Delicious Pumpkin Spice Sugar Cookies
Soft and chewy pumpkin spice sugar cookies, perfect for fall. Easy to make and even easier to devour!
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 cup (2 sticks) Unsalted Butter softened
- 1 ¾ cups Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 15 ounce can Pumpkin Puree
- 4 cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Salt
Icing
- Icing Your favorite recipe or store-bought
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together the softened butter and sugar until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Stir in the pumpkin puree until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, frost them with your favorite icing.
Notes
For extra spice, add a pinch of cayenne pepper to the dry ingredients. Store leftover cookies in an airtight container at room temperature for up to 3 days.