Classic sugar cookies This pumpkin sugar cookie recipe is fall-inspired! The cookie dough is made with pumpkin puree and pie spice, then cut and decorated like pumpkins.
– 3 cups all-purpose flour spooned and leveled (375 grams)– 2 teaspoons pumpkin pie spice– 1 teaspoon ground cinnamon– 1 teaspoon baking powder– ½ teaspoon salt
Ingredient
– 1 cup unsalted butter softened (2 sticks; 230 grams)– 1 cup granulated sugar (200 grams)– ½ cup pumpkin puree (120 grams before blotting out moisture; 80 grams after blotting)– 2 large egg yolks at room temperature– 2 teaspoons pure vanilla extract
Direction
Mix the dry ingredients: Mix flour, spices, baking powder, and salt in a bowl. Mix butter and sugar: Beat the butter until smooth in another bowl before adding the granulated sugar (I used my stand mixer).
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Blot the pumpkin: Spread pumpkin puree on a plate and blot with more paper towels. Avoid skipping this step to avoid cakey cookies!
Add more wet goods: Blotted pumpkin puree needs butter, egg yolks, and vanilla. Incorporate dry ingredients. Wet/dry mix. Thick dough. Rubber spatulas or hands mix cookie dough.
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Roll the dough on lightly floured parchment. Add half the dough and another parchment. Use 1/4-inch dough between two parchment papers. Repeat with remaining dough and two parchment papers.”
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Chill the dough: Refrigerate the rolled-out cookie dough sheets in parchment paper for an hour. Giving the butter time to firm up will help your cookies hold their shape.
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Cut out the dough: Remove the top parchment paper from each sheet of cookie dough and cut it out with a 3-inch cookie cutter. Place pumpkin sugar cookie cutouts on parchment-lined baking sheets.
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Bake: Bake cookies until the tops set, about 12 minutes at 350°F (180°C). Wait until the cookies are completely cool before decorating with your favourite sugar cookie or royal icing.