Pumpkin Sugar Cookies
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Pumpkin Sugar Cookies
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Pumpkin sugar cookies are pumpkin spice cookies with a sparkly sugar topping for a sweet crunch ~ these fall treats are perfect for Halloween!
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Ingredients
dry ingredients
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp clove
wet ingredients
- 3/4 cup unsalted butter, room temperature
- 1 cup sugar
- 1 Tbsp vanilla extract
- 1 egg
for decorating
- sanding or sparkling sugar, in various colors
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Instructions
- To make the dough, whisk together the dry ingredients in a small bowl and set aside.
- In the bowl of a stand mixer, cream together the butter and sugar for a minute or two until light and fluffy. Scrape down the sides once or twice as needed.
- Add in the egg and vanilla, and blend to combine.
- Fold in the dry ingredients until the dough just comes together. You might want to finish by hand with a silicone spoon to make sure everything is evenly incorporated, but don't over-mix.
- Roll the dough out on a piece of parchment paper cut to the size of a large baking sheet. You may want to sprinkle with a little extra flour to prevent sticking. Roll out the dough to about 1/4-1/3" thick.
- Slide the dough on the parchment paper on to the baking sheet, cover with plastic wrap or another piece of parchment paper, and chill in the refrigerator for about 20 minutes.
- Preheat oven to 350F while the dough is chilling.
- Remove the dough from the fridge and slide it off the baking sheet. Line the baking sheet with another piece of parchment paper for baking. Cut out your cookies with your pumpkin cookie cutters.
- Before placing on the baking sheet, gently press each cookie into the colored decorating sugar. You can do all one color, or a mix. If the sugar isn't sticking well, try giving it a minute or two to warm up just slightly and make sure you are gently pressing it into the sugar to adhere. You can sprinkle a bit more sugar on top by hand and gently press it in, as well.
- Place the decorated cookies on baking sheets, about 1-2 inches apart (you may need two baking sheets, or do them in two batches), and bake for about 12-14 minutes. I like to do a test cookie first to troubleshoot any issues. If yours seems to be spreading, chill them in the fridge for 15 minutes before baking.
- Allow the cookies to cool for a few minutes on the pan before gently removing them to a baking sheet to cool completely.
Equipments used:
Notes
- Cookies will last up to a week at room temperature. They can be frozen for up to 3 months.
Nutrition Information
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Calories
217kcal
(11%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
33mg
(11%)
Sodium
79mg
(3%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
281IU
(6%)
Vitamin C
0.02mg
(0%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 33mg | 11% |
| Sodium | 79mg | 3% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 281IU | 6% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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