Pumpkin Cookie Recipe for Fall
Sugar cookies are so versatile, I use my basic recipe regularly and then add different ingredients to it, like lemon, dried cranberries, currants sometimes, but since its Fall I have put a new twist on our old favorite with the addition of pumpkin and spices. This pumpkin cookie recipe makes 24 really large chewy pumpkin sugar cookies.
Pumpkin Sugar Cookie Ingredients
4 cups white flour 1 1/2 tsp baking soda 1/2 tsp salt 1/2 cup butter 1/2 cup vegetable oil 2 cups white sugar 2 large eggs 1 tsp vanilla 3/4 cup pumpkin 1 tsp pumpkin spice 2 tbsp sugar 1 tsp cinnamon
Making Pumpkin Sugar Cookies
Preheat the oven to 350 F.
In a large bowl add the flour, soda and salt, pumpkin spice. Mix well, set aside
In the bowl of your mixer cream the butter and oil until high and fluffy. About 2-3 minutes. I am sharing the picture so you can see how light and fluffy the mixture becomes using half vegetable oil.
Add the sugar a little at a time and continue beating until the sugar is well incorporated. Turn the mixer off occasionally and scrape down the sides.
Add the pumpkin and one egg, beat until egg incorporated, add second egg and beat again just till egg is incorporated.
Turn mixer off, add the flour mixture, start on low mixing the flour into the pumpkin mixture until incorporated.
Using an ice cream scoop place the cookie dough onto a parchment lined cookie sheet. Flatten with either the bottom of a clean glass dipped in flour, or the palm of your hand. 
Sprinkle with cinnamon sugar bake at 350 for about 25 minutes.
Optional Maple Cream Cheese Icing
4 oz cream cheese
1 cup icing sugar
1 tsp maple extract
Milk to moisten
Beat 4 oz of cream cheese until fluffy. Add the icing sugar, start on low (keeps the icing sugar from flying everywhere), and then increase the speed. Add the maple flavouring and beat until fluffy. Add a tbsp of milk at a time until the icing is as thin as you like.
Ice the top of the cooled cookies, or thin the icing and drizzle over the cookies.
Related Posts
Pumpkin is one of my families favorite flavours, I think it comes before chocolate which is saying a lot. Here are some other pumpkin recipes I think you may enjoy.
| Prep Time | 20 |
| Cook Time | 30 |
| Servings |
- 4 oz cream cheese
- 1 cup icing sugar
- 1 tsp maple flavouring
- 1 tbsp milk maybe less, add as needed.
Ingredients Cream Cheese Maple Icing
| |
- In a large bowl add the flour, soda and salt, cinnamon,cloves, nutmeg and allspice. Mix well, set aside
- In the bowl of your mixer cream the butter and oil until high and fluffy. About 2-3 minutes.
- Add the sugar a little at a time and continue beating until the sugar is well incorporated. Turn the mixer off occasionally and scrape down the sides.
- Add the pumpkin and one egg, beat until egg incorporated, add second egg and beat.
- Turn mixer off, add the flour mixture, start on low mixing the flour into the pumpkin mixture until incorporated.
- Using a ice cream scoop, scoop the batter onto a parchment lined cookie sheet.
- Press flat with the bottom of a glass dipped in flour.
- Sprinkle with cinnamon sugar.
- Bake at 350F until done, about 25 minutes.
- Place cream cheese in bowl, and mix on high until soft.
- Add icing sugar, beat on low until somewhat incorporated then turn mixer on to high.
- Add maple flavouring.
- Add milk a little at a time until you have the consistency of icing that you like for your pumpkin cookies.
- Ice cookies while cool, or make the icing thinner and drizzle over the top of the pumpkin cookies.
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