pumpkin sugar cookies

<p>This is The Best Pumpkin Sugar Cookies recipe there is. Seriously. They're crispy on the outside and chewy inside, just the way a sugar cookie should be. After they're baked, they're coated in an easy to make ginger maple glaze that will rock your world. Plus, they're egg-free so super easy to make vegan. I know you will LOVE them!</p>

Best Pumpkin Sugar Cookies with Ginger Maple Glaze

butter, melted (for plant-based diets, use vegan butter)

coconut oil, melted

pumpkin

white sugar

vanilla

all-purpose flour

baking soda

sea salt

cinnamon

allspice

nutmeg

ginger

sugar

maple syrup

Add the butter, coconut oil, pumpkin, sugar, and vanilla to a large bowl and beat with electric beaters. Add the flour, baking soda, sea salt, cinnamon, allspice, and nutmeg and beat until a crumbly batter forms.

Divide the batter into 15 balls, pressing each down to ¼ inch thick cookies, and place them onto baking sheets. 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 a ½ teaspoon of ginger juice.

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 firm, you can add a small about of water, ½ teaspoon at a time, until it is thin enough to spoon over the cookies.

Pour the glaze over the cooled cookies and use a spoon to spread it around. Let the glaze harden for a few minutes then store the cookies in a sealed container &#8230; 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.

Sooo I’m catching up on my blog reading and these truly are a thing of magic. THEY LOOK SO GOOD,  Kristen! I’m all for a crispy cookie, especially when they’re glazed. The ginger and maple flavoring probably make these cookies taste like fall. Ahhh &lt;3

This cookies look absolutely delicious and just like what I would love to munch on right now!
Your photography is so stunning too, I just can't stop pinning :)

Just made these and you’re right that they are the best. Will be making these again for sure.

I had really high hopes for this cookie recipe, because I love maple and love ginger and love pumpkin and thought what could be better? I tried to make these three times, each time was a failure. My cookies would not look at all like your photographs. They were cake-y and had none of the side crackles or crisp outside and chewy center. 

The first time I made a batch and followed your recipe perfectly. I even watched your video twice. However, when I mixed the flour in it did not look like the stiff pale batter that you had. It was dark, soft and greasy. The first pan of cookies came out flat and cake-y dry. So I threw the other two pans in the freezer for 10 minutes to try to save them. They cooked a little better, not so dry. But still cake-y. I believe part of this is because you said the butter needs to be melted (and it looked thoroughly melted in the video). So then I made another batch but using soft butter that was just barely melted. They came out a little better. So then I made another batch with more pumpkin (about 1/2 cup more) and cooked them 2 minutes less. They came out a little better. But still, these cookies disappoint. They are cake-y and fluffy, not at all like you describe. I think you are achieving what you are by using cold butter and coconut oil, and your recipe is flawed. Unfortunately. I am out of ingredients and I'll never get to experience them as I hoped.

https://content.jwplatform.com/videos/KxEkNnl1.mp4

Pumpkin Sugar Cookies 

Tender, fluffy, vegan pumpkin sugar cookies that require just 1 bowl! Super fluffy, simple preparation, and perfect for fall!

Vegan Pumpkin Sugar Cookies

butter

organic cane sugar ((plus more for topping))

brown sugar

tsp pure vanilla extract

pumpkin puree*

unbleached all-purpose flour

cornstarch

tsp baking powder

tsp baking soda

tsp salt

tsp pumpkin pie spice

almond milk

Tbsp pumpkin butter* ((optional //

tsp vanilla extract ((optional))

tsp each ground cinnamon and pumpkin pie spice

splash non-dairy milk

Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.

Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.

Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.

Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat your oven to 350 degrees F (176 C), and position a rack in the center of the oven.

Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc (see photo).

Bake on the center rack for 10-12 minutes or very slightly golden brown.

Let rest on pan for a few minutes. Then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.

FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, and pumpkin butter (optional) and mix once more.

Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.

Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon. Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage.

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