These easy chewy pumpkin sugar cookies are soft, spicy with cinnamon sugar, and melt in your mouth, made with 4 main ingredients in 15 minutes, no chilling required. These cookies are eggless, rich in pumpkin flavor, the perfect fall treat!
If butter is not at room temperature, microwave it in a bowl, paper off, for 10 seconds.
In a strainer, combine the flour, baking powder, baking soda and salt.
Make Pumpkin Sugar Cookies
In the large mixing bowl combine the butter and sugar together. Mix until light and fluffy.
½ cup butter, softened, ⅓ cup organic cane sugar
Add the pumpkin puree and vanilla extract, mix until you are convinced the sugar is dissolved - I press a spatula against the side of the bowl and look for the crunch feeling to go away. You can't over-mix this step.
⅓ cup pumpkin puree, canned, 1 teaspoon vanilla
Put the strainer full of dry ingredients over the bowl, and use a spoon to work the ingredients through.
1 cup all purpose flour, 1 tablespoon pumpkin pie spice, ½ teaspoon baking powder, ½ teaspoon baking soda, pinch of salt
Mix the batter until just combined. Don't mix longer than 1 minute if possible to keep the cookies from turning hard.
Scoop out 1 ½ tablespoon sized cookie dough balls (medium cookie scoop) onto your prepared baking sheet. Leave 2 inches between each cookie dough ball - I fit 6 on a quarter baking sheet.
Bake cookies
Bake for 10-12 minutes. The edges should have set and the middles will still look puffy and soft. While they are warm, press them down gently with a spatula to form a flatter cookie.
Let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Topping
Either sprinkle with pumpkin pie spice sugar or glaze with a simple glaze.
Video
Notes
Measure flour carefully. Do not scoop the flour. Instead weigh or fluff the flour in the bag with a fork, spoon into the measuring cups, and level with a knife.Use canned pumpkin puree. Fresh puree won't work here, it will be too wet. If your brand is watery, be sure to put it in a strainer to drain any extra fluid, or blot it with a paper towel.Storage. These pumpkin sugar cookies last 3-4 days in a sealed container at room temperature. They can last longer, frosted or not, in the refrigerator but will begin to dry out. Freeze the batter or baked cookies, frosted or not, for up to three months.Options: Add ¼ cup of mini chocolate chips and/or ¼ cup rolled oats into the batter.