Glazed Pumpkin Sugar Cookies

Glazed Pumpkin Sugar Cookies - made dough July 8, 2019 from Together as a Family

Although I'm posting this recipe after my weight loss challenge at work started, I didn't actually cheat with this as I baked the taste test cookies the day before the challenge started.

This is very much like the Lofthouse or Swig Sugar Cookies in terms of taste and texture but with the added (mild) flavor of pumpkin. The cookies themselves weren't really sweet; instead, the sweetness comes from the glaze.

I love big, soft (but not cakey), chewy cookies like these. Don't underbake them too much though or they will just be mush. These are pretty dense and although the original recipe called for baking them for only 7-8 minutes, I baked mine for 12-15 and even then, they could've used an extra minute in my oven. You want to bake them until the edges are set and show some cracks while the middles literally don't look raw. Then take them out.

These are best cooled completely, not just so you can glaze them without the glaze melting but so they'll have the best, moist texture without being gummy.  While I'm a little early for fall baking, these would be good year round but especially if you want an autumn cookie to show off.

Pumpkin Sugar Cookies
1/2 cup (1 stick) butter, softened
1/2 cup canola or vegetable oil
1/2 cup pure pumpkin
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
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 (I used Penzey's Vietnamese cinnamon instead)

Pumpkin Spice Glaze
2 cups powdered sugar
3-4 tablespoons heavy cream
1/4 teaspoon pumpkin pie spice (I used Penzey's Vietnamese cinnamon instead)

1. Heat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a large mixing bowl, add softened butter, oil, pumpkin, granulated sugar, powdered sugar, vanilla and eggs. Cream together until smooth and combined.
3. Whisk together flour, baking soda, cream of tartar, salt and pumpkin pie spice. Add to wet ingredients in 3 additions, mixing on low speed until just combined. Do not overmix.
4. Portion into golf-ball-size dough balls and press down on each dough ball with the bottom of a glass to flatten. Dip the glass bottom in granulated sugar to prevent sticking.
5. Evenly space on prepared baking sheets and bake for 8-9 minutes. Let cool on cookie sheet for 5 minutes then remove to wire racks to cool completely.
6. Make the glaze: combine all glaze ingredients in a bowl and whisk together. Use more or less milk, depending on how thick you want the glaze. Spread onto each cooled cookie and let sit for several minutes to set.