Drizzled Pumpkin Sugar Cookie

Mmmm.  Pumpkin.  Sugar cookies.  Two of my favorite things.  I have a great base sugar cookie recipe and decided that I needed to make a pumpkin version.  I also felt this cookie needed a glaze rather than a traditional roll in sugary goodness.


4 sticks unsalted butter, softened
2 cups powdered sugar
1 cup white sugar
1 cup canned pumpkin (half of a 16oz can)
2 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest (this is optional but I think it’s a nice subtle flavor touch)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 teaspoon salt
4 1/2 cups flour

3 cups of powdered sugar
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
pinch of salt

Cream butter until fluffy. This takes time, keep scraping it down and beating until it’s light and fluffy. Add sugars and keep beating together.

Mix in the pumpkin. This will make the mixture look “separated” but keep going!

Add the eggs, thoroughly incorporating each one and add in the vanilla and lemon zest.

In a large bowl combine flour, baking soda, cream of tartar, salt and spices. Use a whisk to combine.

Add in the flour in increments, combining slowly to avoid the Flour Cloud.

Scoop or roll the dough into balls and place onto a parchment covered sheet pan and cover with foil. You can freeze the dough balls for a while OR keep in the fridge for up to 2 days.

When you are ready to bake, preheat oven to 350 degrees F.

Line cookie sheets with parchment paper and place cookies, 12 to a sheet if using medium size scoop, on the pan. Flatten the cookies slightly. Bake for 13-15 minutes depending your desired crispness. Let cool for a few minutes then move cookies (and parchment paper) to a cooling rack.

While the cookies are cooling make the spiced glaze. Feel free to adjust the amounts of spices depending on what you like. In a bowl combine powdered sugar and spices and use a whisk to combine. Add water in very small amounts at a time, 1/2 teaspoon at a time,  and mix until it’s the perfect drizzle consistency. It shouldn’t be thick but also shouldn’t be watery. If it’s too thin, add more sugar and mix again.

Now for the fun part! Keep the cookies on the parchment to contain the mess. When the cookies are completely cooled, use the whisk to drizzle glaze over the cookies. Let the glaze harden and then store in an airtight container.

My notes:
The lemon zest is part of the original sugar cookie recipe and I’m such a fan I leave it in almost all the time I modify it.  You can omit if you want.

You can make the cookies larger, the medium scoop I have makes a cookie about 2 inches in diameter.  If you make them larger by using a bigger scoop or hand rolling, you will need to adjust the cooking time.  Start with 15-17 minutes and go from there.

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