Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
Pumpkin Sugar Cookies
For all the cakey cookie lovers out there!
Everyone’s fall flavor obsession is on full display in these pumpkin sugar cookies. They double up on the pumpkin and the pumpkin spice, with both ingredients going into the cookie dough and the sweet glaze on top. For those that love a fluffy, cakey cookie (and honestly, who doesn’t?) these cookies check even more boxes. The key to the bake is to give the dough a generous chill (at least two hours), so that it firms up enough to get a great rise in the oven while staying tender. Make these cookies as soon as the pumpkin spice craving strikes, on Halloween or Thanksgiving, or as your go-to baked good all fall.
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 spice aisle, or make your own with this recipe.
What’s the difference between a cakey cookie and a chewy cookie?
Cakey cookies have a bit more moisture (from the egg or the pumpkin) and baking soda or powder than chewy cookies. Chewy cookies also have a slightly higher ratio of sugar to flour.
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.
- Yields:
- 2 dz.
- Prep Time:
- 15 mins
- Total Time:
- 3 hrs 55 mins
Ingredients
For the 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 tsp.
granulated sugar
- 3/4 c.
unsalted butter, softened
- 1/2 c.
pumpkin puree
- 1
large egg
- 1 1/2 tsp.
vanilla extract
For the icing:
- 2 1/2 c.
powdered sugar
- 2 tbsp.
pumpkin puree
- 1/4 tsp.
pumpkin pie spice
- 2 tbsp.
water
White sparkling sugar, optional
- Nutrition Information
- Per Serving (Serves 24)
- Calories156 Fat6 gSaturated fat4 gTrans fat0 gCholesterol23 mgSodium96 mgCarbohydrates23 gFiber1 gSugar13 gProtein2 gVitamin D0 mcgCalcium8 mgIron1 mgPotassium33 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1For the cookies: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
- Step 2In 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.
- Step 3Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- Step 4Scoop the dough into balls, about 2 tablespoons each, and arrange the dough balls at least 2 inches apart on the prepared baking sheets.
- Step 5Bake 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.
- Step 6For 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 1 month. Thaw at room temperature for 2 hours before icing.
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