A hint of Pumpkin, Sugar and Cinnamon make up this recipe for Soft Pumpkin Sugar Cookies; the perfect cookie to share at all fall and winter festivities.
Pumpkin is EVERYWHERE. Am I right? It seems like this time of year you can get anything Pumpkin flavored and almost everyone wants whatever it is to be Pumpkin flavored.
Enter Soft Pumpkin Sugar Cookies. A recipe not meant to join the masses; rather a soft cookie with just a little bit of Pumpkin for EVERYONE. Including those of us who just ‘like’ Pumpkin a little bit.
Soft Pumpkin Sugar Cookies
Supplies
- 2 Mixing Bowls
- Electric Mixer
- Wooden Spoon (or mixing spoon)
- Small Bowl
- Cookie Sheet
- Parchment Paper (or Silicone Baking Mat)
- Cooling Rack
Ingredients:
- 2 1/2 Cups Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 teaspoon Ground Cinnamon, divided
- 1/2 teaspoon Pumpkin Spice
- 2 Cups Sugar, divided
- 1 3/4 sticks Butter, softened
- 1 Egg
- 2 teaspoon Vanilla
- 1/2 Cup 100% Pure Pumpkin Puree
Directions:
In a medium size mixing bowl, blend Flour, Baking Powder, Salt, 1 /2 teaspoon of Cinnamon and Pumpkin Spice then set aside.
In a large size bowl mix 1 1/2 cups of Sugar with softened Butter until creamed.
Add Egg, Vanilla and Pumpkin Puree to the creamed mixture then mix until well combined.
Slowly add the flour mixture to the creamed mixture and stir until it is well combined.
Refrigerate Soft Pumpkin Sugar Cookies dough for two hours.
Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper.
In a shallow dish mix 1/2 cup Sugar and 1 teaspoon of Ground Cinnamon.
Roll cookie dough into one inch sized balls then roll in Sugar Cinnamon mix.
Place on lined baking sheet then lightly press dough ball down. (I use the bottom of a flat glass.)
Bake cookies for 12 minutes at 350 degrees.
Remove Pumpkin Cookies from oven and allow them to cool for two minutes on hot pan before placing them on a cooling rack to cool completely.
Store Soft Pumpkin Sugar Cookies in an airtight container.
Pin or print this recipe for Thanksgiving!
Soft Pumpkin Sugar Cookies
A hint of Pumpkin, Sugar and Cinnamon makes up this recipe for Soft Pumpkin Sugar Cookies; the perfect cookie to share at all fall and winter festivities.
Ingredients
- 2 1/2 cups Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 teaspoon Ground Cinnamon, divided
- 1/2 teaspoon Pumpkin Spice
- 2 cups Sugar
- 1 3/4 sticks Butter
- 1 Egg
- 2 teaspoons Vanilla
- 1/2 cup 100% Pure Pumpkin Puree
Instructions
-
In a medium size mixing bowl, blend Flour, Baking Powder, Salt, 1 /2 teaspoon of Cinnamon and Pumpkin Spice then set aside.
-
In a large size bowl mix 1 1/2 cups of Sugar with Butter until creamed.
-
Add Egg, Vanilla and Pumpkin Puree to the creamed mixture then mix until well combined.
-
Slowly add the flour mixture to the creamed mixture and stir until it is well combined.
-
Refrigerate Soft Pumpkin Sugar Cookies dough for two hours.
-
Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper.
-
In a shallow dish mix 1/2 cup Sugar and 1 teaspoon of Ground Cinnamon.
-
Roll cookie dough into one inch sized balls then roll in Sugar Cinnamon mix.
-
Place on lined baking sheet then lightly press dough ball down. (I use the bottom of a flat glass.)
-
Bake cookies for 12 minutes at 350 degrees.
-
Remove Pumpkin Cookies from oven and allow them to cool for two minutes on hot pan before placing them on a cooling rack to cool completely.
-
Store Soft Pumpkin Sugar Cookies in an airtight container.
