Description
Delight in these soft and flavorful Pumpkin Sugar Cookies, perfectly spiced with warm autumnal flavors such as cinnamon, nutmeg, ginger, and cloves. These cookies offer a tender texture enhanced by pumpkin puree, making them a delightful treat for the fall season or any time you crave a seasonal sweet snack.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup canned pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For Rolling
- 1/4 cup granulated sugar
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Cream the butter and sugars. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add wet ingredients. Incorporate the pumpkin puree, egg yolk, and vanilla extract into the butter and sugar mixture, mixing until well combined.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine dry and wet mixtures. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together without overmixing.
- Form cookie dough balls. Scoop the dough into 1.5-tablespoon-sized balls and roll each ball in the additional granulated sugar to coat evenly.
- Arrange on baking sheet. Place the sugar-coated dough balls on the prepared baking sheet, spaced about 2 inches apart to allow for spreading.
- Bake the cookies. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft for a tender texture.
- Cool the cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage and allowing them to set properly.
Notes
- For best results, use canned pumpkin puree, not pumpkin pie filling which has added spices and sugars.
- The cookies will be soft when done; avoid overbaking to keep them tender.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- For added flavor, you can sprinkle a little cinnamon sugar over the dough balls before baking.
- Make sure butter is softened, not melted, to achieve proper texture in the dough.
