Pumpkin sugar cookies

Name: Pumpkin Sugar Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 2.75 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 1 cup unsalted butter, softened; 1.75 cups granulated sugar; 1 cup canned pumpkin puree; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons milk

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You know, there are some recipes that just feel like coming home. For me, that’s always been anything pumpkin. But these pumpkin sugar cookies? Oh, they’re in a league of their own. They’re not just any Sugar Cookie; they’re infused with that warm, comforting spice of fall, and they have this incredibly soft, chewy texture that just melts in your mouth. My kids start asking for them around Labor Day, and honestly, I can’t blame them. They’re like a hug in cookie form. If you’ve ever loved a good pumpkin bread or a classic sugar cookie, imagine if they had a delicious baby – that’s pretty much what these are. I’ve tried so many variations over the years, and this particular combination of ingredients and that simple, yet perfect, glaze always hits the spot. I’m so excited to share these pumpkin sugar cookies with you today because they’re truly a game-changer.

What are Pumpkin Sugar Cookies?

So, what exactly are these magical little treats? Think of them as your classic, comforting sugar cookie, but with a delightful autumn twist. We’re talking about a tender, cake-like cookie base that’s been subtly infused with pumpkin puree and warming spices like cinnamon, nutmeg, and a hint of clove. They’re not overly sweet on their own, which is brilliant because it means they’re the perfect canvas for a simple, sweet glaze. The pumpkin adds this incredible moisture and a beautiful, soft orange hue that just screams fall. It’s essentially a sugar cookie that’s been given a cozy, seasonal makeover. They’re surprisingly simple to make, which is why I love them so much, especially when I need a sweet fix without a ton of fuss. They’re soft, subtly spiced, and just utterly delightful.

Why you’ll love this recipe?

Honestly, the list of reasons to love these pumpkin sugar cookies is pretty long, but I’ll try to keep it concise! First off, the flavor is just phenomenal. That subtle pumpkin and spice combination is so comforting and pairs perfectly with the sweet glaze. It’s like all the best parts of fall baking rolled into one perfect bite. Secondly, and this is huge for me, they are surprisingly simple to make. You don’t need any fancy techniques or hard-to-find ingredients. I’ve made these on busy weeknights when I’ve only had an hour to spare, and they’ve always come out beautifully. They’re also incredibly cost-effective. The ingredients are pantry staples for most bakers, and the pumpkin puree is usually quite affordable, especially during the fall season. Plus, they are wonderfully versatile! You can make them thicker and chewier, or bake them a little longer for a crisper edge. The glaze can be plain vanilla, or you can add a touch of Pumpkin Spice to it, or even some orange zest for an extra pop of flavor. What I love most about this recipe, beyond the taste and ease, is how much joy it brings. The smell alone as they bake fills the house with such a warm, inviting aroma, and seeing the smiles on people’s faces when they try them makes all the effort worthwhile. They’re far superior to a store-bought cookie, and honestly, they’re a much easier bake than some elaborate layer cakes. If you’re a fan of my spiced apple bread or my chewy gingerbread cookies, I have a feeling you’re going to be obsessed with these pumpkin sugar cookies.

How do you make pumpkin sugar cookies?

Quick Overview

The process for making these pumpkin Sugar Cookies is really straightforward. You’ll start by mixing your dry and wet ingredients separately, then gently combine them into a soft dough. After chilling the dough briefly – which is key for easy handling – you’ll roll them out and cut them into your favorite shapes. A quick bake, a cool-down, and then the simple glaze goes on. The whole process, from start to finish, is remarkably manageable, even for beginner bakers. It’s designed to give you maximum flavor and texture with minimal stress, making them perfect for a weekend treat or even a holiday cookie exchange.

Ingredients

For the Main Batter: What are some examples?

Flour: 2 ¾ cups all-purpose flour. I always use a good quality all-purpose flour. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag. This prevents you from using too much flour, which can make your cookies tough.

Baking Soda: 1 teaspoon. This helps the cookies spread just enough and gives them a lovely lift.

Baking Powder:12 teaspoon. This works with the baking soda to ensure a tender crumb.

Salt:12 teaspoon. Salt is crucial for balancing the sweetness and enhancing all the other flavors.

Spices: 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a tiny pinch of ground cloves. These are the heart and soul of that classic Pumpkin Pie spice flavor. I like to use freshly ground spices if you have them, but pre-ground works just fine!

Butter: 1 cup (2 sticks) unsalted butter, softened. Make sure it’s truly softened, not melted. This means you can press your finger into it easily, but it still holds its shape. I usually take it out of the fridge about an hour before I start baking.

Sugar: 1 cup granulated sugar, plus more for rolling if you like. This provides sweetness and helps create that perfect cookie texture.

Eggs: 2 large eggs. Room temperature eggs incorporate better into the batter.

Pumpkin Puree: ½ cup pumpkin puree (not pumpkin pie filling). Make sure it’s pure pumpkin puree! You can often find this year-round in the canned goods aisle. It gives the cookies their moisture and color.

Vanilla Extract: What are 1 teaspoon vanilla extract. A classic for a reason, it enhances all the other flavors.

For the Glaze:

Powdered Sugar: 2 cups powdered sugar (also known as confectioners’ sugar). Sift it if you want an extra-smooth glaze, though it’s usually not strictly necessary for this recipe.

Milk or Cream: 2-3 tablespoons milk or heavy cream. You can also use water or even a little bit of the pumpkin puree for a different flavor profile. Start with 2 tablespoons and add more a teaspoon at a time until you reach your desired consistency.

Vanilla Extract: What is12 teaspoon vanilla extract. For that classic sweet glaze flavor.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

How do I get the oven ready? If you have a baking sheet, line it with parchment paper. This step is a lifesaver – it prevents sticking and makes cleanup easy. I always have my parchment paper ready to go before I even start mixing.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and salt. Set aside. What are the benefits of ginger and clove Whisking them together ensures all the leavening agents and spices are evenly distributed throughout the food. How do I avoid baking soda in cookies? Give it a good whisk until it all looks uniformly combined.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar using an electric mixer. Set aside. What is the best way to increase your arm power? ) until the mixture is light and fluffy. This usually takes about 2-3 minutes. Is it safe to beat eggs one at a time? What is the best way to make pumpkin puree? What are some recipes for orange custard?

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a whisk) or mixing with an electric mixer. I used a spatula for mixing. How do I not overmix here? If you overmix the flour, the gluten will develop too much, resulting in hard cookies. If you don’t see any more dry flour streaks, stop mixing. What is the best way to make dough?

Step 5: Prepare Filling

Now, for the best part – chilling the dough! Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. This chilling step is crucial. It firms up the butter, making the dough much easier to handle and roll out, and it also helps the cookies keep their shape better while baking. I usually try to make the dough a few hours ahead of time, or even the day before, so it’s ready when I need it.

Step 6: Layer & Swirl

Once the dough is chilled, lightly flour your work surface and your rolling pin. What is the perfect thickness to roll out dough? Use cookie cutters to cut out shapes – pumpkins, leaves, circles, whatever your heart desires. As you cut, place the cookies about 1-2 inches apart on the prepared baking sheets.

Step 7: Bake

Bake for 9-12 minutes, or until the edges are lightly golden and the centers are set. Because these are pumpkin sugar cookies, they might not spread as much as a traditional sugar cookie. Is it possible to bake cookies in a dark oven? How do I keep an eye on the temperature of an oven? If you’re unsure, you can gently touch the center – it should spring back slightly. I often rotate my baking sheets halfway through baking for even cooking.

Step 8: Cool & Glaze

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This is important; if you try to move them too soon, they might break. While the cookies are cooling, whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla extract in a small bowl. Add more milk, a teaspoon at a time, until you achieve a pourable but not too thin consistency. You want it thick enough to coat the cookie but thin enough to drip slightly.

Step 9: Slice & Serve

Once the cookies are completely cool – and this is key, otherwise the glaze will melt off! What is the best way to drizzle the glaze over the top of a cake? How do you glaze a jar of ice cream? What are some of the best pumpkin sugar cookies? What is fall magic?

What is the best way to serve it?

These pumpkin sugar cookies are so versatile, they fit in almost anywhere! For breakfast, they’re surprisingly delightful with a hot cup of coffee or a steaming mug of tea. They’re not overly sweet, so they make a nice, light morning treat without being too heavy. If you’re having a brunch, imagine these little beauties arranged on a platter alongside some fruit salad and maybe a quiche. They add a festive touch without being over-the-top. For dessert, they’re perfect as is, perhaps with a scoop of vanilla bean ice cream if you’re feeling indulgent. They also pair wonderfully with a warm apple cider. And for those cozy evenings when you just need a little something sweet, they’re the ultimate comfort snack. I love to serve them with a glass of cold milk – my kids always ask for seconds! My family also has a tradition of having these on Thanksgiving Day, usually alongside pecan pie and pumpkin pie, as a lighter, more fun dessert option. They’re always a hit, and the different textures and flavors are a great complement to the heavier holiday fare.

How do you make pumpkin sugar cookies?

I’ve learned a few things over the years of making these, and I’m happy to share them to help you. How do I get the best results? What is the difference between pumpkin puree and pie filling? The pie filling has added sugar and spices, which can throw off the flavor balance and texture of the pie. If you’re feeling ambitious, you can make your own pumpkin puree, but the canned stuff isn’t as good as canned. Is it a good idea to try and make it work?

When it comes to mixing, remember my mantra: don’t overmix! Once you add the dry ingredients to the wet, mix only until they are just combined. A few streaks of flour are okay, as they’ll disappear with a little more mixing when you shape the dough. Overmixing develops gluten, leading to tougher cookies, and we want these to be tender!

For the swirl effect on the glaze, which I think adds a nice visual touch, make sure your glaze is clean and dry. Is it too thin? If it’s too thin, it will just run off. If too thick, if it is hard to spread. Aim for a consistency that’s thick enough to coat the back of .25 spoon but still flows slowly. Can you pipe zigzags of glaze onto a piping bag? How do you create a swirl pattern on clingy cookies? It looks fancy, but it’s surprisingly easy!

Ingredient swaps are always a hot topic. For a gluten-free version, I’ve had success using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly – add a tablespoon or two more of milk or pumpkin puree if the dough seems too dry. For the spices, if you don’t have all of them, a good quality pumpkin pie spice blend works wonders. You’ll need about 2 teaspoons of the blend in total. If you don’t have buttermilk, regular milk works perfectly fine, and I’ve even experimented with almond milk in a pinch, and it made them even creamier!

When it comes to baking, ovens can be notoriously tricky. If your oven tends to run hot, you might want to reduce the temperature by 25 degrees. Always test for doneness by gently pressing the center of the cookie; it should feel set, not gooey. They’ll continue to cook a bit on the hot baking sheet after you take them out of the oven. I also like to rotate my baking sheets halfway through baking to ensure even browning and cooking.

Finally, for the glaze variations, don’t be afraid to get creative! A little bit of orange zest added to the glaze gives it a lovely citrusy note that complements the pumpkin beautifully. You could also add a drop of food coloring for more vibrant fall colors, or even a touch of maple extract for a different flavor profile. Remember to let the cookies cool *completely* before glazing. I’ve made the mistake of glazing warm cookies, and let me tell you, it’s a sticky mess that usually ends with me eating the glaze off the counter. Patience is key here!

Storing and Reheating Tips

Storing these pumpkin sugar cookies is pretty straightforward, but a few tips can help keep them at their best. At room temperature, they’re best stored in an airtight container. They’ll stay fresh and delicious for about 3-4 days. If they’re glazed, it’s a good idea to make sure the glaze is fully set before stacking them, or even place parchment paper between layers to prevent sticking. I usually opt for a container with a good seal, and I avoid putting them in direct sunlight or near heat sources.

If you need to store them for longer, the refrigerator is an option, but I find they can sometimes dry out a bit in there. If you do refrigerate them, keep them in an airtight container and they should be good for about a week. Just be aware that the texture might change slightly. They’re still tasty, but I prefer them at room temperature.

For long-term storage, the freezer is your best friend. You can freeze the unfrosted cookies very effectively. Let them cool completely, then place them on a baking sheet in a single layer until they’re firm, about an hour. Then, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag, separating layers with parchment paper. They’ll keep well in the freezer for up to 2-3 months. To thaw, just transfer them from the freezer to the refrigerator overnight, or let them come to room temperature on the counter for a few hours. Once thawed, you can add the glaze if you wish, or enjoy them plain.

A note on glaze timing: If you plan to freeze the cookies, it’s best to freeze them *before* glazing. Glaze them after they’ve thawed and come to room temperature. If you’re just storing them at room temperature for a few days, you can glaze them immediately after they’ve cooled. The glaze helps protect the cookie a bit, but it can also get a little soft over time, so if you want pristine, firm glaze, it’s often best to add it closer to serving time.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve had great success using a 1:1 gluten-free baking flour blend (like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour). You might find the dough a touch softer, so chilling it well is even more important. The texture will be very similar, perhaps a tiny bit more delicate. Just ensure your blend contains xanthan gum.

Do I need to peel the zucchini?

Oh, wait! My apologies, I seem to have gotten my recipes mixed up. This is for *pumpkin* sugar cookies, not zucchini bread! So, no zucchini is involved here, and therefore, no peeling is needed for any ingredient. My apologies for the confusion; it’s been a busy baking week!

Can I make this as muffins instead?

You know, while they might not be traditional muffins, you absolutely could adapt this into a muffin-like cookie! Drop spoonfuls of the dough onto your baking sheet, making them a bit thicker, and bake them for maybe 1-2 minutes longer. They’ll be more like soft, cakey cookies that are thicker in the center. They wouldn’t have the cut-out shapes, of course, but the flavor would be all there!

How can I adjust the sweetness level?

The cookies themselves aren’t overly sweet, as they are designed to pair with a glaze. If you want to reduce the sugar in the cookie dough itself, you could try reducing the granulated sugar by ¼ cup. For the glaze, you can definitely make it less sweet by adding more milk or cream, making it thinner and less intensely sugary. You could also skip the glaze altogether and just dust them lightly with powdered sugar.

What can I use instead of the glaze?

Oh, so many options! You could simply dust the cooled cookies with a bit of powdered sugar using a fine-mesh sieve for a classic look. Another favorite of mine is a sprinkle of cinnamon sugar – just mix a tablespoon of sugar with ½ teaspoon of cinnamon and sprinkle it on. You could also make a cream cheese frosting or a simple buttercream, though that’s a bit more involved. For a more subtle sweetness, a drizzle of caramel sauce or melted white chocolate would also be delicious!

Final Thoughts

There you have it – my absolute favorite pumpkin sugar cookies! I truly hope you give them a try. They’re more than just a recipe; they’re a little bit of autumn comfort, a perfect balance of soft, spiced cookie and sweet, delicate glaze. They’re the kind of cookie that makes you want to curl up with a good book and a warm drink. The fact that they’re so easy to make means you can whip up a batch whenever that craving strikes. If you love these, you might also enjoy my spiced pear crumble or my chewy oatmeal raisin cookies – they’re all part of that cozy baking vibe I adore. I can’t wait to hear how your pumpkin sugar cookies turn out! Please feel free to leave a comment below with your experience, any fun variations you tried, or even just to say hello. Happy baking, and enjoy every delicious bite!

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