Pumpkin Spice Sugar Cookies
Indulge in the cozy flavors of autumn with these Pumpkin Spice Sugar Cookies, a delightful twist on the classic treat. Perfectly spiced with pumpkin pie spice and featuring real pumpkin puree, these cookies are soft, chewy, and irresistibly coated in a layer of cinnamon sugar. With just 30 minutes of chilling time and a quick bake, they are easy to whip up and ideal for seasonal gatherings or as a sweet snack alongside a warm cup of cider or coffee. Crafted for ultimate comfort, these pumpkin spice cookies strike the perfect balance between sweetness and spice, making them a must-try for fall lovers and anyone craving a festive dessert.
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 teaspoons pumpkin pie spice
- 1 cup unsalted butter, softened
- 1.25 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 0.5 cups pumpkin puree
- 1 large egg
- 0.25 cups cinnamon sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Set the dry mixture aside.
In a large mixing bowl, using a hand or stand mixer, cream the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, vanilla extract, and egg to the butter mixture, and beat until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Chill the dough in the refrigerator for 30 minutes to make it easier to handle and to ensure the cookies don’t spread too much while baking.
Scoop tablespoon-sized amounts of dough and roll them into balls. Roll each ball in cinnamon sugar to coat completely.
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops look slightly underbaked. Be careful not to overbake for softer cookies.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies immediately or store them in an airtight container at room temperature for up to a week. Enjoy with a warm drink like coffee or hot cider!
Nutrition Facts
Calories |
93 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.7 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
