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Pumpkin Sugar Cookies

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:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the pumpkin puree, egg, and vanilla extract to the creamed mixture, beating until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  6. Using a cookie scoop or spoon, portion the dough and roll into balls.
  7. Roll each ball in cinnamon sugar to coat evenly.
  8. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Gently flatten each dough ball with the bottom of a glass or your palm.
  10. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  11. 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.

Yield: 36 cookies

Pumpkin Sugar Cookies

pumpkin sugar cookies
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

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

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the pumpkin puree, egg, and vanilla extract to the creamed mixture, beating until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  6. Using a cookie scoop or spoon, portion the dough and roll into balls.
  7. Roll each ball in cinnamon sugar to coat evenly.
  8. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Gently flatten each dough ball with the bottom of a glass or your palm.
  10. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  11. 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 cookies

Serving Size:

1 cookie

Amount Per Serving: Calories: 120Total Fat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 80mgCarbohydrates: 15gFiber: 0.5gSugar: 7gProtein: 1g
Pumpkin Sugar Cookies

Written by Patricia M

Welcome to "My Cooking Recipes," a culinary treasure trove where passion for food meets the warmth of home cooking. I'm a wife, mom, and grandma who has spent a lifetime in the kitchen, weaving love into every dish. This website is my canvas, showcasing not only my personal creations but also handpicked recipes from across the web. Here, you'll find a blend of traditional family favorites and innovative culinary experiments, all designed to inspire and delight.

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