Soft Pumpkin Sugar Cookies
Bake soft and chewy pumpkin sugar cookies with warm spices. These easy cookies are perfect for autumn baking and require no chilling.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pie filling)
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- Optional glaze: 1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Cream together softened butter and granulated sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract and pumpkin puree.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, about 2 inches apart.
- Bake at 350°F (175°C) for 9-12 minutes, or until the edges are lightly golden and the centers are still soft.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies.
Notes
- For a chewier cookie, slightly underbake them.
- Ensure your pumpkin puree is well-drained if it seems very wet.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg