Pumpkin Sugar Cookies
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Get ready to fall in love with these Pumpkin Sugar Cookies! These delightful treats are the perfect blend of soft and chewy with all the warm flavors of pumpkin spice. Easy to make and absolutely irresistible, this simple pumpkin cookie recipe is sure to become a favorite in your household.
I have to confess that pumpkin cookies have never been my favorite. I adore pumpkin, and I love cookies, but so often the two result in a cakey texture that doesn’t quite hit the mark for me. Honestly, I’d rather just indulge in a slice of pumpkin coffee cake!
Determined to create a game-changer, I embarked on a mission to craft a pumpkin cookie recipe that is irresistibly soft, chewy, and bursting with genuine pumpkin flavor. No cakey cookies here!
The result? A perfect balance of spice and sweetness that redefines what a pumpkin cookie can be. These cookies are like little bites of autumn, and I can’t wait for you to try them. Say goodbye to cakey disappointments and hello to your new favorite fall treat!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- All-purpose flour: It’s important to measure the flour correctly. Use weight measurements for the very best results.
- Pumpkin pie spice: If you don’t have any on hand, you can make homemade pumpkin pie spice instead.
- Baking soda
- Salt
- Butter: Unsalted sweet cream butter works best, and make sure it is at room temperature.
- Sugar
- Egg yolk: This recipe only needs the yolk. The pumpkin puree will act as the moisture from a whole egg.
- Vanilla extract
- Pumpkin puree: Make sure you use pure pumpkin puree and not pumpkin pie filling.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Whisk the flour, pumpkin pie spice, baking soda, and salt together in a small bowl.
- Beat the butter and sugar together until well combined.
- Mix in the egg yolk and vanilla, followed by the pumpkin puree.
- Add the dry ingredients and mix just until incorporated.
- Refrigerate the dough for 30 minutes.
- Roll the dough into balls and coat each one in sugar.
- Arrange 2 inches apart on a baking sheet and bake until edges are set and centers are puffy.
- Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Tips For Success
- Don’t over-mix your butter and sugar! You only need to mix them together just until they’re well combined. If you overmix, it could potentially cause the cookies to have a cakier texture.
- Be sure to chill your cookie dough for at least 30 minutes so your cookies don’t spread too much in the oven.
- You’ll have a significant amount of pumpkin puree left over. You can double the recipe or use the leftovers to make pumpkin cheesecake, pumpkin chocolate chip muffins, or pumpkin scones.
More Recipes You’ll Love
- Pumpkin Oatmeal Cream Pies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Snickerdoodles
- Pumpkin Oatmeal Cookies
Pumpkin Sugar Cookies
Ingredients
For the cookies
- 1 ½ cups (190 g) all-purpose flour , spooned & leveled
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, at room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg yolk , at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup (60 g) pumpkin puree
For the coating
- 2 tablespoons granulated sugar
Instructions
- In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl using an electric mixer, cream together the butter and sugar, for 1 to 2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
- Roll each ball of cookie dough in the sugar and place back on the baking sheets.
- Bake for 10 to 13 minutes or until the cookies are set around the edges and puffy in the centers. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.
Notes
- Don’t over-mix your butter and sugar! You only need to mix them together just until they’re well combined. If you overmix, it could potentially cause the cookies to have a cakier texture.
- Be sure to chill your cookie dough for at least 30 minutes so your cookies don’t spread too much in the oven.
- Cookies will keep for up to 1 week stored in an airtight container.
- Baked cookies will freeze well for up to three months. Thaw to room temperature just before serving.
- Cookie dough can be rolled and frozen for up to three months. Coat with sugar just before baking and add an additional 1-2 minutes to the bake time.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.