PUMPKIN SPICE SUGAR COOKIES

Is there anything that screams “fall” louder than the aroma of pumpkin spice wafting through your kitchen? I don’t think so! These pumpkin spice sugar cookies are my absolute go-to when the leaves start changing, and I crave that warm, comforting, quintessential autumn flavor. They’re soft, chewy, and perfectly spiced, making them the ideal treat to share with friends and family or simply enjoy with a cozy cup of coffee or tea. This recipe is super easy to follow, even for beginner bakers, and yields cookies that are bursting with pumpkin flavor and that iconic pumpkin spice blend. Get ready to impress everyone with these delightful seasonal delights!

Baking has always been my happy place. As a seasoned home baker with over 15 years of experience, I’ve spent countless hours perfecting classic recipes, and I’m so excited to share all my tips and tricks with you. I’m always exploring new ways to incorporate seasonal ingredients, and these pumpkin spice sugar cookies are a testament to my love for fall baking. With pumpkin spice being a hugely trending flavor during autumn, these cookies are perfect for sharing on social media and adding to your holiday baking repertoire. Let’s get baking!

Ingredients for Pumpkin Spice Perfection

Here’s what you’ll need to whip up a batch of these irresistible cookies:

• All-Purpose Flour: 2 ½ cups. Flour provides the structure for the cookies. Sifting it ensures a light and airy texture.
• Baking Powder: 1 teaspoon. Baking powder is a leavening agent that helps the cookies rise and become fluffy.
• Baking Soda: ½ teaspoon. Baking soda reacts with the acidity in the pumpkin puree, creating carbon dioxide which contributes to the cookie’s rise and texture.
• Pumpkin Pie Spice: 2 teaspoons. This is the heart and soul of our fall flavor! You can buy a pre-made blend, or create your own using cinnamon, ginger, nutmeg, and cloves.
• Salt: ¼ teaspoon. Salt enhances the sweetness and balances the flavors in the cookies.
• Unsalted Butter: ½ cup (1 stick), softened. Softened butter creams easily with sugar, creating a smooth and even base for the cookie dough. Make sure it’s not melted!
• Granulated Sugar: ¾ cup. Sugar not only adds sweetness but also contributes to the cookie’s soft texture.
• Brown Sugar: ¼ cup, packed. Brown sugar adds moisture and a subtle molasses flavor that complements the pumpkin spice perfectly.
• Pumpkin Puree: ½ cup. Be sure to use 100% pumpkin puree, not pumpkin pie filling. Pumpkin puree adds moisture, flavor, and that beautiful orange hue to the cookies.
• Egg: 1 large. An egg binds the ingredients together and adds richness to the dough.
• Vanilla Extract: 1 teaspoon. Vanilla extract enhances the overall flavor of the cookies.

Substitutions:

• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend.
• Vegan: Substitute the butter with vegan butter and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
• Pumpkin Pie Spice: If you don’t have pumpkin pie spice, use 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.

Expert Tips for Perfect Pumpkin Spice Cookies

Here are some of my tried-and-true tips for achieving cookie perfection every time:

• Don’t overmix the dough: Overmixing develops the gluten in the flour, leading to tough cookies. Mix until just combined.
• Chill the dough: Chilling the dough for at least 30 minutes (or even overnight!) helps prevent the cookies from spreading too much during baking and intensifies the flavors.
• Use parchment paper: Lining your baking sheets with parchment paper prevents the cookies from sticking and makes cleanup a breeze.
• Bake evenly: Rotate the baking sheets halfway through baking to ensure even browning.
• Don’t overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are golden brown and the centers are set.
• Cool completely: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking.
• Spice it up: Feel free to adjust the amount of pumpkin pie spice to your liking. If you prefer a stronger spice flavor, add an extra ½ teaspoon.

My Personal Testing Notes: I’ve found that using a cookie scoop helps ensure uniform cookie sizes, which leads to even baking. I also experimented with adding a cream cheese frosting to these cookies and it was a game changer! Consider trying that out for an extra decadent treat.

Storage and Simple Substitutions

Here’s how to store your pumpkin spice sugar cookies to keep them fresh and delicious:

Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container.

Substitutions:

• Butter: Coconut oil can be used as a substitute for butter in a 1:1 ratio.
• Sugar: You can use maple syrup or honey as a substitute for sugar, but you may need to adjust the amount of liquid in the recipe.
• Milk: Any kind of milk (dairy or non-dairy) can be used.

Frequently Asked Questions: Pumpkin Spice Sugar Cookies

Can I make these cookies ahead of time?

Absolutely! The cookie dough can be made up to 2 days in advance and stored in the refrigerator. Just bring it to room temperature slightly before scooping and baking.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough! Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.

Why are my cookies flat?

Flat cookies can be caused by a few factors: using melted butter instead of softened butter, not chilling the dough, or overmixing the dough. Make sure to follow the recipe carefully and avoid these common mistakes.

Why are my cookies dry?

Dry cookies are usually the result of overbaking or using too much flour. Be sure to measure your flour accurately and bake the cookies until they are just set around the edges.

Can I add chocolate chips to these cookies?

Definitely! Chocolate chips would be a delicious addition to these cookies. Use about 1 cup of chocolate chips and fold them into the dough before baking.

Can I make these cookies without pumpkin puree?

While the pumpkin puree is essential for the flavor and texture of these cookies, you could try substituting it with applesauce. However, the flavor will be different.

How do I make my own pumpkin pie spice?

It’s easy to make your own pumpkin pie spice! Simply combine 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.

Share the Spiced Love!

There you have it – a simple, delicious, and utterly irresistible recipe for pumpkin spice sugar cookies that are sure to become a fall favorite! From the warm aroma filling your kitchen to the satisfyingly soft and chewy texture, these cookies are a true celebration of the season. Don’t forget to share your baking creations with friends and family, and be sure to tag me on social media when you make them! What other fall recipes are you excited to try this year? Leave a comment below and let me know!

Craving more fall baking adventures? Check out my recipes for White Chocolate Stuffed Cookies

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