Ingredients
Scale
- Pumpkin Cookies:
- 1/4 cup (57g) unsalted butter, softened
- 1/4 cup (59ml) vegetable oil
- 1/4 cup (56g) pumpkin purée
- 1/4 cup (50g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg, room temperature
- 2 cups (300g) all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon baking soda
- Maple Butter Glaze:
- 1/2 cup (65g) powdered sugar
- 1/8 teaspoon pumpkin pie spice
- 2 tablespoons maple syrup
- 1 tablespoon (14.2g) butter, melted
Instructions
- Pumpkin Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the unsalted butter, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth.
- Add the egg and pumpkin purée to the mixture and continue to blend until well combined.
- In a separate bowl, whisk together the flour, pumpkin pie spice, salt, cream of tartar, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Scoop the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the cookies are set and lightly golden on the edges.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Maple Butter Glaze:
- In a small bowl, whisk together the powdered sugar, pumpkin pie spice, maple syrup, and melted butter until smooth.
- Once cookies are cool, drizzle or spread the glaze over each cookie.