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Pumpkin Sugar Cookies

These delightful pumpkin sugar cookies are soft, chewy, and have a rich flavor of pumpkin spice. They're perfect for fall gatherings, Halloween, or any time you want a sweet treat!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 100 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 baking sheets
  • 1 parchment paper
  • 1 cookie cutter (optional)
  • 1 cooling rack

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup powdered sugar For dusting, optional.

Instructions
 

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  • In another large bowl, cream together the softened butter and granulated sugar using an electric mixer until fluffy.
  • Add the pumpkin puree, vanilla extract, and egg to the butter mixture, and beat until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, use a cookie cutter after scooping to shape the cookies.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  • Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
  • Optionally, dust cooled cookies with powdered sugar before serving.

Notes

For added flavor, consider adding chocolate chips or chopped nuts to the dough.
Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best results.
Store leftover cookies in an airtight container at room temperature for up to a week.