Soft Batch Iced Pumpkin Sugar Cookies
User Reviews
4.6
Soft Batch Iced Pumpkin Sugar Cookies
Description
Soft Batch Iced Pumpkin Sugar Cookies start with a blend of powdered and granulated sugars creamed with softened butter and coconut oil, imparting moisture and tenderness. Pumpkin puree and egg yolk add richness and subtle pumpkin flavor, balanced by warm spices including cinnamon, nutmeg, ginger, cloves, and cream of tartar. The dry ingredients, mainly all-purpose flour, provide structure.
The dough is shaped into balls and pressed flat using a sugar-coated glass bottom which creates a slightly crunchy outer texture contrasting the soft, moist interior. Baking at 350 degrees Fahrenheit yields cookies with a tender crumb and gentle pumpkin spice aroma. The icing is mixed from powdered sugar with a dash of cinnamon and nutmeg, thinned with milk, to be drizzled or spread atop cooled cookies, complementing their spice profile.
The recipe is suited for fall baking, offering a sweet and soft pumpkin-spiced cookie that pairs well with tea or coffee. The method recommends chilling the dough if sticky and spacing cookies on the baking sheet for even baking. The icing’s consistency can be adjusted for desired thickness.
Ingredients
Cookies:
- ½ cup powdered sugar
- ½ cup granulated sugar
- ½ cup butter softened, salted
- ½ cup coconut oil melted and cooled
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree canned
- 2 ½ cups all-purpose flour
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon cloves ground
- ½ cup granulated sugar for pressing
Icing:
- 2 cups powdered sugar
- ¼ teaspoon ground cinnamon
- Pinch ground nutmeg
- 2-3 tablespoons milk or cream
Instructions
- Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper or silpat liners.
- In a large bowl (or in the bowl of an electric stand mixer), cream together the powdered sugar, granulated sugar and butter with a handheld electric mixer until combined. Slowly drizzle in the coconut oil and mix.
- Add the egg yolk, vanilla and pumpkin and mix until combined.
- In a medium bowl, whisk together the flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Add the dry ingredients to the wet batter and mix well.
- Scoop 2 tablespoons of dough at a time and roll into balls (if the dough seems sticky, refrigerate for 20-30 minutes or lightly grease your hands - I was able to roll them right after mixing). Place the balls on the cookie sheet, about 2 inches apart.
- Using a drinking glass with a flat bottom, dip the glass in the 1/2 cup sugar (lightly grease the bottom of the cup the first time to help the sugar stick) and press each cookie to about 1/4-inch thick, dipping the glass in the sugar between each cookie.
- Bake the cookies for 10-12 minutes.
- For the icing, whisk together the powdered sugar, cinnamon and nutmeg. Slowly add the milk (or cream) and whisk vigorously until smooth. Use more or less cream depending on the consistency you want (the thinner it is, the easier it will set so the cookies can be stacked).
- When the cookies are completely cooled, swirl a little icing on top of each cookie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies (2 to 3 Dozen Depending on Size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 138kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 12mg | 4% |
| Sodium | 55mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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