough will look grainy at this point.

5. Add the flour to the bowl, but don't mix. Make a well in the center of the flour and add baking soda, baking powder, kosher salt, cinnamon and pumpkin pie spice. (Use your teaspoon to stir ingredients into the flour a bit so you don't end up with clumps of baking soda in your cookies.)

6. Turn the mixer on and combine the dry and wet ingredients. Mix just until combined. Use a spatula to scrape the bottom of the bowl. If you see any streaks, continue to mix, but do not over mix the dough or it will be tough.

6. Use two large spoons to drop a heaping 1 1/2 to 2 Tbsp. ball of cookie dough onto the prepared pans. (The dough is more like a batter so a cookie scoop won’t work.) Leave about 2 inches of space between each cookie.

7. Bake in the preheated oven for 12-14 minutes or until the cookies are no longer shiny on top. Let the cookies cool and set up on the pan for about 5 minutes. Transfer the cookies to a wire rack to cool completely.

8. To make the Cinnamon Glaze: In a small saucepan over medium heat, add the unsalted butter to melt. Once melted, add sifted powdered sugar, milk and cinnamon and quickly whisk until smooth. Remove from heat. 

9. Once the cookies have cooled completely, scoop a spoonful of glaze onto each cookie, smoothing the glaze with the bottom of the spoon. If desired, sprinkle with some nutmeg. 

*Store completed cookies on a plate or pan and loosely cover with plastic wrap.