Glazed Pumpkin Sugar Cookies #cookies #desserts

Glazed Pumpkin Sugar Cookies #cookies #desserts

Pumpkin sugar treats are a basic sugar treat batter with canned pumpkin and pumpkin pie zest. The secret to making these is to utilize the base of a glass cup or container, plunge it into some sugar, and press down on the treat mixture ball until it takes after a treat.

In a huge blending bowl, join margarine, oil, canned pumpkin, granulated sugar, powdered sugar, vanilla concentrate, and eggs. Utilize a handheld blender (or bowl of a stand blender) to beat it together until joined.

To a similar bowl, include flour and every one of the flavors, and salt. Beat together well until no flour streaks remain and everything is consolidated. It ought to take after a thick mixture that isn't clingy. The coating is a basic powdered sugar + milk coat with some pumpkin zest included. Spread the coating over the warm treats and let it set so the coating can solidify.

Also try our recipe White Chocolate Pumpkin Snickerdoodles

Glazed Pumpkin Sugar Cookies #cookies #desserts #baking #pumpkin #recipe

Coated pumpkin sugar treats are the most ideal approach to appreciate pumpkin zest and Fall flavors! Delicate prepared and thick pumpkin sugar treats are topped with a simple pumpkin flavor coat.

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
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves

Pumpkin Spice Glaze

  • 2 cups powdered sugar
  • 3-4 tablespoons milk or water
  • 1/4 teaspoon pumpkin pie spice


  1. Heat oven to 350 degrees. Line cookie sheets with parchment paper, baking mats, or spray with cooking spray.
  2. In a large mixing bowl, add softened butter, oil, pumpkin, granulated sugar, powdered sugar, vanilla and eggs. 
  3. Use a hand held blender (or in the bowl of a stand mixer) and blend together until smooth and combined. It's ok if it appears lumpy (normal for pumpkin doughs).
  4. Add the flour, pumpkin pie spice, cinnamon, nutmeg, baking soda, cream of tartar, salt, and cloves. Blend together on low speed, increase speed as need, until everything is combined and mixed well together.
  5. Take about 2 tablespoons of dough and roll into a ball (about the size of a golf ball) place 12 dough balls per cookie sheet.
  6. Dip the bottom of a glass cup into granulated sugar and press down on each dough ball to flatten to baout 1/2-inch thickness. Dip the cup between each cookie. If needed, very lightly spray the bottom of the glass cup.
  7. Bake for 8-9 minutes. Cool the cookies on the cookie sheet for about 1-2 minutes before adding the glaze. You want them to still be warm so the glaze softens when it hits the cookie.
  8. To make glaze combine all ingredients in a bowl and whisk together. Use more or less milk depending on how thick you want the frosting. Spread onto each cookie and let sit for several minutes to harden.

Read more our recipe : Blushing Whiskey Sour

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