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The Best Pumpkin Sugar Cookies with Ginger Maple Glaze

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 15 large cookies 1x
  • Category: Dessert
  • Cuisine: American

Recipe Video


Description

This is The Best Pumpkin Sugar Cookies recipe there is. Seriously. They’re crispy on the outside and chewy inside, just the way a sugar cookie should be. After they’re baked, they’re coated in an easy to make ginger maple glaze that will rock your world. Plus, they’re egg-free so super easy to make vegan. I know you will LOVE them!


Scale

Ingredients

  • 1/2 cup butter, melted (for plant-based diets, use vegan butter)
  • 1/2 cup coconut oil, melted
  • 1/2 cup canned pumpkin
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg

For the glaze:

  • 1 2-inch piece of ginger
  • 1 1/4 cups powdered sugar
  • 2 tablespoons maple syrup

Instructions

  1. Preheat the oven to 350 degrees.
  2. Add the butter, coconut oil, pumpkin, sugar, and vanilla to a large bowl and beat with electric beaters. Add the flour, baking soda, sea salt, cinnamon, allspice, and nutmeg and beat until a crumbly batter forms.
  3. Divide the batter into 15 balls, pressing each down to 1/4 inch thick cookies. Note: Divide the cookies between 3 baking sheets. If you don’t have three baking sheets wait until the first batch comes out of the oven, and the baking sheet has cooled before you put the remaining cookie dough on it.
  4. Bake the cookies in the preheated oven in 3 batches. Bake for 12-15 minutes per batch, or until the cookie bottoms start to brown. Remove the cookies from the oven and wait until they are completely cool before you frost them.
  5. Prepare the glaze just before you frost the cookies. Peel then grate the ginger using a microplane or the small holes on your grater. Squeeze the juice from the grated ginger into a small bowl and discard the pulp. You want to have a 1/2 teaspoon of ginger juice.
  6. Combine the ginger juice with the powdered sugar and maple syrup in a small bowl. Add one tablespoon of water and mix the glaze. If the glaze is too firm, you can add a small about of water, 1/2 teaspoon at a time, until it is thin enough to spoon over the cookies.
  7. Pour the glaze over the cooled cookies and use a spoon to spread it around. Let the glaze harden for a few minutes then store the cookies in a sealed container … or dig in and eat them right away! Note: for an extra treat, double the icing. Wait for the first layer to harden before adding the second coat.