These Pumpkin Sugar Cookies are the epitome of autumnal bliss. They boast a perfect balance of pumpkin flavor and sweetness, making them a delightful treat for any fall gathering or cozy evening by the fire.
Tasting Notes:
With a soft, pillowy texture and a hint of warming spices, these Pumpkin Sugar Cookies will transport you to a pumpkin patch on a crisp autumn day. The subtle pumpkin flavor shines through, complemented by the comforting notes of cinnamon and nutmeg. Finished with a delicate dusting of cinnamon sugar, these cookies are a true delight for the senses.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Additional cinnamon sugar for coating
Kitchen Equipment:
- Mixing bowls
- Electric mixer or stand mixer
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Cooling rack
Instructions:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the creamed mixture, beating until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Using a cookie scoop or spoon, portion the dough and roll into balls.
- Roll each ball in cinnamon sugar to coat evenly.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each dough ball with the bottom of a glass or your palm.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips:
- Make sure your butter is softened to room temperature for optimal creaming with the sugar.
- Don’t overmix the dough once the dry ingredients are added to prevent tough cookies.
- For a more intense pumpkin flavor, use homemade pumpkin puree.
- Adjust the spice levels according to your preference by adding more or less cinnamon and nutmeg.
Variations:
- Add a sprinkle of chopped pecans or walnuts to the cinnamon sugar coating for added texture.
- For a festive touch, drizzle cooled cookies with a simple glaze made from powdered sugar and milk, flavored with a dash of cinnamon.
FAQs:
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly fine in this recipe. Just make sure it’s pure pumpkin without any added spices.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.
Pumpkin Sugar Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Additional cinnamon sugar for coating
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the creamed mixture, beating until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Using a cookie scoop or spoon, portion the dough and roll into balls.
- Roll each ball in cinnamon sugar to coat evenly.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each dough ball with the bottom of a glass or your palm.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information:
Yield:
36 cookiesServing Size:
1 cookieAmount Per Serving: Calories: 120Total Fat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 80mgCarbohydrates: 15gFiber: 0.5gSugar: 7gProtein: 1g
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