Imagine biting into a perfectly baked pumpkin sugar cookie, the subtle sweetness of pumpkin paired with the aromatic notes of cinnamon, nutmeg, and cloves. Each bite offers a nostalgic taste of fall, evoking memories of cozy evenings and festive celebrations. These cookies are not only a joy to eat but also a fun activity to make with loved ones.
Whether you’re planning a holiday party, looking for a seasonal gift, or simply want to enjoy a homemade treat, pumpkin sugar cookies are a versatile option. Serve them with a warm cup of tea or coffee, and you’ll have the perfect accompaniment for a chilly autumn day. Their beautiful orange hue and potential for creative decoration make them as visually appealing as they are tasty, making them a must-have in your fall baking repertoire.
Why You’ll Love My Pumpkin Sugar Cookies
Are you searching for the perfect pumpkin sugar cookie recipe this fall? Look no further! My pumpkin sugar cookies are everything you love about autumn, packed into a deliciously soft and chewy treat. With a crisp edge and a moist, flavorful center, these cookies are a seasonal favorite. The warm spices and rich pumpkin flavor make them irresistible, whether you enjoy them plain or frosted. Perfect for holiday gatherings, cozy nights in, or as a homemade gift, these cookies are sure to become a staple in your fall baking lineup.
Pumpkin Sugar Cookie Ingredients
Here’s what you’ll need to make the best pumpkin sugar cookies:
- All-purpose flour & Whole-wheat pastry flour: A blend for the perfect texture.
- Pumpkin pie spice: The key to that classic autumn flavor.
- Baking powder & Salt: Essential for light, fluffy cookies.
- Granulated sugar & Unsalted butter: The base for a sweet, rich dough.
- Canned pumpkin: Adds moisture and a deep pumpkin flavor.
- Egg: Helps bind everything together.
- Vanilla extract: Enhances the overall flavor.
Pumpkin Sugar Cookie Recipe Tips
For the most flavorful and perfectly baked pumpkin sugar cookies, keep these tips in mind:
- Chill the dough: Refrigerate for at least an hour to ensure the cookies hold their shape.
- Roll evenly: Aim for a consistent thickness to ensure even baking.
- Don’t overbake: Remove from the oven when the centers are just dry to the touch.
- Creative shapes: Use seasonal cookie cutters to make your cookies extra festive.
- Perfect frosting: Let the cookies cool completely before adding any frosting.
Storing Pumpkin Sugar Cookies
To keep your pumpkin sugar cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to a week. If you’ve frosted them, layer parchment paper between the cookies to prevent sticking.
How to Freeze Pumpkin Cookie Dough
Want to enjoy pumpkin sugar cookies later? Freeze the dough! Wrap the prepared dough disks tightly in plastic wrap, then store in a resealable plastic bag. Freeze for up to three months. When ready to bake, thaw the dough in the refrigerator overnight, then proceed as usual.
Nutrition Information (per cookie)
Each of these tasty pumpkin sugar cookies contains:
- Calories: 120-150
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 75mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 2g
Enjoy these pumpkin sugar cookies as a delightful fall treat, perfect for any occasion!
Pumpkin Sugar Cookies
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour plus extra for dusting
- 1 cup whole-wheat pastry flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ¾ cup unsalted butter softened
- ½ cup canned pumpkin
- 1 large egg room temperature
- ½ teaspoon vanilla extract
For the Frosting
- 1 - 1 ¼ cups unsifted confectioners' sugar
- 1 tablespoon meringue powder
- ⅛ teaspoon salt
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- Orange liquid food coloring optional
Instructions
Prepare the Cookies:
- Whisk together the all-purpose flour, whole-wheat pastry flour, pumpkin pie spice, baking powder, and salt in a medium bowl.
- In a large bowl, beat the sugar and butter on medium speed until light and fluffy (2-3 minutes).
- Add the pumpkin, egg, and vanilla; beat until combined.
- Gradually add the flour mixture to the butter mixture, beating on low speed until just combined (about 2 minutes).
- Divide the dough into 2 disks, wrap in plastic wrap, and refrigerate for at least 1 hour (up to 8 hours).
Baking:
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- Roll out one disk of dough at a time to 1/8-inch thickness on a lightly floured surface. Cut out shapes with cookie cutters and place them on the prepared baking sheets.
- Bake for 10-12 minutes until the center is dry to the touch. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting (Optional):
- Whisk together 1 cup of confectioners' sugar, meringue powder, and salt.
- Gradually whisk in milk, vanilla, and pumpkin pie spice until smooth.
- Adjust consistency by adding the remaining 1/4 cup confectioners' sugar, 1 tablespoon at a time.
- Add food coloring if desired, and decorate the cookies.
Storage:
- Store the cookies in an airtight container at room temperature for up to 1 week.