These pumpkin sugar cookies are truly a fall dream come true. They’re wonderfully soft, generously spiced, and simply melt in your mouth. You’ll just adore their chewy texture and beautiful golden hue.
I love baking these for cozy Sunday afternoons. My family always asks for seconds, and they disappear so fast! These cookies are a delightful treat for everyone.
Why I Love This Recipe
I simply adore making these cookies! They come together so easily, making them perfect for busy weeknights. My homemade pumpkin sugar cookies always impress guests. Everyone raves about their comforting flavor. They are quick to prepare, too. The warm spices fill my kitchen with such a cozy autumn scent. This recipe truly brings joy.
Pumpkin Sugar Cookies Ingredients
Gathering these simple ingredients feels like preparing for a cozy autumn hug! Every item plays a starring role in creating these deliciously chewy pumpkin sugar cookies.
Here’s what goes into these delightful treats:
- All-purpose flour: This forms the essential base of our cookies.
- Baking soda: Our leavening agent, it helps the cookies rise just right.
- Cinnamon, nutmeg, ginger, and cloves: These are the warm, cozy spices that scream fall! They give our cookies their amazing flavor.
- Salt: A tiny pinch enhances all the sweet flavors.
- Unsalted butter: Creamy butter makes our cookies rich and tender.
- Granulated sugar and brown sugar: This sweet duo gives us that perfect balance of sweetness and chewiness.
- Pumpkin puree: My secret ingredient for moisture and that lovely pumpkin taste. Remember, less moisture means chewier cookies!
Substitutions and Tips
You can totally make these cookies your own! For a little extra zing, a pinch of allspice works wonders. If you’re out of one spice, just adjust the others to your liking. Need a dairy-free option? Plant-based butter often works beautifully here. Just remember, the exact amounts are all in the printable recipe card below!
How to Make Pumpkin Sugar Cookies
Making these pumpkin sugar cookies is so much fun. I love watching them come together. Just follow these steps for yummy cookies!
Prepare Your Dough for Perfect Pumpkin Sugar Cookies
First, we prep the pumpkin. You want to remove extra moisture. Just place your pumpkin puree on paper towels. Fold them over to cover it all. The paper towels will soak up moisture. This makes for a chewier cookie texture. Next, grab a small bowl. Whisk together your flour, baking soda, and all those warm spices. Don’t forget the salt; it truly balances the flavors. Set this dry mix aside for a moment.
Mixing the Wet and Dry Ingredients
Now, let’s get the wet ingredients going. In a big mixing bowl, beat the butter until it’s super creamy. Then add both the granulated sugar and brown sugar. Beat them together with an electric mixer. Do this for a minute or two. Next, mix in that pumpkin puree we prepped. Beat again until everything is combined. Gradually add your dry ingredients. Mix on low speed, or use a spatula. The dough will become very thick.
Chilling the Dough for Chewy Pumpkin Sugar Cookies
This step is so important for chewiness. Use a cookie scoop to form dough balls. I make mine about three tablespoons each. They are nice and big! Roll them gently between your hands. Place these dough balls on a baking sheet. Line it with silicone or parchment paper. Put the whole tray in the fridge. Let them chill for at least 30 minutes. This chilling makes your cookies perfectly chewy. It also helps them keep their shape.
Baking Your Delicious Pumpkin Sugar Cookies
While the dough chills, preheat your oven to 350ºF. Get a small bowl ready with some extra sugar. Roll each chilled dough ball in this sugar. Make sure they are fully coated. Place them about two inches apart on your baking sheet. I usually fit eight cookies per sheet. Bake for 15 to 19 minutes. Look for a faint golden color on the edges. Keep any unbaked dough in the fridge. You’ll bake them in batches.
Cooling for Optimal Texture
Once baked, leave the cookies on the baking sheet. Let them cool there for 15 minutes. This helps them firm up and set. Then, carefully move them to a wire rack. Let them cool completely. They get even chewier as they cool. Resisting a warm one is hard! But cooling them gives the best result. Enjoy your amazing pumpkin sugar cookies!
How to Store Pumpkin Sugar Cookies
Storing these pumpkin sugar cookies is simple! Once completely cool, place them in an airtight container. They stay fresh and chewy at room temperature this way. They’re perfect for up to 3-4 days. For longer storage, you can freeze them. Just layer them with parchment paper. Then, pop them into a freezer-safe container. They’ll be delightful for a month or two. When you’re ready, let them thaw at room temperature. They taste almost as good as fresh!
Tips for Success
- Don’t skip chilling the dough; it’s key for chewy pumpkin sugar cookies.
- Press out excess moisture from the pumpkin puree for better texture.
- Use room temperature butter for a smooth, homogenous dough.
- Bake until edges are just golden, not dark, keeping them soft.
- Keep unbaked dough in the fridge to maintain chill between batches.
- Rolling in sugar gives a beautiful sparkle and a delightful crunch.
Kitchen Tools You’ll Need
You won’t need a crazy amount of gadgets for these cookies. Just a few basics will do the trick! If you don’t have something, I’ve got you covered with an alternative.
- Electric mixer: A stand mixer or hand mixer is best. You can use a strong whisk and arm power if needed!
- Mixing bowls: You’ll need at least two.
- Cookie scoop: This helps with uniform sizing, but a spoon works just fine.
- Baking sheets: You’ll want a couple for batches.
- Parchment paper or silicone mats: Keeps cookies from sticking, foil can work too.
- Cooling rack: Important for even cooling.
Serving Suggestions
These delicious pumpkin sugar cookies are perfect on their own. But, they’re even better with a little something extra!
- Serve them with a warm mug of apple cider.
- A glass of cold milk is always a classic pairing.
- They’re wonderful with a dollop of whipped cream.
- Try them alongside your morning coffee or tea.
- Dust with a little powdered sugar for extra charm.
Frequently Asked Questions
Can I make these pumpkin sugar cookies ahead of time?
Absolutely! You can prepare the dough up to two days in advance. Just keep it tightly covered in the fridge. This makes baking day even easier.
What’s the best way to ensure my pumpkin sugar cookies are chewy?
The secret to chewy pumpkin sugar cookies is two-fold. First, press out that extra moisture from your pumpkin puree. Second, make sure to chill your dough! This step is worth every minute.
Can I use fresh pumpkin puree for these pumpkin sugar cookies?
You certainly can use fresh pumpkin puree! Just make sure it’s plain and well-strained. We want to remove as much water as possible. This extra step gives you that perfect texture.
How long do pumpkin sugar cookies stay fresh?
These delightful pumpkin sugar cookies typically stay fresh for about 3 to 4 days. Store them in an airtight container at room temperature. They might even last longer if hidden from hungry family members!
Conclusion
Making these pumpkin sugar cookies always fills my kitchen with joy. The aroma alone is pure comfort! I just love how these chewy, perfectly spiced cookies bring smiles to everyone. They encapsulate everything wonderful about autumn in one delightful bite. This recipe isn’t just about baking; it’s about creating cozy memories. So, gather your ingredients, enjoy the process, and share these amazing pumpkin sugar cookies with loved ones. Happy baking, my friends!
Print
Pumpkin Sugar Cookies
- Total Time: ~50-60 minutes
- Yield: Not specified
- Diet: Vegetarian
Description
These chewy Pumpkin Sugar Cookies are a delightful treat, perfect for fall. They’re packed with warm spices like cinnamon, nutmeg, ginger, and cloves, and have a beautiful golden color from the pumpkin puree. The recipe requires a short chilling time for the dough, resulting in a perfectly textured cookie.
Ingredients
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup (226g) unsalted butter, room temperature (2 sticks)
- ¾ cup (149g) granulated sugar
- ¾ cup (160g) brown sugar
- ⅓ cup (76g) pumpkin puree (paper towel method – see note below)
Instructions
- This recipe requires the dough to chill in the fridge for 30 minutes before baking. It helps make the cookies chewy!
- To remove excess moisture from pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes.
- In a small mixing bowl combine the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Set aside.
- In a mixing bowl, beat the butter, sugar, and brown sugar with an electric mixer for 1-2 minutes.
- Add in the pumpkin, beat again to combine.
- Gradually add in the dry ingredients, mixing on low or by hand with a spatula until combined. The dough will be thick.
- Use a cookie scoop to form balls. Roll between your hands. My dough balls were about 3 tbsp, which is large. Place the dough balls on a silicone or parchment paper lined baking sheet and refrigerate for 30 minutes.
- Pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies.
- Roll each ball in the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet – I fit about 8 cookies per sheet. Bake for 15-19 minutes or until the edges have a faint golden color. Keep the remaining dough balls in the fridge while baking in batches.
- Allow the cookies to cool on the baking sheet for 15 minutes, then move to a cooling rack to cool completely.
Notes
- To remove excess moisture from pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes.
- The dough needs to chill in the fridge for 30 minutes before baking for a chewier texture.
- Keep the remaining dough balls in the fridge while baking in batches.
- Prep Time: 30 minutes
- Cook Time: 15-19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
