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Pumpkin Cookies
© David Malosh

Pumpkin Cookies

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: Makes about 3 dozen cookies
  • MAKE-AHEAD

These soft, lightly spiced cake-like cookies are studded with minced candied ginger and topped with a buttery sugar glaze.

Cookies

  1. 2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon baking soda
  4. 1 1/2 tablespoons pumpkin pie spice
  5. 1/2 teaspoon salt
  6. 1 stick unsalted butter, softened
  7. 1 1/4 cups sugar
  8. 1 large egg
  9. 1 teaspoon pure vanilla extract
  10. 1 cup canned pumpkin puree
  11. 2 tablespoons minced candied ginger

Glaze

  1. 1 cup confectioners' sugar
  2. 2 tablespoons unsalted butter, melted
  3. 1 tablespoon milk
  1. MEANWHILE, MAKE THE GLAZE Preheat the oven to 350° and line 3 baking sheets with parchment paper. In a small bowl, whisk the flour with the baking powder, baking soda, pumpkin pie spice and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla followed by the pumpkin puree and candied ginger. At low speed, beat in the dry ingredients until evenly incorporated.
  2. Using a small ice cream scoop, scoop level tablespoons of the batter onto the prepared baking sheets, 1 inch apart. Using a lightly moistened finger, smooth the tops. Bake the cookies, 1 sheet at a time in the center of the oven, until risen and firm, about 15 minutes.
  3. In a small bowl, combine the confectioners' sugar with the butter and milk and stir until smooth and spreadable. While the cookies are still slightly warm, spoon a teaspoon of the glaze onto each one and spread slightly. Let cool completely, then transfer to a platter.
Make Ahead The cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for 1 week.
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