Hey fellow food lovers! Nyla here, from Grill Drip, and I’m SO excited to share my latest obsession with you all! It all started with a late-night craving, a jar of pumpkin puree, and a whole lot of curiosity. After some kitchen experiments, what emerged were these amazing Pumpkin Sugar Cookies. Trust me; this isn’t your average cookie recipe.
It was a happy accident turned into a must-bake! The warmth of the pumpkin spice combined with the sweet, buttery goodness of a sugar cookie? Pure delicious magic. These Pumpkin Sugar Cookies turn any regular day into a special treat.
I’m seriously thrilled about how these turned out. This Pumpkin Sugar Cookies recipe is about to become your new go-to! Join me as we whip up a batch of these soft, chewy delights. Let’s get baking!
INGREDIENTS You Need
This Pumpkin Sugar Cookies ingredient list is all about bold flavors that actually work together! Here’s what you’ll need to create these fall-inspired treats. These are everyday groceries you can grab during your normal shopping trip!
- 2 1/2 cups all-purpose flour: The foundation of our cookies!
- 1 teaspoon baking powder: For that perfect rise.
- 1/2 teaspoon baking soda: Helps achieve a soft texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
- 1 cup (2 sticks) unsalted butter, softened: Makes the cookies rich and tender.
- 1 cup granulated sugar: Adds the perfect amount of sweetness.
- 1/2 cup packed light brown sugar: Adds moisture and a hint of molasses flavor.
- 1 large egg: Binds the ingredients together.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
- 1 cup pumpkin puree: The star of the show!
- 2 teaspoons pumpkin pie spice: This Pumpkin Sugar Cookies gets its amazing taste from this blend of cinnamon, nutmeg, ginger, and cloves!
- Optional: Icing: For decoration and an extra touch of sweetness.
No worries if you don’t have pumpkin pie spice – I use a mix of cinnamon, nutmeg, and ginger all the time in my Pumpkin Sugar Cookies! It works like a charm. Store any unused ingredients in airtight containers to keep them fresh for your next baking adventure.
I love adding extra pumpkin pie spice to my Pumpkin Sugar Cookies for that extra kick! It’s my little secret that takes it from good to incredible. Now, let’s head to the next step!
Let’s Make Some!
This is my favorite part of making Pumpkin Sugar Cookies – watch the magic happen! Follow these simple steps, and you’ll have a batch of these tasty treats in no time. Get ready for some delicious magic!
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Make sure everything is well combined!
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined. Then, add the pumpkin puree and mix until everything is smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking. In my kitchen, chilling the dough for these Pumpkin Sugar Cookies usually takes about an hour, but 30 minutes will do in a pinch!
- Roll and Cut: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes. This is where the magic starts happening!
- Bake: Place the cut-out cookies on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden brown. Your Pumpkin Sugar Cookies should smell absolutely incredible right now!
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate (Optional): Once the cookies are completely cool, decorate with your favorite icing or sprinkles. Don’t worry if your Pumpkin Sugar Cookies looks a little imperfect – they’ll still taste amazing!
While your Pumpkin Sugar Cookies are doing its thing, get ready for some amazing aromas! I’ve made this Pumpkin Sugar Cookies recipe so many times, and it always fills my kitchen with the most comforting scent. Let’s move on to how to serve up these delicious cookies!
How to Serve Up This!
People literally do happy dances when this Pumpkin Sugar Cookies hits the table! Here are some of my favorite ways to serve these delicious cookies, along with some bold flavor pairings. Let’s turn your baking into a true celebration!
- With a Warm Drink: Pair these soft Pumpkin Sugar Cookies with a warm cup of coffee, tea, or hot chocolate. The warmth complements the spices beautifully.
- Iced and Decorated: Make a simple glaze with powdered sugar and milk, and decorate the cookies with fall-themed sprinkles. It’s a fun activity for kids too!
- As Part of a Dessert Platter: Include these cookies on a dessert platter with other fall treats like mini pumpkin pies or apple crisp.
This Pumpkin Sugar Cookies is perfect for those weeknight dinners that need to be special! They are also fantastic for:
- Holiday Gatherings: These cookies are a festive addition to any Thanksgiving or Christmas dessert table.
- Game Nights: Surprise your friends with a batch of these during your next game night. They’ll be a hit!
- Gifting: Package them in a cute box or tin to give as a thoughtful homemade gift.
For a fusion variation, try dipping the cookies in melted white chocolate and sprinkling them with chopped pecans. When I serve these Pumpkin Sugar Cookies, the reaction is always the same: pure joy! Plus, if you have leftovers, crumble them over ice cream for a delicious treat. Now, let’s tackle some common questions!
FAQs:
I get questions about my Pumpkin Sugar Cookies recipes all the time, so let’s dive into some common cooking concerns. I want you to feel super confident in the kitchen! Here’s what I’ve learned from my own Pumpkin Sugar Cookies experiments.
Q: Will kitchen newbies succeed with this Pumpkin Sugar Cookies?
A: Absolutely! This recipe is super straightforward. The key is to follow the steps and not overmix the dough. You’ve got this!
Q: What if I mess up my Pumpkin Sugar Cookies? (Spoiler: it’ll still taste incredible!)
A: Don’t sweat it! Even if they spread a little too much, they’ll still be delicious. Imperfect cookies have character!
Q: How can I prep this Pumpkin Sugar Cookies for busy weeknights?
A: You can make the dough ahead of time and store it in the fridge for up to 2 days. Just let it soften slightly before rolling it out.
Q: Can I make these Pumpkin Sugar Cookies vegan?
A: Yes! Substitute the butter with a vegan butter alternative and use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) instead of the egg.
Q: What about Gluten-Free Pumpkin Cookies?
A: Absolutely! Swap out the all-purpose flour with your favorite gluten-free blend. Just make sure it contains xanthan gum for the best texture. For a great option, check out these Grain Free Pumpkin Sugar Cookies – The Mindful Hapa!
Q: Can I freeze the dough?
A: Yes! Wrap the dough tightly in plastic wrap and store it in the freezer for up to 2 months. Let it thaw in the fridge overnight before using.
Q: My cookies spread too much. What did I do wrong?
A: The most common cause is the butter being too soft. Make sure it’s softened, but not melted. Chilling the dough also helps prevent spreading.
These tips are based on real questions from readers and my own cooking adventures. Taste testing with friends and family has also given me great insights. I hope these answers help you feel ready to tackle this Pumpkin Sugar Cookies recipe!
CONCLUSION:
These Pumpkin Sugar Cookies bring me so much joy because they’re simple, delicious, and perfect for sharing. They’re a reminder that the best treats are often the ones made with love and a little bit of kitchen creativity. I’m so excited for you to try them!
My Pumpkin Sugar Cookies Flavor Secrets:
- Don’t skimp on the pumpkin pie spice: It’s what gives these cookies their signature warmth and flavor.
- Chill the dough: This is crucial for preventing the cookies from spreading too much.
- Use quality ingredients: Real butter and pure vanilla extract make a big difference.
Here are a few Pumpkin Sugar Cookies variations I’ve tested:
- Iced Pumpkin Cookies: A simple glaze of powdered sugar and milk adds a touch of sweetness. For a gluten free option, check out These soft and fluffy gluten-free iced pumpkin cookies will be hard to …!
- Chocolate Chip Pumpkin Cookies: Add 1/2 cup of chocolate chips to the dough for a decadent twist.
- Maple Glazed Pumpkin Cookies: Drizzle a maple glaze over the cooled cookies for a cozy, fall-inspired treat.
I usually make the classic version for weeknight treats, the chocolate chip version for special occasions, and the maple glazed version for holiday gatherings.
Remember, the most important thing is to trust your taste buds and have fun in the kitchen. Don’t be afraid to experiment and make these Pumpkin Sugar Cookies your own! For more recipes, try these Gluten free vegan pumpkin cutout cookies – Sarah Bakes Gluten Free! Or, maybe you want something different? This delicious Pumpkin Sugar Cookies reminds me of another bold flavor favorite – check out these Pumpkin Smores Cookies! Or, if you’re loving this comfort food twist, you’ll go crazy for these Pumpkin Cheesecake Cookies! For more weeknight winners that don’t sacrifice on taste, check out these Lemon Raspberry Cookies!
I’m so excited to hear about your cooking adventures! Go on, make some memories and enjoy every bite. Happy baking! 🔥💕
Pumpkin Sugar Cookies
These soft and chewy Pumpkin Sugar Cookies are bursting with warm spices and pumpkin flavor, perfect for a fall treat. Enjoy them as a sweet snack or a festive dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract, then stir in pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, add a cream cheese frosting or a sprinkle of cinnamon sugar before baking.