Recipe- Easy To Make Pumpkin Sugar Cookies With Ginger Maple Glaze

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! Have you ever dreamed of having the best pumpkin sugar cookies? You know, the ones that are crispy around the edges and soft and chewy inside? I know I have. What I always get instead is a disappointing cakey cookie that crushes my pumpkin sugar cookie dreams. It's sad.

Ingredients

½ cup butter, melted (for plant-based diets, use vegan butter)
½ cup coconut oil, melted
½ cup canned pumpkin
1 ¼ cups white sugar
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon sea salt
2 teaspoons cinnamon
½ teaspoon allspice
½ teaspoon nutmeg

The Glaze

2 inch piece of ginger
1 ¼ cups powdered sugar
2 tablespoons maple syrup

Method

* Preheat the oven to 350 degrees.

* 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 thick, you can add a small amount 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 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.