Description
Soft, chewy, and warmly spiced, these Pumpkin Sugar Cookies are the perfect fall treat, blending the sweetness of traditional sugar cookies with cozy pumpkin and autumn spices.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup pumpkin puree (blotted for excess moisture)
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the pumpkin puree, egg, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Scoop the dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set but centers are soft.
- Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with sugar or drizzle with glaze once cooled.
Notes
- Blot pumpkin puree to avoid overly cakey cookies.
- Add mini chocolate chips or chopped pecans for variation.
- Chill dough if using cookie cutters for better shape retention.
- Store in an airtight container for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
