Pumpkin Spice Sugar Cookies

These pumpkin spice sugar cookies always take me back to crisp autumn afternoons when the scent of cinnamon and nutmeg filled my kitchen After the very first batch my whole family fell in love with their melt in your mouth texture and sweet spice They are tender soft and just the right amount of festive

On my first attempt the dough was so buttery and fragrant that my kids kept sneaking tastes before I even got the cookies baked Now making these is our fall baking tradition with everyone helping cut out shapes and sneaking cookie dough

Gather Your Ingredients

• All purpose flour: provides structure and softness look for fresh flour without a musty scent
• Baking powder: creates a gentle lift for cookies that are light and puffy check your baking powder is still active
• Salt: balances the sweetness and deepens all the flavors opt for fine sea salt for best distribution
• Pumpkin pie spice: delivers the signature cozy autumn fragrance use a reputable blend or mix your own for best results
• Ground cinnamon: amps up warmth and spice always choose fresh ground spices spices lose flavor quickly
• Unsalted butter: is the base for excellent flavor and chewy texture make sure it is very soft but not melted for easy creaming
• Powdered sugar: makes for a soft and tender crumb sift if lumpy for best mixing
• Large egg: helps bind everything and adds richness prefer free range eggs for best flavor
• Pumpkin spice extract: gives concentrated flavor if you do not have it use vanilla and a bit more pie spice
• Vanilla extract: rounds out the spice notes real pure vanilla is always best for baking

How to Make It

Mix the Dry Ingredients:

Whisk flour baking powder salt pumpkin pie spice and cinnamon in a bowl until fully combined This pre mixing ensures even distribution for consistent flavor

Cream Butter and Sugar:

In a large bowl beat the softened butter with powdered sugar for about three minutes The mixture should look pale and fluffy Creaming well creates the cookie base and makes them tender

Combine Wet Ingredients:

In a small bowl mix egg with pumpkin spice extract and vanilla Beat this into the butter sugar mixture until it looks smooth and unified This step binds the dough and brings the flavors together

Bring Dough Together:

Gradually add the dry mix to the wet in several stages mixing at low speed After each addition scrape the bowl The dough should be smooth but not sticky If needed add more flour a tablespoon at a time until easy to handle

Rest or Chill:

Shape the dough into a flat disk and wrap it Place it in the fridge for at least ten minutes or up to two hours Chilling keeps the cookies from spreading too much and makes rolling easier

Prepare Oven and Pans:

Set your oven to four hundred degrees Fahrenheit and line baking sheets with parchment or a silicone mat This prevents sticking and promotes even browning

Roll and Cut:

Lightly dust your rolling area and rolling pin with powdered sugar Roll dough to about a quarter inch thick Cut out cookies with your favorite shapes and set them on the baking sheet spaced apart so they do not merge

Bake:

For two inch cookies bake for about six minutes If you make bigger shapes check at eight minutes The cookies are ready when they are set and the tops lose their shine Avoid letting the edges get dark

Cooldown:

After baking leave the cookies to rest on the tray for five minutes then gently transfer them to a wire rack Let them cool fully before icing so the glaze does not melt off

Every year I wait for cool weather so I can use my homemade pumpkin spice blend in these cookies It makes the whole kitchen smell like autumn Sometimes my daughters suggest new shapes or flavors and those variations bring even more happy memories

Flavor Boosters

Store baked and cooled cookies in an airtight container at room temperature for up to five days Place a piece of parchment between layers if stacking To freeze shaped raw dough wrap well and place in a freezer bag for up to two months

Serving Suggestions

These cookies make a festive plate for autumn birthdays or Halloween parties Top with a simple glaze or royal icing and sprinkle with extra cinnamon For added fun dip half of each cookie in melted white chocolate and add colored sugar sprinkles

Creative Twists

Pumpkin spice flavors became especially popular in American baking over the last two decades but the spice blend itself originated from traditional English pudding spices This recipe is flexible so you can swap in winter or gingerbread spices for other celebrations During spring try lemon zest instead of pumpkin spice for a bright twist

Many friends who usually shy away from baking have told me this is the one sugar cookie recipe they trust The dough is reliable forgiving and comes together quickly It is even more fun if you invite someone else to help roll and decorate

Common Questions About This Recipe

→ How can I make the cookies even softer?

To achieve extra softness, avoid over-baking and consider chilling the dough before rolling it out. This helps retain moisture and creates a tender texture.

→ Can I substitute pumpkin pie spice extract?

If you don't have pumpkin spice extract, use a mix of vanilla extract plus extra pumpkin pie spice to maintain flavor.

→ Do I have to chill the dough?

Chilling isn't required but makes rolling and cutting easier. It also prevents cookies from spreading too much during baking.

→ What icing works best for decorating?

A simple mixture of powdered sugar with pumpkin spice and a little milk creates a tasty glaze for topping your cookies.

→ Can I add mix-ins like nuts or chocolate?

Absolutely! Chopped nuts or chocolate chips add flavor and texture. Gently fold them into the dough before rolling out.