SOFT PUMPKIN SUGAR COOKIES


I posted an image of those cookies in my Instagram feed and also my facebook page and you went a bit nuts. BTW- in case you do not accompany me on instagram you are passing up a WORLD of dull FUN!! I post a lot of random stupid images that's certainly not a waste of time or doesn't clog up your own feed. As I said, a huge fun. Also included are photographs of my kids, the occasional food and sunset.


I really don't know about you, but I really like a fantastic sugar cookie. Particularly if pumpkin is included in some manner. My only caveat: do not over bake them! You need these to remain moist and tender! I used pumpkin pie spice to provide these biscuits a few jazz, not just in the cookie itself, but at the glaze too. If you do not have pumpkin pie spice available, you are able to take a look at this recipe to create yourself.

Pumpkin Sugar Cookies

Sugar Cookies only got better with just a small pumpkin! This recipe creates soft, chewy, gently hot glazed pumpkin sugar snacks that are fantastic for Fall!

Course Dessert

Cook Time 8 min
Complete Time 28 minutes
Servings 3 dozen

Ingredients

  1. 1/2 tsp vanilla
  2. 2 large eggs
  3. 1/4 tsp baking soda
  4. 1/4 tsp cream of tartar
  5. 1/2 tsp salt
  6. 1 tsp cinnamon
  7. 1/2 tsp nutmeg
  8. Pinch of cloves
  9. For your glaze-
  10. 4 tbsp water
  11. 1/4 tsp pumpkin pie spice

Directions
  1. Line a baking sheet with parchment paper or silicone baking mat and then place aside. In a large bowl, then stir butter, oil, pumpkin, sugars, eggs and vanilla together until smooth and incorporated. Gradually blend in all dry ingredients until fully incorporated. Scoop onto prepared baking sheet with 1 1/2 tbsp spade and simmer to 1/2 inch thick with the base of a glass. If the dough is sticking to the glass, then press the base of the glass in granulated sugar prior to repainting.
  2. While biscuits bake, stir all ingredients together for glaze until smooth.
  3. Distribute 1 1/2 teaspoons glaze over each hot cookie. Let's simmer 2-3 hours prior to serving. OR consume them hot with a Great Deal of runny glaze 



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