Pumpkin Sugar Cookies
These pumpkin sugar cookies combine delightful autumn flavors and a comforting sweetness, making them perfect for cozy gatherings or a simple treat at home.
Ingredients
Main Ingredients
- 1.5 cups fresh or canned pumpkin puree adds moisture and flavor
- 3 cups all-purpose flour provides structure
- 1.5 teaspoons baking powder aids in rising
- 1 teaspoon baking soda helps with leavening
- 1 teaspoon salt enhances flavor
- 2 teaspoons pumpkin pie spice adds warmth and fall flavor
- 1.5 teaspoons ground cinnamon contributes sweetness and depth
- 0.25 teaspoon ground ginger adds a bit of spice
- 0.75 cups unsalted butter, softened provides richness and tenderness
- 1 cup packed light or dark brown sugar adds moisture and a caramel-like flavor
- 0.75 cups granulated sugar sweetens and gives a nice texture
- 1 large egg, at room temperature binds ingredients
- 2 teaspoons pure maple syrup adds unique sweetness
- 1.5 teaspoons pure vanilla extract adds depth of flavor
Optional Icing Ingredients
- 3 ounces full-fat cream cheese, softened adds creaminess
- 2 Tablespoons unsalted butter, softened adds richness
- 0.75 cups confectioners’ sugar sweetens and thickens
- 2 Tablespoons pure maple syrup adds flavor
- pinch ground cinnamon enhances taste
Instructions
Preparation
- Begin by blotting excess moisture from the pumpkin puree.
- Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper.
- In a large bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, and ground ginger.
- In another bowl, cream together the softened unsalted butter and both brown and granulated sugars until smooth and fluffy.
- Add the egg, pure maple syrup, vanilla extract, and pumpkin puree, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet mixture.
- Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough for each cookie and place them on the prepared baking sheets.
Baking
- Bake the cookies in the preheated oven for about 14-15 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Icing (Optional)
- Beat the softened cream cheese and butter together in a mixing bowl until smooth and creamy.
- Gradually blend in the confectioners’ sugar, pure maple syrup, and a pinch of cinnamon until the icing reaches a spreadable consistency.
- Once the cookies are completely cool, you can top them with icing if desired.
Notes
Ensure your butter is at room temperature for easier creaming. Blotting the pumpkin puree is essential to avoid overly moist cookies.