Pumpkin Sugar Cookies: The Ultimate Pumpkin Sugar Cookies Recipe
Introduction to Pumpkin Sugar Cookies
As the leaves turn and the air becomes crisp, there’s nothing quite like the inviting aroma of freshly baked cookies filling your home. Pumpkin sugar cookies are a delightful way to celebrate the flavors of fall, bringing together the warmth of pumpkin and the sweetness of sugar. These cookies are not just a treat; they are a hug in cookie form, perfect for sharing with family and friends or enjoying with a cup of tea.
A Personal Story Behind My Pumpkin Sugar Cookies Journey
Growing up, my grandmother would always bake cookies during the autumn months. Her kitchen was a magical place filled with spices and laughter. Pumpkin sugar cookies were among my favorites, and I remember helping her roll out the dough and sprinkle sugar on top. Those moments inspired me to recreate her recipes, and now, I want to share this cherished recipe with you!
What Makes This Pumpkin Sugar Cookies Recipe Special?
This pumpkin sugar cookie recipe stands out due to its unique combination of flavors and textures. The addition of pumpkin puree not only enhances the taste but also keeps the cookies moist and soft. With just a hint of cinnamon, each bite is a celebration of fall. Plus, they are incredibly easy to make, making them a perfect baking project for all ages!
The Full Pumpkin Sugar Cookies Recipe
Ingredients
- 1 1/2 cups sugar, plus extra for rolling
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 14 tbsp unsalted butter (1 3/4 sticks), at room temperature
- 2 tsp vanilla extract
- 1 egg yolk
- 1/2 cup 100% pure pumpkin puree
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside. This step ensures that all dry ingredients are well combined for uniform flavor.
- Using a mixer on medium speed, cream together the butter and 1 1/2 cups of sugar until light and fluffy. This should take about 3-5 minutes, and it’s crucial for achieving the right texture.
- Add the egg yolk, vanilla extract, and pumpkin puree, mixing until well combined. Make sure to scrape down the sides of the bowl to incorporate all ingredients.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until fully combined. Scrape down the sides of the bowl as needed to ensure everything is mixed well.
- Preheat your oven to 350°F (175°C) and refrigerate the cookie dough for 20 minutes. Chilling the dough helps the cookies maintain their shape while baking.
- Roll the dough into one-inch balls, then roll each ball in sugar. Place them on a parchment-lined baking sheet or silicone mat, gently pressing down on each. Ensure cookies are about two inches apart to allow for spreading.
- Bake for 15 minutes, rotating the baking sheet halfway through baking. You may need to bake in batches if your oven is small. Watch the cookies closely as baking times may vary.
- Allow the cookies to cool on the baking sheet for about two minutes before transferring them to a cooling rack to cool completely. This helps them set properly.
Serving Suggestions and Variations for Pumpkin Sugar Cookies
These cookies are delightful on their own but can be enhanced with a sprinkle of cinnamon sugar on top before baking for an extra touch of flavor. Consider serving them with a dollop of whipped cream or alongside a warm beverage like apple cider or hot chocolate. You can also experiment by adding chocolate chips or nuts to the dough for added texture and flavor!
Frequently Asked Questions About Pumpkin Sugar Cookies
Can I use canned pumpkin puree?
Yes, 100% pure canned pumpkin puree works perfectly for this recipe.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week.
Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to three months. Just thaw it in the refrigerator before baking.
Can I add frosting to these cookies?
Yes, a cream cheese frosting would pair wonderfully with these cookies!
Pumpkin Sugar Cookies
Equipment
- Mixer For creaming the butter and sugar.
- Baking sheet To place the cookies on for baking.
- Parchment paper To line the baking sheet.
Ingredients
Main Ingredients
- 1.5 cups sugar Plus extra for rolling.
- 2.5 cups all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp cinnamon
- 14 tbsp unsalted butter At room temperature.
- 2 tsp vanilla extract
- 1 large egg yolk
- 0.5 cup 100% pure pumpkin puree
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- Using a mixer on medium speed, cream together the butter and 1 1/2 cups of sugar until light and fluffy.
- Add the egg yolk, vanilla extract, and pumpkin puree, mixing until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until fully combined. Scrape down the sides of the bowl as needed.
- Preheat your oven to 350°F (175°C) and refrigerate the cookie dough for 20 minutes.
- Roll the dough into one-inch balls, then roll each ball in sugar. Place them on a parchment-lined baking sheet or silicone mat, gently pressing down on each. Ensure cookies are about two inches apart.
- Bake for 15 minutes, rotating the baking sheet halfway through baking. You may need to bake in batches.
- Allow the cookies to cool on the baking sheet for about two minutes before transferring them to a cooling rack to cool completely.