Pumpkin Sugar Cookies are a wonderful twist on the classic sugar cookie, filled with the rich flavors of pumpkin and warm autumn spices. These cookies boast a soft, chewy texture, making them a delightful addition to any autumn gathering, Halloween celebration, or even just a cozy day at home. With the gentle sweetness of pumpkin combined with hints of cinnamon and nutmeg, they are an absolute must-try for all pumpkin enthusiasts. Not only are they simple to prepare, but their melt-in-your-mouth texture and inviting aroma are truly irresistible.

Why Pumpkin Sugar Cookies Are a Fantastic Choice

These Pumpkin Sugar Cookies shine with their perfect blend of sweetness and spice, along with a tender, fluffy texture that sets them apart from ordinary sugar cookies. The addition of pumpkin puree not only enhances the flavor but also keeps the cookies incredibly moist and chewy. What’s more, they can be enjoyed unadorned, decorated with icing, or even filled with cream cheese frosting. Whether you’re baking for a special occasion or simply indulging a sweet craving, these cookies are the ideal dessert.

Recipe

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1/2 teaspoon ground ginger (optional)
• 1/4 teaspoon ground cloves (optional)
• 1/4 cup granulated sugar (for rolling)

Instructions:

1. Preheat your oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone mats to ensure the cookies don’t stick.
2. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy. This process should take about 3-4 minutes. Then, add the pumpkin puree, egg, and vanilla extract, and continue mixing until everything is well combined and smooth.
3. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. If you’re using optional spices like ginger and cloves, add those as well.
4. Combine the mixtures: Gradually add the dry mixture to the wet ingredients and stir until just combined. Be cautious not to overmix the dough, as this could affect the texture of your cookies.
5. Shape the cookies: Roll the dough into 1-inch balls and then roll each ball in the extra granulated sugar to create a delightful sweetness on the outside. Arrange the dough balls on the baking sheets, leaving about 2 inches of space between each ball to allow for spreading.
6. Bake: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges start to turn a light golden brown and the centers are set. Remember, the cookies should still be soft in the middle! Once baked, let them cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Serving and Storage Tips

• Serving: These Pumpkin Sugar Cookies are delightful on their own, but you can elevate them by dusting with powdered sugar or drizzling with a simple icing made from powdered sugar and milk. They pair beautifully with a steaming mug of cocoa, tea, or coffee.
• Storage: Store any leftover cookies in an airtight container at room temperature, where they will stay fresh for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months. If you’d like to freeze the cookie dough, roll it into balls, pop them in the freezer on a baking sheet until firm, and then transfer to a freezer-safe bag.

Helpful Tips for Baking Success

• Pumpkin puree: Ensure that you’re using pure pumpkin puree, not pumpkin pie filling, which comes with added sugars and spices that can alter the flavor and texture of your cookies.
• Spices: Feel free to adjust the blend of spices to suit your palate. For instance, if you’re a fan of cinnamon, don’t hesitate to increase its amount or add more ginger and cloves to amp up the flavor.
• Rolling in sugar: The technique of rolling the dough balls in granulated sugar before baking adds a nice crunch to the exterior, while keeping the centers soft and chewy.

FAQs

1. Can I use pumpkin pie spice instead of individual spices?

Yes! You can easily substitute with 2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and cloves for a more convenient spice blend.

2. Can I add frosting to these cookies?

Definitely! Cream cheese frosting complements these cookies beautifully. You can choose to frost them individually or bring them together as cookie sandwiches with a luscious layer of frosting in between.

3. How do I prevent the cookies from spreading too much?

To minimize spreading, chill the dough for about 30 minutes prior to baking. This will help maintain their shape during the baking process.

4. Can I substitute the butter with oil?

Yes, using vegetable oil as a substitute for butter is perfectly fine, though do note that the texture and flavor of the cookies will differ slightly.

5. Can I make these cookies gluten-free?

Absolutely! You can swap out the all-purpose flour for a 1-to-1 gluten-free flour blend, ensuring that it includes xanthan gum to help maintain the proper structure of the cookies.