Pumpkin Sugar Cookies (Best Recipe)

Pumpkin Sugar Cookies

When the leaves start to change so do our cravings and for me, one of the flavors I crave the most is pumpkin!

And this delectable cookie not only delivers a tasty pumpkin punch but does so with a sugary crunch, providing a satisfying texture and mouthfeel. 

Not only are these autumn delights super yummy but they’re also a breeze to make. Once you take your first bite, I can guarantee they’ll be in your fall favorites list for years to come!

Pumpkin Sugar Cookies (Zoomed Out)

Ingredients You’ll Need

All-Purpose Flour. This ingredient gives our cookie the structure it needs. It also ensures that it’s perfectly chewy too.

Baking Powder. Helps the cookie to rise just a little which is what we want for that soft and chewy center.

Salt. Brings out the overall pumpkin flavor and balances out the sweetness from other ingredients.

Cinnamon/Pumpkin Spice. These cookies wouldn’t be the same without these two fall staple spices. They bring the warmth and aroma you’d expect for a tasty fall treat.

Unsalted Butter. The butter binds all the ingredients together and adds moisture to the cookie. This combination keeps the cookie soft but able to keep their shape at the same time.

Granulated Sugar. Gives our dessert the sweetness they need.

Egg. Similar to butter, eggs act as a binder and help to keep the cookie together.

Pumpkin Puree. The star of the recipe, pumpkin puree is what gives the cookie its characteristic flavor and moisture.

Cinnamon Sugar Mix. The finishing touch. Including this mix gives the cookie a satisfying crunch and sweet finish.

Ingredient Description
All-Purpose Flour Provides structure and chewiness to the cookie.
Baking Powder Helps the cookie rise for a soft center.
Salt Enhances pumpkin flavor and balances sweetness.
Cinnamon/Pumpkin Spice Essential fall spices for warmth and aroma.
Unsalted Butter Binds ingredients, adds moisture, and maintains cookie shape.
Granulated Sugar Adds sweetness to the dessert.
Egg Acts as a binder for the cookie.
Pumpkin Puree Imparts characteristic flavor and moisture.
Cinnamon Sugar Mix Provides a crunchy and sweet finish to the cookie.
Pumpkin Sugar Cookies (Overhead)

Pumpkin Sugar Cookies – Easy Breezy Prep!

Prepare the Dough. Mix the dry ingredients (flour, baking powder, salt, and cinnamon) together in a medium-sized mixing bowl. Set it aside when done.

Cream the Butter and Sugar. In a separate large mixing bowl (or stand mixer) blend the butter and sugar together until it has a light and fluffy consistency. It normally takes a couple of minutes to achieve this consistency.

Add the Pumpkin Magic. Add the pumpkin puree and egg. Blend them together well but avoid overmixing.

Dry Meets Wet. Gradually blend in the flour mixture until it’s combined.

Chill Out. Cover the cookie dough and toss it in the fridge for at least an hour. This helps to make it easier to handle later and also intensifies the flavors.

Preheat and Roll. While the cookie dough is resting, preheat the oven to 350°F. Line your baking sheets with parchment paper and once your dough is ready, remove it from the fridge.

Roll it into balls about 2 tablespoons in size. Dip and roll each ball into the sugar-cinnamon mix.

Baking Time. Place the dough balls on the baking sheet. Space them about 2 inches apart. Press down slightly with your palm to flatten them a little. Put them in the oven and bake for 10-12 minutes or until the edges are golden.

Cool and Enjoy. Remove the cookies from the oven and let them cool off for about 5-10 minutes. Then, transfer them to a wire rack to completely cool. Enjoy!

Step Description
Prepare the Dough Mix dry ingredients and set aside.
Cream Butter & Sugar Blend butter and sugar until light and fluffy.
Add Pumpkin Magic Blend in pumpkin puree and egg without overmixing.
Dry Meets Wet Gradually combine the flour mixture.
Chill Out Refrigerate dough for at least an hour.
Preheat and Roll Preheat oven to 350°F, roll dough into balls, and coat with sugar-cinnamon mix.
Baking Time Space balls 2 inches apart on sheet, flatten slightly, and bake until edges are golden (10-12 mins).
Cool and Enjoy Let cookies cool briefly, then transfer to a wire rack.
Pumpkin Sugar Cookies
Pumpkin Sugar Cookies

Pumpkin Sugar Cookies

Not only are these autumn delights super yummy but they’re also a breeze to make.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 1 hour 30 minutes
Servings: 30 cookies
Calories: 165kcal

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon or pumpkin pie spice for a twist
  • 1 cup unsalted butter room temperature
  • 1 1/4 cups granulated sugar
  • 1 egg large egg room temperature
  • 2/3 cup pumpkin puree ensure not to use pie filling

For Rolling

  • 3/4 cup granulated sugar mixed with 1/2 teaspoon of cinnamon

Instructions

  • Mix the dry ingredients (flour, baking powder, salt, and cinnamon) together in a medium-sized mixing bowl. Set it aside when done.
  • In a separate large mixing bowl (or stand mixer) blend the butter and sugar together until it has a light and fluffy consistency. It normally takes a couple of minutes to achieve this consistency.
  • Add the pumpkin puree and egg. Blend them together well but avoid overmixing.
  • Gradually blend in the flour mixture until it’s combined.
  • Cover the cookie dough and toss it in the fridge for at least an hour. This helps to make it easier to handle later and also intensifies the flavors.
  • While the cookie dough is resting, preheat the oven to 350°F.
  • Line your baking sheets with parchment paper and once your dough is ready, remove it from the fridge. Roll it into balls about 2 tablespoons in size. Dip and roll each ball into the sugar-cinnamon mix.
  • Place the dough balls on the baking sheet. Space them about 2 inches apart.
  • Press down slightly with your palm to flatten them a little. Put them in the oven and bake for 10-12 minutes or until the edges are golden.
  • Remove the cookies from the oven and let them cool off for about 5-10 minutes. Then, transfer them to a wire rack to completely cool. Enjoy!

Nutrition

Calories: 165kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 66mg | Potassium: 38mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1080IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg

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