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Savor the warm, autumnal embrace of our irresistible Pumpkin Sugar Cookies. These cut-out cookies are full of pumpkin flavor and decorated with a simple glazed icing. Fall in love with the perfect blend of spiced sweetness in every bite.
Step into the enchanting world of Halloween with our meticulously crafted pumpkin sugar cookies. Each cookie is lovingly shaped into whimsical pumpkin designs and adorned with simple yet captivating glazed icing.
These delectable treats not only capture the spirit of the season but also offer a delightful balance of sweetness and spice that will leave your taste buds bewitched. Different than Halloween Sugar Cookies, these cookies are made using actual pumpkin and Pumpkin Pie Spice so they’re similar to Pumpkin Cookies.
Ingredients Needed
- Pumpkin Pie Spice – Pumpkin pie spice in pumpkin sugar cookies enhances their flavor profile by adding a warm and aromatic blend of spices. If you don’t have any you can make your own Pumpkin Pie Spice or use a Pumpkin Pie Spice Substitute.
- Powdered Sugar – Using Powdered Sugar instead of granulated sugar in these sugar cookies results in a softer, more tender texture. The fine texture of powdered sugar blends more smoothly into the cookie dough, creating a melt-in-your-mouth consistency.
- Almond Extract – Almond extract adds a subtle but distinctive nutty and aromatic flavor note. It complements the warm spices and pumpkin flavor
- Maple Syrup – Maple syrup in the glazed icing introduces a rich, earthy sweetness with hints of caramel and toffee. It provides depth and complexity to the icing’s flavor
- Chocolate Chips – Not shown above are chocolate chips, which are optional. You can melt chocolate chips and use them to pipe on the stems of the pumpkins if you’d like.
How to Make Pumpkin Sugar Cookies
- Whisk the dry ingredients. Place the flour, baking powder, salt, and pumpkin pie spice into a mixing bowl and whisk it until evenly combined.
- Cream the butter and sugar. Place the butter into a mixing bowl and sift the powdered sugar on top. Beat the butter and sugar together until a creamy texture forms.
- Beat in the egg, pumpkin puree, almond extract, and vanilla extract (the texture will look grainy due to using powdered sugar instead of granulated, but the consistency will change after the remaining ingredients are added).
- Add the flour mixture. With the mixer on a low setting gradually pour in half of the flour mixture. Once fully mixed with the batter add the remaining half of the flour mixture. The batter will be thick, but slightly sticky.
- Chill the dough before rolling it out. Roll the dough into a ball and flatten it into a disc. Cover it in plastic wrap and chill it in the fridge for 20 minutes (just enough for it to harden, but not become super hard). Lightly flour a work surface and then use a rolling pin to roll the dough out to 1/4 inch in thickness. Use a pumpkin cookie cutter to cut out the cookies.
- Arrange the cookies and bake. Preheat the oven to 400ºF. Place the cookies onto a parchment-lined baking sheet or use a silicone baking mat. Bake for 6 to 7 minutes until the edges just barely begin to turn golden. Let the cookies sit for 5 minutes.
- Prepare the icing. Place the powdered sugar, pumpkin pie spice, milk, maple syrup, and vanilla extract into a bowl and whisk to combine. You have the option to place the glaze into a piping bag and pipe it onto the cookies or spread it on using an icing spatula.
- Melt the chocolate chips. If using, melt the chocolate in a microwave-safe bowl in 30-second intervals until you reach 1 minute. Stir the melted chocolate together until smooth. Either pipe the melted chocolate onto the stems or spread it on.
FAQS
How can I prevent my cookies from spreading too much?
To prevent your pumpkin sugar cookies from spreading too much, follow these steps. First, chill the cookie dough for at least 20 minutes before baking to make it firmer. Second, use parchment paper or silicone baking mats to line your baking sheets, which insulates the cookies from direct heat.
Third, ensure you’re using the recommended cookie size from the recipe. Fourth, avoid overmixing the dough, as this can introduce excess air. Fifth, use fresh leavening agents and check the oven temperature is accurate.
Sixth, space the cookies appropriately on the baking sheet, typically about 2 inches apart, to allow for expansion. Lastly, opt for light-colored baking sheets and high-quality butter to help control spread.
Can I use fresh pumpkin puree in the cookie dough?
You can absolutely use fresh pumpkin puree in your cookie dough. This recipe uses pumpkin puree instead of pumpkin pie mix.
Recipe Notes and Tips
- Let the cookies cool. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents them from breaking while they are still soft.
- Sprinkle some cinnamon sugar on top. Sprinkle cinnamon sugar on top of the cookies after you’ve iced them for some added sweetness.
- Don’t stress about the icing design. To coat the cookies I made a swirling pattern and didn’t worry about completely covering the cookie. These cookies don’t have to be perfect. I got the styling idea from Half Baked Harvest.
- Storage: Store your pumpkin sugar cookies in an airtight container at room temperature. If stacking, place a piece of parchment paper between layers to prevent sticking.
- Get more pumpkin spice flavor. Instead of using vanilla extract, you can use pumpkin pie extract for some added fall flavor.
More Halloween Treats
Pumpkin Sugar Cookies Recipe
Delight in the comforting, autumnal embrace of our Pumpkin Sugar Cookies. These delightful cut-out creations are brimming with pumpkin flavor and adorned with a beautifully simple glazed icing. Allow your taste buds to be enchanted by the exquisite harmony of warm, spiced sweetness in every delectable bite.
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Servings: 24 Cookies
Calories: 233kcal
Equipment
- Electric Stand Mixer or handheld mixer
- Cookie Sheets
- Parchment Paper or silicone baking mat
Ingredients
- 3½ cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 tablespoon Pumpkin Pie Spice
- 1 cup Butter room temperature
- 2 cups Powdered Sugar
- 1/2 cup Pumpkin Puree
- 1 large Egg room temperature
- 1 tablespoon Vanilla Extract
- 2 teaspoons Almond Extract
Glazed Icing
- 1½ cups Powdered Sugar
- 1/2 teaspoon Pumpkin Pie Spice
- 3 tablespoon Milk
- 2 teaspoons Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 1/2 cup Chocolate Chips
Instructions
- Whisk the dry ingredients. Place the flour, baking powder, salt, and pumpkin pie spice into a mixing bowl and whisk it until evenly combined.
- Cream the butter and sugar. Place the butter into a mixing bowl and sift the powdered sugar on top. Beat the butter and sugar together until a creamy texture forms.
- Beat in the egg, pumpkin puree, almond extract, and vanilla extract (the texture will look grainy due to using powdered sugar instead of granulated, but the consistency will change after the remaining ingredients are added).
- Add the flour mixture. With the mixer on a low setting gradually pour in half of the flour mixture. Once fully mixed with the batter add the remaining half of the flour mixture. The batter will be thick, but slightly sticky.
- Chill the dough before rolling it out. Roll the dough into a ball and flatten it into a disc. Cover it in plastic wrap and chill it in the fridge for 20 minutes (just enough for it to harden, but not become super hard). Lightly flour a work surface and then use a rolling pin to roll the dough out to 1/4 inch in thickness. Use a pumpkin cookie cutter to cut out the cookies.
- Arrange the cookies and bake. Preheat the oven to 400ºF. Place the cookies onto a parchment-lined baking sheet or use a silicone baking mat. Bake for 6 to 7 minutes until the edges just barely begin to turn golden. Let the cookies sit for 5 minutes.
- Prepare the icing. Place the powdered sugar, pumpkin pie spice, milk, maple syrup, and vanilla extract into a bowl and whisk to combine. You have the option to place the glaze into a piping bag and pipe it onto the cookies or spread it on using an icing spatula.
- Melt the chocolate chips. If using, melt the chocolate in a microwave-safe bowl in 30-second intervals until you reach 1 minute. Stir the melted chocolate together until smooth. Either pipe the melted chocolate onto the stems or spread it on.
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 165mg | Potassium: 77mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1054IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg
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