Pumpkin Sugar Cookies

As a mom of four I’m well aware of the importance of having just as many recipes for the kids as the adults at any holiday. These Pumpkin Sugar Cookies are one of those recipes that all ages enjoy. Since my kids are capable in the kitchen these days, I often hand this recipe off to make from scratch. However, it can be really fun to make them when you’re looking for a baking project to complete together. 

I love making recipes like this because they also travel well. If you’re invited to a gathering or want to put together a homemade gift these are the perfect cookies for that. They’re full of warm pumpkin flavors without being overpowering or too sweet

I’ve also noted they taste great when dunked in hot chocolate or coffee! 

These fantastic Pumpkin Sugar Cookies are one of those recipes you’ll pass down to generations. In fact, copy the recipe onto a recipe card to accompany your gifts and give them to your children

They will cherish it for years to come and make them for their own families someday. I hope these cookies add to your beautiful and delicious holiday season! 

Pumpkin Sugar Cookies 

Soft and chewy, these delightful cookies are perfect for little kids to dunk in their milk at the end of a meal. 

Ingredients 

• 2 ½ cups all-purpose flour 

• 1 tsp baking powder 

• ½ tsp baking soda 

• ½ tsp salt 

• 1 tsp ground cinnamon 

• ½ tsp nutmeg 

• ½ tsp ginger 

• ½ cup unsalted butter, softened 

• ½ cup granulated sugar 

• ½ cup brown sugar, packed 

• ½ cup pumpkin purée (not pumpkin pie filling) 

• 1 large egg 

• 1 tsp vanilla extract 

Optional Cinnamon-Sugar Coating 

• ¼ cup granulated sugar 

• 1 tsp cinnamon 

Instructions 

1. Preheat oven to 350°F. Line baking sheets with parchment paper. 

2. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices. 

3. n a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add pumpkin, egg, and vanilla; mix until smooth. 

4. Gradually stir in dry ingredients until just combined (dough will be soft). 

5. Refrigerate dough 30 minutes to make scooping easier. 

6. Scoop 1–2 tbsp of dough, roll into balls, and flatten slightly. If using, roll in cinnamon-sugar mixture before baking. 

7. Bake 10–12 minutes, until edges are set but centers are soft. Cool on the pan for 5 minutes before transferring to a rack. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.