Description
These Pumpkin Spice Sugar Cookies combine the warm flavors of cinnamon, nutmeg, ginger, and clove with rich pumpkin puree for a soft, flavorful treat. Perfectly spiced and tender, these cookies are ideal for cozy autumn days or holiday gatherings.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground clove
Wet Ingredients
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 cup (240 g) canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Whisk dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and clove until evenly distributed and aerated, ensuring a balanced spice blend.
- Cream butter and sugars: Using a stand mixer on medium-high speed, beat the softened butter with granulated sugar and light brown sugar for 3–4 minutes, scraping the bowl occasionally, until pale, fluffy, and roughly doubled in volume.
- Add egg, vanilla, and pumpkin: Add the room-temperature egg, vanilla extract, and pumpkin puree to the creamed butter mixture. Beat on low speed just until combined to maintain a tender texture without over-mixing.
- Combine wet and dry mixtures: Gradually add the whisked dry ingredients to the wet batter in three additions, folding gently with a rubber spatula or mixer on low until no streaks of flour remain. Chill the dough for 20–30 minutes to firm it up for easier shaping.
- Shape and bake the cookies: Line two baking sheets with parchment paper. Scoop the dough using a medium cookie scoop (approximately 1.5 tablespoons) onto the prepared sheets, spacing the cookies about 2 inches apart. Bake at 350 °F (175 °C) for 10–12 minutes or until the edges are lightly golden. Cool the cookies briefly on the baking sheets before transferring to a wire rack to cool completely.
Notes
- Make sure the butter is softened but not melted for the best creaming results.
- Use canned pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
- Chilling the dough helps prevent excessive spreading during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra flavor, sprinkle with a little cinnamon sugar before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin spice cookies, sugar cookies, fall baking, autumn desserts, spiced pumpkin cookies, soft pumpkin cookies
