Pumpkin Sugar Cookies
Easy and fast, these pumpkin sugar cookies are ready in 20 minutes!
Servings 2
Calories 453kcal
Ingredients
- 4 tablespoons butter melted
- 2 tablespoons pumpkin puree
- 1/3 cup granulated sugar plus extra for rolling
- 1/2 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons flour
- 1/2 teaspoon pumpkin pie spice plus extra for rolling
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350, and have ready a cookie sheet that is non-stick or lined with parchment paper.
- Combine the melted butter, pumpkin puree, sugar, and vanilla and whisk together very well.
- Evenly sprinkle the flour, pumpkin spice, baking soda, and salt on top. Stir to combine.
- Divide the dough in half in the bowl, and form 3 cookies from each half (for a total of 6 cookies).
- In a shallow bowl, combine the extra sugar for rolling with an extra sprinkle of pumpkin pie spice.
- Roll each dough ball in your hands, roll lightly extra granulated sugar and pumpkin spice mixture, and then space evenly on the prepared baking sheet.
- Bake for 10-11 minutes, until they spread, start to crackle and appear dry on top.Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
Video
Notes
Keep any leftover pumpkin sugar cookies on the counter at room temperature in an air-tight bag or container so they stay soft.
You may make and freeze the dough balls ahead of time. Bake from frozen, adding another 1-2 minutes of bake time.
Nutrition
Serving: 3cookies | Calories: 453kcal | Carbohydrates: 59g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 601mg | Potassium: 77mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3035IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg