Pumpkin sugar cookies recipe

Classic sugar cookies This pumpkin sugar cookie recipe is fall-inspired! The cookie dough is made with pumpkin puree and pie spice, then cut and decorated like pumpkins.

– 3 cups all-purpose flour spooned and leveled (375 grams) – 2 teaspoons pumpkin pie spice – 1 teaspoon ground cinnamon – 1 teaspoon baking powder – ½ teaspoon salt – 1 cup unsalted butter softened (2 sticks; 230 grams) – 1 cup granulated sugar (200 grams) – ½ cup pumpkin puree (120 grams before blotting out moisture; 80 gram


– 2 large egg yolks at room temperature – 2 teaspoons pure vanilla extract


Flour, pumpkin pie spice, cinnamon, baking powder, and salt in a medium bowl. Combine butter in a stand mixer with the paddle attachment or a large basin with a handheld mixer. 


Mix granulated sugar for 1–2 minutes. Place paper towels on a large plate. On paper towels, spread pumpkin puree. Wipe the pumpkin with more paper towels to dry. 


This may require more paper towels. Mix wet components with blotted pumpkin puree. Scratch the basin while you beat in the egg yolks and vanilla. Only barely mix dry and wet ingredients. 


Mix thick dough by hand or rubber spatula. Half-dough. Roll half the dough to ¼-inch thickness on a lightly floured parchment paper, then cover with another. Use leftover dough.


Refrigerate dough 1.5 hours between parchment paper on a baking pan. Start oven at 350°F (180°C). Parchment or silicone three large baking sheets. Remove refrigerated cookie dough sheet parchment. 


Leave 3-inch pumpkin-shaped cookie dough portions spaced on baking pans. Cut shapes from parchment-wrapped scrap dough. Test another cold cookie dough sheet.


Cookies should last 11–13 minutes. After 10 minutes on these pans, cool cookies on a wire rack. After chilling, use your favorite sugar cookie or royal icing. Dried and served.


Also See: 

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Also See: 

Stained glass cookies recipe 

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