Description
A fall-inspired twist on classic sugar cookies, infused with pumpkin purée and warm spices. These cookies are soft, tender, lightly sweet, and perfect for cozy autumn afternoons.
Ingredients
- 1 cup softened butter
- 1 1/2 cups granulated sugar
- 3/4 cup pumpkin purée
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
Instructions
- Preheat oven to 350°F (175–180°C) and line a baking sheet with parchment paper.
- Cream together the butter and sugar in a bowl until light and fluffy.
- Add the pumpkin purée and vanilla extract, mixing well.
- In a separate bowl, combine the flour, baking powder, salt, and spices.
- Gradually mix the dry ingredients into the wet ingredients until a smooth dough forms.
- Shape into dough balls or roll out to cut with cookie cutters, and optionally roll in sugar.
- Place on the prepared baking sheet and bake for 12 to 15 minutes, until edges are just set.
- Let cool on the sheet for 1–2 minutes before transferring to a wire rack to cool completely.
Notes
- Add a glaze made with powdered sugar and pumpkin spice for extra sweetness.
- Cookies can be frozen before or after baking for up to 3 months.
- Place a slice of bread in the storage container to keep cookies moist.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
