Pumpkin-Spice Sugar Cookies

Embrace the flavors of fall with these delightful pumpkin-spice sugar cookies. They’re soft, chewy, and infused with warm spices, making them a perfect treat for autumn gatherings or simply to enjoy with a cozy cup of tea or coffee.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/4 cups sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup canned pumpkin

Directions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a large bowl, beat the softened butter and sugar until light and fluffy. Add the egg, vanilla extract, and pumpkin, mixing well.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Drop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them a couple of inches apart.
6. Bake for 12-15 minutes, or until the edges are golden. Allow the cookies to cool on a wire rack before serving.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 12-15 minutes
• Total Time: 30 minutes
• Servings: Approximately 24 cookies

Variations

• Frosting: Add a cream cheese frosting on top for a sweeter treat.
• Chocolate Chips: Mix in semi-sweet or white chocolate chips for added sweetness.
• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
• Add Nuts: Incorporate chopped walnuts or pecans for a crunchy texture.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to one week.
• Freezing: Freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw before serving.
• Reheating: To enjoy warm cookies, microwave them for a few seconds or reheat in the oven at 300°F (150°C) for about 5 minutes.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, you can use fresh pumpkin puree, but ensure it’s well-drained to avoid excess moisture.
2. What can I use if I don’t have ground cloves?
   You can omit cloves or use a pinch of allspice as a substitute.
3. How do I know when the cookies are done?
   The edges should be golden brown, while the centers may still look slightly soft.
4. Can I chill the dough before baking?
   Yes, chilling the dough for about 30 minutes can help prevent the cookies from spreading too much.
5. What other spices can I add?
   You can experiment with spices like cardamom or allspice for additional flavor.
6. Can I make these cookies vegan?
   Yes, substitute the butter with a vegan butter alternative and use flax eggs or applesauce in place of the egg.
7. How do I prevent the cookies from spreading?
   Ensure your butter is softened but not melted, and consider chilling the dough before baking.
8. Can I make the dough ahead of time?
   Absolutely! You can make the dough and refrigerate it for up to 2 days before baking.
9. What should I do if my dough is too sticky?
   If the dough is sticky, you can add a bit more flour until it reaches a workable consistency.
10. Can I use this recipe for a cake?
    While this recipe is intended for cookies, you can adapt it for a cake by adjusting the baking time and pan size.

Conclusion

These pumpkin-spice sugar cookies are a delightful treat that captures the essence of fall. With their soft texture and aromatic spices, they are sure to become a favorite in your household. Enjoy them as a festive dessert or as a sweet snack any day of the week!

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