Soft Pumpkin Sugar Cookie Recipe
User Reviews
3.9
Soft Pumpkin Sugar Cookie Recipe
Description
The Soft Pumpkin Sugar Cookie recipe starts by blending flour, baking powder, kosher salt, and pumpkin pie spice. Butter is creamed with sugars, then combined with egg, vanilla, and pumpkin puree. The dry ingredients are mixed in carefully to avoid overmixing, which helps maintain a tender crumb. The dough is chilled for at least two hours to firm it for shaping.
A topping made of sugar and pumpkin pie spice is prepared separately. The dough is portioned into balls, coated in the spiced sugar, then pressed flat using the bottom of a glass to create an even surface. Baking at 350°F yields cookies with a soft, slightly chewy texture and distinct pumpkin spice aroma.
This recipe yields a seasonal treat that balances sweetness with warm spice notes and is suitable for holiday or fall-themed baking.
Ingredients
Pumpkin Sugar Cookies:
- 3 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 1 cup butter room temperature, unsalted
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 egg room temperature, large
- 1 cup pumpkin puree canned, 2 tablespoons
- 2 teaspoons vanilla extract
Sugar Cookie Topping:
- 1/2 cup sugar
- 1/4 teaspoon pumpkin pie spice
Instructions
- In a medium mixing bowl, sift or whisk together the flour, salt and pumpkin pie spice. Set aside.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the butter, sugar and light brown sugar. When blended, add the egg, vanilla and pumpkin until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients until fully combined. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours.
- After the dough has chilled, preheat the oven to 350°F.
Topping:
- In a small bowl, stir together the sugar and pumpkin pie spice.
- With clean hands, use a cookie scoop and roll the dough into 1 1/2 inch balls. The dough might be sticky and not roll well, have no fear, just plop it into the sugar and coat.
- Place the balls onto a parchment paper or silicone lined cookie sheet about 2 inches apart.
- Dip the flat bottom of a pint glass into the sugar and flatten each ball until approximately 1/4 inch thick.
- Bake for 13-15 minutes or until the cookie tops start to crack. Do not wait until cookies brown, they will be overdone.
- Allow the cookies to cool on cookie sheet for at least 5 minutes before carefully transferring to a cooling rack using a spatula.
- If you've tried this recipe, please come back and leave a comment to let us know how it went and if you made any modifications!
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 54mg | 2% |
| Potassium | 78mg | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 1835IU | 37% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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