The BEST Pumpkin Sugar Cookies
Your search for the best pumpkin sugar cookies ends here! When I say pumpkin sugar cookies, I am talking about actual pumpkin flavored sugar cookies made with REAL pumpkin puree and pumpkin spice!
Why These Pumpkin Sugar Cookies Are Extra Special
What I love about these pumpkin sugar cookies aside from the pumpkin flavor is the texture. It is crunchy on the outside and soft on the inside and if you ask me, that’s how sugar cookies should be!
Another reason why I love these pumpkin sugar cookies is because they are low in sugar which means I can put icing on them and not feel guilty about eating too much sugar. They are delicious with or without icing so that of course is totally up to you!
If you want that crunchy outer texture of the pumpkin sugar cookie, it is important you follow one key step with the pumpkin puree ingredients. That key step is crucial to getting the proper texture.
For the Ultimate Cookie Texture
Here is instructions on what you have to do with the pumpkin. You want to take a cheese cloth or a paper towel and wring out any excess juice from the pumpkin puree and discard it. This step will remove any additional moisture that you do not need for this sugar cookie recipe.
I did not have the fun Autumn/Fall cookie cutters when creating this recipe, but as soon as I tested it out and tasted the amazing flavor, I ordered some of these Autumn/Fall cookie cutters right away because I knew I wanted to bake more. This pumpkin sugar cookie recipe is also really fun to decorate with kids and the entire family if want to make some fun colorful icing.
How to Store Pumpkin Sugar Cookies
You can store these pumpkin sugar cookies in a sealed airtight container at room temperature for up to 5 days. Alternatively, you freeze them after they have baked and cooled for up to 2 months.
What if I don’t have Pumpkin Spice?
If you do not have pumpkin spice, do not worry because you can make your own! I have a lovely pumpkin spice recipe here that you can use and you will have more than enough pumpkin spice to make all you Fall seasonal recipes! I made these sugar cookies using my homemade pumpkin spice recipe and it was a huge hit!
Refrigerating the dough before baking
Another key component to making delicious pumpkin sugar cookies is refrigerating the dough for at least 30 minutes before baking. You want to make sure the dough is nice and cold and more pliable before rolling it out.
If you end up losing track of time and it stays in the refrigerator for longer than 30 minutes, you can leave it at room temperature for it to thaw out a bit (about 5 minutes( before rolling out the dough.
The most important tip for making pumpkin sugar cookies?
Do you want to know the most important tip for making pumpkin sugar cookies, or any sugar cookies? It is… to have fun! To me, sugar cookies are about making a experience, creating fun memories with the people you love.
If you have children, they will absolutely love and remember being a part of the making and decorating process. These types of moments are special and priceless so don’t forget to have fun!
Hope you enjoy these delicious sugar cookies, if you have an instagram account be sure to follow my cooking and baking journey there @cookingwithrips
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Recommended Kitchen Tools to make Pumpkin Sugar Cookies
Orange Extract
Prep Time: 10 minutes +30 minutes refrigeration | Bake Time: 20 minutes |
| Serves: Approximately 15-18 medium sized cookies | Total Time: 1 hour |
| Ingredients 2 1/2 cups unbleached all purpose flour 1 1/2 tsp pumpkin spice 3/4 cup powdered sugar 1/4 tsp salt 1 cup cold butter (2 sticks) chopped up in small chunks 2 egg yolks 1/4 cup pumpkin puree (juices squeezed) 1 tsp orange extract 1 tsp vanilla extract |
| Instructions 1. First place a metal sieve on top of a large mixing bowl, add flour, powdered sugar, pumpkin spice and salt and sift together. 2. Next add the cold butter chopped to the flour mixture and mixture by either pinching it with your hand or using a pastry cutter until everything is well combined. 3. Now place the pumpkin puree in either a paper towel or a cheese cloth and squeeze out the juices as much as possible. Add the puree part without the juices to the flour and butter mixture. 4. Add the egg yolks, vanilla extract and orange extract and continue to mix with pastry cutter or hand until a crumbly dough mixture is formed. *See photo above 5. Cover the dough with saran wrap and refrigerate dough for 30 minutes. 6. Meanwhile preheat oven to 350F and line a cookie sheet with unbleached parchment paper. Set aside. 7. Remove the dough from the refrigerator, uncover and place on top of a new sheet of parchment paper. 8. Add a second sheet of parchment paper on top of the cookie dough. 9. Roll out the dough to about 1/4 inch thickness by using a rolling pin by rolling on top of the second parchment paper. (You don’t want the rolling pin to touch the dough directly because dough will be a bit sticky). 10. Use cookie cutter shape of your choice and cut out the cookie shapes and place on the parchment lined cookie sheet. 11. Form the remaining leftover dough into a ball and repeat the rolling out process from (step 9)in between the 2 parchment papers. Continue to cut out more shapes. Repeat this process as many times as necessary until your dough is close to being all used up. 12. Bake at 350F for approximately 15-20 minutes or until the sides look light golden brown. 13. Finally let the cool for 10 minutes and enjoy! If adding icing, let the cookies cool for 30 minutes or longer before decorating. |
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