Pumpkin-Spice Sugar Cookies

Get into the autumn spirit with these delicious Pumpkin-Spice Sugar Cookies! Perfect for enjoying with a hot cup of coffee or tea on a crisp fall day.

Ingredients:

• 1 cup of pumpkin puree
• 1 cup of sugar
• 1/2 cup of softened butter
• 1 teaspoon of vanilla extract
• 2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 tablespoon of pumpkin pie spice

Instructions:

• 1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
• 2. In a large mixing bowl, cream together the sugar and butter until light and fluffy.
• 3. Add in the pumpkin puree and vanilla extract, mix until well combined.
• 4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
• 5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
• 6. Using a cookie scoop, scoop out dough onto the prepared baking sheet and flatten slightly with a fork.
• 7. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
• 8. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Popular questions:

• Q: Can I use canned pumpkin instead of pumpkin puree?

A: Yes, canned pumpkin can be used as a substitute for fresh pumpkin puree in this recipe.

• Q: Can I use margarine instead of butter?

A: You can use margarine as a substitute for butter, but the flavor and texture may be slightly different.

• Q: Can I omit the pumpkin pie spice?

A: While the pumpkin pie spice adds flavor, you can omit it or use a mix of cinnamon, nutmeg, and cloves instead.

• Q: Can I add chocolate chips to the dough?

A: Yes, chocolate chips can be added to the dough for a delicious twist on this recipe.

• Q: How should I store these cookies?

A: Store the cookies in an airtight container at room temperature for up to a week.

• Q: Can I freeze the cookie dough?

A: Yes, the cookie dough can be frozen for up to 3 months. Thaw in the refrigerator before baking.

• Q: Can I use whole wheat flour instead of all-purpose flour?

A: Yes, you can use whole wheat flour, but the cookies may have a denser texture.

• Q: Can I make these cookies gluten-free?

A: You can use a gluten-free flour blend in place of all-purpose flour to make these cookies gluten-free.

• Q: Can I reduce the amount of sugar in the recipe?

A: You can reduce the sugar slightly, but it may affect the texture and sweetness of the cookies.

• Q: Can I add nuts or dried fruit to the dough?

A: Yes, chopped nuts or dried fruit can be added to the dough for added texture and flavor.

Helpful tips:

• 1. For a stronger pumpkin flavor, add an extra tablespoon of pumpkin pie spice.
• 2. Chill the dough for 30 minutes before scooping and baking for thicker cookies.
• 3. Dust the cookies with cinnamon sugar before baking for a crunchy topping.
• 4. Drizzle with a powdered sugar glaze once cooled for a sweet finish.
• 5. Sprinkle with chopped pecans or walnuts for added crunch.
• 6. Store in an airtight container with a slice of bread to keep them soft and fresh.
• 7. Serve with a dollop of whipped cream or vanilla ice cream for a decadent dessert.
• 8. Experiment with different shapes using cookie cutters for a fun twist.
• 9. Swap out the pumpkin puree for sweet potato puree for a unique flavor profile.
• 10. Share these cookies with friends and family for a festive fall treat.

Expert Secrets:

• 1. Use room temperature ingredients for a smoother dough and better cookie texture.
• 2. Don’t overmix the dough to avoid a tough cookie texture.
• 3. Make a double batch and freeze the baked cookies for later enjoyment.
• 4. Brush the cookies with melted butter and sprinkle with cinnamon sugar for added flavor.
• 5. Experiment with different toppings like cream cheese frosting or caramel drizzle.
• 6. Try adding a dash of maple syrup to the dough for a richer flavor profile.
• 7. Store in a cookie tin lined with parchment paper for easy transport and storage.
• 8. Use a cookie press for uniform cookies with a decorative touch.
• 9. Roll the dough in cinnamon sugar before baking for an extra burst of flavor.
• 10. Enjoy these cookies warm with a scoop of pumpkin ice cream for a delightful dessert.