Pumpkin Sugar Cookies
1 h 2 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Soft, chewy, and rolled in sparkly sugar, these pumpkin sugar cookies bring real fall flavor with proper cinnamon and nutmeg, and the pumpkin puree keeps them tender and lush.
Perfect for Halloween parties, Thanksgiving dessert boards, bake sales, or a coffee break, they are fragrant, not too sweet, and that sugar crust gives the crisp edge I demand in a proper cookie.
Ingredients (18 servings)
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Ingredients:
- ½ cup unsalted butter, softened unsalted butter 4 oz
- ½ cup granulated sugar granulated sugar
- ¼ cup brown sugar brown sugar 1.72 oz
- ½ cup pure pumpkin purée pure pumpkin purée 4.31 oz
- 1 large egg yolk large egg 1 ct (for large egg yolk)
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 1½ cups all-purpose flour all-purpose flour 0.41 lb
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp baking powder baking powder 0.08 oz
- ¼ tsp salt salt
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- ¼ cup granulated sugar (for rolling) granulated sugar
How to Make Pumpkin Sugar Cookies
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Prep pans and oven
Preheat the oven to 350 F and line two light-colored baking sheets with parchment.
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Whisk the dry mix
In a bowl whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
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Cream butter and sugars
In a separate bowl beat softened butter with 1/2 cup granulated sugar and 1/4 cup brown sugar until light and fluffy, about 2 to 3 minutes.
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Add pumpkin, yolk, and vanilla
Blot the pumpkin puree with paper towels to remove excess moisture, then mix in the yolk and vanilla until smooth.
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Combine wet and dry
Stir the dry ingredients into the wet just until the flour disappears, scraping the bowl and stopping as soon as no streaks remain.
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Chill for control
Cover and chill the dough for 30 minutes to firm it up and keep the cookies from spreading too much.
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Scoop, roll, and flatten
Scoop 1 1/2 tablespoon portions, roll in the remaining 1/4 cup granulated sugar, and set on the sheets spaced 2 inches apart.
Gently flatten each ball to about 1/2 inch thick with the bottom of a glass for even baking and a pretty crackled top.
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Bake
Bake 10 to 12 minutes until edges look set and the centers are puffed but still soft.
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Cool and set
Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool so they stay tender inside and lightly crisp at the edges.
Substitutions
- Butter -> vegan butter or refined coconut oil
- Swap in an equal amount of plant-based butter or refined coconut oil for a dairy-free cookie that stays tender and still browns nicely; coconut oil gives a subtle coconut aroma while vegan butter keeps the flavor closest to classic.
- Pumpkin puree -> roasted butternut squash or sweet potato puree
- Use equal amounts, but blot well to match pumpkin’s moisture; you get the same sunset color and a slightly deeper, caramel-like sweetness that plays great with the spices.
- Spices -> 1 1/2 tsp pumpkin pie spice
- Replace the cinnamon and nutmeg with pumpkin pie spice for a familiar, cozy profile that is balanced and aromatic without extra measuring.
Tips
- Blot the pumpkin like a pro
- Excess water makes cakey, puffy cookies, so press the puree between paper towels until it looks thick and matte for chewier centers.
- Cream for structure, not just sweetness
- Beat butter and sugars until noticeably paler and fluffy to create tiny air pockets that help lift the cookies without turning them into cake.
- Mind the flour measurement
- Spoon and level the flour or weigh it to avoid packing; too much flour dries the dough and kills the soft, plush texture.
- Chill equals control
- A short chill firms the fat and hydrates the flour so the cookies spread predictably and the crinkle top forms cleanly.
- Sugar roll for sparkle and snap
- Rolling in granulated sugar gives a delicate crust and helps lock in moisture, so do not skip it if you like a little edge contrast.
Nutrition Facts *
| Energy | 162 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 6 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cookies spread too much. What happened?
- The dough was likely too warm or the puree too wet; blot the pumpkin, chill the dough at least 30 minutes, and make sure the baking sheets are cool before each batch.
- Why are my cookies cakey instead of chewy?
- Too much moisture or flour can puff them up; blot the pumpkin, measure flour accurately, and stop mixing as soon as the flour disappears.
- Can I use fresh pumpkin puree?
- Yes, but it is often wetter than canned; cook it down a few minutes in a skillet or blot thoroughly until thick before adding.
- How do I know when to pull them from the oven?
- Take them out when edges look set and the centers are slightly soft and puffed; they will finish setting on the hot sheet during the 5-minute rest.
- How do I keep them soft after baking?
- Cool completely and store airtight with a small piece of sandwich bread or a sugar cube in the container to keep moisture balanced.
Serving Suggestions
These cozy, spice-laced cookies shine with a maple cream cheese filling for sandwich cookies or a quick drizzle of brown butter glaze for extra nuttiness.
Try a dusting of flaky salt to pop the pumpkin flavor and pour strong coffee, chai, or a little cold milk for a pairing that makes the cinnamon and nutmeg sing.
More pairings:
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