Enjoy these soft and chewy pumpkin sugar cookies, perfect for fall. This recipe is easy to follow and results in festive cookies that hold their shape for decorating.
Author:Sarah Peterson
Prep Time:20 min
Cook Time:10 min
Total Time:30 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
Instructions
Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
You can bake the dough immediately or cover and chill it. For best results, chill the dough for at least 30 minutes.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Flatten the balls slightly with the bottom of a glass or a cookie cutter.
Bake for 8-10 minutes, or until the edges are lightly golden. The centers should still look soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Decorate with your favorite icing once cooled.
Notes
For perfectly round cookies, roll the dough into balls and chill them for 15-20 minutes before baking.
You can freeze the baked and cooled cookies for up to 3 months.
These cookies are great for cut-outs if the dough is well-chilled.