Pumpkin-Spice Sugar Cookies 🎃🍪

Introduction

There’s something magical about baking during the fall, especially when pumpkin-spice cookies are involved. This recipe has become a favorite in our household; the aroma of spices wafting through the kitchen instantly lifts our spirits. Every bite is soft and flavorful, and my family can’t get enough of these delightful cookies. They make the perfect treat for gatherings, cozy nights in, or just to enjoy with a cup of tea.

Ingredients

For the Cookie Dough:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

For Rolling:

• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

Prepare the Dough:

1. Cream the Butter and Sugar: In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
2. Add Wet Ingredients: Mix in the egg, pumpkin puree, and vanilla extract until well combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.

Chill the Dough:

1. Divide and Wrap: Divide the dough in half, flatten each half into a disk, and wrap in plastic wrap.
2. Refrigerate: Chill the dough for at least 1 hour, or until firm.

Preheat the Oven:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Roll the Dough:

1. Roll Out Dough: On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes.
2. Coat the Cookies: In a small bowl, mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Sprinkle the tops of the cookies with the cinnamon-sugar mixture.

Bake the Cookies:

1. Bake: Bake for 8-10 minutes, or until the edges are lightly golden.
2. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

• Servings: 24 cookies
• Calories per serving: Approximately 120 calories

Preparation Time

• Total Time: 2 hours (including chilling time)
• Active Time: 30 minutes

How to Serve

• Dust with powdered sugar for a festive look.
• Serve with a side of hot apple cider.
• Pair with vanilla ice cream for a delightful dessert.
• Place in a decorative tin for gift-giving.
• Enjoy alongside your favorite warm beverage.

Additional Tips

1. Chill Longer: For a firmer dough, chill for up to 2 hours.
2. Experiment with Spices: Add a pinch of cardamom or allspice for extra flavor.
3. Cookie Thickness: Adjust thickness based on your preference; thicker cookies will be softer.
4. Use Fresh Pumpkin: If possible, use fresh pumpkin puree for a richer flavor.
5. Storage: Store in an airtight container to maintain freshness.

Recipe Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
• Chocolate Chips: Fold in chocolate chips for a sweeter twist.
• Iced Cookies: Drizzle with a simple glaze for added sweetness.
• Nutty Addition: Add chopped pecans or walnuts for a crunch.
• Frosted: Top with cream cheese frosting for a decadent treat.

Serving Suggestions

• Perfect for fall-themed parties or Thanksgiving gatherings.
• Great as a homemade gift for friends and family.
• Serve at cozy movie nights with hot chocolate.
• Include in a holiday cookie platter.
• Pair with cheese for a sweet and savory snack.

Freezing and Storage

• Freezing: Cookie dough can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in an airtight container.
• Baked Cookies: Store baked cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months.

FAQ Section

1. Can I use fresh pumpkin instead of canned?
   Yes, but make sure it’s well-drained.
2. What if I don’t have pumpkin spice?
   You can substitute with a mix of cinnamon, nutmeg, and ginger.
3. Can I double the recipe?
   Absolutely! Just ensure you have enough space to chill the dough.
4. How can I make the cookies softer?
   Reduce baking time slightly or add a bit more butter.
5. What kind of sugar can I use?
   You can use brown sugar for a richer flavor.
6. Can I skip the chilling step?
   Chilling helps the cookies maintain their shape, so it’s recommended.
7. How do I know when the cookies are done?
   Look for lightly golden edges; they will continue to firm up while cooling.
8. Can I make these vegan?
   Yes, substitute butter with vegan butter and use flaxseed for the egg.
9. What toppings can I use?
   Try adding sprinkles, chopped nuts, or a drizzle of chocolate.
10. How do I get the cookies to hold their shape?
    Chill the dough well and roll it out evenly.

Conclusion

These pumpkin-spice sugar cookies are not just a seasonal treat; they embody the warmth and coziness of fall. Whether enjoyed with family or shared at gatherings, they are sure to bring smiles. With the delightful blend of spices and the soft texture, they are bound to become a staple in your baking repertoire. So gather your ingredients, dive into the delightful world of fall baking, and savor every bite!

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