Pumpkin Sugar Cookies
Summary
| Yield | |
|---|---|
| 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
Food Pictures:
Export to:- Print View