Pumpkin Sugar Cookies
User Reviews
4.1
Pumpkin Sugar Cookies
Description
This recipe combines softened butter and vegetable oil with canned pumpkin puree and both granulated and powdered sugars to create a moist cookie dough. Vanilla and eggs provide richness and binding. A mix of all-purpose flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and a pinch of cloves introduces warming spice flavors and leavening. The dough is portioned and gently flattened before baking to produce soft, evenly cooked cookies with a tender crumb.
While the cookies bake and cool slightly, a glaze is prepared using powdered sugar, water, and pumpkin pie spice, which is then spread over warm cookies. The glaze sets in 2-3 hours, but cookies can also be enjoyed immediately with the glaze still soft and runny. This adds a contrasting sweet and spiced layer to the mild pumpkin cookie base, making these suitable for autumn treats or festive occasions.
Ingredients
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 1/2 cup pumpkin canned pumpkin, puree
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 large egg
- 4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch of cloves
for the glaze-
- 3 cups powdered sugar
- 4 tablespoons water
- 1/4 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350° F. 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.
- 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 :)
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 67mg | 3% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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