Soft Pumpkin Cookies with Cinnamon Sugar Glaze

Soft Pumpkin Cookies with Cinnamon Sugar Glaze

What does one do with the little bit of leftover pumpkin puree? Make cookies! And, these bake oh so soft and fluffy.

Coookie Ingredients

  • 1-1/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup dairy-free margarine
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 cup canned pumpkin puree (Trader Joes carries organic)

Glaze Ingredients

  • 1 Tablespoon melted margarine
  • 1/2 teaspoon vanilla
  • 1 cup powdered sugar
  • 1–2 Tablespoons milk substitute or water
  • 1/8 teaspoon cinnamon (more or less per taste)

Cookie Directions

  1. Preheat oven to 350 degrees F.
  2. In a medium-sized bowl, combine flour, baking powder, baking soda,pumpkin pie spice, and salt; set aside.
  3. In your stand mixer, cream together the 1/2 cup of margarine and  sugar. Add pumpkin, egg, and  vanilla to mixture, and beat until creamy. Mix in dry ingredients.
  4. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  5. Bake for 15 to 18 minutes in the preheated oven. Make glaze.
  6. Cool cookies, then drizzle glaze with fork.

Glaze Directions

  1. Combine confectioners’ sugar, 1 Tablespoon of milk substitute, margarine, cinnamon, and vanilla. Add milk substitute as needed, to achieve drizzling consistency.

If you would rather try an orange-flavored glaze, substitute orange juice for the milk, omit the cinnamon, and add couple teaspoons of orange zest.

These are best eaten fresh, as they get a little mushy when stored in an airtight container.

The next time I make these cookies, I will substitute the margarine with coconut oil.


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