Soft Glazed Pumpkin Sugar Cookies. 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! Soft Glazed Pumpkin Sugar Cookies? hey guys here's another yummy fall recipe~very easy and these cookies are great to freeze as well~follow me on Instagram.
Table of Contents
Ingredients of Soft Glazed Pumpkin Sugar Cookies
- Prepare of Cookies.
- You need 1/2 cup of softened butter.
- Prepare 1/2 cup of vegetable oil.
- You need 1/2 cup of pumpkin puree (canned pumpkin).
- Prepare 1 cup of granulated sugar.
- Prepare 1/2 cup of powdered sugar.
- You need 1/2 tsp of vanilla.
- You need 2 large of eggs.
- Prepare 4 cup of all-purpose flour.
- It’s 1/4 tsp of baking soda.
- You need 1/4 tsp of cream of tartar.
- Prepare 1/2 tsp of salt.
- You need 1/2 tsp of pumpkin pie spice.
- You need of Glaze.
- Prepare 3 cup of powdered sugar.
- Prepare 4 tbsp of water.
- It’s 1/4 tsp of pumpkin pie spice.
Chewy pumpkin sugar cookies with a vanilla pumpkin glaze and pumpkin streusel topping. These cookies are soft and chewy and have plenty of pumpkin flavor packed into a simply delicious cookie. It's that time of season again, where everything pumpkin is in harvest. These pumpkin cookies are a little more cloud-like than your traditional chewy sugar cookie.
Soft Glazed Pumpkin Sugar Cookies instructions
- Preheat oven to 350°F..
- 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 for 8 – 9 minutes..
- While cookies bake, stir all ingredients together for glaze until smooth..
- Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving or eat them warm with lots of goey glaze :).
Add dry ingredients and stir until just combined. Scoop a tablespoon of cookie dough then roll in sugar. Pumpkin puree adds rich flavor and a bit of golden color to the cookie dough. It also makes the dough rather soft when it's first combined, so you will need to chill it for a couple of hours before rolling it out and cutting it into shapes. Soft, chewy & downright delicious, these are the best pumpkin cookies!