![Pumpkin Cookies](https://cdn.statically.io/img/www.foodandwine.com/thmb/ndB89RQHLX9ARVcO42pXajswmA0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201110-xl-pumpkin-cookies-1951798aa6f04db29b839b9e6dd4409f.jpg)
Ingredients
Cookies
-
2 cups all-purpose flour
-
1 teaspoon baking powder
-
1 teaspoon baking soda
-
1 1/2 tablespoons pumpkin pie spice
-
1/2 teaspoon salt
-
1 stick unsalted butter, softened
-
1 1/4 cups sugar
-
1 large egg
-
1 teaspoon pure vanilla extract
-
1 cup canned pumpkin puree
-
2 tablespoons minced candied ginger
Glaze
-
1 cup confectioners' sugar
-
2 tablespoons unsalted butter, melted
-
1 tablespoon milk
Directions
Meanwhile, Make the Glaze
-
Preheat the oven to 350° and line 3 baking sheets with parchment paper. In a small bowl, whisk the flour with the baking powder, baking soda, pumpkin pie spice and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla followed by the pumpkin puree and candied ginger. At low speed, beat in the dry ingredients until evenly incorporated.
-
Using a small ice cream scoop, scoop level tablespoons of the batter onto the prepared baking sheets, 1 inch apart. Using a lightly moistened finger, smooth the tops. Bake the cookies, 1 sheet at a time in the center of the oven, until risen and firm, about 15 minutes.
-
In a small bowl, combine the confectioners' sugar with the butter and milk and stir until smooth and spreadable. While the cookies are still slightly warm, spoon a teaspoon of the glaze onto each one and spread slightly. Let cool completely, then transfer to a platter.
Make Ahead
The cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for 1 week.