Sparks from the Kitchen

It’s time for the next installment of What’s Baking?. This time around the theme is pumpkin or squash (appropo, no?).

I love these sugar cookies!! They’re pillowy soft and so chewy and delicious. A hint of pumpkin, a hint of spice and sugar all rolled together with a thin layer of spiced glaze.

They were very easy to make and have stayed perfect in an airtight container for a few days. I froze half of the dough so that I can make them again soon.

Pumpkin Sugar Cookies with Spiced Glaze

Ingredients:

Cookie:

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup canola oil
• 1/2 cup pumpkin puree
• 1 cup granulated sugar, plus 1/2 cup more for topping
• 1/2 cup confectioners sugar
• 1/2 tsp vanilla extract
• 2 large eggs, at room temperature
• 4 cups AP flour
• 1/4 tsp baking soda
• 1/4 tsp cream of tartar
• 1/2 tsp salt
• 1 tsp pumpkin pie spice

Glaze:

• 3 cups confectioners sugar
• 4 tbsp almond coconut milk
• 1/4 tsp pumpkin pie spice

Instructions:

1. Pre-heat oven to 350F.
2. Prepare cookie shee(s) with parchment paper.
3. In a large bowl put the butter, oil, pumpkin, and eggs. Mix until well combined and smooth.
4. In a small bowl combine the flour, baking soda, cream of tartar, salt and pumpkin pie spice.  Whisk well to combine and break up any lumps.
5. Add 1/4 of the dry ingredients to the wet. Mix to combine, scraping down any on the sides of the bowl. Repeat until everything’s combined.
6. Spoon large 1 tbsp mounds of the dough onto the prepared cookie sheet, 2 inches apart.
7. Place the additional 1/2 cup sugar on a deep plate.
8. Using the bottom of a glass dipped in the sugar, flatten each cookie round to 1/2 inch, dipping the glass into the sugar before each cookie.
9. Bake for 8-10  minutes. They will not brown.
10. Cool on baking sheets for a few minutes then transfer to cooling racks with waxed paper or foil underneath.
11. Mix the glaze. Spoon about 1 tsp over each cookie.
12. Allow glaze to harden.

Adapted from wishesndishes.com