Mama’s Glazed Pumpkin Cookies, a perfect fall cookie!

Mama’s Glazed Pumpkin Cookies . . .

A couple of weeks ago, Mama told me that she wanted me to help her make some Glazed Pumpkin Cookies the next time I went to visit her. I was totally IN! #1–I love to make cookies! And, #2–I love pumpkin!I had never made Mama’s Glazed Pumpkin Cookies before. She had saved the recipe from somewhere several years ago. But, she was just in the mood to bake cookies, which at her age, doesn’t happen very often now.

Because I had made the Pumpkin Cranberry Pecan Muffins the day before, I had some pumpkin puree in a container, which I took to her house. She wanted to make the cookies so she would have some to eat as well as some to freeze for company.

Making Mama’s Glazed Pumpkin Cookies . . .

Mama is a stikler to get all the ingredients out before even starting a recipe. This is a precaution so she won’t forget to add an ingredient at some point in making something. I think that is wise and a good practice, don’t you? So, today, Mama and  I got the necessary ingredients out, plus measuring cups, measuring spoons, the pan and silicone baking mat. Would you believe that at 93-years old Mama uses a Silpat???

When Mama and I bake something together,  I typically make whatever goes into the mixing bowl, while Mama gets the pan ready, chops pecans, and does any other preliminary preparations. For these cookies, she gathered some of the ingredients, chopped the pecans, and got the pan ready, while I made the cookies. I used a 2-inch cookie scoop to dip the cookie dough onto the baking sheet. If you use a smaller scoop, you will have more cookies, of course.

As soon as the cookies were baked, cooled and glazed, Mama and I did a “taste test”, of course! We couldn’t wait to eat these delicious pumpkin cookies.

Originally, Mama thought she didn’t want to glaze the cookies . . . at least not “her part”. (You see, when we bake something, she and I split it:)) But after eating a cookie plain, she decided that these cookies needed the glaze. The cookies are not too sweet, but the glaze adds just the right amount of sweetness to make it a very tasty treat! So, if you make Mama’s Glazed Pumpkin Cookies, be sure to glaze them:) You will not be disappointed!

What is your favorite cookie to bake and eat in the fall?

Other pumpkin cookies you might be interested are Pumpkin Oatmeal Chocolate Chip Pecan Cookies, Pumpkin Chocolate Chip Pecan Cookies, Ann’s Pumpkin Oatmeal Cookies.

Mama’s Glazed Pumpkin Cookies Recipe

These cookies are not too sweet, but the glaze adds just the right amount of sweetness to make them a delicious cookie. Plus, they freeze well for company.

Course:

Dessert

Cuisine:

American

Ingredients

Cookie Ingredients:

  • 1
    cup
    butter, softened (2 sticks)
  • 2/3
    cup
    brown sugar, firmly packed
  • 1/3
    cup
    sugar
  • 1
    cup
    pumpkin puree (NOT pumpkin pie filling)
  • 1
    egg
  • 1
    teaspoon
    vanilla extract
  • 2
    cups
    flour
  • 1 1/2
    teaspoons
    ground cinnamon
  • 1
    teaspoon
    baking powder
  • 1
    teaspoon
    baking soda
  • 1/4
    teaspoon
    salt
  • 1
    cup
    pecans, chopped

Glaze Ingredients:

  • 1
    cups
    powdered sugar
  • 2
    Tablespoons
    butter, softened
  • 1
    teaspoon
    vanilla extract
  • 1/8
    teaspoon
    ground cinnamon
  • A drizzle of milk
    (Add sparingly until you get the consistency you want.)

Instructions

  1. Preheat oven to 350 degrees. Prepare baking sheet by using a silicone baking mat or spraying with nonstick cooking spray.

  2. In a mixing bowl, beat butter, brown sugar and sugar together on medium speed until creamy.

  3. In a separate bowl, mix flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt. Reduce speed to low; beat in the flour mixture until combined well.

  4. Add pumpkin, egg and vanilla extract. Continue beating for 1 to 2 minutes or until all ingredients are incorporated well. 

  5. Stir in 1 cup chopped pecans by hand. 

  6. Drop by rounded teaspoonfuls 2 inches apart onto prepared baking sheets.

  7. Bake for 10-12 minutes or until set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

  8. While cookies are cooling, make the glaze. 

    Mix powdered sugar and butter, together until creamy.

  9. Add vanilla extract and pumpkin pie spice to the mixture. Beat at low speed, scraping bowl often, until smooth. 

  10. Add a little milk, if needed to get the consistency you want to glaze the cookies. We wanted a firmer glaze, so I used just a little milk.

  11. Spoon the glaze over the cooled cookies. 

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Kara

I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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