Pumpkin Sugar Cookies
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.
Servings 16
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.