Ya'll knew this was coming.
As excited as I am about Fall? You knew there would be pumpkin in this blog's future.
I made a few pumpkin-y treats the other day, all from the same can of pumpkin. By FAR, the best of those treats were these cookies. I made a first batch that was devoured at work, then Peter requested another batch for his birthday. I was happy to oblige and you'll be happy, too.
I was told, "you've really outdone yourself" with the cookies. They're delightfully soft and have just the right amount of pumpkin so you don't feel like it's already Thanksgiving.
Pumpkin Sugar Cookies
(recipe from this blog)
Ingredients:
1/2 cup softened butter
1/2 cup vegetable oil
1/2 cup canned pumpkin
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs
4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
for the glaze-
3 cups powdered sugar
4 tablespoons water
1/4 teaspoon pumpkin pie spice
The other treats I made, which were okayyyy but not fabulous, can be found:1/2 cup vegetable oil
1/2 cup canned pumpkin
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs
4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
for the glaze-
3 cups powdered sugar
4 tablespoons water
1/4 teaspoon pumpkin pie spice
Preheat oven to 350*.
Line a baking sheet with parchment paper or silpat 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.
Bake 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. While they were cooling, I used a drinking glass to flatten the tops of the cookies so the glaze would settle on them easier. You can do this before or after baking. I did both ways and preferred to flatten after they'd already baked.
Spread glaze over each warm cookie. Let glaze harden 2-3 hours before eating.
Line a baking sheet with parchment paper or silpat 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.
Bake 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. While they were cooling, I used a drinking glass to flatten the tops of the cookies so the glaze would settle on them easier. You can do this before or after baking. I did both ways and preferred to flatten after they'd already baked.
Spread glaze over each warm cookie. Let glaze harden 2-3 hours before eating.
here (Pumpkin Breakfast Quinoa), and
here (Pumpkin Spice Latte Syrup).
Which flavor reminds you most of Fall? I think cinnamon in general for me. It's simply the best spice around.
-e.
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