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Pumpkin-Spice Sugar Cookies Recipe

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★★★★★

4.8 from 63 reviews

These Pumpkin-Spice Sugar Cookies are soft, flavorful treats infused with classic autumn spices and moist pumpkin puree. Perfectly spiced and lightly coated with a cinnamon-sugar mixture, these cookies offer a tender bite with a delightful subtle crunch. Ideal for fall celebrations or cozy snacking, they bring the warmth of pumpkin and spice into a classic cookie form.

Ingredients

Scale

For the Cookie Dough:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

For Rolling:

  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial because it sets the foundation for the texture of your cookies.
  2. Add Wet Ingredients: Add the egg, pumpkin puree, and vanilla extract to the bowl. Mix until well combined. The pumpkin puree adds flavor and keeps the cookies moist and tender.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. These spices create the classic pumpkin spice flavor.
  4. Combine and Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix, as this can make the cookies tough.
  5. Chill the Dough: Divide the dough in half, flatten each half into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour or until firm. You may freeze the dough if baking later.
  6. Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  7. Roll Out Dough: On a lightly floured surface, roll out one dough disk to about 1/4 inch thickness. Use cookie cutters to cut desired shapes and place them on the prepared baking sheets.
  8. Coat the Cookies: Mix granulated sugar and cinnamon in a small bowl. Lightly sprinkle this cinnamon-sugar mixture on top of the cookies to add crunch and flavor.
  9. Bake the Cookies: Bake for 8-10 minutes, or until edges are lightly golden. Baking time may vary depending on oven and thickness.
  10. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps them set without breaking.
  11. Serve: Enjoy these Pumpkin-Spice Sugar Cookies with milk or your favorite fall drink, perfect for snacking or sharing during autumn gatherings.

Notes

  • Do not overmix the dough to keep cookies tender.
  • Chilling the dough helps prevent spreading during baking.
  • Use parchment paper or silicone baking mats for easy cleanup and even baking.
  • Cookie cutters can be any shape, traditional fall-themed cutters enhance the look.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Dough can be frozen for up to 1 month; thaw before rolling and baking.

Keywords: pumpkin spice, sugar cookies, pumpkin cookies, fall cookies, autumn desserts, cinnamon cookies

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