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Pumpkin Sugar Cookies Recipe

Pumpkin Sugar Cookies Recipe
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★★★★★

4.9 from 20 reviews

Soft, spiced pumpkin sugar cookies that are tender and perfectly sweetened with a delightful cinnamon and nutmeg aroma. These cozy fall treats combine pumpkin purée with classic sugar cookie ingredients for a moist and flavorful bite, ideal for autumn gatherings or a seasonal snack.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • ½ cup pumpkin purée
  • 1 large egg
  • 1 tsp vanilla extract

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg

For Finishing

  • Extra sugar for rolling

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the dough.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color, which usually takes about 2-3 minutes with an electric mixer.
  3. Add Wet Ingredients: Mix in the pumpkin purée, egg, and vanilla extract until they are fully incorporated, creating a smooth and consistent batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
  5. Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients in batches, mixing gently after each addition until a soft dough forms, being careful not to overmix.
  6. Shape Cookies: Roll the dough into 1-inch balls, then coat each ball generously in extra sugar. Place them spaced apart on a baking sheet lined with parchment paper, and flatten each cookie slightly with the palm of your hand or the bottom of a glass.
  7. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and just beginning to turn golden while the centers remain soft.
  8. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For extra flavor, you can add a pinch of ground cloves or ginger to the dry ingredients.
  • If you prefer a crisper cookie, bake for an extra 1-2 minutes but watch closely to prevent burning.
  • Make sure your pumpkin purée is unsweetened to balance the sweetness of the cookie.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days.
  • To freeze, shape the dough into balls and freeze on a baking sheet before transferring to a freezer bag; bake from frozen adding an extra minute or two to the baking time.

Nutrition

Keywords: pumpkin sugar cookies, fall cookies, pumpkin purée cookies, cinnamon cookies, autumn desserts, soft pumpkin cookies, easy pumpkin cookies

Find it online: https://maicook.com/pumpkin-sugar-cookies-recipe/