Pumpkin Swig Cookies absolutely need to make their way to the top of your fall baking list! Bliss in every bite!
Have you ever had the pleasure of eating a Swig cookie? If you’re from or have ever visited Utah or Arizona you may know what I’m referring to. Swig is a little cookie and drink shop. The so-called “swig” cookie is their signature dessert. Because I don’t live near a Swig store, I’ve made many Swig copycat cookies. All are so delicious and taste just like the real deal. The Swig cookie is a thick, soft, frosted sugar cookie with phenomenal texture, thanks to a few non-traditional sugar cookie ingredients.
Today’s offering is the pumpkin version of a Swig cookie. As in, a perfect pumpkin sugar cookie. I can’t even begin to tell you how phenomenal these are! The dough balls are rolled in sugar, then pressed and baked to soft perfection. After cooling, they cookies are iced with the most incredible frosting. Don’t be alarmed by the sour cream or salt in the frosting. Yes, they are critical ingredients in the making of an icing that is not like any that you’ve ever tasted, and one that you certainly won’t be able to soon forget. In fact, I think and dream about this frosting quite regularly.
These cookies are the reason I was able to make it through another week of distance learning with my kids. Yes, I rewarded myself with cookies during stressful times when kids were being uncooperative or technology was once again failing us. Or when the assignment list seemed too daunting to tackle, a cookie made everything better.
Do I have any regrets? None whatsoever. This is such a weird and challenging year in so many ways. If a cookie can solve my problems, even for a moment, then I’ll let it.
Pumpkin Swig Cookies
- 1 c. butter softened
- 3/4 c. oil vegetable or canola
- 1 1/4 c. granulated sugar
- 3/4 c. powdered sugar
- 2 tsp. vanilla extract
- 2 large eggs
- 1/2 c. pumpkin puree
- 1/2 tsp. baking soda
- 1 tsp. cream of tartar
- 3/4 tsp. salt
- 1 1/4 tsp. pumpkin pie spice
- 5 1/2 c. all-purpose flour
- 1/2 c. butter softened
- 3/4 c. sour cream full fat
- 4 c. powdered sugar
- 1 tsp. salt
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- Preheat the oven to 350 degrees Fahrenheit. Grease cookie sheets, spray them with nonstick baking spray or line them with nonstick baking mats.
- In the bowl of an electric mixer, cream together softened butter, oil, granulated sugar, powdered sugar, vanilla, eggs, and pumpkin puree. Set the timer for 5 minutes and let it continue to cream on a medium-high speed until very light and fluffy. Be sure to give it the full 5 minutes.
- Add baking soda, cream of tartar, salt, pumpkin pie spice and flour to the wet ingredients and mix until incorporated.
- Roll dough into large balls (they should fill a 1/4 cup measure after rolled). Roll dough balls in sugar. Place at 2-3" apart on prepared cookie sheet. I had 8 per sheet.
- Use the flat bottom of a drinking glass to press the cookie dough balls down, as shown in the photos.
- Bake for exactly 8 minutes. Remove from the oven and immediately carefully remove them to a cooling rack to cool completely.
- After the cookies are cool, prepare the frosting by creaming together softened butter, sour cream, powdered sugar, salt, cinnamon and nutmeg in the bowl of an electric mixer until creamy and light. Frosting will be relatively thin. Frost the cookies and allow the frosting to set completely before enjoying them.
When I shared a series of stories on Instagram of the process of me creating these, you all were so excited to enjoy them for yourself. So make it happen! 🙂 You certainly won’t regret it.
Chelsea Johnson says