Soft Pumpkin Sugar Cookies
These soft pumpkin sugar cookies are a delightful treat perfect for fall. With a combination of pumpkin puree, warm spices, and a soft, chewy texture, they are sure to be a hit at any gathering. Enjoy them with a cup of coffee or tea!
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 baking sheet
- 1 parchment paper
- 1 cookie scoop or tablespoon
- 1 cooling rack
Ingredients
- 2.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.
- Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. They may appear slightly underbaked but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For extra flavor, consider adding chocolate chips or chopped nuts into the dough.
These cookies can be stored in an airtight container for up to a week.
You can dust them with powdered sugar or frost them for a festive touch if desired.