It still feels like summer outside…but it’s officially pumpkin season! Let the fall-themed goodies begin! I hadn’t made cookies in a while, so pumpkin season felt like an appropriate time to jump back into it.
Say hello to these delicious little pillows of pumpkin spice goodness!
And glaze. Because glaze makes everything better.
You’ll notice that when you bake these cookies, they don’t do much spreading like cookies do. Instead they keep their puffy, rounded shape and stay soft in the center as well as around the edges. Much more cake-y than crunchy for sure, which I am so not mad about. Delicious little pillows.
For the flour, part unbleached all-purpose flour (regular white flour) and part whole wheat pastry flour is used. As often as I can, I prefer to slip whole grain flours into my baking just for a touch of healthiness. Whole wheat flour can majorly change the character of some baked goods (i.e. make them gross) if you replace all the flour with it. But if you keep it to 1/3 whole grain & 2/3 regular, or sometimes even 1/2 & 1/2, you should be good!
I have to say, I think one of my favorite parts of these cookies is the glaze. SO GOOD.
Oops, got a little enthusiastic with my whisking and splattered some glaze on the counter. Guess I’ll just have to lick it off… And oops again, got more on the counter. Shoot…
Somehow enough glaze survived and made it onto the cookies.
Delicious little pillows of pumpkin spice goodness with glaaaaaaaze.
- 1 cup unbleached all-purpose flour
- ½ cup whole wheat pastry flour
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup brown sugar
- 6 Tbsp canola oil
- ¾ cup + 2 Tbs canned pumpkin puree
- 1 tsp pure vanilla extract
- ½ cup confectioners’ sugar
- 1 tsp pumpkin pie spice
- ¾ tsp cornstarch
- 1 Tbs soymilk
- ½ tsp pure vanilla extract
- Preheat oven to 350°F. Line 2 cookie sheets with silicon baking mats or parchment paper.
- In a large bowl, sift together the dry cookie ingredients (flours through cloves). In a separate bowl, whisk together the remaining cookie ingredients - sugar, oil, pumpkin and vanilla. Add wet mixture to dry and stir with a large spoon to combine.
- Scoop dough onto one prepared cookie sheet (about 1½ Tbs per cookie – I use a metal cookie scoop) spaced about 1½ inches apart.
- Bake for 12 minutes until puffy and springy to the touch. While leaving the cookies on the silicon mat/parchment paper, immediately transfer to a metal rack to cool.
- Repeat scooping, baking and cooling with remaining dough and other prepared cookie sheet.
- While the cookies cool, make the icing. Sift together the sugar, pumpkin pie spice and cornstarch. Add the soymilk and vanilla and whisk until completely smooth. Drizzle over cooled cookies and enjoy!