Surprise! As my early Christmas gift to all of you, I’m sharing a second recipe this month. My daughter and I made these cookies for Thanksgiving, and let me tell you they were a big hit with everyone! They have a cake-like texture and a decadent drizzle of frosting on top, and don’t worry…the pumpkin flavor is mild and not the least bit overpowering.
I credit my daughter with finding the recipe on her Facebook feed, though the recipe originated from Lauren at laurenslatest.com. Thanks Lauren for sharing this incredible recipe with all of us!
Soft Glazed Pumpkin Sugar Cookies
Yield: 3-4 dozen
½ cup softened butter
½ cup vegetable oil
½ cup pumpkin puree (canned pumpkin)
1 cup granulated sugar
½ cup powdered sugar
½ tsp. vanilla
2 large eggs
4 cups all-purpose flour
¼ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
pinch of cloves
For the glaze:
3 cups powdered sugar
4 tbsp. water
¼ tsp. pumpkin pie spice
Preheat oven to 350. Line a baking sheet with parchment paper or silicone baking mat.
In large bowl stir butter, oil, pumpkin, sugars, vanilla, and eggs until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated.
Scoop onto prepared baking sheet using 1 ½ tbsp. scoop and flatten to ½ 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.
While cookies bake, stir in all ingredients for the glaze until smooth.
Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 ½ tsps. glaze over each warm cookie. Let glaze harden 2-3 hours before serving OR eat them warm with lots of runny glaze.
Note: Deciding to forego the glass routine out of pure laziness, my daughter and I flattened our cookies with a fork (as you would peanut butter cookies). Our theory was that the glaze might stick better by doing it this way. It did not (it sort of ran down the sides of the cookies, as you see in the picture below). Next time, I’ll try following the ACTUAL directions and do as Miss Lauren indicated in her recipe.
Also, because we loved them SO much, we made a second batch to freeze and serve at Christmas. We left the glaze off and plan to add it once they’re thawed.