Description
Delightful soft and chewy pumpkin sugar cookies full of warm fall flavors.
Ingredients
- 1¾ sticks (14 tbsp / 198g) unsalted butter, softened
- 1½ cups granulated sugar (plus extra for rolling)
- 1 large egg yolk
- ½ cup 100% pure pumpkin puree
- 2 tsp pure vanilla extract
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat the softened butter and 1½ cups of sugar on medium speed for 2–3 minutes until light and fluffy.
- Add in the egg yolk, then mix in the vanilla and pumpkin puree until well combined.
- Gradually add the dry ingredient mixture on low speed, mixing just until no flour streaks remain in the dough.
- Cover the bowl and chill the dough in the refrigerator for 20 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Scoop the dough into 1-inch balls, roll in granulated sugar, and place on baking sheets, pressing down slightly with your palm.
- Bake for 14–16 minutes, rotating the pans halfway through, until edges are set and centers look barely soft.
- Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
For best texture, ensure butter is softened and chill the dough. Don’t overbake; cookies should look soft in the center.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American