Pumpkin Sugar Cookies Recipe: Discover Soft, Icy Delights!
A delightful recipe for soft pumpkin sugar cookies, perfect for fall, topped with a sweet icing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups powdered sugar (for icing)
- 2 tablespoons milk (for icing)
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and pumpkin puree to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll out the dough on a floured surface to about 1/4 inch thick and cut out shapes with cookie cutters.
- Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes.
- Let the cookies cool completely before icing.
- For the icing, mix powdered sugar, milk, and vanilla extract until smooth and drizzle over the cooled cookies.
Notes
- Store cookies in an airtight container for up to a week.
- For a spicier flavor, add more cinnamon or nutmeg to the dough.
- These cookies can be decorated with sprinkles for a festive touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg