Soft Pumpkin Sugar Cookies
These soft and thick pumpkin cookies are a wonderful fall twist on a classic sugar cookie recipe.
recipesbynani.comThere is nothing quite like the smell of pumpkin and spice baking in the oven during the autumn months. These cookies turn out soft in the middle with slightly crisp edges, making them the ideal base for your favorite seasonal cookie cutters and icing decorations.
I love making these for gatherings because they hold their shape perfectly while baking. Just make sure to chill your dough properly before you roll it out to ensure the best results every single time.
🧺 Ingredients
- 2 and 1/4 cups all purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup pumpkin puree, patted dry with paper towels
- 1 teaspoon vanilla extract
- 1 egg yolk
👩🍳Instructions
- 1
Whisk together the flour, pumpkin pie spice, baking powder, and salt in a medium bowl.
- 2
Cream the softened butter and sugar together in a large bowl until the mixture is light and fluffy.
- 3
Mix in the pumpkin puree, vanilla extract, and egg yolk until combined.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- 5
Divide the dough in half and flatten into disks, then wrap and chill in the refrigerator for at least one hour.
- 6
Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- 7
Roll out the dough on a floured surface to about 1/4 inch thickness and cut out your favorite shapes.
- 8
Bake for 10 to 12 minutes until the edges are just barely golden, then let them cool completely before decorating.
💡 Tips
Store these cookies in an airtight container at room temperature for up to five days. If you want to make them ahead of time, the dough can stay in the freezer for up to three months before you roll and bake it.
Made this recipe? Let us know how it went.
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