Pumpkin Spiced Sugar Cookies
Soft and chewy, these Pumpkin-Spiced Sugar cookies will satisfy any sweet tooth.
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1¼ cups All-Purpose Flour
- 1 tsp. Cream of Tartar
- 1 tsp. Baking Powder
- 1 tsp. Ground Cinnamon
- ¼ tsp. Nutmeg
- ¼ tsp. Salt
- 1 stick Unsalted Butter
- ¾ cup White Granulated Sugar
- ¼ cup Canned Pumpkin
- 1 large Egg
- ½ tsp. Vanilla Extract
- ¼ cup White Granulated Sugar (For Rolling)
Instructions
- 1
Line a small bowl with a paper towel and pour ¼ cup of canned pumpkin. Cover the pumpkin with the paper towel.
- 2
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- 3
Using a stand mixer with a paddle attachment (or a bowl and handheld mixer) beat the room temperature butter with the ¾ cup of sugar until fluffy, about 2 minutes.
- 4
Add the vanilla extract, egg, pumpkin puree and mix until combined.
- 5
In a separate bowl, whisk together the flour, cream of tartar, baking powder, cinnamon, nutmeg and salt.
- 6
With the mixer on low, slowly add the dry ingredients until fully combined.
- 7
In a small bowl, add the ¼ cup of sugar to roll the cookies in.
- 8
Using a small cookie dough scooper or a spoon, drop about a tablespoon of the cookie dough into the sugar. Roll it around and place it on the baking sheet.
- 9
Bake for 12-14 minutes until light golden.
- 10
Cookies are best stored in an airtight container for up to 5 days.