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
Scale
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
