Pumpkin Sugar Cookies
Deliciously soft and flavorful pumpkin sugar cookies that are easy to make and perfect for fall.
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.
Notes
For a festive touch, consider adding a sprinkle of cinnamon sugar on top of the cookies before baking.