One other variation of considered one of my hottest recipes, and this time, it’s seasonal! These Pumpkin Sugar Cookies are made with actual canned pumpkin, and are available collectively in lower than 20 minutes because of melted butter and a one-bowl technique! You may be making this all Fall, belief me!
If you understand and love my small batch sugar cookies, you’ll be able to skip proper over this textual content and get straight to the recipe. I’m so completely satisfied to supply you one other scrumptious variation of the simplest sugar cookies ever!
When you’re new right here, let me fill you in: sugar cookies made with melted butter in a single bowl are able to eat in simply 20 minutes! The recipe makes 6 cookies as a result of this can be a small-batch recipe web site! When you want to double this recipe for pumpkin sugar cookies, comply with the directions precisely, please!
Elements
- Butter. Half of a stick of unsalted butter, melted. I like that this recipe for pumpkin sugar cookies makes use of melted butter as a result of it’s a lot simpler than ready for butter to melt to the precise temperature after which utilizing an electrical mixer.
- Pumpkin. Two tablespoons of canned pumpkin puree. Remember to use simply canned pumpkin, not pumpkin pie filling! You should use the remainder of the can to make my pumpkin espresso cake or my scrumptious pumpkin madeleines.
- Sugar. One-third cup of granulated sugar for the dough, and have a couple of tablespoons of additional sugar in a small shallow bowl for rolling the cookies in earlier than baking.
- Vanilla. One-half teaspoon of vanilla extract.
- Flour. We’d like one-half cup of flour plus one other 2 tablespoons. This may appear to be an odd quantity of flour, but it surely’s as a result of this can be a small-batch recipe.
- Pumpkin Spice. One-half teaspoon of pumpkin pie spice. That is often a mix of cinnamon, ginger, nutmeg, and cloves. I personally like so as to add some black pepper to my pumpkin pie spice for taste.
- Baking Soda. One-half teaspoon of baking soda is what makes our cookies puff up and crackle as they cool. Baking soda makes cookie batter acidic, which makes them chewy, too! Additionally, add 1/8 teaspoon (or a beneficiant pinch) of salt once you add the baking soda.
The best way to Make Pumpkin Sugar Cookies
In a medium bowl, mix the melted butter, pumpkin puree, sugar, and vanilla and whisk collectively very properly.
Then, sprinkle the flour, pumpkin spice, baking soda, and salt on high. Stir to mix.
Divide the dough in half within the bowl, and you can also make 3 pumpkin sugar cookies from every half (for a complete of 6).
In a small shallow bowl, whisk collectively the additional sugar and pumpkin pie spice. Roll every cookie on this combination earlier than inserting on the baking sheet. Bake for 10-11 minutes.
Recipe Variations for Pumpkin Sugar Cookies
Storage/ Make Forward:
This recipe makes 6 cookies, so I don’t suppose we actually want to speak about storing leftovers, however I need to. Preserve these on the counter at room temperature in an air-tight bag or container in order that they keep smooth.
You might make and freeze the dough balls forward of time. Bake from frozen, including one other 1-2 minutes of bake time.
Pumpkin Sugar Cookies
Simple and quick, these pumpkin sugar cookies are prepared in 20 minutes!
Servings 2
Energy 453kcal
- 4 tablespoons butter melted
- 2 tablespoons pumpkin puree
- 1/3 cup granulated sugar plus further for rolling
- 1/2 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons flour
- 1/2 teaspoon pumpkin pie spice plus further for rolling
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
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Preheat the oven to 350, and have prepared a cookie sheet that’s non-stick or lined with parchment paper.
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Mix the melted butter, pumpkin puree, sugar, and vanilla and whisk collectively very properly.
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Evenly sprinkle the flour, pumpkin spice, baking soda, and salt on high. Stir to mix.
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Divide the dough in half within the bowl, and type 3 cookies from every half (for a complete of 6 cookies).
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In a shallow bowl, mix the additional sugar for rolling with an additional sprinkle of pumpkin pie spice.
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Roll every dough ball in your arms, roll evenly further granulated sugar and pumpkin spice combination, after which area evenly on the ready baking sheet.
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Bake for 10-11 minutes, till they unfold, begin to crackle and seem dry on high.Let the cookies relaxation on the baking sheet for two minutes earlier than transferring them to a wire rack to chill fully.
You might make and freeze the dough balls forward of time. Bake from frozen, including one other 1-2 minutes of bake time.
Serving: 3cookies | Energy: 453kcal | Carbohydrates: 59g | Protein: 4g | Fats: 23g | Saturated Fats: 14g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 60mg | Sodium: 601mg | Potassium: 77mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3035IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg
