Description
These Pumpkin Sugar Cookies are a delightful fall treat, perfect for holiday baking or any time you crave a soft, spiced cookie. They are easy to make and full of cozy pumpkin flavor.
Ingredients
Scale
Dry Ingredients:
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup unsalted butter (room temperature)
- 1 1/4 cups granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- Extra granulated sugar for rolling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In a large bowl, beat the butter and 1 1/4 cups granulated sugar until light and fluffy. Add pumpkin puree, egg, and vanilla extract, mixing until smooth.
- Combine and Form Cookies: Gradually add dry ingredients to wet mixture and mix just until combined. Scoop tablespoon-sized portions of dough, roll into balls, coat in extra sugar, and place on baking sheets.
- Bake: Flatten each ball, bake for 10-12 minutes until edges are set and centers slightly underdone.
- Cool and Serve: Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a fun twist, drizzle the cooled cookies with a simple vanilla glaze made from powdered sugar and milk.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
