Soft Batch Pumpkin Sugar Cookies

Get ready to welcome the cozy fall season with these delicious Soft Batch Pumpkin Sugar Cookies! They are exactly what you need to satisfy your sweet tooth while capturing the essence of autumn in every bite.

Ingredients:

• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup powdered sugar (for rolling)

Instructions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the pumpkin puree, sugar, butter, egg, and vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. Gradually add the dry ingredients to the wet ingredients until well combined.
5. Roll the dough into small balls, then roll them in powdered sugar before placing them on the baking sheet.
6. Bake for 10-12 minutes or until the edges are set.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Popular questions:

• Q: Can I use pumpkin pie filling instead of pumpkin puree?

A: It’s best to use pumpkin puree for this recipe as it provides a more natural pumpkin flavor without added spices or sugar. However, you can try using pumpkin pie filling and adjust the sugar and spices accordingly.

Helpful tips:

• Chill the dough for 30 minutes before rolling into balls for easier handling.
• Add a sprinkle of cinnamon or nutmeg to the powdered sugar for extra flavor.

Expert Secrets:

• Add a tablespoon of cream cheese to the dough for a tangy twist.
• Brush the cookies with a simple glaze made from powdered sugar and milk for a shiny finish.