Is it too late for a pumpkin recipe?
See, this is where foodblogging and real-life-being-a-person-ing kindof clash. Fancy foodbloggers make all their pumpkin recipes in August so that they have them ready to go once Labor Day hits. By the time it’s Thanksgiving, they’re already brainstorming corned beef and cabbage recipes for St. Patrick’s Day.
Unluckily for you, I am not a fancy foodblogger. I made these yummy pumpkin cookies for Thanksgiving, and now here I am posting the recipe a week after Thanksgiving. Foodblogging faux pas? Maybe. But the bigger faux pas would’ve been making you guys wait a whole year for this recipe!
One more thing, though, before we get to the recipe. Are you guys just totally over pumpkin-flavored recipes? Some corners of the Internet seem to think they’ve jumped the shark. And I agree that there is TOO MUCH HYPE over Pumpkin Spice Lattes that, incidentally, contain exactly 0% pumpkin. But since these cookies actually do contain pumpkin puree, I hope you’ll let them slide…
SOFT GLAZED PUMPKIN SUGAR COOKIES (recipe from Lauren’s Latest)
Ingredients for the cookies:
1/2 cup (one stick) 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 tsp vanilla
2 large eggs
4 cups flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1/2 tsp salt
1/2 tsp pumpkin pie spice (I made my own – it’s 3 parts cinnamon, 1 part nutmeg, 1 part ginger, and slightly less than 1 part allspice)
Ingredients for the glaze:
3 cups powdered sugar
4 tbsp water or milk
1/2 tsp pumpkin pie spice
1. Preheat oven to 350. Line baking sheets with parchment paper.
2. In large bowl (or bowl of stand mixer), mix together softened butter, oil, pumpkin, sugars, vanilla, and eggs together until smooth. Slowly mix in all dry ingredients (flour through spices) until completely incorporated.
3. Scoop dough onto baking sheets in 1 and 1/2 tbsp sized balls. Flatten to about 1/2 inch thick using the bottom of a heavy glass (if dough sticks to glass, coat glass in sugar before flattening). Bake cookies 8-9 minutes.
4. While cookies bake, combine all ingredients for glaze in medium bowl. When cookies finish baking, let them cool for 2-3 minutes, then spread glaze over tops. Let glaze set for 2-3 hours before serving (unless you like your cookies hot and runny, which is also fine!).
So I really liked these cookies. They’re that dangerous kind of cookie where they have a great texture and aren’t too rich, so you feel like you can just keep eating them until your stomach explodes. Which I narrowly avoided doing, thank goodness!