These pillowy and perfectly Soft Pumpkin Cookies are mildly sweet, quick and easy to make with just the right amount of all your favorite Fall spices. They’re topped with a simple drizzle of vanilla glaze for the perfect Fall treat.

Can you believe we’re already in October? Have you jumped on the Fall bandwagon? Pumpkin Patch and hayrides? Raking leaves & picking apples? We have this ginormous tree in our backyard that I have a love/hate relationship with. Lol! It holds a fun treehouse for our boys and has our whole yard in complete shade all summer. But come Fall, the task to bag all the leaves is never-ending! We fill up to 40 bags!! Once the colors start to change though it’s absolutely beautiful. So just while we clean up all the leaves is when my bad attitude comes out a bit. 😉 Our boys are finally at the age where they can help instead of continuously jumping in your leave piles. Haha

Otherwise Fall is my absolute favorite season when it comes to being in the kitchen. There’s so many delicious flavors for inspiration: pumpkins, apples, zucchini, sweet potato, maple… Everything just tastes warm, cozy & delicious! I adore all the seasons as they change from one into the next but you know my undying love for comfort food. 😉 I mean, nothing holds me back from baking up a cozy casserole in plus 30 weather! Ha!! But there’s something so comforting when it comes to cooking a big pot of creamy soup and fresh baked bread and waiting for the boys to come running in from the crisp outside with chilly fingers and rosy cheeks. And smelling like the neighbors bonfire. 🙂   

If you’re looking for the perfect Fall cookie, look no further! With a few simple ingredients that you’ll most likely have on hand already, it won’t take long before you have a batch of mouth watering cookies to eat!

Yield: 36-40 cookies

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon pumpkin spice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup white sugar
• 3/4 cup brown sugar 
• 2 cups (or 15 oz can) pumpkin puree
• 1 egg
• 1 1/2 teaspoon vanilla extract

Vanilla Glace

• 2 cups powdered sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Cover a large cookie sheet with parchment paper or baking mats and set aside.
2. In a medium bowl, add flour, baking powder, baking soda, cinnamon, nutmeg, pumpkin spice, ground cloves, and salt. Whisk to combine and set aside.
3. In a large bowl, cream together the butter and both sugars with an electric mixer on medium to high speed for 1 minute. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. The dough will be wet, this is what you want!
4. Use a heaping tablespoon or medium sized cookie scoop and place the dough a few inches apart on the prepared cookie sheet; flatten slightly with the back of a wet spoon. Bake for 13 minutes or until the tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes before transferring to a wire rack to cool completely before adding the vanilla icing. 
5. To Make Glaze: Combine powdered sugar, milk, melted butter, and vanilla. Add milk as needed, to achieve drizzling consistency. Drizzle on to cookies with a fork or lightly top it with a spoon if you prefer more icing.