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Pumpkin Swig Cookies

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Ingredients Method

Ingredients
  

  • 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
  • Frosting:
  • 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

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit. Grease cookie sheets, spray them with nonstick baking spray or line them with nonstick baking mats.
  2. 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.
  3. Add baking soda, cream of tartar, salt, pumpkin pie spice and flour to the wet ingredients and mix until incorporated.
  4. 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.
  5. Use the flat bottom of a drinking glass to press the cookie dough balls down, as shown in the photos.
  6. Bake for exactly 8 minutes. Remove from the oven and immediately carefully remove them to a cooling rack to cool completely.
  7. 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.