Half-Baked by Liz  recipes, crafting, & other fun things

Roasted Pumpkin Spice Cookies

October 24, 2013 / by Liz

Roasted Pumpkin Spice Cookies

Yield: ~4 dozen cookies

Roasted Pumpkin Spice Cookies


    for the cookies…
  • 2 ¼ cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoon cinnamon
  • 1 ¼ teaspoons ginger
  • ½ teaspoon nutmeg
  • ¾ stick (6 tablespoons) unsalted butter, room temperature
  • 1 cup brown sugar
  • 1 large egg, room temperature
  • 1 cup pureed pumpkin
  • 1 teaspoon vanilla extract
  • ¼ cup + 2 tablespoons evaporated milk
    for the glaze…
  • 2 cups icing sugar
  • 1 tablespoon pureed pumpkin
  • pinch of cinnamon
  • ~¼ cup warm water


  • Preheat oven to 375F. Mix flour, powder, soda, salt, and spices together in a bowl, and set aside.
  • Using a mixer on medium-high speed, combine the butter, sugar, and egg until light and fluffy. Mix in the pureed pumpkin and vanilla.
  • Alternate adding the dry ingredients and evaporated milk to the wet ingredients. Mix only until just combined.
  • Use a piping bag fitted with a ½” round tip to pipe the batter onto parchment lined sheets. I piped my cookies with ~1½inch diameters, and fit about 15 per cookie sheet. Bake for about 12 minutes, until lightly golden brown. Makes ~5 dozen.
  • Once the cookies are slightly cooled, make the glaze. Just stir all the ingredients together, but add the water slowly – you don’t want it to get too runny. It should be thin enough that it will easily come out of a squeezy-bottle, but thick enough that it stays on the cookie! Add the glaze to a squeezy-bottle (or piping bag with a tiny tip), and drizzle over the cookies.
  • *Check out the related blog post here!

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