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Pumpkin Sugar Cookies

Pumpkin sugar cookies are mixed with pumpkin puree and pumpkin pie spice, then chilled before baking for soft centers and set edges. A brief rest on the baking sheet helps them finish setting before they cool completely.
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Prep Time 20 minutes
Cook Time 31 minutes
Chilling 1 hour
Total Time 1 hour 51 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1.25 cups granulated sugar
  • 0.5 cup pumpkin puree canned; not pumpkin pie filling
  • 1 egg yolk large
  • 2 teaspoons vanilla extract
  • 2.75 cups all-purpose flour
  • 1.5 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.75 teaspoon kosher salt

Equipment

  • 1 large rimmed baking sheet
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  4. Beat in the pumpkin puree, egg yolk, and vanilla until combined, scraping down the bowl as needed.
  5. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  6. Mix the dry ingredients into the butter mixture on low speed just until no dry flour remains.
  7. Cover the dough.
  8. Refrigerate it for 1 hour, until firm enough to scoop.
  9. Scoop the dough into 2-tablespoon portions.
  10. Arrange the portions about 2 inches apart on the prepared baking sheet.
  11. Flatten each portion slightly.
  12. Bake in batches at 350°F for 11 to 13 minutes, until the edges are set and the centers look just barely underdone.
  13. Let the cookies cool on the baking sheet for 5 minutes.
  14. Transfer them to a wire rack to cool completely.
  15. Let the baking sheet cool before adding the next batch.

Notes

For the softest centers, remove the cookies when the edges are set and the centers look just barely underdone. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a dairy-free option, use a 1:1 dairy-free butter substitute.