Heeeey guess what!? It’s still pumpkin season! And that means Glazed Pumpkin Cookies are TOTALLY happening right now.
Speaking of pumpkin season, I just can’t BELIEVE how fast the holidays are coming up! Like seriously, where did the months of September and October go?? It seems like I was just cruising in Italy a week ago and now I’m already starting to think about Christmas shopping.
Total craziness I swear.
Luckily the weather has started to cool off and we are having our couple weeks of fall here in Florida, which I’m TOTALLY taking advantage of.
This is the time of year that I turn into a total brat, I’ll admit it. Pretty sure a typical Saturday night in the fall goes somewhat like this…
FRIENDS: “Hey wanna grab some dinner tonight?”
ME: “Sure! Let’s go somewhere we can sit outside and enjoy the nice weather!”
FRIENDS: “Oh, well I’m not sure if Burger Burger has outside seating.”
ME: “Welp, I’m out then. I’m gonna find somewhere else to eat outside.”
FRIENDS: “Ooook, fine. You win.”
I swear they love me. Or so I think 😉
Because seriously, when you only get a couple weeks of beautiful weather you really gotta live it up, right!?
You remember our Snowball Cookies from last year, and even our Valentine’s Sugar Cookies from February? Well, they have been tweaked again, and as a result, have been turned into soft, chewy and delicious fall pumpkin cookies!
These glazed pumpkin cookies are the perfect combination of pumpkin spice flavors like cinnamon and nutmeg – oh, and they’re co-worker, friend and family approved! If I had it my way I would probably just have the glaze in a separate bowl and dip every bite into it, but I figured that wouldn’t be quite as photo-friendly. 😉
Yeeeeah, I’m totally one of those that gets asked if I want some cake with my icing. What? Don’t judge.
With that being said, this is probably the last pumpkin recipe we bring you for the year. Are you sad? Or are you rolling your eyes saying thank goodness!?
I’ve learned that there are pumpkin lovers – like so much they could eat and sleep pumpkin for three months. Then, there are pumpkin non-lovers that roll their eyes at every recipe that rolls around during pumpkin season. I’d like to say I’m somewhere in between. But, you just might catch me whipping up a batch of pumpkin pancakes in July. 😎
Peace, love and pumpkin, ✌🏼❤️🎃
- 3 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2/3 cup butter, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup canned pumpkin
- 1 cup powdered sugar
- 1 1/2 tbsp milk
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
- In a separate large bowl, beat butter and granulated sugar until thoroughly combined. Beat in vanilla and pumpkin.
- Slowly mix flour mixture into butter mixture, about 1/2 cup at a time. Mix until fully combined, but avoid over-mixing.
- Line a cookie sheet with parchment paper or silicon baking mat.
- Using clean hands, form approximately 1.5-2 inch balls with dough.
- Bake approximately 15-18 minutes or until toothpick comes out clean.
- While cookies are baking, in a small bowl, combine powdered sugar and milk.
- Once cookies have completely cooled, drizzle with about a teaspoon (or more!) glaze each. (Optional: sprinkle with cinnamon)
- Calories: 160, Protein: 2 g, Fat: 5 g, Carbohydrates: 26 g, Fiber: less than 1 g, Sugar: 14 g, Sodium: 49 mg, Saturated Fat: 3 g