Food Recipes Desserts Cookies Pumpkin Cookies 5.0 (1,033) Add your rating & review These soft, lightly spiced cake-like cookies are studded with minced candied ginger and topped with a buttery sugar glaze. More Pumpkin Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on January 3, 2020 Save Rate PRINT Share Close Photo: © David Malosh Active Time: 30 mins Total Time: 1 hr Yield: 3 dozen cookies Cook Mode (Keep screen awake) 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. Originally appeared: October 2011 Rate It Print