Make pumpkin sugar cookies with this Thanksgiving recipe.
The leaves are changing color, the temperatures are dropping, and the pumpkin patches are aplenty! That’s right; the season of Autumn is truly upon us. And what would fall be without pumpkin sugar cookies? Complete your holiday with this Thanksgiving recipe that is sure to please all of your friends and family around your table!
- 1/2 cup (1 stick) sunflower oil butter (such as Earth Balance), softened
- 1/2 cup organic cane sugar + more for topping
- 1/4 cup brown sugar
- 1 tsp pure vanilla extract
- 1/4 cup pumpkin puree
- 1 1/2 cups + 1 Tbsp unbleached all-purpose flour
- 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 teaspoon pumpkin pie spice
- 3/4 tsp ground cinnamon
- 1 Tbsp unsweetened almond milk
- 1/2 cup (1 stick) butter, softened
- 1 1/2 Tbsp pumpkin butter
- 1/2 tsp vanilla extract
- 2 1/2 – 3 cups powdered sugar
- 1/4 tsp each ground cinnamon and pumpkin pie spice
- Splash almond 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 stir briefly, 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, 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.
- 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 the frosting: In a bowl, add softened butter. Beat until light and fluffy. Then add vanilla, spices, pumpkin butter and mix once more.
- Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little almond 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.
From the professionals at Jack Stone Insurance Agency, we hope that you and your family have a wonderful Thanksgiving! For all of your insurance needs in Brentwood, Antioch, and surrounding cities in California, visit us today.