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