Snuggle up in your coziest sweater and dive into fall with these deliciously soft, homemade 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.
Preheat your oven to 350 degrees Fahrenheit. Add the butter, coconut oil, pumpkin, sugar, and vanilla to a large bowl and beat with electric beaters.
½ cup butter, ½ cup coconut oil, ½ cup canned pumpkin, 1 ¼ cups granulated sugar, 1 teaspoon vanilla
Add the flour, baking soda, cinnamon, sea salt, allspice, and nutmeg to the bowl and beat until a crumbly batter forms.
3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, ½ teaspoon EACH: allspice and nutmeg, 1 teaspoon sea salt
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. Remove the cookies from the oven and wait until they are completely cool before you frost them.
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 ½ teaspoon of ginger juice.
2 inch piece of ginger
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 thick, you can add a small amount of water, ½ teaspoon at a time, until it is thin enough to spoon over the cookies.
1 ¼ cups powdered sugar, 2 tablespoons maple syrup
Pour the glaze over the cooled cookies and use a spoon to spread it around. Let the glaze harden for a few minutes and 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.
Notes
This recipe makes enough icing to thinly cover the cookies. If you'd like a thick layer, as you see in the photos, double the icing recipe.