Soft Glazed Pumpkin Cookies

If you look at my Fall Pinterest board, you’ll probably find at least 5 different varieties of pumpkin spice cookies.  (And a whole lot of other treats, as well!)   When I tried this particular recipe, however, I knew I had found a new favorite!  They stay so moist and chewy.  When I served them to a friend last week, she asked if they were scones… not too sweet, yet a wonderful treat!

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My girls also thought they were awesome… (especially with a little milk tea!)

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Here is the recipe straight from the original blog… I didn’t change a thing!

Soft Glazed Pumpkin Sugar Cookies

The perfect sugar cookie for Fall! Sweet, spicy and soft!

INGREDIENTS:

1/2 cup softened butter
1/2 cup vegetable oil
1/2 cup pumpkin puree {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

DIRECTIONS:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat 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 and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. 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. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze 🙂

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