Pumpkin Sugar Cookies

5 from 1 vote

Pumpkin sugar cookies are butter, soft cookies full of real pumpkin. These fall cookies are perfectly sweet enough on their own or really indulge your sweet tooth with a sweet, sugared coating.

Prep Time10

Cook Time20

Chill Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 321kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 1/2 cups granulated sugar plus extra for rolling the dough
2 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 3/4 sticks butter softened
1 tbs vanilla extract
1 egg yolk
1/2 cup canned pumpkin puree

US Customary - Metric

Instructions

Add the dry ingredients to a large mixing bowl. Whisk them together until evenly combined. Set aside.
To the bowl of a stand mixer, add the butter & sugar. Whip together until smooth & creamy.
Add the egg yolk and vanilla extract to the mixing bowl, whip again until completely incorporated.
Add the pumpkin puree to the bowl, and mix again- just until combined.
Set your mixer on low speed, and slowly add in the flour mixture. Continue mixing until the batter has come together. Using a spatula, scrape down the sides of the bowl and the center and mix again.
Remove the mixing bowl from the mixer, and cover it tightly with plastic wrap. Chill it in the refrigerator for 30 minutes.
Line a large baking sheet with parchment paper. Add some extra sugar to a small prep bowl, and set aside.
Using a medium sized scoop, roll a scoop of dough in between the palms of your hands until it's a roughly smooth 1 inch ball. Roll it in the sugar and then place it on the prepared baking sheet.
Continue, placing the cookie dough balls about 2 inches apart until all the dough has been used- or your baking sheet's full.
Bake at 350° for 20 minutes.
Carefully remove the hot cookies from the oven, and let them rest on the pan for 5 minutes.
Transfer the cookies to a waiting cooling rack to finish cooling completely.

Notes

Make sure you're using canned pumpkin puree and not pumpkin pie filling.
Chilling the dough is very important! The cookies will spread too much if you skip this.
If you don't let the cookies cool before transferring them to wire racks they will break apart
I have to bake this recipe in 2-3 batches, depending on the size of baking sheet I use.
You can skip rolling the cookie dough balls in sugar before baking if you want a less sweet cookie
Want to add a little something extra? Mini white or chocolate chips taste delicious in this recipe. They're also great topped with a cream cheese frosting.

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