I’m so excited to share with you my favorite pumpkin sugar cookie recipe! This recipe has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a special treat for a holiday party or just want to satisfy your sweet tooth, these cookies are sure to impress.
The combination of pumpkin puree, sugar, and spices creates a flavor that’s both familiar and unique. And the best part? They’re incredibly easy to make.
I’ve made this recipe countless times, and it never fails to deliver. My kids love helping me in the kitchen, and they’re always eager to get their hands on the dough. The smell of these cookies baking is heavenly, and it’s something that never gets old.
Plus, they’re perfect for on-the-go snacking or as a fun dessert at family gatherings. As an added bonus, these cookies are relatively healthy compared to traditional sugar cookies. The pumpkin puree adds moisture and flavor without adding extra sugar.
We’ve even started making them in the summer when we can use fresh pumpkin puree from our local farmer’s market. It’s a simple recipe that yields amazing results every time.
Pumpkin Sugar Cookies
4.9 from 1891 votes
Soft and chewy sugar cookies infused with real pumpkin puree and warm autumn spices. These easy drop cookies are finished with a simple vanilla glaze for a delightful fall treat.
1Preheat your oven to 350°F and line two baking sheets with parchment paper.
2In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined.
3In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4Add the egg, vanilla extract, and pumpkin puree, then beat until smooth and well incorporated.
5Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms.
6Do not overmix.
7Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8Bake the cookies for 10 to 12 minutes, until the edges are set and the tops look slightly cracked.
9Remove from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
11Drizzle the glaze over the cooled cookies using a spoon or a piping bag, then let the glaze set for about 15 minutes before serving.
For best results, use pure pumpkin puree, not pumpkin pie filling. Store cookies in an airtight container at room temperature for up to 5 days.
Watch Video Of How Pumpkin Sugar Cookies Works
These pumpkin sugar cookies are always a good idea for any occasion because they are easy to make and please a crowd. I have brought them to potlucks, school bake sales, and family dinners, and they are always the first to disappear.
The soft, spiced flavor reminds everyone of cozy fall days without being overly heavy. For storage, keep the cookies in an airtight container at room temperature for up to 5 days.
If you frost them, store them in the fridge and let them sit out for 10 minutes before serving. To reheat, pop them in a 300 degree oven for 5 minutes to bring back that fresh baked softness.
Serve them with a glass of cold milk or a warm cup of cider for the perfect treat. This recipe works well for family gatherings because you can make the dough ahead and bake fresh when guests arrive.
❓ Frequently Asked Questions About Pumpkin Sugar Cookies
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but you need to make sure it is well drained. Fresh pumpkin has more water than canned, so squeeze out excess moisture with a clean kitchen towel or paper towels. Otherwise the cookies may turn out too wet and flat.
2. Why did my cookies turn out flat?
Flat cookies usually mean the butter was too soft or the dough was not chilled long enough. Make sure your butter is at room temperature but not melted, and chill the dough for at least 30 minutes before baking. Also check that your baking powder is fresh, as old leavener can cause spreading.
3. Can I freeze the dough or baked cookies?
Yes, you can freeze both. For dough, scoop it into balls, place on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple extra minutes. Baked cookies freeze well in an airtight container for up to 3 months. Thaw at room temperature before serving.
4. What is the best frosting for pumpkin sugar cookies?
A cream cheese frosting is my favorite because the tangy flavor balances the sweet pumpkin. You can also use a simple powdered sugar glaze or a cinnamon buttercream. For a quick option, dust the cookies with powdered sugar right before serving.
5. Can I make these cookies gluten free?
Yes, you can substitute a 1:1 gluten free flour blend that contains xanthan gum. The texture may be slightly more delicate, so handle the dough gently. Chill the dough longer to help the cookies hold their shape.
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