Get the Recipe: Pumpkin Sugar Cookies
These pumpkin sugar cookies are soft, warmly spiced and flavorful! They are quick and easy to make in one mixing bowl. No dough chilling needed. Great for the fall, Thanksgiving and chilly days!
Ingredients
- ½ cup cold unsalted butter
- ½ cup granulated sugar
- 3 tbsp pumpkin purée
- 1 tsp vanilla extract
- 1 ¼ cups flour, all purpose or gluten free 1 to 1 flour
- ½ tsp baking powder
- pinch sea salt
- 1 tsp pumpkin pie spice
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter and sugar. Mix on high for 2 to 3 minutes, until no clumps of butter remain.
- Add in pumpkin purée and vanilla. Stir until well mixed.
- Then, add in flour, baking powder, salt and pumpkin pie spice. Stir to combine.
- Use an ice cream scooper to scoop balls of dough onto pan. Gently press down on each dough ball, forming a cookie shape.
- Bake for 10 to 12 minutes or until cookies are slightly golden along the edges.
- Finally, remove from oven. Allow cookies to cool on pan for 5 minutes before very carefully transferring to a cooling rack.
Notes
- As written, this recipe makes 6 large cookies. You can easily double it for more!
- Use cold butter right from the fridge. Do not use softened or melted butter.
- Beat the butter and sugar until no clumps of butter remain. This takes my stand mixer 2 to 3 minutes on high.
- The cookie dough will be thick and slightly sticky.
- Use an ice cream scooper to scoop the balls of dough.
- Do not over bake! Bake only until edges of cookies are lightly golden.
- Store cookies covered at room temperature for up to 3 days.
- Cookies freeze well.
Calories: 300kcal, Carbohydrates: 37g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 39mg, Potassium: 51mg, Fiber: 1g, Sugar: 17g, Vitamin A: 1641IU, Vitamin C: 0.4mg, Calcium: 32mg, Iron: 1mg