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Tuesday, October 1, 2013

Glazed Pumpkin Sugar Cookies

Happy first day of October!!!
I am so excited to pull out all my pumpkin recipes. So this month is officially pumpkin month. I will be pulling out some oldies but goodies, as well as a bunch of new recipes. 

Let me start with these soft pumpkin sugar cookies. The perfect way to throw yourself into October. If you are not gluten-free, simply use regular all purpose flour. Enjoy!

Gluten-Free Glazed Pumpkin Sugar Cookies 
adapted from Laurens latest 
makes 3 dozen

1/2 cup softened butter
1 cup pumpkin puree {canned pumpkin}
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

for the glaze-
3 cups powdered sugar
4 tablespoons water
1/4 teaspoon pumpkin pie spice

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. 

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