These cookies were actually really easy. I will admit, I have a whole lot of canned pumpkin left because this only uses a half a cup, so I need to either find another recipe or make more of these delicious delights. I'm going to look around and see what I want to do.
Ing
1/2 cup (1 stick) of unsalted butter, softened
1/2 cup of vegetable oil
1/2 cup pure pumpkin
1 cup of granulated sugar
1/2 tsp vanilla extract
2 large eggs
4 cups of all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp pumpkin pie spice
Icing
2 cups powdered sugar
heavy cream
1/4 tsp pumpkin pie spice
Instructions
Heat oven to 350, and then line a cookie sheet with parchment paper, baking mats or spray with cooking spray
In a mixing bowl, add the softened butter, oil, pumpkin, sugar, vanilla, and eggs. Use a handheld blender and mix until softened.
Next add the flour, baking soda, salt, and pumpkin pie spice. Blend together on low speed, just until combined.
Roll 2 tablespoons of dough into a ball, and place 12 balls onto a cookie sheet. Then dip the bottom of a glass cup into granulated sugar and press down on each ball to flatten.
Bake for 8 to 9 minutes and allow to cool on the cookie sheet for about 5 minutes, and then move to a cooling rack and allow to cool completely.
To make the icing combine the powdered sugar and pumpkin pie spice together in a big glass bowl. With a fork, to mix, slowly pour the cream in and mix thoroughly until the icing reaches the consistency you want.
Spread icing onto the cookies, and allow to sit. The icing will harden.
This recipe makes about 3 dozen cookies.
Also, make sure to use pure pumpkin and not pumpkin pie filling.
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