Ingredients
Scale
Cookies
- 1 stick unsalted butter, room temperature
- ½ cup olive oil
- ½ cup pure pumpkin puree
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 4 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
Glaze
- 2 cups confectioners sugar
- 2–4 tablespoons milk (I used almond, use what you love)
- 1 teaspoon ground cinnamon
- Pecan halves for topping
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment.
- In a large bowl, whisk together butter, oil, pumpkin, sugars, and vanilla until well combined. A hand or stand mixer will do the job as well. Beat in the eggs one at a time. Add the baking soda, cream of tartar, cinnamon, ginger, salt, and slowly add the flour. Stir until all the dry ingredients are well combined.
- Scoop approximately 2 tablespoon sized amounts of dough onto the prepared pans. Bake about 15 minutes until puffy and just barely set on top. Cool completely on trays.
- Once the cookies are cool, make the glaze. In a medium bowl, stir together sugar, milk, and cinnamon. Spread glaze onto each cookie and while it is still wet, press a pecan into the glaze. Allow to firm up before serving.
- Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour.
Notes
Additional chilling time is necessary
Recipe adapted from Together As Family
- Prep Time: 15 minutes
- Cook Time: 15 minutes