Description
These perfectly soft & chewy cookies are busting with fall flavors & topped with a simple icing for some added sweetness!
Ingredients
Units
Scale
Cookies
- 2 1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/4 cup molasses
- 1/4 cup pumpkin puree
Icing
- 1 cup powdered sugar, sifted
- 1 1/2 – 2 Tbsps. milk
- 1/2 tsp. vanilla extract
Instructions
- Prep a large baking sheet with parchment paper. Set aside.
- Whisk together your flour, baking soda, salt, & spices in a medium bowl. Set aside.
- In a standing mixer fitted with the paddle attachment (or using a hand mixer), cream together your butter & both sugars on medium speed until fully combined–about 2 minutes.
- Add your egg + vanilla extract, mixing on medium until fully incorporated.
- Next add your molasses + pumpkin puree. Mix for about another 2 minutes until combined. Then, with the mixer on low, start gradually adding in your flour mixture until fully combined.
- Wrap the bowl with plastic wrap (or transfer to a separate bowl) and refrigerate your dough for at least 30 minutes (up to 1 hour). Make sure to preheat the oven to 350°F in this time.
- Scoop out 1 1/2 – 2 Tbsps. of dough, roll them quickly into balls using your hands (might be sticky–that’s okay!), and place onto your prepared baking sheet (spacing a few inches apart). Bake for 12 minutes. Let cool on the baking sheet for about 10 minutes, then transfer to a separate rack to cool completely.
- Whisk together all of your icing ingredients in a small bowl and top the cookies however you’d like (drizzle, dip, dunk–your choice!).
- If you want a thicker icing, use 1 1/2 Tbsp. of milk. Thinner? Use 2 Tbsp.
- Enjoy! Cookies will keep for up to 5 days stored in an airtight container at room temperature.
Notes
- The dough might be a little sticky and that’s okay! It’s a wet dough for sure, so just work quickly when rolling it into balls before baking. Refrigerating the dough should help to stiffen it up a little and help to prevent too much spreading when baking.
- Truly decorate these cookies however you’d like! I went the “fancy” route for these photos, but know that my next batch will be fully slathered on top with icing–it’s the way to go, friends!
Keywords: cookies, pumpkin cookies, pumpkin spice, cookie recipes, cookie, fall, fall recipes
