These Baked Pumpkin Face Cookies are a fun and delicious treat, perfect for fall. Soft, spiced pumpkin cookies are topped with a simple glaze, making them both flavorful and visually festive. A delightful treat for any occasion!

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions

Preheat the oven: Set the oven to 350°F (175°C). Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl and set aside.
Cream the butter and sugar: In a separate bowl, cream together the 1/2 cup butter and white sugar. Add the pumpkin puree, egg, and 1 teaspoon vanilla extract to the butter mixture, and beat until creamy.
Combine dry ingredients: Gradually mix in the dry ingredients until just combined. Drop tablespoonfuls of dough onto a baking sheet and flatten slightly with the back of a spoon.
Bake: Bake in the preheated oven for 15 to 20 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and let cool on a wire rack.
Prepare the glaze: In a small bowl, whisk together the confectioners’ sugar, milk, melted butter, and vanilla extract until smooth. Once the cookies are cooled, drizzle the glaze over them using a fork.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 24 cookies

Variations

Chocolate Chips: Add chocolate chips to the cookie dough for a sweet twist.
Spiced Glaze: Add a pinch of cinnamon or nutmeg to the glaze for extra flavor.
Frosting: Use cream cheese frosting instead of glaze for a richer topping.
Nutty Addition: Stir in chopped pecans or walnuts to the cookie dough for added texture.
Vegan Option: Use dairy-free butter and a flax egg as a substitute for the egg and butter.

Storage and Reheating

Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use fresh pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree as long as it’s thick and not too watery.
How do I know when the cookies are done?
The cookies should be golden around the edges but soft in the center. You can check with a toothpick—if it comes out clean, they’re done.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days before baking.
Can I use a different type of sugar?
You can substitute brown sugar for a deeper, molasses-like flavor, but it may slightly affect the texture of the cookies.
What can I do if the glaze is too runny?
If the glaze is too runny, add more confectioners’ sugar until it thickens to your desired consistency.
How can I make these cookies more festive?
Add Halloween or fall-themed sprinkles or candy decorations on top of the glaze for a fun touch.
Can I make these cookies without glaze?
Yes, the cookies are delicious on their own without the glaze if you prefer a less sweet version.
Can I substitute whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.
Can I freeze the cookie dough?
Yes, you can freeze the dough for up to 2 months. Just scoop the dough onto a baking sheet, freeze until firm, and then store in a container or zip-top bag.
Can I make these cookies smaller or larger?
Yes, you can adjust the size of the cookies. Just adjust the baking time slightly based on the size you make.

Conclusion

Baked Pumpkin Face Cookies are the perfect fall treat, combining the comforting flavors of pumpkin and spices with a sweet glaze. Easy to make and perfect for sharing, they’ll be a hit at any gathering! Enjoy these soft, flavorful cookies with a cozy drink or on their own.