Pumpkin Sugar Cookies Recipe

Name: Pumpkin Sugar Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 15 large
Ingredients: ½ ½ cup butter; ½ ½ cup coconut oil; ½ ½ cup canned pumpkin; 1 ¼ 1 ¼ cups granulated sugar; 1 1 teaspoon vanilla; 3 3 cups all-purpose flour; 2 2 teaspoons baking soda; 2 2 teaspoons cinnamon; 1 1 teaspoon sea salt; ½ ½ teaspoon EACH: allspice and nutmeg; 2 2 inch piece of ginger; 1 ¼ 1 ¼ cups powdered sugar; 2 2 tablespoons maple syrup

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
15 large
Calories
324 kcal
Course
Dessert
Cuisine
North American

Pumpkin Sugar Cookies Recipe

Iris Warren

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Snuggle up in your coziest sweater and dive into fall with these deliciously soft, homemade pumpkin sugar cookies. These are EXACTLY what a cookie should be: crispy on the outside, chewy on the inside, full of fall pumpkin flavor, then coated in the most satisfying, easy-to-make ginger maple glaze.

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Ingredients

Servings

½ ½ cup butter melted
½ ½ cup coconut oil melted
½ ½ cup canned pumpkin
1 ¼ 1 ¼ cups granulated sugar
1 1 teaspoon vanilla
3 3 cups all-purpose flour
2 2 teaspoons baking soda
2 2 teaspoons cinnamon
1 1 teaspoon sea salt
½ ½ teaspoon EACH: allspice and nutmeg

The Glaze

2 2 inch piece of ginger
1 ¼ 1 ¼ cups powdered sugar
2 2 tablespoons maple syrup

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Instructions

Preheat your oven to 350 degrees Fahrenheit. Add the butter, coconut oil, pumpkin, sugar, and vanilla to a large bowl and beat with electric beaters.
Add the flour, baking soda, cinnamon, sea salt, allspice, and nutmeg to the bowl and beat until a crumbly batter forms.
Divide the batter into 15 balls, place them onto baking sheets, and press each down to ¼ inch thick cookies. Bake for 12-15 minutes per batch, or until the cookie bottoms start to brown. Remove the cookies from the oven and wait until they are completely cool before you frost them.
Prepare the glaze just before you frost the cookies. Peel then grate the ginger using a microplane or the small holes on your grater. Squeeze the juice from the grated ginger into a small bowl and discard the pulp. You want to have ½ teaspoon of ginger juice.
Combine the ginger juice with the powdered sugar and maple syrup in a small bowl. Add one tablespoon of water and mix the glaze. If the glaze is too thick, you can add a small amount of water, ½ teaspoon at a time, until it is thin enough to spoon over the cookies.
Pour the glaze over the cooled cookies and use a spoon to spread it around. Let the glaze harden for a few minutes and then store the cookies in a sealed container ... or dig in and eat them right away! Note: For an extra treat, double the icing. Wait for the first layer to harden before adding the second coat.

Notes

This recipe makes enough icing to thinly cover the cookies. If you'd like a thick layer, as you see in the photos, double the icing recipe.

Nutrition Information

Show Details

Serving 1 cookie Calories 324kcal (16%) Carbohydrates 49g (16%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 16mg (5%) Sodium 357mg (15%) Potassium 58mg (2%) Fiber 1g (4%) Sugar 28g (56%) Vitamin A 1461IU (29%) Vitamin C 1mg (1%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 15large

Amount Per Serving

Calories 324 kcal

% Daily Value*

Serving	1 cookie
Calories	324kcal	16%
Carbohydrates	49g	16%
Protein	3g	6%
Fat	14g	22%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	16mg	5%
Sodium	357mg	15%
Potassium	58mg	1%
Fiber	1g	4%
Sugar	28g	56%
Vitamin A	1461IU	29%
Vitamin C	1mg	1%
Calcium	14mg	1%
Iron	1mg	6%