There is a gloom that has fallen on Chicago. The sun refuses to shine and there is a haze that sticks heavy on everything.
Baking saves me when the gloom takes over. It brings the sunshine in and I forget that the warm days of summer are gone and the days of hibernation are looming.
I recommend you grab the ingredients for these cookies and make them asap. I brought a bunch of them to my yoga studio and they were gone within the hour. They are fluffy and sweet with a spicy chai flavor from the pumpkin pie spice. They are just slightly pumpkin flavored and the perfect treat for fall! They have vegetables in them so they count as at least one serving of veggies!
Tomorrow is an exciting day for the Evon family. My favorite human is entering into the last year of his twenties. How is it possible that I have known him for a decade? Someone please explain the speed at which life goes by?!
Tomorrow is also an incredible day because Mikey gets to spend his birthday watching the Cubs play a very important game…I won’t say any more about that because I get too nervous.
Needless to say I’m going to spend the night making a cheesecake for him. It was his request. ACTUALLY the specific request was to “Make a cheesecake like the one your Mom makes”. So, props to you, Donna (I know you’re reading this). Thanks for:
A. making the best desserts
B. texting me all morning with answers to my questions
C. being “on call” with all the questions I (and everyone you know) always have about baking
OH, and also,
D. for teaching me everything i know 😉
Glazed Pumpkin Spice Sugar Cookies
For the Cookies:
1/2 Cup Butter, Softened
1/2 Cup Vegetable Oil
1/2 Cup Pumpkin Puree
1 Cup 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
For the Glaze:
3 Cups Powdered Sugar
4 Tablespoons Water
1/4 Teaspoon Pumpkin Pie Spice
Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine softened butter, oil, pumpkin, sugars, vanilla and eggs. Blend together until well incorporated.
In a medium bowl combine flour, baking soda, salt, cream of tartar and pie spice. Slowly add to mixer with egg mixture and mix until combined.
Line baking sheets with parchment and place about 1 1/2 tablespoon ball of dough on the sheet. Flatten gently with your fingers or the bottom of a glass and bake for 8-10 minutes.
Make sure to watch carefully, you don’t want to over-bake the cookies or they will be crunchy and not soft in the center. I did mine just at 8 minutes.
Remove from oven and let cool 2 minutes before transferring to a cooling rack.
While cookies bake make the frosting. Combine all ingredients and continue adding water 1/4 teaspoon at a time until you reach a desired consistency. Spread frosting over cookies with a small spoon or knife and let glaze harden.
I adapted this recipe via Pinterest and from Laurenslates blog