Pumpkin Sugar Cookies Recipe – Best Recipe in the World: Pumpkin sugar cookies are soft and flavored just right with pumpkin pie spice. The sweet icing adds pleasant fall tastes. Add a little orange food coloring to the icing to make pumpkin sugar cookies pop. You may be tempted to use all the dough, but the cookies grow firmer with each roll, so just re-roll the crumbs once.
Pumpkin Sugar Cookies Recipe – Best Recipe in the World
Ingredients for Pumpkin Sugar Cookies
Cookies
- 1 ½ cups all-purpose flour, plus more for work surface
- 1 cup whole-wheat pastry flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ¾ cup unsalted butter, softened
- ½ cup canned pumpkin
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
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Frosting (optional)
- 1 – 1 ¼ cups unsifted confectioners’ sugar, divided
- 1 tablespoon meringue powder
- ⅛ teaspoon salt
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- Orange liquid food coloring (optional)
Directions for Pumpkin Sugar Cookies
Step – 1
To prepare cookies: Whisk all-purpose flour, pastry flour, 1 teaspoon pumpkin pie spice, baking powder and 1/2 teaspoon salt together in a medium bowl until fully combined.
Step – 2
Beat sugar and butter in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add pumpkin, egg and vanilla; beat on medium speed until combined.
Step – 3
With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until just combined, about 2 minutes. Transfer the dough to a lightly floured work surface; divide into 2 disks, dusting with additional flour as needed. Wrap each disk tightly with plastic wrap. Refrigerate for at least 1 hour or up to 8 hours.
Step – 4
When ready to bake, preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Working with 1 disk at a time, unwrap and place on a lightly floured work surface. Roll out to 1/8-inch thickness; cut using desired cookie cutters (such as pumpkin shapes). Transfer to the prepared baking sheets, leaving a 1/2-inch space between each cookie. Repeat with the remaining dough, rerolling scraps once.
Step – 5
Bake until dry to the touch in the center, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
Step – 6
To prepare frosting (if using): Whisk 1 cup confectioners’ sugar, meringue powder and salt in a small bowl until combined. Whisk in milk, vanilla and pumpkin pie spice, whisking until smooth. Whisk in the remaining 1/4 cup confectioners’ sugar, 1 tablespoon at a time, to reach desired consistency. Whisk in food coloring (if using) to achieve desired color. Decorate as desired.
FAQ
Q.1) Why Did My Cookies Spread During Baking?
Next time, put the cookie dough shapes on baking sheets lined with parchment paper in the fridge for at least 30 minutes before baking. If your cookies spread while they’re baking, make sure to do that. Putting the dough in the fridge before baking helps the cookies stay together in the oven.
Q.2) Butter and Vegetable Oil? Why use both in sugar cookies?
During my tests of this recipe, I used only butter, only oil, and then a mix of the two. I found that the best texture and taste were achieved by using both butter and vegetable oil. The butter makes the cookies taste better, and the vegetable oil keeps them moist and soft all the way through.
Q.3) Can I freeze these pumpkin sugar cookies?
Yes! You can make these pumpkin sugar cookies now and bake them later if you want to. It’s possible to freeze cookie dough for up to three months after putting it in a zip-top bag that is safe for freezing. Let it thaw overnight before baking, then follow the directions on the recipe card.
After they’re cooked, you can also freeze them. Place in a jar that won’t let air in, making sure that parchment paper is between each layer. Put it in the freezer for three months.