Pumpkin Sugar Cookies

They are easy to make, stay soft for days and are just the right amount of spicy and sweet. Alone they are kind of boring, but with the glaze, they are addicting. Most food is addicting to me though. These are carbs after all. Haaaaaaalo. I don’t know about you, but I LOVE a good sugar cookie. Especially if pumpkin is involved in some way. My only caution: don’t over bake them! You want these to stay tender and moist! 

I used pumpkin pie spice to give these cookies some jazz, not only in the cookie itself, but in the glaze too. If you don’t have pumpkin pie spice on hand, you can check out this recipe to make some yourself. Enjoy! Have a great weekend 

Pumpkin Sugar Cookies

PREP 20 MINS

COOK 8 MINS

TOTAL 28 MINS

AUTHOR LAUREN BRENNAN

YIELD 3-4 DOZEN

Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed pumpkin sugar cookies that are perfect for Fall!

INGREDIENTS

1/2 cup softened butter

1/2 cup vegetable oil

1/2 cup pumpkin puree {canned pumpkin}

1 cup granulated sugar

1/2 cup powdered sugar

1/2 teaspoon vanilla

2 large eggs

4 cups all purpose flour

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

pinch of cloves

for the glaze-

3 cups powdered sugar

4 tablespoons water

1/4 teaspoon pumpkin pie spice

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.
2. Read full recipes here >> laurenslatest.com/soft-glazed-pumpkin-sugar-cookies/

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