Pumpkin Sugar Cookies
This is the time of the year when you see what everyone is making with pumpkin. People are so very creative and adventurous when pumpkin puree is involved.
I love scrolling through recipes to see what I could find to make on a chilly week night or weekend. I love watching my beloved Green Bay Packers and baking something in my kitchen. Recently, I have been having better luck than my Packers. I found a recipe by https://laurenslatest.com that inspired me.
These cookies are so easy to make and you can add the glaze or not. I'm not sure that these sugar cookies even need the glaze to enhance the flavor. I usually make some with the glaze and some without. Either way, they never last long in my house.
I'm not sure about you, but I always use salted butter win my recipes. Because of this, I cut back the salt. I have made that adjustment in the recipe below. Also, I don't like my glaze too sweet, so you could add more powdered sugar and a bit more water into the glaze depending how you like it. You could even use cream instead of water in the glaze recipe. It all depends on how you like it.
It's not too late to jump on the pumpkin bandwagon and make these cookies! If you do, let me know what you think!
Pumpkin Sugar Cookies
- 1/2 cup butter softened (I used salted butter)
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree canned pumpkin
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 large eggs
- 4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tarta
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch of cloves
- For Glaze
- 2 1/2 cups powdered sugar
- 3 tablespoons water
- 1/4 teaspoon pumpkin pie spice
- Preheat oven to 350 degrees. I lined my baking sheets with silicone baking mats but you can use parchment paper as well. Once that is done, set them aside. In a large mixing bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. You can do this by hand but, I used my stand up mixer.
- Mix in all dry ingredients until completely mixed together.
- Scoop cookie mix onto prepared baking sheet using 1 1/2 tablespoon cookie scoop, then flatten to 1/2 inch thick using the bottom of a glass. I used a wine glass, if that visual helps. And I also used a piece of parchment paper between the glass the the dough. This helps if the dough is a little bit sticky. Bake 8-9 minutes.
- Prepare the glaze topping while the cookies are baking.
- When cookies are finished baking, cool 3 minutes on baking sheet then transfer the cookies to a cooling rack. Glaze is a preference, at least that is how I feel. Spread about 1 to 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving.