Cookies
Glazed Pumpkin Sugar Cookies
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.
Glazed Pumpkin Sugar Cookies
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
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.
Course: Dessert
Keyword: cookies, pumpkin, pumpkin dessert
Servings: 4 dozen
Author: Jessica - Together as Family
Ingredients
Pumpkin Sugar Cookies
- 1/2 cup (1 stick) butter, softened
- 1/2 cup canola or vegetable oil
- 1/2 cup pure pumpkin
- 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
Pumpkin Spice Glaze
- 2 cups powdered sugar
- 3-4 tablespoons heavy cream
- 1/4 teaspoon pumpkin pie spice
Instructions
- 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 hand held 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 cooling rack to cook completely.
- To make 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.
