0 0
Pumpkin Spiced Sugar Cookies

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1.25 cups All-Purpose Flour
1 tsp. Cream of Tartar
1 tsp. Baking Powder
1 tsp. Ground Cinnamon
.25 tsp. Nutmeg
.25 tsp. Salt
1 stick Unsalted Butter
.75 cup Granulated Sugar
.25 cup Canned Pumpkin
1 Large Eggs
.5 tsp. Vanilla Extract
.25 cup Granulated Sugar For Rolling

Pumpkin Spiced Sugar Cookies

Features:
  • Milk
  • Vegetarian
Cuisine:

This recipe is going to kick off the Fall 2017 baking season! Soft and chewy, these Pumpkin-Spiced Sugar cookies will satisfy any sweet tooth.

  • 22 mins
  • Serves 18
  • Easy

Ingredients

Directions

Share

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.

Pumpkin Spiced Sugar Cookies

Pumpkin Spiced Sugar Cookies

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 18 people
Author: Iman

Soft and chewy, these Pumpkin-Spiced Sugar cookies will satisfy any sweet tooth.

Print

Ingredients

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

Instructions

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

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

  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. 

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

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

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

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

  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. 

  9. Bake for 12-14 minutes until light golden. 

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

(Visited 1,557 times, 1 visits today)

Steps

1
Done

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

2
Done

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

3
Done

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.

4
Done

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

5
Done

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

6
Done

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

7
Done

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

8
Done

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.

9
Done

Bake for 12-14 minutes until light golden.

10
Done

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

Iman

Hi! My name is Iman. I am a Lebanese-American foodie currently residing in Philadelphia, PA. I'm here to share my recipes that I have picked up from my mother, aunts, grandmothers, and such! Being born and raised in America, of course a lot of my recipes are American as well.

Rocca Salad
previous
Rocca Salad
Za’atar Crescent Rolls
next
Za’atar Crescent Rolls
Rocca Salad
previous
Rocca Salad
Za’atar Crescent Rolls
next
Za’atar Crescent Rolls