Glazed Pumpkin Cookies recipe

Great. However, It'd be even better with more pumpkin in it.

So yummy.... after glazing the cookies I placed them in the fridge to speed up the hardening process so that I could stack them in containers.

The cookies were great, and this is a very friendly, straightforward recipe. I felt like there was a little more potential to be realized. After the first batch, I added a little nutmeg, allspice, and ginger to the rest of the dough, and thought it rounded out the pumpkin flavor. The icing was good, though I'd probably prefer a cream cheese or vanilla frosting to this particular glaze. I'll probably make these again in the future, but with a different glaze. Thanks!

Awesome recipe!

Did anyone add chocolate chips to this recipe? I haven't made it yet, but would like to add them!

So good!

Very good results for how easy this recipe is. A few things - 1. Add the vanilla with the wet ingredients. 2. I assumed "soda" was baking soda and not soda water. 3. Make sure the dough is chilled when you go to bake it, or else it will not form balls and will be more free-form (which still tastes good, but isn't as pretty).

I've made these twice now and they're a huge hit! I cook them on the longer/11 minute side and they're still very soft. Recommend adding ginger and nutmeg to the batter, don't forget the vanilla (it's not in the directions, but it is in the ingredients) and add the powdered sugar to the glaze slowly to avoid lumps. Highly recommend!

YUM! I made this recipe right before Halloween from the pumpkin insides of my Jack-o-lantern, and they were DELICIOUS!

Oh, and a little tip: when you puree the pumpkin in the blender, melt the butter and mix it in, it makes it much easier to blend.

This was very easy and very simple. I did as previous comments suggested by adding the melted butter and egg to the blender when pureeing the pumpkin. I added 1/2 tsp each of ginger, nutmeg and pumkin pie spice. Kept them glaze free. Picture was taken of the leftovers after sharing them with my class.

Omg best cookie I've eaten made for girl scout troop and they loved them. :)

Pretty good, had to cook them a bit longer but that is probably just my recipe. The blender idea is great cause I used roasted pumpkin. The spice additions are nice too. The change up I did is for the glaze. Instead of milk I used half of a squeezed orange. Very nice.

After making the first batch I do agree with everyone else that I prefer a stronger flavor with the cookies. But I will make this recipe again, and probably again, you know to make sure I have it just right ;) Oh and for the glaze I used a hand mixer to get all the lumps out.

Very tasty! I cut fat in half by using half applesauce for butter... and still yummy.

I had 1 cup of pumpkin left from my pumpkin delight recipe so thought I'd make some cookies. A huge hit - no leftovers, everyone wants the recipe, I put cream cheese icing on instead. No photo - none left.

I find the glaze soaks into these cookies and does not harden on the top... am i doing something wrong?

So delicious! I used a little more pumpkin then was recommended, and substituted 1/4 cup of vegetable oil for the egg since I was out, and both worked splendidly!. The glaze is what makes these cookies great.

Love these cookies!! They were everybody's favorite!

Super simple, and quite yummy!

Great whenever I have just a cup leftover from baking my own pumpkin/purée. When making the glaze, I mixed everything except the milk well and only added in 1 tablespoon of milk or the consistency you desire. Using all organics (especially the coarse brown sugar) makes the glaze crunchy.

Easy to make. Soft cookie, the family loved them. Will make them again. Next time I will put pumpkin chips in them for fun.