Simply Lebanese

Pumpkin Spiced Sugar Cookies

Pumpkin Spiced Sugar Cookies
  • Prep Time
    10 mins
  • Cook Time
    12 mins
  • Serving
    18
Soft and chewy, these Pumpkin-Spiced Sugar cookies will satisfy any sweet tooth.
Pumpkin Spiced Sugar Cookies

It is my favorite time of the year finally, when the mornings are chilly and pumpkin everything officially takes over. As soon as Autumn hits, you cannot go through the supermarket without seeing the displays of canned pumpkin, pie crusts, and all the other wonderful ingredients necessary for Fall dessert recipes. This recipe is going to kick off the Fall 2017 baking season!

There are a ton of Fall desserts I am dying to try, everything from cakes to cookies to pies. This recipe was inspired by a delicious sugar cookie that I make. I added some canned pumpkin, cinnamon and nutmeg and came up with Pumpkin Spiced Sugar Cookies! The first time I made the batter, I felt like there was too much moisture because of the added pumpkin. So, when I remade them, I blotted the pumpkin in a bowl with paper towels to let out some of the moisture before adding it to the cookie batter. While I am a big fan of pumpkin, as Pumpkin pie is my absolute favorite pie, I am not like pumpkin spiced latte all day everyday obsessed. So, the pumpkin flavor and hint of spice from the cinnamon and nutmeg is there but not too overwhelming. Even if you are not a Pumpkin-lover, these cookies will still satisfy your sweet tooth

STEP 1

Line a small bowl with a paper towel and pour ¼ cup of canned pumpkin.
Cover the pumpkin with the paper towel.

STEP 2

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

STEP 3

Using a stand mixer with a paddle attachment (or a bowl and handheld mixer) beat the room temperature butter with the ¾ cup of sugar until fluffy, about 2 minutes.

Pumpkin Spiced Sugar Cookies

STEP 4

Add the vanilla extract, egg, pumpkin puree and mix until combined.

STEP 5

In a separate bowl, whisk together the flour, cream of tartar, baking powder, cinnamon, nutmeg and salt.

Pumpkin Spiced Sugar Cookies

STEP 6

With the mixer on low, slowly add the dry ingredients until fully combined.

STEP 7

In a small bowl, add the ¼ cup of sugar to roll the cookies in.

STEP 8

Using a small cookie dough scooper or a spoon, drop about a tablespoon of the cookie dough into the sugar.
Roll it around and place it on the baking sheet.

Pumpkin Spiced Sugar Cookies

STEP 9

Bake for 12-14 minutes until light golden.

Enjoy! Cookies are best stored in an airtight container for up to 5 days.

Pumpkin Spiced Sugar Cookies
Pumpkin Spiced Sugar Cookies

Pumpkin Spiced Sugar Cookies

Soft and chewy, these Pumpkin-Spiced Sugar cookies will satisfy any sweet tooth.
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Course: Dessert
Cuisine: American
Keyword: Cookies, pumpkin, Sugar Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 18 people
Calories: 127kcal
Author: Iman

Ingredients

  • cups All-Purpose Flour
  • 1 tsp. Cream of Tartar
  • 1 tsp. Baking Powder
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Nutmeg
  • ¼ tsp. Salt
  • 1 stick Unsalted Butter
  • ¾ cup White Granulated Sugar
  • ¼ cup Canned Pumpkin
  • 1 large Egg
  • ½ tsp. Vanilla Extract
  • ¼ cup White Granulated Sugar For Rolling

Instructions

  • Line a small bowl with a paper towel and pour ¼ cup of canned pumpkin. Cover the pumpkin with the paper towel. 
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 
  • Using a stand mixer with a paddle attachment (or a bowl and handheld mixer) beat the room temperature butter with the ¾ cup of sugar until fluffy, about 2 minutes. 
  • Add the vanilla extract, egg, pumpkin puree and mix until combined. 
  • In a separate bowl, whisk together the flour, cream of tartar, baking powder, cinnamon, nutmeg and salt. 
  • With the mixer on low, slowly add the dry ingredients until fully combined. 
  • In a small bowl, add the ¼ cup of sugar to roll the cookies in. 
  • Using a small cookie dough scooper or a spoon, drop about a tablespoon of the cookie dough into the sugar. Roll it around and place it on the baking sheet. 
  • Bake for 12-14 minutes until light golden. 
  • Cookies are best stored in an airtight container for up to 5 days. 

Nutrition

Calories: 127kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 61mg | Potassium: 69mg | Fiber: 1g | Sugar: 11g | Vitamin A: 702IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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