Day 2 of my 12 days of cookies: soft glazed pumpkin cookies. Don’t let that extra pumpkin from Thanksgiving go to waste! You can still use it to make cookies year round, ya know.
I loved that the glaze on the top actually hardened, so it wasn’t messy eating it. The cookies were nice and fluffy, kind of like a mini pumpkin cake. Pumpkin always gives cookies an extremely moist and light texture. 
I wouldn’t consider this a normal “cookie.” It’s more of an airy one, but delicious nonetheless. 
Recipe from Lauren’s Latest.
Soft Glazed Pumpkin Cookies
Ingredients
- 1/2 cup softened butter
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree {canned pumpkin}
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 large eggs
- 4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 3 cups powdered sugar
- 4 tablespoons water
- 1/4 teaspoon pumpkin pie spice
For the glaze-
Directions
- Preheat oven to 350 degrees.
- Stir together the butter, oil, pumpkin, sugars, vanilla and eggs until smooth.
- Gradually stir in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass.
- Bake 8-9 minutes.
- While cookies bake, stir all ingredients together for glaze until smooth.
- Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving.
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