Pumpkin Sugar Cookies Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
15 large
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Calories
324 kcal
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Course
Dessert
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Cuisine
North American
Pumpkin Sugar Cookies Recipe
Description
This recipe mixes melted butter, coconut oil, pumpkin puree, granulated sugar, and vanilla extract, then adds a blend of all-purpose flour, baking soda, cinnamon, sea salt, allspice, and nutmeg to form a crumbly cookie dough. Divided and pressed into flattened cookie shapes, the dough bakes at 350°F until the bottoms start to brown, producing tender cookies with a soft texture.
Once cooled, the cookies are frosted with a glaze made from freshly grated ginger juice combined with powdered sugar, maple syrup, and a small amount of water. The ginger adds a subtle spicy brightness to contrast the warm spices in the cookie, while the maple syrup enriches the sweetness gently.
This cookie recipe yields about 15 cookies and balances soft textures and warm fall flavors. The glaze can be adjusted in thickness and amount according to preference, with a thicker layer requiring double the glazing ingredients.
Ingredients
- ½ cup butter melted
- ½ cup coconut oil melted
- ½ cup pumpkin canned
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt sea salt
- ½ teaspoon allspice
- ½ teaspoon nutmeg
The Glaze
- 2 inch ginger piece
- 1 ¼ cups powdered sugar
- 2 tablespoons maple syrup
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
- The icing quantity provided covers the cookies thinly; double the glazing ingredients for a thicker layer as shown in photos.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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