Yield: 3-4 dozen
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Ingredients:
Produce
- 1/2 cup Pumpkin puree
Refrigerated
- 2 Eggs, large
Baking & Spices
- 4 cups All purpose flour
- 1/4 tsp Baking soda
- 1/4 tsp Cream of tartar
- 1 cup Granulated sugar
- 3 1/2 cup Powdered sugar
- 3/4 tsp Pumpkin spice
- 1/2 tsp Salt
- 1/2 tsp Vanilla
Oils & Vinegars
- 1/2 cup Vegetable oil
Dairy
- 1/2 cup Butter
Liquids
- 4 tbsp Water
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 š
