These Pumpkin Sugar Cookies are the perfect fall treat, combining the warm flavors of pumpkin and spices with a sweet, creamy icing. Soft, chewy, and delightfully spiced, these cookies are a fantastic addition to any autumn gathering or holiday celebration.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 cup canned pumpkin puree
1 teaspoon vanilla extract
For the Icing:
2 cups powdered sugar
2 tablespoons unsalted butter, softened
2 tablespoons milk
1 teaspoon vanilla extract
Food coloring (optional)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, followed by the pumpkin puree and vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Prepare the Cookies: Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball of dough slightly with your hand.
- Bake: Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Icing: In a bowl, beat together the powdered sugar, softened butter, milk, and vanilla extract until smooth. Add food coloring if desired. Spread or pipe the icing onto the cooled cookies.
Servings and Timing
This recipe yields approximately 24 cookies. Preparation takes about 15 minutes, with a cooking time of 10-12 minutes, totaling around 30 minutes.
Variations
- Spiced Variation: Add a pinch of cloves or allspice for an extra layer of flavor.
- Frosting Alternatives: Use cream cheese frosting instead of the vanilla icing for a tangy twist.
- Chocolate Drizzle: Drizzle melted chocolate over the iced cookies for a decadent touch.
Storage/Reheating
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies without icing for up to 3 months. To reheat, warm them in the microwave for a few seconds or enjoy them at room temperature.
FAQs
- Can I use fresh pumpkin puree?
Yes, fresh pumpkin puree works well, but ensure it is well-drained to avoid excess moisture. - What if I don’t have pumpkin spice?
You can substitute with a combination of cinnamon, nutmeg, and ginger, or use a store-bought pumpkin spice blend. - Can I omit the icing?
Absolutely! The cookies are delicious on their own. - How can I make the cookies softer?
Avoid overmixing the dough and keep a close eye on the baking time to prevent overbaking. - What can I substitute for the butter?
You can use margarine or a dairy-free butter substitute for a non-dairy option. - Can I double the recipe?
Yes, simply double the ingredients and bake in batches if necessary. - What’s the best way to flatten the cookies?
Use the bottom of a glass or your hand, lightly dusted with flour, to prevent sticking. - Is this recipe gluten-free?
You can use a gluten-free flour blend to make these cookies gluten-free. - How do I store iced cookies?
Place a piece of parchment paper between layers in an airtight container to prevent sticking. - Can I use a cookie scoop?
Yes, a cookie scoop works great for portioning out uniform cookies.
Conclusion
Pumpkin Sugar Cookies are a delightful treat that captures the essence of fall. With their soft texture and warm spices, they are perfect for any occasion, from cozy family gatherings to festive holiday parties. Enjoy these cookies with a cup of coffee or tea for a truly comforting experience!
Print
Pumpkin Sugar Cookies
- Total Time: 27 minutes
Description
Soft and flavorful pumpkin sugar cookies topped with a sweet icing, perfect for fall gatherings and holiday celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Icing:
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, then mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop dough onto the prepared baking sheet, spacing them 2 inches apart. Flatten each ball of dough slightly.
- Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the icing, beat together powdered sugar, softened butter, milk, and vanilla extract until smooth. Add food coloring if desired. Spread or pipe icing onto cooled cookies.
Notes
Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes