Ingredients
- 1-1/2 cups (297 g) Sugar
- 2 1/2 cups (300 g) All purpose flour
- 1/2 tsp (2g) Baking power
- 1/2 tsp (2g) Salt
- 1/2 tsp Cinnamon
- 14 TBSP (1 3/4 stick at room temputure) Unsalted butter
- 2 tsp Vanilla Extract
- 1 Egg yolk
- 1/2 cup Pure pumpkin puree
Directions
It is time to welcome the start of fall and what better way than pumpkin sugar cookies. I love the smell of all the spices that this season brings.
Adapted from Wine and Glue
Steps
1 Done | In large bowl measure and add flour, baking powder, salt and cinnamon and whisk together. |
2 Done | Using your mixer on medium speed mix sugar and butter till light colored and sugar is incorporated. |
3 Done | Mix is the egg yolk, vanilla, and pumpkin. |
4 Done | Turn your mixer to low speed and slowly add in the flour mixture until combined. You may need to scrape down the sides of the bowl. Put your cookie dough into the refrigerator for 30 minutes to get the butter back to a cooler temperature. |
5 Done | Preheat your oven to 350° and line 2 baking sheet pans with parchment paper or silicon mats. |
6 Done | I use a medium cookie scoop and drop onto the parchment paper. I get 12 to a pan. Take a pinch of suger and add a small amount onto the top of each cookie mound. I bake 1 pan at a time. |
7 Done | Bake for 16 to 18 minutes. Leave on pan for a minute or 2 before moving to the cooling rack. Let them cool completely. |
One Comment Hide Comments
The original recipe called for forming a ball and rolling it in sugar before you bake them, I thought it had enough sugar but you may want to taste it first to accommodate your taste. Also I am going to try next time to only use 1 tsp of vanilla extract and add 1 tsp of pumpkin spice extract which I found in the grocery store last weekend.