Recipes

Pumpkin Cookies with Grand Marnier Glaze!

Pumpkin Cookies with Grand Marnier Glaze, a cookie for grownups!

Candace sent me a Facebook video of some pumpkin sugar cookies from Lauren’s Latest blog. The cookies made such a nice presentation . . . really pretty with the glaze in the center. She was wanting to find a new cookie for her shop that was different from the traditional chocolate chip and oatmeal . . . one that was more for grownups. So, when I went to Mama’s last week, I told her we would make them.  Fortunately, Mama wanted to help me make them. She likes cookies and muffins a lot because she can freeze them easily for herself and for company . . . like me!

Making the Pumpkin Cookies with Grand Marnier Glaze . . .

We decided that we would make the cookies by the recipe, but add some Grand Marnier liqueur to the glaze and garnish the cookies with chopped pecans. The liqueur would add a nice unexpected “punch” to the taste of the cookies, and the chopped pecans a crunch. But, I would have to describe these as “adults only”. Of course, if you don’t mind your young person tasting the Grand Marnier, by all means, let them have one:)

Mama and I only made 1/2 of the recipe, which made 20 good size cookies. I used her 1 1/2-inch scoop, then took a small glass with a flat bottom to press the cookie dough down to create the edges.

The second batch, I used a larger glass so that the indentation was bigger and the edges smaller. The cookies baked like this, with the Grand Marnier glaze added when the cookies were cooled.

You can see the sugar on this cookie. The bottom of the glass was dipped in granulated sugar before pressing into the cookie dough. After all, it is supposed to be a “sugar” cookie.

Once the cookies were cooled, the Grand Marnier glaze was spooned into the indentation, then garnished with chopped pecans. These smaller cookies actually were the prettiest and most tasteful, in my opinion. But the flatter cookies were bigger. I gave Trey some of these cookies. He texted me, “These are some good cookies!” I thought so, too. The Grand Marnier gave a slightly different flavor to the otherwise “normal” pumpkin cookie. Will I make them again? YES!!!

What size Pumpkin Cookies with Grand Marnier Glaze do you prefer? Bigger and flatter? Or, smaller, more like thumbprint cookies?

Other pumpkin cookies you might like are Mama’s Glazed Pumpkin Cookies, Ann’s Pumpkin Oatmeal Cookies, and Pumpkin Oatmeal Chocolate Chip Pecan Cookies.

Shared on Meal Plan Monday, and Tasty Tuesdays,

Pumpkin Cookies with Grand Marnier Glaze Recipe

These are pumpkin cookies with a twist! The Grand Marnier glaze adds a slightly different taste to these traditional pumpkin sugar cookies.

Course:

Dessert

Cuisine:

American

Ingredients

Ingredients for Cookies:

  • 1/4
    cup
    softened butter
  • 1/4
    cup
    vegetable oil
  • 1/2
    cup
    pumpkin puree {canned pumpkin}
  • 1/2
    cup
    granulated sugar
  • 1/4
    cup
    powdered sugar
  • 1/2
    teaspoon
    vanilla
  • 1
    large eggs
  • 2
    cups
    all purpose flour
  • 1/4
    teaspoon
    baking soda
  • 1/8
    teaspoon
    cream of tartar
  • 1/4
    teaspoon
    salt
  • 1/2
    teaspoon
    cinnamon
  • 1/4
    teaspoon
    nutmeg
  • pinch
    of cloves
  • 1/4
    cup
    chopped pecans
    for garnish

Ingredients for the Glaze:

  • 1 1/2
    cups
    powdered sugar
  • 2
    tablespoons
    milk
  • 1
    Tablespoon
    Grand Marnier liqueur
  • 1/2
    teaspoon
    vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Prepare a baking sheet by lining with parchment paper or a silicone baking mat.  Set aside.

  2. In mixing bowl, add butter, oil, pumpkin, sugars, vanilla and egg together until ingredients are incorporated well and smooth. 

  3. In a separate bowl, whisk dry ingredients: flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, cloves. Slowly add to pumpkin mixture.

  4. Scoop cookie dough onto prepared baking sheet.  I used a 1 1/2-inch scoop, but you can use two spoons. Flatten to 1/2 inch thick using the bottom of a glass dipped in granulated sugar.

  5. Bake 10-12 minutes or until the edges are golden brown.

  6. Remove cookies from the oven and set aside to cool while making the glaze.

  7. To make the glaze, add all the ingredients together and mix until there are no lumps and the glaze has a consistence that is not runny. If it is too thin, add a little more powdered sugar. If too thick, add a little milk.

  8. Spoon the glaze into the indentations of each cookie. Sprinkle with a few chopped pecans. Set cookies aside to cool for a couple of hours.

Recipe Notes

The half-recipe for these cookies would have only used 1/4 cup of pumpkin. I didn’t think that was enough, so I used 1/2 cup.  

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AboutKara

I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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