Description
Pumpkin Sugar Cookies are soft, chewy, and full of cozy fall flavor — a delightful twist on the classic sugar cookie! Made with real pumpkin purée and warm spices, these cookies are perfect for the autumn season and can be topped with cinnamon sugar or creamy frosting for an extra treat.
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 2 tsp vanilla extract
- Optional topping: 1/4 cup sugar + 1/2 tsp cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add pumpkin purée, egg, and vanilla extract. Beat until smooth and combined.
- Gradually mix in dry ingredients until a soft dough forms. The dough will be slightly sticky — chill for 30 minutes if needed for easier handling.
- Roll dough into 1 1/2-inch balls and, if desired, roll each in the cinnamon-sugar mixture.
- Place on prepared baking sheets about 2 inches apart and slightly flatten with your fingertips.
- Bake for 10–12 minutes, or until edges are set and lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: drizzle with vanilla glaze or cream cheese frosting once cooled.
Notes
- Chilling the dough helps the cookies hold their shape and enhances the flavor.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies freeze beautifully — freeze baked cookies or dough balls for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American