Pumpkin Sugar Cookies Recipe

These super-tender pumpkin sugar cookies are perfectly spiced with just the right amount of pumpkin pie spice. Add just a touch of orange food coloring to the optional frosting to make these pumpkin sugar cookies pop.

While you may be tempted to use all the dough, the cookies get tougher the more times you roll, so it’s best to re-roll the scraps only once.

Pumpkin Sugar Cookies

Makes 30 cookies

Active Time: 10 minutes

Total Time: 30 minutes

Ingredients:

For the cookies:

• 1 1/2 cups all-purpose flour, plus more for work surface
• 1 cup whole-wheat pastry flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 3/4 cup unsalted butter, softened
• 1/2 cup canned pumpkin
• 1 large egg, at room temperature
• 1/2 teaspoon vanilla extract

For the frosting (optional):

• 1 to 1 1/4 cups unsifted powdered sugar, divided
• 1 tablespoon meringue powder
• 1/8 teaspoon salt
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• Orange liquid food coloring (optional)

Directions:

1. To prepare cookies: Whisk all-purpose flour, pastry flour, pumpkin pie spice, baking powder and salt together in a medium bowl until fully combined.
2. Beat sugar and butter in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add pumpkin, egg and vanilla; beat on medium speed until combined.
3. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until just combined, about 2 minutes. Transfer the dough to a lightly floured work surface; divide into two disks, dusting with additional flour as needed. Wrap each disk tightly with plastic wrap. Refrigerate for at least 1 hour or up to 8 hours.
4. When ready to bake, preheat oven to 350 F. Line two large rimmed baking sheets with parchment paper. Working with one disk at a time, unwrap and place on a lightly floured work surface. Roll out to 1/8-inch thickness; cut using desired cookie cutters (such as pumpkin shapes). Transfer to the prepared baking sheets, leaving a 1/2-inch space between each cookie. Repeat with the remaining dough, rerolling scraps once.
5. Bake until dry to the touch in the center, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
6. To prepare frosting (if using): Whisk 1 cup powdered sugar, 1 tablespoon meringue powder and 1/8 teaspoon salt in a small bowl until combined. Whisk in milk, vanilla and pumpkin pie spice, whisking until smooth. Whisk in the remaining 1/4 cup powdered sugar, 1 tablespoon at a time, to reach desired consistency. Whisk in food coloring (if using) to achieve desired color. Decorate as desired.

Tasty tips

• To make ahead: Store cookies in an airtight container at room temperature for up to one week.
• Equipment: Parchment paper; cookie cutters (such as pumpkin shapes).

Recipe nutrition per serving: 138 Calories, Total Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 19 mg, Carbohydrates: 22 g, Fiber: 1 g, Total Sugars: 12 g, Added Sugars: 12 g, Protein: 2 g, Sodium: 54 mg, Potassium: 42 mg, Phosphorus: 31 mg, Iron: 1 mg, Folate: 20 mcg, Calcium: 20 mg, Vitamin A: 788 IU, Vitamin D: 1 IU.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.

Also try:

Pumpkin Roll Cake

Pumpkin Spice Latte Cookies