Description
Soft and chewy pumpkin sugar cookies filled with rich pumpkin flavor and plenty of spice are the ultimate fall treat! You’ll love how easy these are to make.
Ingredients
For the Cookie
- 1 cup (226g) unsalted butter, at room temperature
- ¼ cup (64g) pumpkin puree (not pumpkin pie filling), blotted dry
- 1 cup (190g) granulated sugar
- 1 cup (224g) light brown sugar
- 2 large eggs
- 2 teaspoon (10ml) pure vanilla extract
- 3 cups (360g) all-purpose flour
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon salt
- ½ teaspoon baking soda
For the Coating
- ¼ cup (48g) granulated sugar
- 2 tablespoons (28g) brown sugar
Instructions
- Preheat oven to 350° F. Line a large baking sheet with a silicone liner or parchment paper.
- Prepare the pumpkin, by spreading it on a couple of paper towels, stacked up to absorb the moisture from the pumpkin. Let it sit until you’re ready to use it, you should easily be able to remove it from the paper towel with a knife.
- Combine the butter with the sugar in a stand mixer and beat on medium speed until well creamed together. Add the pumpkin puree, eggs, and vanilla extract. Mix into the batter until the eggs are well beaten.
- In a separate bowl, combine the dry ingredients. Slowly add into the batter and beat on medium-low speed until well combined and dough forms.
- For the coating, in a small bowl, add the granulated and brown sugar and stir to combine. Use a large cookie scoop and scoop cookie dough into the sugar and roll to coat the cookie.
- Place the cookies about 2 inches apart on a prepared baking sheet. Bake at 350° F for 12-15 minutes. Allow the cookies to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
Notes
- The dough will be soft but it should not be so sticky that you can’t easily scoop it. Scoop and roll right away in the sugar coating for best results.
Nutrition
- Serving Size: 1 Cookie
- Calories: 262
- Sugar: 22.1 g
- Sodium: 177.4 mg
- Fat: 11 g
- Carbohydrates: 38.4 g
- Fiber: 0.7 g
- Protein: 3 g
- Cholesterol: 47.8 mg