Soft pumpkin cookies with espresso, warm spices, and a creamy glaze for a delicious fall-inspired treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons pumpkin pie spice
03 - 1/2 teaspoon ground cinnamon
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 tablespoon instant espresso powder
→ Wet Ingredients
07 - 1/2 cup unsalted butter, softened
08 - 3/4 cup brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 1 large egg
11 - 1/3 cup pure pumpkin puree
12 - 1 teaspoon vanilla extract
→ Glaze
13 - 1 cup powdered sugar
14 - 1 tablespoon brewed espresso, cooled
15 - 1 to 2 tablespoons milk
16 - 1/4 teaspoon pumpkin pie spice
# Steps to Follow:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, salt, and instant espresso powder.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy.
04 - Add egg, pumpkin puree, and vanilla extract to the butter mixture and mix until combined.
05 - Gradually add dry ingredients to the wet mixture, stirring just until incorporated. Avoid overmixing.
06 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing cookies 2 inches apart.
07 - Bake for 11–13 minutes until edges are set and centers appear slightly underbaked. Cool on the pan for 5 minutes before transferring to a wire rack.
08 - In a small bowl, whisk powdered sugar, brewed espresso, milk, and pumpkin pie spice until smooth and pourable.
09 - Drizzle glaze over fully cooled cookies. Allow glaze to set before serving.
