Description
Sweet autumn whispers fill kitchens when these classic Pumpkin Sugar Cookies emerge from ovens, blending warm spices with delicate cookie perfection. Crisp edges and tender centers invite you to savor seasonal comfort in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup pure pumpkin puree
- 1/2 cup canola or vegetable oil
- 1/2 cup (1 stick) butter, softened
Spices and Seasonings:
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Additional Ingredients:
- 2 large eggs
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 34 tablespoons (2 cups + 2 tablespoons) milk or water
- 1/4 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper or lightly grease. In a large mixing bowl, whisk together butter, oil, pumpkin puree, sugars, vanilla, and eggs until the mixture becomes smooth and uniform, with minimal lumps characteristic of pumpkin-based dough.
- Sift together dry ingredients: flour, pumpkin pie spice, cinnamon, nutmeg, baking soda, cream of tartar, salt, and cloves. Gradually incorporate the dry mixture into the wet ingredients, mixing on low speed to prevent flour from scattering, then increase speed until a cohesive dough forms.
- Using a cookie scoop or spoon, portion dough into golf ball-sized rounds. Arrange cookies on prepared baking sheets, leaving approximately 2 inches between each cookie to allow for spreading during baking.
- Create a flat surface on each cookie by dipping the bottom of a glass into granulated sugar, then gently pressing down on each dough ball until it reaches about 1/2 inch thickness. Recoat the glass with sugar between each cookie to prevent sticking.
- Bake in the preheated oven for 10-12 minutes, or until edges become lightly golden and centers appear set. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Opt for fresh pumpkin puree when possible, as it provides a richer, more authentic flavor profile compared to canned alternatives.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create a more consistent cookie texture.
- For gluten-free variation, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Enhance the spice blend by adding a pinch of ginger or cardamom for an extra layer of warm, aromatic complexity in the cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 162
- Sugar: 9 g
- Sodium: 81 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 31 mg