Description
Pumpkin sugar cookies bring autumnal magic to your dessert table, blending seasonal warmth with sweet comfort. Spiced with cinnamon and nutmeg, these tender treats invite you to savor fall’s delightful essence in every delectable bite.
Ingredients
Scale
Main Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 1 large egg yolk
- 1/2 cup (120 ml) canned pumpkin puree
- 1 1/2 cups (188 grams) all-purpose flour
Sugars:
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar, packed
- 1/4 cup (50 grams) granulated sugar (for rolling)
Spices and Leavening Agents:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by heating to 350°F and arranging a parchment-lined baking sheet for optimal cookie performance.
- Utilize an electric mixer to transform butter and sugars into a creamy, aerated foundation, blending until the mixture achieves a light, fluffy texture.
- Introduce moisture and richness by incorporating pumpkin puree, egg yolk, and vanilla extract, ensuring thorough integration with the butter mixture.
- Craft a delicate spice blend by whisking together flour, leavening agents, salt, and warming spices like cinnamon, nutmeg, ginger, and cloves in a separate vessel.
- Gently merge dry and wet ingredients, using low-speed mixing to prevent gluten development, stopping precisely when components are harmoniously combined.
- Shape the dough into uniform spheres, approximately 1.5 tablespoons each, and delicately coat with granulated sugar for a sparkling exterior.
- Arrange cookie orbs on the prepared sheet, maintaining strategic spacing to allow for gentle spreading during baking.
- Bake for 10-12 minutes, targeting a configuration where cookie edges stabilize while centers remain tenderly soft.
- Allow cookies to rest on the baking sheet for a brief 5-minute interval to set their structure before transferring to a cooling rack for complete temperature reduction.
Notes
- Ensure butter is at room temperature for smooth, creamy mixing and better cookie texture.
- Use pure pumpkin puree, not pumpkin pie filling, to maintain the authentic pumpkin flavor and prevent excess sweetness.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain soft cookie consistency.
- Chill dough for 30 minutes before baking to prevent spreading and create thicker, softer cookies with more defined edges.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg