Iced Pumpkin Sugar Cookies are one of our family’s favorite fall cookie recipes. We love them with the Cinnamon Frosting!
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpat liners.
Cream together the powdered sugar, granulated sugar and butter with a handheld electric mixer until combined. Slowly drizzle in the coconut oil and mix.
Add the egg yolk, vanilla and pumpkin and mix until combined.
In a medium bowl, whisk together the flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Add the dry ingredients to the wet batter and mix well.
Scoop 2 tablespoons of dough at a time and roll into balls. Place the balls on the cookie sheet, allowing some room for them to spread.
Using a drinking glass with a flat bottom, dip the glass in the 1/2 cup sugar (lightly grease the bottom of the cup once) and press each cookie to about 1/4-inch thick, dipping the glass in the sugar between each cookie.
Bake the cookies for 10-12 minutes.
For the icing, whisk together the powdered sugar, cinnamon and nutmeg. Slowly add the milk and whisk together until smooth. Use more or less milk depending on how thick you want the icing.
When the cookies are completely cooled, add a little bit of icing to the top of each cookie.