Glazed Pumpkin Sugar Cookies

Standard

  I’ve been working on my Thanksgiving menu for about a month now.  It keeps getting longer and longer.  I just can’t help it.  There’s all this tasty food I’d like to make for my lovies.  My green-eyed Irish guy asks me how many people are coming for dinner.  I say 8.  He tells me you aren’t cooking for 20 or 30 people.  You don’t have to make that much food.  But I do!

These sugar cookies would be an excellent addition to any dessert tray. They are pillowy soft and have a spicy sweet glaze on them.  They have just enough pumpkin flavor to make them an unique sugar cookie.  I don’t usually use an electric mixer when mixing cookies but I did this time.   It made them come together pretty quickly.  Just make sure your butter and eggs are at room temperature and sift your dry ingredients.  I saw them on Lauren’s Latest (recipe here) and only slightly deviated from her recipe.
   Glazed Pumpkin Sugar Cookies

Makes 32 cookies

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

1/2 cup vegetable oil

1/2 canned pumpkin puree (not pumpkin pie mix)

1/2 cup powdered sugar

1/2 tsp. vanilla

2 large eggs, at room temperature

4 cups all-purpose flour

1/4 tsp. baking soda

1/4 tsp. cream of tartar

1/2 tsp. kosher salt

1/2 tsp. pumpkin pie spice

Glaze:

1 1/2 cups powdered sugar

2-3 Tbs. water

1/2 tsp. vanilla

1/4 tsp. pumpkin pie spice

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a silpat baking mat, if you have one.  Set aside.  Place the butter in a large mixing bowl.  Mix with an electric mixer on medium high until smooth and pale yellow.  Add the sugar and mix on medium speed until thoroughly combined.  Add in the vegetable oil, pumpkin puree, powdered sugar and vanilla and mix until combined.  Add the eggs one at a time, mixing between each addition.  Sift the dry ingredients-flour, baking soda, cream of tartar, salt and pumpkin pie spice-into the butter mixture. Mix on low speed until just combined and then increase speed to medium and mix for another 2 minutes so that everything is well incorporated. Use a 1 1/2 – 2 Tbs. cookie scoop to scoop the cookies onto the prepared baking sheet.  Place 1/8 cup sugar in a small bowl.  Dip a small glass into the sugar before flattening the cookies to about 1/2 inch thickness.  Bake at 350 degrees for 8-9 minutes.  While the cookies are baking, make the glaze. Sift the powdered sugar into a small mixing bowl.  Add the water, vanilla and pumpkin pie spice and stir with a spoon until smooth and a glaze consistency.  Set aside.  Remove cookies from the oven and allow to cool on the pan for about 3 minutes.  Place on a wire rack and spoon about 1 1/2 tsp. glaze onto each cookie while still warm.  Serve while the glaze is still oozy or allow to cool for one to two hours for the glaze to set.  Enjoy!

Wishing you love, laughter and cake,

Glenda

Advertisements

About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s