These Soft, Cakey Sugar Cookies Will Be Your New Pumpkin Favorite
Everyone's fall flavor obsession is on full display in these pumpkin sugar cookies. This recipe calls for doubling up on the pumpkin and the pumpkin spice, with both ingredients going into the cookie dough and the sweet glaze on top. For those who love a soft, cakey cookie (and honestly, who doesn't?) these cookies check even more boxes. The key is to give the dough plenty of time to chill (at least two hours), so that it firms up enough to get a great rise in the oven while still staying tender. A sprinkle of sparkling sugar on top makes them shine! Bake a batch of these fall cookies as soon as your pumpkin spice cravings hit. They're perfect for a Halloween treat or Thanksgiving dessert, and will be a guaranteed sell-out at any autumn bake sale.
What is in pumpkin pie spice?
Pumpkin pie spice is a warm, fragrant mix of cinnamon, ginger, nutmeg, allspice, and cloves. You can find a jar in the baking aisle or make your own at home.
What's the difference between a cakey cookie and a chewy cookie?
Cakey cookies have a puffed, domed top and tender crumb whereas chewy cookies tend to be flatter and, well, chewier! Much of the difference has to do with the ratio of ingredients. Cakey cookies have a bit more moisture, which often comes from egg, or in this case, pumpkin puree. Cakey cookies also contain more baking soda or baking powder than chewy cookies which contributes to their tall stature. Chewy cookies recipes, on the other hand, usually have more sugar—usually brown sugar—than cakey cookie recipes which adds moisture. Butter can also contribute to a cookie's texture: Using melted butter can produce a chewier cookie whereas creaming softened butter can result in a more cakey cookie.
How can I use up a can of pumpkin purée?
If you have some pumpkin purée left over, try stirring it into a pot of chili, adding some to cornbread batter, or folding it into softened ice cream. You can also whip it with softened butter, sugar, and cinnamon for a spread to dollop on pancakes or slather on biscuits or toast.
How do I store pumpkin sugar cookies?
Pumpkin sugar cookies can be stored in an airtight container at room temperature for up to three days. If you'd like to freeze the cookies, leave off the icing. Cookies without icing can be frozen in an airtight container for up to one month. Let them thaw at room temperature for two hours before icing.
Yields: 2 dozen
Prep Time: 15 mins
Total Time: 3 hours 55 mins
Ingredients
Cookies
2 1/2 c.
all-purpose flour
1 1/2 tsp.
pumpkin pie spice
1 tsp.
baking soda
1/2 tsp.
kosher salt
1 1/4 c.
granulated sugar
3/4 c.
(1 1/2 sticks) unsalted butter, softened
1/2 c.
pumpkin puree
1
large egg
1 1/2 tsp.
vanilla extract
Icing
2 1/2 c.
powdered sugar
2 tbsp.
pumpkin puree
1/4 tsp.
pumpkin pie spice
2 tbsp.
water
White sparkling sugar (optional)
Directions
For the cookies: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in the pumpkin puree, egg, and vanilla extract until well combined, about 1 minute. Add the flour mixture and beat on low speed just until the dry ingredients are incorporated, about 30 seconds. Cover and chill the dough for at least 2 hours or up to 2 days.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Scoop the dough into balls, about 2 tablespoons each, and arrange the dough balls at least 2 inches apart on the prepared baking sheets.
Bake until the cookies are puffed and lightly browned around the edges, 11 to 12 minutes. Let the cookies cool on the baking sheets for 3 minutes. (The cookies will collapse slightly as they cool.) Transfer to a wire rack to cool completely, about 30 minutes.
For the icing: In a medium bowl, whisk the powdered sugar, pumpkin puree, pumpkin pie spice, and water until fully combined. Spoon about 1 teaspoon of the icing on the top of each cookie and spread to cover the top. Sprinkle the cookie with white sparkling sugar, if you like. Let the cookies sit for about 45 minutes, or until the icing has hardened.
Tip: Store cookies in an airtight container at room temperature for up to 3 days. The cookies can be frozen before icing for up to one month. Thaw at room temperature for two hours before icing.
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