Soft Pumpkin Cookies w/ Vanilla Glaze
Ingredients
COOKIES
- 1 cup palm shortening (you could probably use softened butter here, but I haven't tried it)
- 1/2 cup sugar (or sucanat)
- 1 egg, beaten
- 1 cup pumpkin (about half of a 15.5oz can of pumpkin puree)
- 1 tsp vanilla
- 2 cups freshly milled soft white wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1-1/2 tsp cinnamon
GLAZE
- 6 tbsp butter, melted
- 2 cups powdered sugar
- 1 tsp vanilla
- hot water
Instructions
- Preheat oven to 350 degrees F
- In a large mixing bowl, combine all dry ingredients and mix together until incorporated.
- Add shortening, egg, pumpkin, and vanilla to dry mixture and beat until smooth.
- Spoon out into 1-2 tbs amounts onto cookie sheet and bake for about 8-10 minutes (10 minutes is the sweet spot for me).
- Do NOT over-bake! Remember, you pull cookies out of oven when they look just under cooked.
- Transfer cookies to cooling rack and allow to cool completely. Cookies will not look completely done, but they will continue to cook a bit more while cooling.
- When cookies are cooled, make the glaze.
- Melt butter and combine it with powdered sugar and vanilla.
- Mix and add enough hot water until the consistency is that of a glaze (see note below)
- With a spoon or fork, drizzle glaze over cookies and enjoy! Glaze will harden as it cools
Notes
- A word on sucanat - I love using this sweetener in place of brown sugar. Do know that it doesn't taste as sweet as regular brown, white, or cane sugar. When I use it in a recipe that calls for brown sugar I do NOT reduce the amount of sucanat, otherwise it will not be sweet enough.
- If you wish to make an icing instead of a glaze, add just enough hot water to sugar mixture until the desired consistency for icing is reached. Do know, these are VERY soft cookies and I find a glaze is way easier than trying to frost these pumpkin cookies.
- This recipe can easily be doubled! When I double the recipe, I use an entire 15.5oz can of pumpkin puree. Do know it will be just under 2 cups pumpkin, but that's ok. These still turn out great.
Tried this recipe?Let us know how it was!
