Description
If you’re a fan of sugar cookies and pumpkin pie, you’ll love this mashup of the two in my soft pumpkin sugar cookies. They’re incredibly moist and perfectly sweet — and they have all of the iconic flavor that’s become synonymous with the season.
Ingredients
- 3 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 1 cup unsalted butter , room temperature
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 large egg , room temperature
- 1 cup plus 2 tablespoons canned pumpkin puree
- 2 teaspoons vanilla extract
- 1/2 cup sugar
- 1/4 teaspoon pumpkin pie spice
Directions
- In a medium mixing bowl, sift or whisk together the flour, salt and pumpkin pie spice. Set aside.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the butter, sugar and light brown sugar. When blended, add the egg, vanilla and pumpkin until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients until fully combined. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours.
- After the dough has chilled, preheat the oven to 350°F.
- ping:
- In a small bowl, stir together the sugar and pumpkin pie spice.
- With clean hands, use a cookie scoop and roll the dough into 1 1/2 inch balls. The dough might be sticky and not roll well, have no fear, just plop it into the sugar and coat.
- Place the balls onto a parchment paper or silicone lined cookie sheet about 2 inches apart.
- Dip the flat bottom of a pint glass into the sugar and flatten each ball until approximately 1/4 inch thick.
- Bake for 13-15 minutes or until the cookie tops start to crack. Do not wait until cookies brown, they will be overdone.
- Allow the cookies to cool on cookie sheet for at least 5 minutes before carefully transferring to a cooling rack using a spatula.
- If you’ve tried this recipe, please come back and leave a comment to let us know how it went and if you made any modifications!
