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Pumpkin-Spice Sugar Cookies

These Pumpkin-Spice Sugar Cookies are quick, forgiving, and use pantry staples, making them the perfect treat for busy families during the fall season.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 110
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter, softened Make sure it's at room temperature.
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup canned pumpkin puree Can substitute with fresh pumpkin puree.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt Adjust to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and granulated sugar until fluffy.
  3. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Drop tablespoons of dough onto a baking sheet lined with parchment paper.
Baking
  1. Bake for 10–12 minutes or until lightly golden.
  2. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Leftovers reheat beautifully. Store them in an airtight container; if they stiffen overnight, a 10–15 second zap in the microwave or a few minutes in the oven will revive them.