Description

These Pumpkin Sugar Cookies are soft, chewy, and bursting with warm fall spices. Perfect for holiday baking, they combine the sweetness of sugar with the subtle earthiness of pumpkin puree and a blend of cinnamon, nutmeg, and ginger. Easy to make and delightful to eat, these cookies stay fresh for days and can be customized with additional spices or a sweet vanilla glaze.

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
1/4 teaspoon ground ginger

Wet Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract

For Rolling and Finishing

Extra granulated sugar for rolling

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Instructions

Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined, creating a spiced flour mixture.
Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and smooth, which helps incorporate air for a tender cookie.
Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture until fully incorporated, forming a moist batter.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough and keep the cookies tender.
Chill Dough: Cover the dough and refrigerate for 30 minutes to firm up, making it easier to handle and roll.
Shape Cookies: Scoop tablespoon-sized portions of dough, roll each into a ball, then roll each ball in granulated sugar to coat evenly; place them about 2 inches apart on the prepared baking sheets.
Flatten Cookies: Gently press each ball slightly with the bottom of a glass to create evenly sized, slightly flattened cookies for uniform baking.
Bake: Bake in the preheated oven for 10–12 minutes, or until the cookie edges are set and the centers appear slightly soft but not wet.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set further before transferring to a wire rack to cool completely, ensuring they retain their soft texture.

Notes

These cookies stay soft and chewy for several days when stored in an airtight container.
For an extra flavor boost, add a pinch of ground cloves or allspice to the dry ingredients.
You can drizzle the cooled cookies with a simple vanilla glaze made from powdered sugar and milk for a sweeter finish.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 9g
Sodium: 75mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg