Pumpkin Sugar Cookies Recipe

These soft pumpkin sugar cookies are perfectly spiced and rolled in a crunchy sugar coating.

60 min Serves 14 Hard American

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These pumpkin sugar cookies combine warm autumn spices with a crisp sugar shell. The dough is chilled before baking to ensure a chewy texture, and the pumpkin puree is blotted dry to prevent excess moisture. After a quick roll in sugar, they bake into golden-edged treats that are perfect for fall.

Directions

Plan ahead: the dough needs a 30-minute chill in the fridge for a chewy texture.

Place the pumpkin puree on a plate lined with a few paper towels, then fold the towels over to enclose it. After a few minutes, the towels will absorb the extra moisture.

Whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a small bowl; set aside.

Using an electric mixer, cream the butter, granulated sugar, and brown sugar together for about 1 to 2 minutes.

Add the drained pumpkin puree and beat until well incorporated.

Gradually mix in the dry ingredients on low speed or by hand with a spatula until combined. The dough will be quite thick.

Scoop the dough using a cookie scoop (about 3 tablespoons each) and roll into smooth balls. Arrange them on a baking sheet lined with parchment or a silicone mat, then refrigerate for 30 minutes.

Preheat your oven to 350°F. Pour 1/4 cup of sugar into a shallow bowl for rolling.

Roll each dough ball in the sugar until coated. Arrange them 2 inches apart on a silicone-lined baking sheet (about 8 per sheet). Bake for 15 to 19 minutes, until the edges are just lightly golden. Keep any remaining dough chilled while baking batches.

Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.