The Life of Jennifer Dawn: Glazed Pumpkin Cookies

Monday, October 3, 2016

Glazed Pumpkin Cookies

It just wouldn't seem like fall without a batch of these scrumptious pumpkins cookies. For as long as I can remember, my mom has made these delicious cookies with their light brown glaze each and every fall. It's a recipe tradition that I've already begun passing down to my own children. And my kids love them just as much as I do!

When I was growing up, my mom would serve these glazed pumpkin cookies alongside her homemade pumpkin pies on Thanksgiving Day. Sometimes she'd even have a baking day where she'd make the cookies ahead of time and freeze them until she was ready to serve them up. They were just as delicious frozen and later thawed as they were served fresh.

My sister and I were, of course, always on hand to help lick the bowl--especially for that glaze. These soft pumpkin cookies are wonderful without the glaze, but it really is the brown butter glaze that makes them amazing!

I know that it's a pumpkin-palooza this time of year, with pumpkin everything hitting tables everywhere. Trust me when I say that these are a treat truly worth trying.
Although these pumpkin cookies were a traditional treat that usually accompanied our Thanksgiving meal when I was growing up, I personally think they are perfect to enjoy throughout the entire season! Ready to mix up a batch? I guarantee they will quickly become a family favorite!

Glazed Pumpkin Cookies
Yields: 4 dozen
Prep Time: 20 minutes
Bake Time: 8-10 minutes per cookie sheet
Pumpkin Cookies
Ingredients:
  • 1 cup canned pumpkin
  • 1 cup sugar
  • 1/2 cup shortening
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon or pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup raisins
Directions:
Heat oven to 375 degrees. Mix together pumpkin, sugar, and shortening. Stir in flour, baking powder, baking soda, cinnamon, and salt. Fold in raisins. Drop tablespoons of dough onto an ungreased cookie sheet. Bake for 8-10 minutes until the cookies are light brown. Immediately remove from the cookie sheet and set on a cooling rack. Spread glaze over the cookies.

Glaze
Ingredients:
  • 2 cups powdered sugar
  • 1/2 cup margarine or butter (Use vegan butter to make them dairy-free.)
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons evaporate milk (Use almond milk to make them dairy-free.)
Directions:
Heat the margarine or butter in a saucepan over medium heat until it reaches a light brown color. Remove from heat. Stir in the powdered sugar and vanilla. Add the milk one tablespoon at a time and stir until smooth. You may not need the full amount of milk if the glaze is smooth and spreadable after the first tablespoon.
This post is part of Fall Blog Hop. We are thrilled to have you visiting with us. In a mood for more fall posts? After you've whipped up a batch of these delicious pumpkin cookies, you can sit and enjoy one while checking out the other fantastic posts pictured below. It's a hop filled with fall ideas from my fellow members of A Southern Blog Collective. Enjoy gathering inspiration for the season from these fantastic bloggers!
Glazed Pumpkin Cookies | The Life of Jennifer Dawn (You're here!)






Love pumpkin treats? You may also want to try these delicious Pumpkin Muffins with Cream Cheese Filling. They are sure to become a fall favorite!
Happy fall!

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3 comments:

  1. I can't wait to try these! Fall food is what I like most about this season!!

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  2. Jennifer, these cookies look amazing. How lucky you were to have your mom make these for you growing up. I definitely want to try them.

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  3. I have been thinking about these all day, Jennifer. I just dont know if there will be enough icing left for the cookies. Yummy!

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