Glazed Pumpkin Sugar Cookies
super soft Glazed Pumpkin Sugar Cookies
Glazed pumpkin sugar cookies are the best way to enjoy pumpkin spice and Fall flavors! Soft-baked & thick pumpkin sugar cookies are topped with an easy pumpkin spice glaze.
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| Glazed Pumpkin Sugar Cookies |
Course: Dessert
Keyword: cookies, pumpkin, pumpkin dessert
Servings: 4 dozen
Author: Jessica - Together as Family
Ingredients
Pumpkin Sugar Cookies
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup (1 stick) butter, softened
- 1/2 cup canola or vegetable oil
- 1/2 cup pure pumpkin
Pumpkin Spice Glaze
- 2 cups powdered sugar
- 3-4 tablespoons heavy cream
- 1/4 teaspoon pumpkin pie spice
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| Glazed Pumpkin Sugar Cookies |
Instructions
Recipe Notes
Make sure that you use the pure pumpkin NOT the pumpkin pie filling.
These cookies store at room temperature. If you are worried about the milk in the glaze, simply use the water. I use the milk and leave them out at room temperature. Just do what you prefer.
The only change to the recipe was the added nutmeg, cinnamon, and cloves.
If using unsalted butter, increase the salt to 1/2 teaspoon
- Heat oven to 350 degrees. Line cookie sheets with parchment paper, baking mats, or spray with cooking spray.
- In a large mixing bowl, add softened butter, oil, pumpkin, sugars, vanilla, and eggs. Use a handheld blender (or in the bowl of a stand mixer) and blend together until smooth and combined.
- Add the flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Blend together on low speed just until combined and no flour streaks remain.
- Take about 2 tablespoons of dough and roll into a ball (about the size of a golf ball) place 12 dough balls per cookie sheet.
- Dip the bottom of a glass cup into granulated sugar and press down on each dough ball to flatten.
- Bake for 8-9 minutes. Let cool on cookie sheet for 5 minutes and then remove to a cooling rack to cool completely.
- To make the glaze combine all ingredients in a bowl and whisk together. Use more or less milk depending on how thick you want the frosting. Spread onto each cookie and let sit for several minutes to harden.
Recipe Notes
Make sure that you use the pure pumpkin NOT the pumpkin pie filling.
These cookies store at room temperature. If you are worried about the milk in the glaze, simply use the water. I use the milk and leave them out at room temperature. Just do what you prefer.
The only change to the recipe was the added nutmeg, cinnamon, and cloves.
If using unsalted butter, increase the salt to 1/2 teaspoon
