Description
Deliciously spiced pumpkin cookies with a sweet glaze.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons instant espresso powder
- 2 tablespoons granulated sugar (for rolling)
- 3/4 cup powdered sugar (for glaze)
- 1 1/2 tablespoons heavy cream
- 1/4 teaspoon instant espresso powder (for glaze)
Instructions
- Cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg yolk, vanilla extract, and pumpkin puree. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and espresso powder.
- Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
- Cover and chill the dough for 30 minutes in the refrigerator.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough into balls, roll in granulated sugar, and place on the prepared baking sheet.
- Bake for 10–12 minutes until edges are set and centers are soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Make glaze by mixing powdered sugar, heavy cream, and espresso powder until smooth.
- Drizzle or swirl glaze onto cooled cookies.
Notes
- These cookies can be stored in an airtight container for up to a week.
- For a stronger coffee flavor, increase the amount of instant espresso powder.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 18mg