Pumpkin Sugar Cookies

These are EXACTLY what a cookie should be: crispy on the outside, chewy on the inside, full of fall pumpkin flavor, then coated in the most satisfying, easy-to-make ginger maple glaze.

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INGREDIENTS

– Flour – Fats – Canned pumpkin – Granulated sugar – Vanilla extract – Baking soda – Spices – Sea salt Full Ingredients

Step-by-step instructions!

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Add the butter, coconut oil, pumpkin, sugar, and vanilla to a large bowl and beat with electric beaters.

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Add the flour, baking soda, cinnamon, sea salt, allspice, and nutmeg to the bowl and beat until a crumbly batter forms.

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Divide the batter into 15 balls, place them onto baking sheets, and press each down to ¼ inch thick cookies. Bake for 12-15 minutes per batch, or until the cookie bottoms start to brown.

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Remove the cookies from the oven and wait until they are completely cool before you frost them.

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Prepare the glaze just before you frost the cookies. Peel then grate the ginger using a microplane or the small holes on your grater.

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