Fall is just around the corner, and what better way to welcome the season than with a batch of Pumpkin-Spice Sugar Cookies? These cookies combine the warm, cozy flavors of cinnamon, ginger, nutmeg, and cloves with a soft, chewy texture that melts in your mouth. Whether you’re a seasoned baker or just starting out, this recipe is a breeze to whip up, and the results are downright delicious. So, grab your apron, preheat your oven, and let’s dive into the magic of baking!
Why Pumpkin-Spice Sugar Cookies Are the Ultimate Fall Treat
When autumn arrives, it brings a shift in flavors, from refreshing summer fruits to the warm, comforting spices we associate with cooler weather. Pumpkin-Spice Sugar Cookies capture this essence perfectly. They’re more than just a cookie; they’re a seasonal experience. The combination of pumpkin puree with spices like cinnamon and nutmeg gives these cookies a unique flavor profile that screams fall. Plus, the addition of pumpkin not only adds a subtle taste but also keeps the cookies moist and tender, making them a favorite for all ages.
The History of Pumpkin Spice: How It Became a Fall Staple
Before we dive into the recipe, let’s take a moment to appreciate the origins of the beloved pumpkin spice. This spice blend, traditionally made from cinnamon, ginger, nutmeg, and cloves, has been used for centuries in various cultures. Its popularity surged in North America, particularly in fall-themed desserts and beverages. Today, pumpkin spice is synonymous with the autumn season, featured in everything from lattes to candles. These Pumpkin-Spice Sugar Cookies continue that tradition, bringing a homemade touch to the popular flavor.
Ingredients
Before we get started, let’s gather all the ingredients you’ll need to make these Pumpkin-Spice Sugar Cookies. Having everything prepped and ready to go will make the baking process smooth and enjoyable.
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For Rolling:
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Directions
Prepare the Dough
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial because it sets the foundation for the texture of your cookies.
- Add Wet Ingredients: Next, add the egg, pumpkin puree, and vanilla extract to the bowl. Mix until well combined. The pumpkin puree not only adds flavor but also keeps the cookies moist and tender.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. These spices are the secret to that classic pumpkin spice flavor.
- Combine and Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix, as this can make the cookies tough.
Chill the Dough
- Divide and Wrap: Divide the dough in half, flatten each half into a disk, and wrap them in plastic wrap. This will make it easier to roll out later.
- Refrigerate: Chill the dough in the refrigerator for at least 1 hour, or until firm. You can also freeze the dough at this point if you want to bake the cookies later.
Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and ensure even baking.
Roll the Dough
- Roll Out Dough: On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets.
- Coat the Cookies: In a small bowl, mix together the 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon. Lightly sprinkle the tops of the cookies with the cinnamon-sugar mixture. This adds a delightful crunch and extra flavor to the finished cookies.
Bake the Cookies
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Keep an eye on them, as baking times can vary based on your oven and the thickness of your cookies.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and ensures they don’t break apart.
Serve
Serve these Pumpkin-Spice Sugar Cookies with a glass of milk or your favorite fall beverage. They’re perfect for snacking, sharing, or bringing a bit of autumn flavor to any occasion.
Tips for Making the Perfect Pumpkin-Spice Sugar Cookies
Creating the perfect Pumpkin-Spice Sugar Cookies is all about the details. Here are some tips to ensure your cookies turn out perfectly every time:
- Use Room Temperature Ingredients: Ensure your butter and egg are at room temperature before you begin. This helps the ingredients combine more easily and results in a smoother dough.
- Chill the Dough: Don’t skip the chilling step! It helps prevent the cookies from spreading too much while baking and gives them a better texture.
- Measure Accurately: Baking is a science, so make sure to measure your ingredients carefully, especially the flour. Too much flour can make the cookies dry.
- Don’t Overbake: The cookies should be lightly golden on the edges. They might seem slightly underbaked in the center when you take them out of the oven, but they will firm up as they cool.
Nutritional Information & Health Benefits
These Pumpkin-Spice Sugar Cookies aren’t just tasty; they also have a few hidden benefits!
Nutrition Details
- Serving: 1 cookie
- Calories: 120
- Carbohydrates: 18g
- Protein: 1g
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 60mg
- Fiber: 1g
- Sugar: 10g
- Vitamin A: 30% DV
- Calcium: 1% DV
- Iron: 4% DV
Pumpkin is rich in vitamins, especially Vitamin A, which is great for your vision and immune system. Plus, the spices like cinnamon and ginger have antioxidant properties.
Storing and Freezing Your Cookies
How to Store Your Cookies
To keep your Pumpkin-Spice Sugar Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to enjoy them later, they freeze beautifully. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Thaw at room temperature before serving.
Can You Freeze Cookie Dough?
Absolutely! If you prefer to prepare the dough ahead of time, you can freeze it for up to three months. Roll the dough into a log before freezing, so all you have to do is slice and bake when the craving hits!
FAQs
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure it’s designed for baking to get the best results.
You can use a store-bought pumpkin pie spice blend in place of the individual spices. It’ll work just as well and save you time.
Make sure to chill the dough thoroughly. This helps the fat in the cookies to stay solid for a longer period during baking, reducing the spread.
Final Thoughts on Pumpkin-Spice Sugar Cookies
Pumpkin-Spice Sugar Cookies are a delightful way to celebrate the flavors of fall. Whether you’re baking for a family gathering, a cozy night in, or just to enjoy a sweet treat with your morning coffee, these cookies are sure to impress. So, go ahead and embrace the season with this tasty recipe!
More Relevant Recipes
- Cinnamon Cookies Recipe
- Pumpkin Spice No Bake Cookies
- Pumpkin Sugar Cookies with Cream Cheese Frosting
Pumpkin-Spice Sugar Cookies
These Pumpkin-Spice Sugar Cookies are soft, chewy, and bursting with warm fall spices. Perfect for autumn gatherings, they bring a delightful twist to traditional sugar cookies with the addition of pumpkin puree and a blend of cozy spices.
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 24 cookies 1x
Ingredients
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For Rolling:
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
Prepare the Dough:
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial because it sets the foundation for the texture of your cookies.
- Add Wet Ingredients: Next, add the egg, pumpkin puree, and vanilla extract to the bowl. Mix until well combined. The pumpkin puree not only adds flavor but also keeps the cookies moist and tender.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. These spices are the secret to that classic pumpkin spice flavor.
- Combine and Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix, as this can make the cookies tough.
Chill the Dough:
- Divide and Wrap: Divide the dough in half, flatten each half into a disk, and wrap them in plastic wrap. This will make it easier to roll out later.
- Refrigerate: Chill the dough in the refrigerator for at least 1 hour, or until firm. You can also freeze the dough at this point if you want to bake the cookies later.
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and ensure even baking.
Roll the Dough:
- Roll Out Dough: On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets.
- Coat the Cookies: In a small bowl, mix together the 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon. Lightly sprinkle the tops of the cookies with the cinnamon-sugar mixture. This adds a delightful crunch and extra flavor to the finished cookies.
Bake the Cookies:
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Keep an eye on them, as baking times can vary based on your oven and the thickness of your cookies.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and ensures they don’t break apart.
Serve:
- Serve these Pumpkin-Spice Sugar Cookies with a glass of milk or your favorite fall beverage. They’re perfect for snacking, sharing, or bringing a bit of autumn flavor to any occasion.
Notes
- Pumpkin Puree: Be sure to use canned pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices, which will alter the taste and texture of your cookies.
- Spices: Feel free to adjust the spice levels to your liking. If you’re a fan of a spicier cookie, add a pinch more ginger or cloves.
- Storage: These cookies store well in an airtight container at room temperature for up to a week. You can also freeze them for longer storage—just thaw before serving.
- Dough Freezing Tip: If you want to save some dough for later, it freezes beautifully! Simply wrap it tightly in plastic wrap and place it in a freezer bag. When you’re ready to bake, thaw the dough in the refrigerator overnight.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120kcal
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg