- Allison
Glazed Pumpkin Spice Cookies
I came across a similar version of this recipe about a year or two ago, and it instantly brought back memories of these yummy treats. The original recipe was an authentic version of Pfeffernüsse (a German spice cookie) traditionally eaten around the ‘ber months (September, October, etc.). The recipe was very yummy, but since then I have made a few tweaks to it to make it even simpler and tastier. These cookies are reminiscent of winter weather, but honestly, I will be eating them all year because of how good they are!
Nutrition Facts:
Servings: 40-50 cookies
Per Serving:
Cal: 71 Total Fat: 1.9g Total Carbs: 13g Fiber: 0.2g Sugar: 8.4g Protein: 0.9g
Prep Time: 30 minutes + Overnight
Cook Time: 15 minutes
Total Time: 45 minutes + Overnight
Ingredients:
For the cookies:
5 tbsp of butter
1/2 cup of brown OR maple sugar
1/4 cup of honey OR maple syrup
1/4 cup of heavy cream
2 cups of all-purpose flour
3 tbsp of pumpkin spice seasoning
1/2 tsp of salt
1/2 tsp of ground black pepper (can decrease to 1/4 tsp if you do not want as strong of a spice taste)
1 large egg
For the glaze:
2 cups of powdered sugar
5-6 tbsp of cream, milk, or water
Instructions:
Heat the 5 tbsp of butter, 1/2 cup of brown sugar, 1/4 cup of honey (or maple syrup), and 1/4 cup of heavy cream in a saucepan over medium heat, stirring often, until the butter is melted. Let it sit aside for 5 minutes to cool slightly.
Meanwhile, add 2 cups of all-purpose flour, 3 tbsp of pumpkin spice seasoning, 1/2 tsp of salt, and 1/2 tsp of black pepper to a bowl and mix until combined.
Slowly add the butter/sugar mixture to the flour.
Mix together until almost fully combined, and then add the egg. Mix until fully combined. It should resemble a sticky dough with a somewhat glossy surface.
Plop the dough onto a piece of parchment paper and wrap the parchment tightly over the dough (you can also use cling wrap). Let it sit in the refrigerator overnight or for up to 2 days.
Preheat your oven to 350 degrees F / 176 degrees C, and line a 9 x 13-inch baking sheet with parchment paper (you can use a smaller baking sheet and work in batches, or you could also use two baking sheets).
Remove the dough from the parchment paper or plastic wrap and cut it into 4 pieces.
Roll each piece into a 1-inch-thick log. Do your best to not split the dough while working with it (the dough will be hard because of it being cold), but it is not a big deal if you do. Work quickly to avoid warming the dough too much.
Cut each log up into 3/4” - 1” inch pieces (you should be left with about 40-50 pieces) and roll each piece into a round ball.
Place each cookie on the baking sheet and bake for about 15-18 minutes, or until the top is dry and slightly domed. They will NOT spread. Let it cool completely before coating it with the glaze.
To make the glaze, simply mix together the 2 cups of powdered sugar and 5-6 tbsp of liquid of your choice in a bowl until smooth. You may need to add additional liquid if the glaze is too thick.
Coat each cookie in the glaze and return them to the baking sheet or a cookie rack to harden. Enjoy!
Notes:
Instead of using the glaze, you can roll the cookies in powdered sugar for an easier and slightly less sweet option.
These cookies will keep for up to a week, but my husband and I usually finish all of them within 24 hours because they are so good. :)
For some reason, before I ever started making this recipe, I knew exactly what it would taste like. Even though I had never eaten anything remotely like it before, these glazed pumpkin spice cookies mysteriously hold a memorable taste in my mind. There is a nostalgic feeling to them that I cannot completely describe.
I hope you decide to make this recipe, and if you do, I also hope you enjoy it. :)
Let me know in the comments below what other winter treats you enjoy!
See you next Wednesday!