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
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.
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.
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.