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Ingredients
1/2 Cup softened butter
1/2 Cup vegetable oil
1/2 Cup pumpkin puree {canned pumpkin}
1 Cup granulated 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 Teaspoon cinnamon
1/2 Teaspoon nutmeg
Pinch of cloves
For the Glaze
3 Cups powdered sugar
4 Tablespoons water
1/4 Teaspoon pumpkin pie spice
Instructions
Preheat oven to 350�F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated.
Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2� thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake for 8 - 9 minutes.
While cookies bake, stir all ingredients together for glaze until smooth.
Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze
Makes 3 Dozen Cookies