Best 10 Pumpkin Sugar Cookies Recipes

PUMPKIN SPICE SUGAR COOKIES

Steps:

• Place the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and vanilla. Beat until just combined.
• Whisk together the flour, 1 tablespoon of the pumpkin spice mix, the baking powder and salt in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining half of the dry ingredients until a thick dough comes together. Chill for at least 1 hour or overnight.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine the granulated sugar with the remaining 1 teaspoon pumpkin spice mix in a small bowl.
• Shape the cookie dough using a heaping tablespoon and roll between your palms to form a round ball. Repeat until all the dough is rolled into balls. Place the balls into the spiced sugar and toss until completely coated. Place onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Use your palms or the tines of a fork to press the cookies into thick disks.
• Bake until golden brown, 10 to 12 minutes.

PUMPKIN SPICE SOFT SUGAR COOKIES

Steps:

• Beat butter and 2 cups sugar with an electric mixer in a large bowl until creamy. Add eggs and vanilla; beat until smooth.
• Sift flour, pumpkin pie spice, baking powder, and salt together in a bowl. Add flour mixture to butter mixture and beat until flour is completely incorporated. Cover dough with plastic wrap and refrigerate until chilled, at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray.
• Pour 1/4 cup sugar into a shallow bowl.
• Drop spoonfuls of dough 2 inches apart onto prepared baking sheets. Moisten the bottom of a glass with water and dip the glass in sugar. Gently flatten each drop of cookie dough with the bottom of the sugared glass.
• Bake cookies in the preheated oven until set, 5 to 7 minutes.

SUGAR-FREE PUMPKIN COOKIES

Steps:

• Preheat oven to 350°F.
• Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
• Cream butter and Splenda in large mixing bowl.
• Add pumpkin, eggs, and vanilla extract; beat until blended.
• Gradually add flour mixture into pumpkin mixture at low speed until combined.
• Stir in nuts, if using.
• Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
• Bake for 12 to 15 minutes, or until edges are golden brown.
• Remove to wire rack to cool completely.

PUMPKIN SUGAR COOKIES

Steps:

• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in egg until smooth. Mix pumpkin and vanilla extract into creamed butter mixture; add cinnamon, salt, and baking powder. Stir flour into pumpkin-butter mixture just until dough is mixed. Refrigerate dough, 2 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll dough on a floured work surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 6 to 8 minutes.

PUMPKIN SPICE COOKIES WITH BROWN SUGAR FROSTING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine white sugar, pumpkin, butter, egg, and vanilla extract in a large bowl.
• Combine flour, baking powder, and baking soda in a separate bowl. Add to pumpkin mixture until a soft dough forms.
• Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until golden, 10 to 12 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
• Heat brown sugar and butter in a saucepan over medium-low heat until smooth, about 5 minutes. Remove from heat and stir in powdered sugar and vanilla extract. Spread frosting over cooled cookies.

PUMPKIN-SPICE SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and pie spice; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with cinnamon sugar., Bake until edges are light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Freeze option: Transfer wrapped disks to an airtight container; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare and bake cookies as directed.

LIGHT PUMPKIN COOKIES WITH SPLENDA SUGAR BLEND BY KIM

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.
• Add in the pumpkin, egg whites, and vanilla.
• In another bowl, mix the flour, cinnamon, baking powder, baking soda, and salt.
• Stir flour mixture into the sugar mixture and blend well.
• Scoop batter onto cooking sheet sprayed with Pam. Space cookies about 3 inches apart using a spoon.
• Bake for 10 minutes at 350 degrees.
• Cool on a wire rack.
• Let the cookies cool and coat with your favorite icing, glaze, confectioners sugar, or leave them plain. They're just as tasty without any icing.
• Enjoy!

PUMPKIN SPICE ROLL-OUT SUGAR COOKIES. | LIFE'S A BATCH RECIPE - (4.5/5)

Steps:

• Cream together the butter and brown sugar until light & fluffy (about 3-4 minutes on medium speed). Add in the turbinado sugar, and cream for an extra minute or so. Add the baking powder, salt, and pumpkin pie spice; mix well. Add the egg & milk; beat well. Add the flour, mixing until well-combined. The dough should be soft & not sticky. Turn out onto sheets of waxed paper & roll. Cut out shapes, and transfer to baking sheets lined with parchment paper or Silpat liners. Freeze sheets for 10 minutes. Meanwhile, preheat oven to 365°F. Remove cookies from freezer and bake for 8-10 minutes, or until the edges begin to have a hint of brown. Cool cookies on baking sheet for 2-3 minutes, and then remove to a wire rack to cool completely. Decorate with royal icing, if desired. These are FABULOUS plain, too! ** Substitutions: You can substitute regular granulated sugar for the turbinado sugar. You'll lose those little bits of "crunch," but the end result is just as tasty. Alternately, you can also use just the brown sugar, but you'll need to increase it to 1 1/4 cups total. You can use regular all-purpose flour with great results as well. It is not quite as dense as whole wheat flour, so make sure you change the amount to about 3 1/4 cups of all-purpose flour instead.

SUGAR FREE PUMPKIN COOKIES

Steps:

• Cookies:
• Cream first 4 ingredients together.
• Sift dry ingredients together and add to the applesauce/pumpkin/egg/xylitol mixture.
• Blend well.
• Drop dough by spoon onto a pam sprayed cookie sheet.
• Bake for 10-13 minutes at 350 degrees.
• Remove from oven.
• Remove cookies from cookie sheet and place on a wire rack.
• While still warm, drizzle with frosting.
• Frosting:
• Cook butter, milk, xylitol and molasses until xylitol is thoroughly disolved. Add vanilla extract.
• Keep frosting warm while drizzling over the top of the warm cookies.
• I find it easier to just very quickly dunk the top portion of the cookie in the frosting.

~ VANISHING PUMPKIN COOKIES & BROWN SUGAR GLAZE ~

Steps:

• 1. Preheat oven to 350 degree F. In a large bowl, cream the sugar and shortening. Beat in eggs, one at a time. Beat in pumpkin. In a separate bowl, mix together the flour, salt spices and baking powder. Beat the flour mixture into the pumpkin mixture until thoroughly mixed. Stir in nuts.
• 2. On a greased sheet-pan drop by teaspoonfuls or I use my smallest cookie scoop. Bake for 10 minutes, cool on rack.
• 3. Frosting: In a med saucepan, cook the milk, sugar and butter until sugar and butter is melted.
• 4. Remove from heat and cook at least until lukewarm. Whisk in vanilla and sugar until smooth.
• 5. Frost cookies and enjoy. Cover leftovers in container.