Pumpkin Cookies
Vanilla icing
Serving Size
4
Active Time
~20 min
Total Time
~45 min
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 stick (¼ lb) unsalted butter
- 1½ cups granulated sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- Vanilla icing:
- 2 cups confectioners’ sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
From Your Pantry
kosher salt
Equipment
Brava metal tray
stand mixer (optional)
mixing bowls
wire cooling rack
Nutrition Information
Allergens: Eggs, Wheat (Gluten), Milk
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1
Prep cookie dough
- Pro Tip: Leave butter and eggs at room temperature for 1 hour before beginning. This will soften butter for easy mixing and ensure more even distribution of eggs in the dough.
- In medium bowl, stir together flour, pumpkin pie spice, baking powder, baking soda and salt.
- In bowl of stand mixer with paddle attachment or in large bowl with wooden spoon, combine butter and granulated sugar; mix until creamy and well incorporated.
- Add pumpkin puree, egg and vanilla; mix well.
- Add flour mixture and mix well; continue to mix for 30 seconds to thoroughly blend dough.
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2
Portion cookies
- Pro Tip: Portioned cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months.
- Scoop about 1 heaping tablespoon dough per cookie. Place 3 cookies 3–4 inches apart in each zone of Brava metal tray (total of 9 cookies).
-
3
Preheat oven, then bake cookies
- Press green button to begin preheating.
- Once preheated, slide metal tray into top shelf and press green button to begin baking.
- While cookies are baking make glaze.
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4
Make Glaze
- In medium bowl, combine confectioners’ sugar, milk and vanilla extract. Stir until smooth.
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5
Cool cookies, glaze & serve
- When your food is done, transfer cookies to wire rack to cool before glazing.
- When tray is cool enough to handle, wipe it out. Preheat oven again to 350°F before baking additional batches of cookies.
- Any leftover cookies can be stored in an airtight container at room temperature for 2–3 days.
