Glazed Pumpkin Sugar Cookies
It’s that time of season again, where everything pumpkin is in harvest. In all honesty, making the transition from summer to fall is much more delightful with all the delicious pumpkin and caramel apple desserts. It’s one of my favorite season’s and not just for the weather but for the food as well. I keep pumpkin year round on hand because pumpkin is my favorite. I love all the warm comfort foods made with pumpkin, especially a healthy pumpkin soup during colder weather.
The aroma of spices baking in the oven is one I will never get tired of. These cookies smell wonderful baking. The recipe for these cookies bakes them nice and soft and they are delicious fresh out of the oven.
Treat yourself to taste of fall and enjoy Glazed Pumpkin Streusel Sugar Cookies. There is nothing like indulging in a little sweet treat. This adorable pumpkin cookie will get you in the spirit for autumn.
These pumpkin sugar cookies are a lot of fun to bake. If you are a pumpkin lover like me, you will love this recipe! Not only is the cookie pumpkin, but the icing and streusel topping is also made with a dash or two of pumpkin spice. Aren’t they just the cutest cookies ever? Maybe I’m partial because I love pumpkin so much.
Pumpkin cookies are officially one of my favorite desserts. They are so soft and rich in flavor, they practically melt in your mouth.
The Recipe
Glazed Pumpkin Streusel Cookies
Ingredients
- [b]Pumpkin Sugar Cookies
- [/b]1/2 cup {1 stick} softened butter
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree {not pumpkin pie filling}
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon nutmeg
- 2 tablespoons vanilla or pumpkin pudding , optional
- [b]Streusel Topping
- [/b]1/4 cup butter , cold
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/3 cup flour
- 1/2 teaspoon cinnamon
- dash of pumpkin spice
- 1/4 cup old fashioned oats , optional
- [b]Pumpkin Glaze
- [/b]1 cup powdered sugar
- 1 - 1/2 tablespoons water
- few dashes of pumpkin spice
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, use cooking spray to coat the bottom of the glass. Bake 8-9 minutes. Allow cookies to cool before adding pumpkin glaze and streusel topping.
- [b]For the Streusel Topping
- [/b]In a medium bowl, whisk together sugar, brown sugar, flour, cinnamon, oats and pumpkin spice. Cut in butter until crumbly. Use your hands to mix if needed and refrigerate until needed again. Make the glaze.
- [b]For the Glaze
- [/b]In a small bowl, combine water and powdered sugar. Use a spoon to stir and incorporate well. You can use the spoon to smooth out the icing. Add a few dashes of pumpkin spice to taste. To apply glaze to cookies using a spoon to drizzle icing across cookies. Next, gently add and crumble streusel topping on cookies and top with more icing if desired.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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11 Responses
Hi Jessica! Thanks for linking with us at Best of the Weekend – I’ll be featuring your recipe tomorrow night on my blog!
Thanks so much, Deb. I’m honored to be featured!
Okay so… mine definitely weren’t your classic “chewy cookie” texture… more a dense, cakey type texture. Very soft and evenly cooked though. However they didn’t taste very pumpkin-y to me… sort of a bit on the blander side (I’m sorry! 🙁 )? And I only had 1/4 cup vegetable oil, so I even had another 1/4 pumpkin puree to balance that out (like the whole, sub-banana thing). The second batch, I added even MORE puree (like a good two or three tablespoons), and a whole lot more pumpkin pie spice/nutmeg/cinnamon and a bit more sugar to balance out the puree addition. The texture stayed the same ^_^ So it’s a nicely versatile recipe.
I had a similar lack-of-pumpkin taste with the glaze, so I added in some pumpkin puree and more spices and some milk and melted butter and vanilla.
I also added more spices to the streusel and a bit more brown sugar, and a few dashes of salt. It seemed best when putting the streusel on at the very beginning, since they don’t cook too long anyway. I also tried some about halfway through with similar results.
Overall I liked the streusel+pumpkin+glaze idea, and it’s a nice texture and cooks evenly and well. I really do think the streusel should go on halfway through or even before the oven… Mine didn’t, and didn’t seem streusel-y. I had to throw them in the oven, else it seemed like just butter/sugar/flour chunks. And I honestly thought everything needed more pumpkin spice/nutmeg/cinnamon… It was such a mild flavor!
Verdict from others:
My mom loved them, although she thought they were apple until I told her, and then she tasted the pumpkin glaze (with the pumpkin puree in it). She typically doesn’t like cakey cookies, or pumpkin stuff, for that matter! But she said they were delicious and said I could make them any time I felt like it. My friend LOVES pumpkin, but also not cakey cookies, but he loved them also. He said they weren’t too light, like cakey cookies tend to be, although that they had a cakey quality, but that they were dense and satisfying. My fiance thought they were pretty okay tasty, but didn’t understand their super lofty praises. But he’s big on chocolate and not so much pumpkin, so he’s not the best judge. But it’s not your classic chewy sugar or chocolate-chip type cookie either so… but they’re definitely very soft and cook evenly!
So overall it turned out well, but I had to do some doctoring to it, in our case. =\
——
For others making the recipe:
This made about 36 cookies for me, about 1 1/2 inch in diameter.
They really don’t spread out at all; they fill out a bit and smooth and puff up, but don’t worry about making space on your pan for them to spread. The size you put in is almost the same size you get out, so definitely follow directions about flattening them. I even rounded the sides and such so they’d be even more uniform.
They also don’t really change color or anything when baking, so you just have to go by the 8-9 minute guide and test the edges. I found when the edges got just a bit stiff, they were good to go. For me that was like 11 or 12 minutes, but my oven is stupid and takes longer.
I *personally* found that adding streusel (chilled) before the cooking (or about 5 minutes in) worked much better than after the cookie cooled, but that’s just me (and my mom preferred that version as well).
I also found adding some of the leftover pumpkin puree (a couple tablespoons or however strong a flavor you want) to the glaze along with some cooled melted butter (like a tablespoon) and a couple dashes of salt and more spices really gave it an overall nice pop of pumpkin flavor. It’d also probably be a good addition to coffee ^_^
These look absolutely delightful! What a great fall dessert. Can’t wait to try them!
Thanks so much, Erin. Have a great weekend and thanks for stopping by.
YUM! As a fellow pumpkin lover, I’ll go ahead and go out on a limb and say I cannot wait to try these beauties because they look delicious and SO perfect for this season!
This was one of my favorite links shared at last week’s #thatsfreshfriday link-up! I’ll be sharing the link on my blog, as well as through my social media, this weekend. I hope to see you back there this week with another fabulous recipe. Keep up the great work!
Pumpkin is the best, probably the best part of fall.
Yumm! I made these today with interesting results. Mine almost have a (pan?)cake like texture, but they are soft, moist and a bit fluffy so I’m happy. I tried them in a Halloween shape pan originally and it wasn’t so great, since they aren’t really fit for streusal now, but that’s okay. I almost tried two dozen being baked with streusal on – loved it! I almost wish I’d done them all that way. But since this made so many, do you think it’s possible to freeze plain ones with good results? And how long would the streusal mix keep in the fridge? I have so much!
Hi Gina, freezing should be fine. Wrap in plastic wrap then in a airtight bag. Also, I still have some streusel topping left. You can keep in the fridge for a month and toss it into your baking as you go or you might be able to freeze it since it is butter after all. Thanks and i’m glad you enjoyed! Have a good weekend
These cookies look amazing! Thanks so much for sharing them at my Creative Ways Link Party. You’re being featured tonight! I hope you’ll be back with more awesome recipes!
Blessings,
Nici
Oh my goodness! You had me at the word “pumpkin” but then I kept reading on and was drooling even more. I can’t wait to try these out.