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Pumpkin Sugar Cookies

Soft, chewy, and full of cozy fall flavors, Pumpkin Sugar Cookies are a delightful twist on the classic sugar cookie. These cookies are infused with pumpkin puree, warm spices, and just the right amount of sweetness, making them perfect for fall gatherings, holiday parties, or simply enjoying with a cup of coffee on a crisp autumn day.
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Ingredients Equipment Method

Ingredients
  

  • - 2 1/2 cups all-purpose flour
  • - 1 teaspoon baking soda
  • - 1/2 teaspoon baking powder
  • - 1/2 teaspoon salt
  • - 2 teaspoons pumpkin pie spice
  • - 1/2 teaspoon ground cinnamon
  • - 3/4 cup unsalted butter softened
  • - 1 cup granulated sugar plus extra for rolling
  • - 1/2 cup packed light brown sugar
  • - 1/2 cup pumpkin puree not pumpkin pie filling
  • - 1 large egg
  • - 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • - Electric mixer
  • - Baking sheets
  • Parchment paper
  • Spatula

Method
 

  1. **Preheat the oven**
  2. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  3. **Mix the dry ingredients**
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  5. **Cream the butter and sugars**
  6. In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  7. **Add the wet ingredients**
  8. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
  9. **Combine wet and dry ingredients**
  10. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.
  11. **Shape the cookies**
  12. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar and place them on the prepared baking sheets, spacing them about 2 inches apart.
  13. **Bake**
  14. Bake for 10–12 minutes, or until the edges are set and the centers are slightly puffy.
  15. **Cool and serve**
  16. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy plain or with a sprinkle of extra cinnamon sugar on top.