Description
These Fall Pumpkin Sugar Cookies are soft, flavorful, and perfectly spiced with cinnamon, nutmeg, cloves, and ginger. Infused with pumpkin purée, they offer a moist texture and a seasonal twist on the classic sugar cookie. Ideal for autumn gatherings or anytime you crave a cozy treat, these cookies are rolled optionally in cinnamon sugar for an extra touch of sweetness and spice.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup pumpkin purée
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Optional
- Cinnamon sugar for rolling
Instructions
- Prepare the base: In a large bowl, beat the softened butter along with granulated sugar and brown sugar until the mixture is light and fluffy. Then add pumpkin purée, the large egg, and vanilla extract; continue mixing until the batter is smooth and well combined.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly blended.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, mixing just until everything is incorporated to avoid overmixing. Cover the dough and chill it in the refrigerator for at least 1 hour to help firm up the dough and enhance flavors.
- Shape the cookies: Preheat your oven to 350°F (175°C). Roll the chilled dough into 1-inch balls. If desired, roll each ball in cinnamon sugar for extra flavor. Place the balls on a parchment paper-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges appear set but the centers remain soft. Remove the baking sheet from the oven and let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best texture, chill the dough for at least an hour or overnight.
- Cinnamon sugar coating is optional but adds a nice spiced crunch.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze dough balls and bake from frozen, adding 1-2 minutes extra baking time.
