Pumpkin Sugar Cookies with a sweet pumpkin spice glaze. Soft-baked pumpkin cookies with a light and sweet pumpkin flavor.
In a large mixing bowl, add softened butter, oil, pumpkin, granulated sugar, powdered sugar, vanilla and eggs. Use a hand held blender (or in the bowl of a stand mixer) and blend together until smooth and combined. It's ok if it appears lumpy (normal for pumpkin doughs).
Add the flour, pumpkin pie spice, cinnamon, nutmeg, baking soda, cream of tartar, salt, and cloves. Blend together on low speed, increase speed as need, until everything is combined and mixed well together.
Dip the bottom of a glass cup into granulated sugar and press down on each dough ball to flatten to baout 1/2-inch thickness. Dip the cup between each cookie. If needed, very lightly spray the bottom of the glass cup.
Bake for 8-9 minutes. Cool the cookies on the cookie sheet for about 1-2 minutes before adding the glaze. You want them to still be warm so the glaze softens when it hits the cookie.
Make sure that you use the pure pumpkin NOT the pumpkin pie filling.
These cookies store at room temperature. If you are worried about the milk in the glaze, simply use the water. I use the milk and leave them out at room temperature. Just do what you prefer.
The only change to the recipe was the added nutmeg, cinnamon, and cloves.
If using unsalted butter, increase the salt to 1/2 teaspoon