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
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the egg, vanilla extract, and pumpkin, mixing well.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them a couple of inches apart.
- 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
- 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. - What can I use if I don’t have ground cloves?
You can omit cloves or use a pinch of allspice as a substitute. - How do I know when the cookies are done?
The edges should be golden brown, while the centers may still look slightly soft. - Can I chill the dough before baking?
Yes, chilling the dough for about 30 minutes can help prevent the cookies from spreading too much. - What other spices can I add?
You can experiment with spices like cardamom or allspice for additional flavor. - 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. - How do I prevent the cookies from spreading?
Ensure your butter is softened but not melted, and consider chilling the dough before baking. - Can I make the dough ahead of time?
Absolutely! You can make the dough and refrigerate it for up to 2 days before baking. - 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. - 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!
PrintPumpkin-Spice Sugar Cookies
- Total Time: 30 minutes
Description
These delightful Pumpkin-Spice Sugar Cookies are soft, chewy, and bursting with autumn flavors, making them perfect for the fall season.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the egg, vanilla, and pumpkin, mixing well.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are golden. Cool on a wire rack before serving.
Notes
- For a festive touch, you can sprinkle sugar or cinnamon on top before baking.
- Store cookies in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes