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Pumpkin Sugar Cookies Recipe

Pumpkin Sugar Cookies Recipe
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★★★★★

5 from 15 reviews

These Pumpkin Sugar Cookies are a delightful fall treat blending warm spices and moist pumpkin puree into a soft, flavorful cookie. Topped with a sweet maple glaze, they offer a perfect balance of sweetness and autumnal flavors, ideal for holiday gatherings or cozy afternoons.

Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

Wet Ingredients

  • ½ cup canned pumpkin puree (well-drained)
  • ⅓ cup vegetable shortening
  • ⅓ cup (75g) salted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Glaze

  • 1 ½ cups powdered sugar
  • 2 tablespoons maple syrup (dark or regular)
  • 1–2 tablespoons heavy cream (or milk)

Instructions

  1. Prepare Pumpkin Puree: Gently squeeze the moisture from the canned pumpkin puree using a paper towel or coffee filter to remove excess liquid, then discard the liquid and set the puree aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg. Set this mixture aside.
  3. Cream Butter and Sugars: In another large bowl, beat the vegetable shortening, softened salted butter, and granulated sugar on high speed until the mixture is light and fluffy, about 3 to 4 minutes.
  4. Add Wet Ingredients: Add the egg, the well-drained pumpkin puree, and pure vanilla extract to the creamed mixture, mixing until combined.
  5. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients in 2 to 3 portions, mixing well after each addition until a smooth dough forms.
  6. Chill Dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 2 hours to firm up.
  7. Preheat Oven: Set your oven to 350°F (180°C) and line a baking sheet with parchment paper, setting it aside.
  8. Roll Dough: Lightly flour a clean surface and roll the chilled dough out until it is approximately ¼ inch thick.
  9. Cut Cookies: Use cookie cutters to cut out shapes from the dough, then carefully transfer the cutouts to the prepared baking sheet.
  10. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies lose their glossy appearance on top and are slightly puffed. Cooking time may vary depending on cookie size.
  11. Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  12. Prepare Glaze: In a bowl, stir together the powdered sugar, maple syrup, and 1 to 2 tablespoons of heavy cream or milk until you reach your desired consistency—thicker for piping, thinner for drizzling.
  13. Glaze Cookies: Once the cookies are fully cooled, pipe, drizzle, or spread the maple glaze over the top for a sweet finishing touch.

Notes

  • Make sure to drain the pumpkin puree well to prevent soggy dough.
  • The dough can be refrigerated overnight if preferred.
  • Cookie cutters of various shapes can be used to match seasonal themes or preferences.
  • For a dairy-free option, substitute butter and cream with plant-based alternatives.
  • Use room temperature egg to ensure even mixing.
  • Store glazed cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: pumpkin sugar cookies, fall cookies, maple glaze cookies, pumpkin dessert, spiced cookies, holiday cookies

Find it online: https://flavorsbymaya.com/pumpkin-sugar-cookies-recipe/