Once the cool and fresh air of autumn arrives, my baking brain goes crazy. And these Pumpkin Spice Sugar Cookies? My first thought is always them. They bring back to life all the pure sugar cookie virtues you love, soft and tender texture, sweet and buttery flavor, and add the comforting and cozy “hug” of pumpkin spice. The combination is a perfect one for the fall season.
Recipe Highlights
- Soft & Chewy: These are not the usual brittle sugar cookies. They are soft and pillowy.
- Rich Autumn Flavor: To these cookies, the spices and pumpkin delicately combine to give a balanced taste.
- Great for Decorating: The form of these cookies stays intact, so they are perfect for icing or just a sprinkle of your favorite spice.
Why You’ll Love Pumpkin Spice Sugar Cookies
They’re a little bit magical. They’re simple enough for a weeknight but special enough for a holiday platter. The dough is a dream to work with, perfect for cutting out cute fall shapes like pumpkins and leaves. Kids love decorating them, and adults love eating them with a hot cup of tea or a cold glass of milk. They’re a sweet reminder of all things cozy.
What It Tastes Like
These cookies taste like a sugar cookie wearing a warm, spiced sweater. You get the classic, rich buttery flavor of a sugar cookie first. Then, the gentle, earthy notes of pumpkin arrive, followed by a cozy rush of cinnamon, nutmeg, and ginger. The texture is soft and tender, with a slight chewiness around the edges. They have a comforting aroma that fills your kitchen.
Ingredients You’ll Need
- All-purpose flour: The flour is the base for your cookies. Measuring it with the “spoon and level” method is necessary. Directly scooping from the bag can result in too much flour, which in turn will make your cookies hard.
- Baking Powder & Baking Soda: Just a little of each helps the cookies to get up and make a perfect soft texture.
- Pumpkin Pie Spice: The main character of the film! It is a cinnamon, ginger, nutmeg, and allspice mixture that gives you the traditional autumn flavor. If you don’t have a ready-made one, you can make it easily by yourself.
- Salt: Just a bit of salt evens the sweetness and accentuates all the other flavors.
- Unsalted Butter: Please, use unsalted butter, which is softened to room temperature. It is very important for it to be creamed with the sugar. Cold butter will not be mixed properly.
- Granulated Sugar & Brown Sugar: The mixture of both sugars gives the cookies the right texture. The granulated sugar allows them to spread to a great extent, and brown sugar gives the moisture and a small amount of caramel flavor.
- Canned Pumpkin Puree: Get absolutely 100% of the pumpkin puree, not the pumpkin pie filling. The filling has extra ingredients that will alter the consistency and sweetness of the cookie.
- Egg: Use a large egg that is at room temperature to help the binding of the dough and to impart richness.
- Vanilla Extract: A little vanilla is just like the perfect finishing touch. It turns every bite into a better experience.
Step-by-Step Instructions
- Prep Your Space: First things first, get your oven ready. Preheat it to 350°F. Line a few baking sheets with parchment paper. This makes for easy cleanup and keeps the cookies from sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisking ensures that every cookie gets an even amount of spice and leavening. Set this bowl aside for a minute.
- Cream the Wet Ingredients: In a larger bowl, use a hand or stand mixer to beat the softened butter and both sugars together. Beat on medium-high speed until the mixture is light and fluffy. This takes about 2-3 minutes. This step is a big deal—it creates tiny air pockets that make the cookies tender.
- Add the Wet Mix-ins: Now, beat in the pumpkin puree, egg, and vanilla extract. The dough might look a little lumpy, but that’s okay. Just keep mixing until it’s smooth and fully combined.
- Combine Everything: Slowly add the dry ingredients to the wet ingredients. Mix on low speed just until no flour streaks are left. Don’t overdo it! Overmixing makes the cookies tough.
- Chill the Dough: Cover the dough with plastic wrap and chill it in the fridge for at least 30 minutes, or up to 2 hours. Chilling the dough keeps the cookies from spreading too much in the oven, so they hold their shape for a perfect cutout.
- Roll and Cut: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Use your favorite cookie cutters to make shapes. A light dusting of flour on your cutters helps, too. Place the cutouts on your prepared baking sheets.
- Bake: Pop the cookies in the preheated oven and bake for 8-10 minutes. The edges will look set, and the centers will be firm to the touch. The cookies won’t get brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Variations, Additions, And Substitutions
Roll the dough in a cinnamon-sugar mixture before baking for a snickerdoodle-style cookie. For a richer flavor, mix in some white chocolate or toffee bits. You can use sweet potato puree instead of pumpkin for a similar result.
Tips for Success
- Chill the dough. This is key for cookies that hold their shape.
- Don’t overbake. Pull them from the oven when the centers are just set.
- Measure your flour correctly. Spoon it into the cup, then level it off.
- Use pure pumpkin puree. Pie filling will make the dough too wet and sweet.
What to Serve With Pumpkin Spice Sugar Cookies
A warm mug of hot cocoa or a frothy pumpkin spice latte is the perfect partner for these cookies. They’re also a wonderful dessert after a comforting meal, like a hearty chili or a roasted chicken. They make a great addition to a fall-themed dessert table, alongside apple pie or a classic pecan tart.
Storage And Reheating
Store the cooled cookies in an airtight container at room temperature for up to 4 days. They will stay soft. You can also freeze the baked cookies for up to 2 months. Just let them thaw on the counter before serving. You can also freeze the raw dough for up to 3 months.
Frequently Asked Questions
Why are my pumpkin spice sugar cookies dry?
Your cookies might be dry if you added too much flour or over-baked them. Be sure to measure the flour correctly and watch the cookies closely in the oven.
What makes pumpkin sugar cookies soft?
The pumpkin puree adds a lot of moisture, which keeps the cookies soft and cake-like. The right amount of butter and sugar helps, too.
Do you have to chill pumpkin sugar cookie dough?
Yes, you need to chill the dough. The pumpkin puree makes the dough stickier and softer than regular sugar cookie dough, and chilling it helps the cookies hold their shape while baking.
Can I use pumpkin pie filling instead of pumpkin puree?
No, you should not use pie filling. Pumpkin pie filling has added sweeteners and spices that will change the consistency and flavor of the cookies.
