Introduction

These Pumpkin Sugar Cookies are the perfect combination of soft and chewy with a delightful pumpkin flavor that makes them an ideal fall treat. Blended with warm spices like cinnamon and nutmeg, these cookies are incredibly easy to make and perfect for sharing at holiday gatherings, potlucks, or simply enjoying with a cup of hot coffee or tea. Topped with a sweet glaze or enjoyed plain, these cookies will bring a touch of autumn to your table.

Why You’ll Love This

• Soft and Moist: The pumpkin puree keeps these cookies soft and tender, with a texture that stays fresh for days.
• Warm Spices: Infused with classic autumn flavors of cinnamon and nutmeg, each bite is a taste of fall.
• Simple and Quick: With straightforward steps and easy-to-find ingredients, this recipe is a breeze to whip up.
• Perfect for Gifting or Sharing: These cookies are great for cookie exchanges, gift baskets, or any fall-themed event.
• Customizable: Top with a sweet glaze, frost with cream cheese icing, or add chocolate chips or nuts for a twist.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup of pure pumpkin puree (avoid using pumpkin pie mix).
• 1 large egg
• 1 teaspoon vanilla extract

For the Optional Glaze:

• 1 1/2 cups powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Dash of cinnamon (optional)

Instructions

1. Combine Dry Ingredients:

1. • In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put this mixture aside to be used later.

2. Cream the Wet Ingredients:

1. • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until it becomes light and fluffy, about 2-3 minutes. Add the pumpkin puree, egg, and vanilla extract, and continue to mix until smooth and well combined.

3. Mix and Chill the Dough:

1. • Gradually add the dry ingredients to the wet mixture, blending just until everything is incorporated. Be careful not to overmix. Wrap the bowl with plastic wrap and chill it in the fridge for at least 1 hour to let the dough solidify.

4. Shape and Bake:

1. • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the dough onto the baking sheet, leaving about 2 inches of space between each. Flatten each dough ball slightly with the back of a spoon or your hand.
   • Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear slightly puffed. Allow the cookies to rest on the baking sheet for 5 minutes before moving them to a wire rack to cool down fully.

5. Prepare the Optional Glaze:

1. • Mix the powdered sugar, milk, and vanilla extract in a small bowl, whisking until you get a smooth texture. Add a dash of cinnamon if desired for extra flavor. Drizzle or spread the glaze over the cooled cookies and let it set for about 15 minutes before serving.

6. Serve and Enjoy:

1. • These cookies are perfect on their own or paired with a warm drink. Enjoy them fresh or store them for later to enjoy the taste of fall anytime!

Serving and Storage Tips

• Serving Ideas: Serve these cookies with a cup of hot tea, coffee, or apple cider for a cozy fall snack.
• Storing Leftovers: Store leftover cookies in an airtight container at room temperature for up to 5 days to keep them soft and fresh.
• Freezing Tips: You can freeze the unbaked dough balls on a baking sheet, then transfer them to a freezer bag. When ready to bake, add an extra minute or two to the baking time if baking from frozen.

Nutritional Information & Health Benefits

While these pumpkin sugar cookies are a delightful indulgence, they also offer a few benefits:

• Rich in Fiber: The pumpkin puree adds fiber, which is beneficial for digestion.
• Lower in Fat: The pumpkin puree reduces the need for more butter, making these cookies a bit lighter.
• Customizable: Adjust the sugar, use whole wheat flour, or add oats for a healthier alternative.

FAQs

1. Is fresh pumpkin puree a suitable alternative to canned?
   Yes, fresh pumpkin puree can be used; just make sure it is smooth and well-drained to avoid excess moisture.
2. How can I make these cookies gluten-free?
   Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
3. What other mix-ins can I add?
   Feel free to mix in chocolate chips, nuts, or dried fruit to add variety and texture.
4. How do I keep the cookies soft and chewy?
   Store them in an airtight container with a slice of bread to help keep them moist.
5. Can I freeze the finished cookies?
   Yes, you can freeze the baked cookies. Let them cool completely, then layer them between sheets of parchment paper in an airtight container and freeze for up to 2 months.
6. How can I thicken the glaze if needed?
   If the glaze is too thin, add more powdered sugar until you reach your desired thickness.
7. Is it possible to prepare the dough in advance?
   Yes, the dough can be made a day in advance and kept in the refrigerator until ready to bake.
8. Is a glaze necessary for these cookies?
   No, these cookies are delicious even without a glaze, but it adds a nice touch of sweetness.
9. What pairs well with these cookies?
   These cookies go great with hot beverages, ice cream, or even a dollop of whipped cream.
10. How do I know when the cookies are done baking?
    The cookies are ready when the edges are firm and the tops look puffed but not browned.

Enjoy baking these wonderful Pumpkin Sugar Cookies to bring a taste of fall into your home!