Homemade Pumpkin Cookies Recipe

Prepare time: 20 mins
Cook: 20 mins
Ready in: 1 hr 20 mins

I Want To Share With You My Recipe For Pumpkin Cookies.

Ingredients

  • All-Purpose Flour
  • Pumpkin Pie Spice
  • Baking Soda
  • Baking Powder
  • Salt
  • Brown Sugar
  • Vanilla Extract
  • Regular Sugar
  • Pumpkin Puree
  • Egg
  • Unsalted Butter

Directions

1

You need all-purpose flour, pumpkin pie spice, baking soda, baking powder, salt, brown sugar, regular sugar this is some pure pumpkin puree, an egg, unsalted butter at room temperature vanilla extract those are your ingredients to make the actual cookie and then. I’ll show you the glaze in just a little bit which it’s pretty basic but it’s divine okay in my standing mixer fitted with a paddle attachment.I’m going to add my sugars sugars you see that did you hear that I almost said sugar but I realized it was too kind in there and then my butter now it’s crucial that your butter is at room temperature and I get this question asked all the time how do you get your butter to be a room temperature I leave it out overnight if I forget to do that that one’s preheated which you want to make sure yours is too and 350 .

2

I forget to do mine overnight and just pop it in the microwave at 10-second intervals just to make sure it doesn’t get melted and then just keep doing until it’s nice and soft cream these two these three together really really well and make sure in the meantime you get some parchment paper and line your cookie sheets or your baking sheets to get them ready just going to keep an eye on this then.I’ll show you the next step when we’re ready that’s good enough.I’m going to just scrape my paddle attachment in the bottom of my bowl don’t have to be perfectly combined it’d be alright alright I’m going to add in my egg pumpkin puree then.you want to make sure if,you’re using canned pumpkin you’re using the pure pumpkin puree you’re not using pumpkin pie that’s got sugar in it a bunch of different stuff in and you don’t want that you always want to buy the pure pumpkin stuff and add your own spices and sugar vanilla extract and now put this back up and you want to cream this together until.you have everything really well combined okay let’s add in our dry ingredients.

3

I’m just going to take my spatula and just mix these together ever so lightly. I’m going to put them dry ingredients into my wet and then just mix this together until everything is well combined you don’t want to over mix it because at this point you can make your you can activate the golden in the flour and then they’ll come out like hockey pucks instead of a really nice soft and chewy cookie so just incorporate the dry ingredients and then you will be done okay now that.I have here is a cookie sheet.I’ve got my antigen in the ice cream scoop and if,you don’t have one you just need a tablespoon measure that this is one tablespoon measured that’s all you need two tablespoons will do the job all.I’m gonna do is scoop these babies out a couple inches apart from each other it’s really important that you do that just in case they were to fan out a lot then you won’t have a big mess on your hands.

4

You won’t have one giant cookie.I’m gonna be good you probably could do a whole recipe on that note to self but you won’t have him do it your cookies okay just go ahead and form out all your cookies once you’ve scooped out all your cookies.what you’re gonna do is you’re gonna take your fingers dip them in some water and then just flatten these out ever so,lightly with the tips of your finger just because these don’t have a lot of egg in them and this is definitely going to help them spread out a little tiny bit they’re not going to be not too much but it’ll be perfect okay,I’m going to continue to just finish these up.I already have one tray back there that are done now these are going to go into oven preheated at 350 for about.I would say 12 to 15 minutes.

5

You really totally varies depending on your oven you’re just looking for the edges to be a lightly golden brown color and then let them cool completely and I will show you what they look like when they are there while my cookies you too cool.we’re going to get started on the brown butter little glaze.we’re going to make for them.what I have here is some unsalted butter and now to that well.I’m going to add that to a small little saucepan or a small skillet whatever you whatever you’ve got now you’re going to let this cook on the slowest setting on your your burner for about four to five minutes it really depends it could take about eight minutes or until your butter is a lovely deep golden brown color keep an eye on it because this can go from a golden brown to burn in seconds so,you want to make sure it’s in a low setting and you just stay right here and keep your eye on that the whole time making sure it gets that sort of nutty golden brown color this is looking perfect it took me about five minutes.

6
What,I’m going to do is I’m just going to use a spoon and scoop out all that solid pieces a little foam comes at the very top and then.I’m going to pour most of this in here leaving behind and it.which I’ll show you that I don’t want that so that’s going to give you such imagine Oh switch to a spatula nutty delicious flavor that you wouldn’t believe how well.I complements those delicious cookies so now,I’m going to add in a little bit of milk you’ll need just a few tablespoon but as always you want to start with a little bit and work your way from there otherwise you could add too much of ones and then.you’ll have a mess this should really be a something in between a glaze and frosting not thin enough to be a total glaze but not thick enough to be a frosting so just something in the middle like a happy medium there just keep mixing it with your spatula do you want to add just a splash of vanilla to that mix it in oh this could be so good okay. what I have here is just a resealable bag the ziplock bag if.

7
You have a piping bag by all means use that.I just have it stuffed into a cup there because.I’m going to snip one of the corners pour my glaze running there oh so,delicious snip out a small little one little piece at the very end and then.I just go back and forth I keep them on the same baking sheet so,I can make a big mess if,I want to and it’s fine if it’s got one less thing to clean.I am happy about that tip last batch here you go they look like a delight now these need to set of course for who are we kidding that.I’m going to wait for these to set.I’m going to go for this one right here this is going to be delicious soft chewy and bomb looser delicious.

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