Irresistible Pumpkin-Spice Sugar Cookies: Your New Favorite Fall Treat
Capture the cozy autumn feeling with these easy-to-make, absolutely irresistible pumpkin-spice sugar cookies. Perfect for fall baking, they'll become a memorable staple in your repertoire.
Equipment
- Oven
- Baking sheets
- Parchment paper
- Large mixing bowl
- Electric mixer
- Separate bowl
- Whisk
- Small Shallow Bowl
- Cookie scoop (optional)
- Wire rack
Ingredients
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 0.5 cup canned pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
- 2.25 cups all-purpose flour
- 0.5 tsp baking soda
- 0.25 tsp baking powder
- 0.25 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.25 tsp ground cloves
For Rolling
- 0.25 cup granulated sugar for rolling
- 0.5 tsp ground cinnamon for rolling
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: In a large mixing bowl, cream the softened butter and 1 cup granulated sugar together with an electric mixer until light and fluffy.
- Step 3: Beat in the large egg, canned pumpkin puree (not pie filling), and vanilla extract until everything is beautifully combined and smooth.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ginger, nutmeg, and cloves until evenly distributed.
- Step 5: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed, just until a soft dough forms. Be careful not to overmix.
- Step 6: In a small, shallow bowl, whisk together the remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon (for rolling).
- Step 7: Scoop out tablespoon-sized portions of dough. Roll each portion into a neat ball, then gently roll it in the cinnamon sugar mixture to coat completely. Place onto your prepared baking sheets, leaving about 2 inches between them.
- Step 8: Bake for 10-12 minutes in the preheated oven. Cookies are ready when the edges are just set and slightly golden (centers may look soft).
- Step 9: Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool down completely.
Notes
These cookies can be customized with additional spices, chocolate chips, nuts, or a glaze/frosting. Key tips for success include using softened butter, measuring flour correctly (spoon and level), and avoiding overmixing. Store cooled cookies in an airtight container at room temperature for up to 3-4 days, or freeze for up to 2-3 months.