Given the speed at which summer flew by and the craziness of this year, I was in a summer forever kind of mentality… until our first fall like weather day arrived this past weekend. The crisp, slight chill of fall was in the air and I pretty much instantly ditched my summer vibes and transformed into my pumpkin loving self!
I was looking for an activity for Nicholas and I to do together this weekend and decided we would make pumpkin cookies. He loves helping pour things into the mixer so baking with him is always fun. He especially liked that these cookies were orange and kept telling me that pumpkins are orange. Something pretty funny happened while we were making the cookies too. Peter was in need of an urgent diaper change so I left Nicholas on his helping stool in the kitchen so I could change Peter’s diaper on the changing table in the room next door. As I was changing Peter, Nicholas was saying that he was eating cookies. I assumed he was just eating the one cookie he was eating when I left. Nope… I came into the kitchen to a half dozen cookies in front of him, each with one bite missing. I couldn’t stop laughing!
These pumpkin cookies are super soft with delicious fall flavors of pumpkin, cinnamon and nutmeg. The cookies will be sure to put you in the pumpkin spirit even if you aren’t quite ready for it yet. Just make sure you don’t leave them unattended around a toddler- you may end up with a bunch of half eaten cookies 🙂
Have you started eating or baking any fall treats yet?
Super Soft Pumpkin Cookies
Makes approximately 3 dozen cookies
- 1/2 cup butter, softened
- 1 and 1/2 cups granulated sugar
- 1 cup pumpkin
- 1 egg
- 1 teaspoon vanilla
- 2 and 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 of a teaspoon nutmeg
For the glaze:
- 1 cup powdered sugar (confectioner’s sugar)
- 2 tablespoons milk
Preheat oven to 350 Degrees F and prepare baking sheets.
Using a stand or hand mixer, combine softened butter with granulated sugar until well combined and creamy.
Mix in egg, pumpkin and vanilla until smooth.
Combine all dry ingredients- flour, baking soda, baking powder, cinnamon and nutmeg- into a bowl.
Gradually pour all dry ingredients into the wet.
Mix until well combined.
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto cookie sheet.
Bake for 15-17 minutes or until edges of cookie appear firm.
Allow cookies to cool on wire baking rack.
To prepare glaze, mix powdered sugar with milk gradually using as much milk needed to reach desired thickness.
Drizzle glaze over cooled cookies on top of wire baking rack.
Enjoy your little taste of fall in a cookie!