Soft Pumpkin Sugar Cookies
Soft pumpkin sugar cookies are a delightful treat that blend the warm flavors of pumpkin and spices with a soft, chewy texture. Perfect for fall celebrations or any time you crave a sweet, seasonal cookie.
Equipment
- 1 mixing bowls
- 1 hand mixer or stand mixer
- 1 measuring cups and spoons
- 2 baking sheets
- 1 parchment paper (optional)
- 1 cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- to taste powdered sugar for dusting, optional
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or grease them lightly.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Using a cookie scoop or tablespoon, drop mounds of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
- If desired, dust with powdered sugar before serving.
Notes
Store the cookies in an airtight container at room temperature for up to a week.
Add chocolate chips or nuts for extra flavor and texture if you desire.
Enjoy these cookies with a glass of milk or a warm cup of tea!