Pumpkin Sugar Cookies Recipe
If you’re craving something cozy, sweet, and perfectly spiced, this Pumpkin Sugar Cookies Recipe is exactly what you need. These cookies blend the warmth of autumn spices with the soft, tender texture that can only come from the gentle addition of pumpkin puree. Every bite melts in your mouth, balancing a subtle sweetness with that nostalgic hint of cinnamon, nutmeg, and ginger. Whether you’re baking for a festive gathering or just indulging yourself, these cookies bring a delightful twist to a classic treat that’s bound to become a new favorite in your recipe collection.
Ingredients You’ll Need
The beauty of this Pumpkin Sugar Cookies Recipe lies in its simple, thoughtfully chosen ingredients. Each one plays a crucial role, from the creamy butter that enriches the dough to the aromatic spices that bring seasonal magic to every bite. Together, they create a cookie that looks inviting and tastes like a warm hug on a chilly day.
- 1/2 cup unsalted butter, softened: Provides richness and a tender crumb texture.
- 1/4 cup granulated sugar: Adds delicate sweetness and balances the flavors.
- 1/2 cup brown sugar, packed: Gives moisture and a subtle caramel depth.
- 1/2 cup canned pumpkin puree: Brings natural moisture and that signature pumpkin flavor.
- 1 large egg yolk: Enhances richness and binds the dough.
- 1 teaspoon vanilla extract: Boosts aroma and complements the spices beautifully.
- 1 1/2 cups all-purpose flour: Provides structure without weighing the cookies down.
- 1/4 teaspoon baking powder: Helps give a light lift to the cookies.
- 1/4 teaspoon baking soda: Works with the acidity of pumpkin for slight rise.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1 teaspoon ground cinnamon: The star spice for warmth and depth.
- 1/2 teaspoon ground nutmeg: Adds a subtle earthy note.
- 1/4 teaspoon ground ginger: Brings a gentle zing that enlivens the taste.
- 1/4 teaspoon ground cloves: A hint of aromatic spice for complexity.
- 1/4 cup granulated sugar (for rolling): Creates that delightful crackly sugar coating on each cookie.
How to Make Pumpkin Sugar Cookies Recipe
Step 1: Prepare Your Workspace and Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat—this will prevent sticking and make cleanup a breeze. Having everything set up ahead keeps the baking process smooth and enjoyable.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This step is crucial because it introduces air into the dough, giving the cookies a tender and soft texture. About 2 to 3 minutes of mixing is perfect.
Step 3: Add Pumpkin, Egg Yolk, and Vanilla
Next, mix in the canned pumpkin puree, egg yolk, and vanilla extract until everything is well combined. These ingredients add moisture and richness, as well as a lovely aroma that signals the flavors to come.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisking ensures even spice distribution and helps avoid clumps of leavening agents.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry mixture to your wet pumpkin mixture, mixing on low speed just until combined. Be careful not to overmix here—overworking the dough can make the cookies tough, and we want them tender and soft.
Step 6: Shape and Sugar-Coat the Dough
Scoop the dough into balls roughly 1.5 tablespoons each. Roll them in the remaining granulated sugar to create a subtle sparkle and a delightful crunch after baking. This extra step makes the cookies look as good as they taste!
Step 7: Bake
Place the sugared dough balls onto your prepared baking sheet, spacing them about 2 inches apart so they have room to spread. Bake for 10 to 12 minutes, just until the edges set but the centers remain soft. This timing ensures each cookie stays tender with just the right amount of chew.
Step 8: Cool Before Enjoying
Once baked, let the cookies cool on the pan for 5 minutes—this helps them set up perfectly—then transfer them to a wire rack to cool completely. Cooling fully ensures they slice cleanly when bitten and gives the flavors time to meld beautifully.
How to Serve Pumpkin Sugar Cookies Recipe
Garnishes
These cookies are wonderful on their own, but if you want to add a little flair, sprinkle a tiny pinch of powdered sugar or a drizzle of cream cheese glaze for an extra luxurious touch. A few toasted pecan pieces on top before baking also add a lovely crunch and nutty flavor.
Side Dishes
Serve your Pumpkin Sugar Cookies Recipe alongside a warm cup of spiced chai tea or rich hot chocolate. The spices in the drink echo those in the cookies, creating a cozy autumn experience. Alternatively, pair with a dollop of vanilla whipped cream for an indulgent snack.
Creative Ways to Present
For a festive party platter, arrange the cookies with sprigs of fresh rosemary or cinnamon sticks to evoke the scents of fall. You can also sandwich two cookies together with a creamy brown sugar frosting for a delightful twist that guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), store the Pumpkin Sugar Cookies Recipe in an airtight container at room temperature. They’ll stay soft and flavorful for up to 4 days. Place parchment paper between layers to keep them from sticking together.
Freezing
You can freeze unbaked cookie dough balls for up to 3 months. Just roll, sugar-coat, and freeze on a sheet tray before transferring to a freezer-safe bag. When ready to bake, pop them straight into a preheated oven, adding a couple of extra minutes to the baking time for perfect results.
Reheating
To warm up stored cookies, gently heat them in a 300°F oven for 5-7 minutes or microwave for a few seconds to bring back their soft, fresh-from-the-oven magic. Just be careful not to overheat or they might turn crispy instead of tender.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just roast and puree fresh pumpkin flesh until smooth before measuring out 1/2 cup. Fresh pumpkin may contain more moisture, so keep an eye on dough consistency and add a touch more flour if needed.
Are these cookies gluten-free?
This Pumpkin Sugar Cookies Recipe calls for all-purpose flour, so it’s not gluten-free as written. However, you can substitute with a 1-to-1 gluten-free baking flour blend to make a delicious gluten-free version.
Can I add mix-ins like chocolate chips or nuts?
Yes, feel free to stir in chopped pecans, walnuts, or chocolate chips once the dry and wet ingredients are combined. About 1/2 cup should be enough without overpowering the pumpkin spice flavor.
Why do the cookies roll in sugar before baking?
Rolling the dough balls in granulated sugar creates a gorgeous, crackly sugar crust after baking, adding a delightful texture contrast to the soft interior of the cookies.
Can I double the recipe for a larger batch?
Definitely! This Pumpkin Sugar Cookies Recipe can be doubled or even tripled easily. Just be sure to mix the dough thoroughly and adjust your baking sheets and oven time accordingly to accommodate more cookies.
Final Thoughts
There’s something truly comforting and joyful about baking pumpkin treats, and this Pumpkin Sugar Cookies Recipe brings that magic straight to your kitchen with ease and delicious results. Whether you’re sharing with loved ones or treating yourself to a sweet moment, these cookies wrap up all the flavors of fall in every bite. Trust me, once you try them, they’ll become a beloved staple in your seasonal baking lineup.
Print
Pumpkin Sugar Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Description
These Pumpkin Sugar Cookies combine the warm, cozy spices of cinnamon, nutmeg, ginger, and cloves with moist pumpkin puree for a soft, flavorful treat perfect for fall or any time you crave a spiced dessert. Rolled in sugar before baking, they have a delicate sweet crust that contrasts with a tender, pumpkin-infused center.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 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 Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside to ensure cookies don’t stick during baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes. This creates a creamy base for your cookies.
- Add Pumpkin, Egg Yolk, and Vanilla: Mix in the canned pumpkin puree, egg yolk, and vanilla extract to the creamed butter mixture until fully incorporated, adding moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the warm spices—cinnamon, nutmeg, ginger, and cloves—to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep cookies tender.
- Form and Sugar Roll Dough Balls: Scoop out the dough into 1.5-tablespoon-sized balls. Roll each ball thoroughly in the additional granulated sugar to create a sweet crust once baked.
- Arrange on Baking Sheet: Place the sugared dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, until the edges are set and centers remain soft, ensuring a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This rest time helps the cookies firm up and finish setting.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
- Make sure the butter is softened to room temperature for easy creaming.
- Do not overbake; cookies continue to firm as they cool.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies can be frozen as dough balls and baked fresh later.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
