Description
Delightfully soft and spiced, these Pumpkin Sugar Cookies are perfect for fall baking. Enhanced with warm spices and a sugary coating, they offer a delicious twist on classic sugar cookies.
Ingredients
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup canned pumpkin puree
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup granulated sugar (for rolling)
Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Scoop the dough into 1.5-tablespoon-sized balls and roll them in the additional granulated sugar.
7. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra flavor boost, consider adding a pinch of allspice or extra cloves.
These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
Chilling the dough for 20 minutes before baking can help create a thicker cookie.