. Pumpkin Spice Sugar Cookies – Easy Fall Dessert Recipe! – esrecipes

Pumpkin Spice Sugar Cookies – Easy Fall Dessert Recipe!

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The smell of pumpkin spice. It just is fall, isn’t it? I remember as a kid, my grandma would always make a huge batch of pumpkin cookies as soon as the leaves started to turn. The kitchen would be filled with warmth, cinnamon, and that cozy feeling that only home baking can bring. These Pumpkin Spice Sugar Cookies – Easy Fall Dessert Recipe! bring back all those memories for me, and I’m so excited to share them with you. They’re soft, perfectly spiced, and undeniably delicious. Let’s bake!

Why You’ll Love This Recipe

Forget complicated baking and endless ingredient lists. This recipe is designed for everyone, even beginner bakers. It’s:

  • Easy to Make: Seriously. You probably have most of the ingredients already!
  • Packed with Fall Flavors: That warm, comforting blend of pumpkin, cinnamon, nutmeg, and ginger? It’s pure autumnal bliss.
  • Soft & Chewy: These aren’t crisp, thin cookies. They’re delightfully soft and chewy – the perfect texture.
  • Customizable: Want extra spice? A different glaze? Go for it! This recipe is a great base to make your own.
  • Perfect for Sharing: They’re everyone’s favorite – guaranteed to disappear quickly!

The Ingredients You’ll Need

Let’s get down to business! Here’s what you’ll need for these fantastic cookies. I’ve included both US customary and metric measurements to make it as convenient as possible.

  • All-Purpose Flour: 2 ¼ cups (280g) – Provides structure.
  • Baking Powder: 2 teaspoons (10ml) – For a soft, light texture.
  • Baking Soda: ½ teaspoon (2.5ml) – Helps with leavening and browning.
  • Salt: ½ teaspoon (2.5ml) – Enhances the flavors.
  • Unsalted Butter, softened: 1 cup (226g / 2 sticks) – Creates a tender cookie. Let it sit at room temperature until pliable but not melted.
  • Granulated Sugar: ¾ cup (150g) – Sweetness and texture.
  • Brown Sugar, packed: ¾ cup (165g) – Adds moisture and a caramel-like flavor. Packing it tightly is key.
  • Pumpkin Puree: 1 cup (240g) – This is pure pumpkin puree, not pumpkin pie filling!
  • Eggs: 2 large – Binds the ingredients and adds richness.
  • Vanilla Extract: 1 teaspoon (5ml) – Adds warmth and complexity.
  • Pumpkin Pie Spice: 2 teaspoons (10ml) – This is your star ingredient! If you don’t have it, see the tip section below.

For the Optional Glaze (Highly Recommended!)

  • Powdered Sugar: 1 cup (120g) – Sweetens the glaze.
  • Milk: 2-3 tablespoons (30-45ml) – Thins the glaze to the desired consistency.
  • Vanilla Extract: ¼ teaspoon (1.25ml) – Adds a touch of extra flavor.

Let’s Get Baking: Step-by-Step Instructions

Ready to bake? Here’s a straightforward guide to ensuring cookie perfection.

Step 1: Prep the Dough

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
  2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
  3. Cream the Butter & Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Scraping down the sides of the bowl periodically helps ensure even mixing.

Step 2: Combine the Wet and Dry

  1. Add the Pumpkin: Beat in the pumpkin puree until well combined. It should be uniform in color.
  2. Add the Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Gradually Add Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed (or folding gently with a spatula) until just combined. Be careful not to overmix! Overmixing can lead to tough cookies.

Step 3: Shape & Bake

  1. Chill the Dough (Important!): Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much in the oven. You can chill it for longer, even overnight!
  2. Roll & Cut: On a lightly floured surface, roll the dough out to about ¼ inch thickness. Use cookie cutters in your favorite fall shapes (pumpkins, leaves, ghosts – you name it!) and cut out the cookies.
  3. Bake: Place the cookies on the prepared baking sheet, leaving about 1-2 inches of space between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden.
  4. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 4: The Optional (But Amazing) Glaze

  1. Whisk: In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more as needed), and vanilla extract until smooth and desired consistency is reached. You want it thin enough to drizzle but not so thin that it runs off the cookies.
  2. Drizzle: Dip the tops of the cooled cookies in the glaze or drizzle with a spoon. Let the glaze set before serving.

Tips, Variations, and Serving Suggestions

  • No Pumpkin Pie Spice? Combine 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.
  • Extra Spice Boost: Add ¼ teaspoon of ground cardamom for a warmer, richer flavor.
  • Chocolate Chips: Fold in ½ cup of chocolate chips (semi-sweet or dark) into the dough for extra decadence!
  • Nutty Goodness: Add ½ cup of chopped pecans or walnuts for added texture and flavor.
  • Decorating: Get creative! Use sprinkles, sanding sugar, or melted chocolate to decorate your cookies.
  • Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
  • Serving Suggestions: Pair them with a warm cup of apple cider, a latte, or a scoop of vanilla ice cream. They’re also fantastic for fall gatherings and holiday baking!

Nutritional Information (Approximate, per cookie – without glaze)

(Please note: This is an estimate and will vary based on ingredient brands and portion sizes.)

  • Calories: 150
  • Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 25mg
  • Sodium: 75mg
  • Carbohydrates: 23g
  • Sugar: 14g
  • Protein: 1.5g

These Pumpkin Spice Sugar Cookies – Easy Fall Dessert Recipe! are more than just a treat; they’re a little piece of autumn happiness. They’re wonderfully easy and delicious – what’s not to love? So, gather your ingredients, preheat your oven, and get ready to fill your kitchen with the most delightful fall aroma. Happy Baking!

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