Thee BEST Pumpkin Cookies Recipe are really every bit as good as the title says they are… simply the best! The consistency of this pumpkin cookie is more cake-like than a cookie and the penuche glaze is perfect. Our pumpkin penuche cookies are a lovely addition to your cup of coffee.
Why we love Thee BEST Pumpkin Cookies Recipe
What can I say about these amazing cookies? They are absolutely delicious and are a family favorite. I make them every fall. Even people who don’t like pumpkin will gobble these up.
The glaze on top of these cookies is fabulous! However, some may think it’s too sweet, but I think it goes really well with the cookie! If you find it is too sweet, you can omit it and substitute it with cream cheese frosting.
We hope you’ll enjoy our Skinny Pumpkin Cream Cheese Loaf too!
Ingredients in Thee BEST Pumpkin Cookies Recipe
- butter, softened
- sugar
- brown sugar
- pumpkin puree
- egg
- vanilla extract
- flour
- baking soda
- baking powder
- cinnamon
- pumpkin spice (optional)
- salt
- Crushed walnuts (optional)
Penuche Glaze
- butter
- brown sugar
- milk
- confectioners’ sugar
Instructions Thee BEST Pumpkin Cookies Recipe
- Preheat oven to 350 degrees Fahrenheit.
- With electric beaters, cream butter and sugars together in a large bowl until light and fluffy.
- Blend in pumpkin, egg, and vanilla extract.
- In a separate bowl, stir together flour, baking soda, baking powder, cinnamon, pumpkin spice (optional) and salt.
- Mix flour mixture into butter-sugar mixture.
- Drop tablespoons 3-inches apart on ungreased cookie sheet.
- Bake for 10-12 minutes or until golden brown around the edges.
- Remove cookies and transfer to racks.
- Let cool completely then frost with glaze.
- This recipe is also delicious by topping the cookie with a sprinkle of crushed walnuts.
Penuche Glaze
- In a medium sauce pan, heat butter and brown sugar over medium heat until bubbly; stirring constantly for one minute or until slightly thickened.
- Beat in milk.
- Blend in confectioner’s sugar until the glaze is smooth and spreadable.
- Using a silicone basting brush or butter knife, spread glaze on cookies. *The glaze will harden fairly quickly. I suggest you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.
Yield: 36 -48 cookies
Thee BEST Pumpkin Cookies Recipe are really every bit as good as the title says they are. . . simply the best!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 can, 15 oz. pumpkin puree (not pumpkin pie mix)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin spice, optional
- 1/4 teaspoon salt
- Crushed walnuts, optional
- Penuche Glaze
- 3 tablespoons butter
- 1/2 cup firmly packed brown sugar
- 1/4 cup milk
- 1 1/2 to 2 cups confectioners' sugar
Instructions
- Cookies Instruction:
- Preheat oven to 350 degrees Fahrenheit.
- With electric beaters, cream butter and sugars together in a large bowl until light and fluffy.
- Blend in pumpkin, egg, and vanilla extract.
- In a separate bowl, stir together flour, baking soda, baking powder, cinnamon, pumpkin spice (optional) and salt.
- Mix flour mixture into butter-sugar mixture.
- Drop tablespoons 3-inches apart on ungreased cookie sheet.
- Bake for 10-12 minutes or until golden brown around the edges.
- Remove cookies and transfer to racks.
- Let cool completely then frost with glaze.
- This recipe is also delicious by topping the cookie with a sprinkle of crushed walnuts.
- Glaze Instructions
- In a medium sauce pan, heat butter and brown sugar over medium heat until bubbly; stirring constantly for one minute or until slightly thickened.
- Beat in milk.
- Blend in confectioner's sugar until the glaze is smooth and spreadable.
- Using a silicone basting brush or butter knife, spread glaze on cookies. The glaze will harden fairly quickly. I suggest you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.
Nutrition Information:
Yield:
36Serving Size:
1
Amount Per Serving:Calories: 130Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 96mgCarbohydrates: 24gFiber: 1gSugar: 17gProtein: 1g
More Pumpkin Recipes
- Chocolate Chunk Pumpkin Overnight Oats
- Skinny Pumpkin Cream Cheese Loaf
- Pumpkin Bars with Cinnamon Cream Cheese Frosting
- Pumpkin Pancakes w/ Carmel Cinnamon Syrup
- Gluten-Free Pumpkin Chocolate Chunk Biscotti
- Homemade Pumpkin Pie
- Pecan Pumpkin Pie Oatmeal
- Pumpkin Pie Galette
- Pumpkin Bars
- Pumpkin Cream Cheese Dip
- Pumpkin Spice Bars
- Pumpkin Ice Cream
- Pumpkin White Chocolate Pistachio Cookies
Enjoy some of today’s Thee BEST Pumpkin Cookies Recipe this week!
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Love Always,
Ruthie & Madeliene
