Pumpkin Sugar Cookies

Summary

Yield
Cookies
Prep time
20 minutes
Cooking time
8 minutes
Total time
28 minutes

Ingredients

1⁄2 cups
butter (softened)
1⁄2 cups
vegetable oil
1⁄2 cups
canned pumpkin
1 cup
sugar
1⁄2 cups
powdered sugar
1⁄2 teaspoons
vanilla
2
eggs
4 cups
flour
1⁄4 teaspoons
baking soda
1⁄4 teaspoons
cream of tartar
1⁄2 teaspoons
salt
1 teaspoon
cinnamon
1⁄2 teaspoons
nutmeg
1 pinch
cloves
3 cups
powdered sugar (for glaze)
4 tablespoons
water (for glaze)
1⁄4 teaspoons
pumpkin pie spice (for glaze)

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth.

Slowly mix in all dry ingredients until completely incorporated.

Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.

While cookies bake, stir all ingredients together for glaze until smooth. Add tiny amounts of water until glaze is the way you want it.

Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze

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