Recipes Pumpkin Cookies 5.0 (1,033) Add your rating & review These soft, lightly spiced cake-like cookies are studded with minced candied ginger and topped with a buttery sugar glaze. More Pumpkin Recipes By Grace Parisi Updated on January 3, 2020 Print Rate It Share Share Tweet Pin Email Photo: © David Malosh Active Time: 30 mins Total Time: 1 hrs Yield: 3 dozen cookies Ingredients Cookies 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 tablespoons pumpkin pie spice 1/2 teaspoon salt 1 stick unsalted butter, softened 1 1/4 cups sugar 1 large egg 1 teaspoon pure vanilla extract 1 cup canned pumpkin puree 2 tablespoons minced candied ginger Glaze 1 cup confectioners' sugar 2 tablespoons unsalted butter, melted 1 tablespoon milk Directions 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. 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. 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. Rate it Print