Introduction:
Are you craving a taste of fall in every bite? Look no further than these scrumptious pumpkin sugar cookies! Bursting with warm spices and the rich flavor of pumpkin, these cookies are the perfect treat for any occasion. Whether you’re baking for a cozy night in or sharing with friends and family, this recipe is sure to delight everyone’s taste buds.
Ingredients
To whip up a batch of these irresistible pumpkin sugar cookies, you’ll need:
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture, and mix until well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Using a cookie scoop or a spoon, drop dollops of dough onto the prepared baking sheet, leaving space between each cookie.
Flatten each dough ball slightly with the back of a spoon or your fingers.
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 sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
These pumpkin sugar cookies are delicious on their own, but you can take them to the next level by:
Dusting them with powdered sugar for an extra touch of sweetness.
Drizzling them with a simple glaze made from powdered sugar and milk.
Sandwiching them together with a creamy filling like cream cheese frosting or pumpkin butter.
Tips for Success
Use pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
Don’t overmix the dough once you add the dry ingredients to avoid tough cookies.
For uniform cookies, use a cookie scoop to portion out the dough.
Allow the cookies to cool completely before storing them in an airtight container to prevent them from becoming soggy.
Conclusion
With their irresistible pumpkin flavor and melt-in-your-mouth texture, these pumpkin sugar cookies are sure to become a new favorite in your fall baking rotation. Whip up a batch today and enjoy the cozy taste of autumn in every bite!
Unique FAQs
1: Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Simply roast a small pumpkin until tender, then scoop out the flesh and puree it until smooth. Just make sure to strain any excess liquid before adding it to the cookie dough.
2: Can I freeze the cookie dough for later use?
Yes, you can! Simply scoop the cookie dough onto a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer the dough balls to a freezer-safe bag or container and store them for up to three months. When ready to bake, simply place the frozen dough balls on a baking sheet and bake according to the recipe instructions, adding a few extra minutes to the baking time.
3: Can I substitute whole wheat flour for all-purpose flour?
While you can technically substitute whole wheat flour for all-purpose flour, keep in mind that it will result in a denser cookie with a slightly nuttier flavor. If you prefer a lighter, more tender cookie, stick with all-purpose flour for best results.
4: Can I make these cookies vegan?
Yes, you can easily make these cookies vegan by substituting the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and using vegan butter in place of regular butter. Just be sure to check that all your ingredients, such as the sugar, are also vegan-friendly.
5: How long will these cookies stay fresh?
These cookies will stay fresh for up to 3-4 days when stored in an airtight container at room temperature. If you want to extend their shelf life, you can store them in the refrigerator for up to a week or freeze them for up to three months. Just be sure to thaw them completely before serving.