Pumpkin Cookies with Icing
6 servings
60 minutes
Pumpkin cookies with glaze embody coziness and autumn warmth. Their roots trace back to European cuisine, where pumpkin is traditionally used in baking for its sweet and velvety texture. The cookie's flavor is soft and rich, with subtle notes of cinnamon, vanilla, and nutmeg that make it particularly aromatic. The glaze adds a delicate creamy sweetness, creating a perfect combination with the dough's light spiciness. These cookies are suitable for family tea gatherings as well as festive occasions; they can be served with coffee or hot chocolate. They melt in your mouth, leaving a pleasant aftertaste. Decorated with cinnamon or stacked as mini sandwiches, they become not just a dessert but a true gastronomic delight.
1
In a large bowl, use a mixer to beat the butter and sugar until smooth. Add pumpkin puree/boiled pumpkin, egg, and vanilla extract. Mix well. Then add all the dry ingredients: flour, pumpkin pie spices, cinnamon, baking soda, baking powder, and sea salt. Mix until a soft dough forms. Place the dough in the refrigerator for 30 minutes to firm up slightly.
- Butter: 120 g
- Brown sugar: 200 g
- Sugar: 100 g
- Pumpkin puree: 220 g
- Chicken egg: 1 piece
- Vanilla extract: 2 teaspoons
- Whole grain flour: 250 g
- Cinnamon: 1 teaspoon
- Soda: 1 teaspoon
- Baking powder: 1 teaspoon
- Sea salt: pinch
2
Preheat the oven to 180 degrees. Line a baking sheet with parchment paper. Using a large cookie scoop or piping bag, place the dough a few centimeters apart (it will spread slightly). Bake for 15-20 minutes depending on size and oven.
3
While the cookies are baking or cooling in the fridge, prepare the glaze. In a medium bowl, add all the glaze ingredients: powdered sugar, 40 grams of butter, cream cheese, 1 tsp of vanilla extract, a pinch of salt and mix with a mixer until thick consistency. Set aside or refrigerate for 10-20 minutes.
- Powdered sugar: 220 g
- Butter: 120 g
- Cream cheese: 110 g
- Vanilla extract: 2 teaspoons
- Sea salt: pinch
4
Let the cookies cool completely before glazing. Otherwise, the glaze will melt. After cooling, apply the glaze to the cookies and then spread it with a knife. You can sprinkle cinnamon on top or sandwich the cookies together with glaze in the center to create something like a soft fluffy cake.
- Cinnamon: 1 teaspoon