Ingredients

The following ingredients have 4 Servings
  • 1/2 C powdered sugar
  • 1/2 C granulated sugar
  • 1/2 C butter (softened)
  • 1/2 C canola oil
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 C canned pumpkin puree (not pumpkin pie filling)
  • 2 1/2 C all purpose flour
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp ground cloves
  • 1/2 C sugar (for pressing)
  • 3 C powdered sugar
  • 1/4 tsp ground cinnamon
  • 2-3 Tbsp milk or whipping cream
  • 2 Tbsp butter (softened)

Instruction

  • Preheat oven to 350 degrees F. Cover baking sheets with parchment paper
  • In a mixer, cream powdered sugar, granulated sugar and butter.
  • Add in oil and mix until combined.
  • Add in egg yolk, vanilla and pumpkin puree, mix until combined
  • Whisk together flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
  • Add this dry mixture to wet mixture.
  • Dough will be stick. If it is too sticky to work with refrigerate for 20-30 minutes.
  • Roll dough (2 Tbsp) into a ball and place on covered cookie sheet, 2 inches apart.
  • Dip the bottom of a glass into the 1/2 cup sugar (grease or moisten the bottom of the glass to get sugar to stick) and press into each cookie, to about 1/4 inch thick. Dip glass into sugar between each cookie.
  • Bake cookies for about 10 minutes.