Ingredients (Yields ~11-12 cookies)
For the Cookie Dough
- 1/2 cup (1 stick) salted butter, melted and slightly cooled
- 6 tablespoons packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup pumpkin purée, blotted
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
For the Rolling Sugar
- 1 tablespoon granulated sugar
- 3/4 teaspoon ground cinnamon
For the Toasted Pepitas
- 1/4 cup raw hulled pumpkin seeds (pepitas)
- Fine or flaky salt, to taste
For the Cream Cheese Glaze
- 1/4 cup (2 oz) cream cheese, softened
- 1 1/2 tablespoons salted butter, softened
- 1/2 cup powdered sugar, sifted
- 1 to 2 tablespoons milk or cream
- 1/2 teaspoon pure vanilla extract
- 1 pinch of salt
Blot the Pumpkin and Mix Wet Ingredients
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
First, blot the pumpkin. Spread the 1/4 cup of purée on a few layers of paper towels or wrap it in cheesecloth and gently press or squeeze to remove as much excess liquid as you can. You want a dense, drier purée.
In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until the mixture is smooth.
Whisk in the blotted pumpkin purée, the egg yolk, and the vanilla extract until it’s all fully combined.
Combine Dough and Chill
In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, allspice, ginger, and salt.
Fold these dry ingredients into the wet mixture with a spatula. Mix just until you don’t see any more dry flour.
The dough will be soft and a bit sticky; this is normal.
Chill the dough in the refrigerator for ~15 minutes. This will make it much easier to handle and roll.
Roll and Chill the Dough Balls
While the dough chills, mix the 1 tablespoon of granulated sugar and 3/4 teaspoon of cinnamon for the rolling sugar in a small bowl.
Scoop the chilled dough into ~2 tablespoon-sized portions and gently roll them into balls.
Roll each ball in the cinnamon-sugar mixture to get a light, even coating.
Place the coated dough balls on a small tray or plate and freeze them for ~10-15 minutes.
This quick freeze is what helps the cookies stay thick and chewy instead of spreading out too much.
Bake and Cool the Cookies
Arrange the chilled, coated dough balls on your prepared baking sheets, leaving about 2 inches of space between them.
Bake for ~10-12 minutes. The cookies are done when the edges are just set, but the centers still look soft.
Do not overbake them; they will firm up significantly as they cool.
Let the cookies cool on the baking sheet for ~5 minutes before moving them to a wire rack to cool completely.
Toast Pepitas and Make the Glaze
While the cookies are cooling, toast the 1/4 cup of pepitas.
Add them to a dry skillet over medium heat and shake the pan often. They are done when they are lightly golden and fragrant, which only takes ~3-4 minutes.
Immediately sprinkle them with a little salt.
To make the glaze, add the softened cream cheese and softened butter to a medium bowl. Whisk them together until they are completely smooth.
Add the sifted powdered sugar, vanilla extract, a pinch of salt, and 1 tablespoon of milk. Whisk until smooth and creamy.
You’re looking for a thick, drizzle-able consistency. If it’s too thick, add more milk, just 1 teaspoon at a time.
Glaze and Garnish the Cookies
Once the cookies are completely cool, drizzle the glaze over them.
Top with the toasted pepitas and another very small pinch of flaky finishing salt.
Pumpkin Spiced Cookies with Cream Cheese Glaze
Ingredients
For the Cookie Dough
- 1/2 cup salted butter 1 stick, melted and slightly cooled
- 6 tablespoons packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup pumpkin purée blotted
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
For the Rolling Sugar
- 1 tablespoon granulated sugar
- 3/4 teaspoon ground cinnamon
For the Toasted Pepitas
- 1/4 cup raw hulled pumpkin seeds pepitas
- Fine or flaky salt to taste
For the Cream Cheese Glaze
- 1/4 cup cream cheese 2 oz, softened
- 1 1/2 tablespoons salted butter softened
- 1/2 cup powdered sugar sifted
- 1 to 2 tablespoons milk or cream
- 1/2 teaspoon pure vanilla extract
- 1 pinch salt
Instructions
- Blot pumpkin purée on paper towels to remove excess moisture.
- Whisk melted butter, sugars, pumpkin, egg yolk, and vanilla until smooth.
- Mix flour, spices, baking soda, and salt in separate bowl.
- Fold dry ingredients into wet mixture until just combined.
- Chill dough for 15 minutes.
- Mix cinnamon and sugar for rolling.
- Roll dough into balls, coat in cinnamon-sugar mixture.
- Freeze coated dough balls for 10-15 minutes.
- Bake at 350°F for 10-12 minutes until edges set.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
- Toast pepitas in dry skillet for 3-4 minutes.
- Whisk cream cheese, butter, powdered sugar, vanilla, and milk for glaze.
- Drizzle cooled cookies with glaze.
- Top with toasted pepitas and finishing salt.