Classic Pumpkin Sugar Cookies
Soft, golden cookies infused with pumpkin flavor and warm spices, perfect for fall gatherings and family occasions.
Ingrédients
Wet Ingredients
- 1 cup unsalted butter, softened Can substitute with coconut oil or vegan butter.
- 1.5 cups granulated sugar, divided Save ½ cup for rolling cookies.
- 0.5 cup packed light brown sugar
- 1 large egg Can substitute with 1 tablespoon ground flax meal mixed with 2.5 tablespoons water for a vegan option.
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pie filling) Ensure to use pure pumpkin puree.
Dry Ingredients
- 2.5 cups all-purpose flour Can use gluten-free flour for a gluten-free option.
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons pumpkin pie spice blend Can substitute with a mix of cinnamon, nutmeg, and ginger.
Instructions
Preparation
- Clear a space on your countertop and gather all ingredients.
- In a large bowl, beat together the softened butter, 1 cup of granulated sugar, and light brown sugar until light and fluffy (2-3 minutes).
- Add in the egg and vanilla extract, mixing until fully incorporated.
- Mix in the pumpkin puree until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry mixture into the wet mixture, mixing on low speed until just combined.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour.
Baking
- Preheat the oven to 350°F (175°C).
- Scoop the chilled dough by rounded tablespoonfuls and roll each ball in the remaining ½ cup of granulated sugar.
- Place the sugar-coated dough balls on prepared baking sheets, 2 inches apart.
- Bake for 10-12 minutes until the edges are set but centers look soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. You can freeze the dough for up to 3 months.