Iced Pumpkin Sugar Cookies Recipe
Holiday Cookie Recipe: Soft Glazed Pumpkin Sugar Cookies!
I am excited about sharing this wonderful holiday cookie recipe – what I consider to be the perfect pumpkin sugar cookie. Soft, not dry, and pumpkin-spiced. The cookies are not like a cake or pumpkin bread. They are simply soft, delicious sugar cookies with a hint of pumpkin and fall spices shining through.
If you don’t have pumpkin pie spice around, you can make this easy homemade blend for pumpkin pie spice. It includes cinnamon, ginger, nutmeg, allspice, and cloves and it works perfectly in this recipe!
Using a kitchen scale to weigh the flour in recipes that include weight measurements is a really good idea. But if you don’t have a scale, you can get pretty close results by measuring your flour in a certain way…
- With the scoop and level method, each cup of all-purpose flour will weigh about 5 ounces.
- When you spoon the flour into the cup, then level, each cup will weigh about 4 1/2 ounces.
For this recipe, do the spoon and level method for 4 cups.
The dough will be very soft, but still hold its shape. By the way, I love my cookie scoop. It makes it so much easier and faster to get nice, consistent sized cookies. If you ever make cookies, you should have one! 😉
Line your baking sheet with parchment paper or a silicone baking mat – either works great.
Flatten those cookie balls to somewhere between a 1/4-inch and 1/2-inch thick. They don’t spread much while baking. Be sure that you don’t over-bake the cookies because they won’t be nearly as soft and delicious. I found that 9 minutes is just about perfect for me, but ovens vary. The cookies should be set, but the centers may appear to be just slightly under cooked. It will end up being perfect once they are cooled!
As far as the icing goes, you can adjust the consistency to your preference. I usually go for about 3 tablespoons of milk so it is more of thin glaze.
I hope you love these yummy cookies as much as we do! Enjoy!
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Iced Pumpkin Sugar Cookies Recipe
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar (plus a few tablespoons more for pressing)
- 1/2 cup powdered sugar
- 1/2 cup vegetable oil
- 1/2 cup canned pure pumpkin puree
- 1/2 teaspoon vanilla
- 2 large eggs
- 18 ounces all-purpose flour (about 4 cups)
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 2 cups powdered sugar
- 1/4 teaspoon pumpkin pie spice
- 2 to 3 tablespoons milk
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
- In a large bowl, cream together butter and sugars with an electric mixer until combined. Mix in the oil, pumpkin, vanilla, and eggs, until combined.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Add the dry ingredients to the wet ingredients and stir with a spoon until well combined. The dough will be soft, but still hold shape.
- Scoop about 1 1/2 tablespoons of dough at a time and roll into balls. Place on the prepared baking sheet, about 2 inches apart.
- Dip the flat bottom of a glass into granulated sugar, then use it to press each cookie to between 1/4- and 1/2-inch thick. Dip bottom of glass into sugar between each to help keep the dough from sticking to it.
- Bake for 8-10 minutes. The cookies should be set, but may still look as though the center is slightly under cooked. Let cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.
- For the icing, whisk together the powdered sugar and pumpkin pie spice in a medium bowl. Slowly add the milk and whisk until smooth. Use more or less milk depending on your desired consistency.
- Spread about 1 1/2 teaspoons of glaze on each cookie. If you want the glaze to set up and harden before serving, plan to let the iced cookies sit for an hour or two.
To get an accurate measurement of all-purpose flour for this recipe, either use a kitchen scale or spoon the flour into the measuring cup, then level it off.
Recipe Adapted From: Lauren's Latest