As the leaves begin to change, painting the world in warm hues of red and gold, my thoughts drift to the comforting aromas of autumn. There’s something magical about this season that fills the air with nostalgia and warmth, especially when it comes to baking. One of my fondest memories is of my grandmother’s kitchen, where the sound of laughter and the hum of the oven created a cozy atmosphere that felt like a warm hug. It was there, surrounded by the rich scents of cinnamon and nutmeg, that I first learned the art of baking.
Every fall, she would invite me into her kitchen to make her famous pumpkin spice cookies. I remember standing on a stool to reach the counter, eagerly awaiting the moment when we could pull those golden cookies from the oven. The dough, with its sweet and spicy aroma, felt like a treasure waiting to be uncovered. She always told me, “Baking is like telling a story; you have to let your ingredients shine.”
This Pumpkin Spice Sugar Cookie recipe pays homage to those cherished moments. With every step, from mixing the buttery dough to rolling it out with a sprinkle of confectioners’ sugar, I can almost hear my grandmother’s voice guiding me. The addition of pumpkin spice extract is a personal twist I’ve added over the years, enhancing the cookies’ flavor and evoking the essence of the season even more vividly.
These cookies are not just a treat; they embody the spirit of togetherness and celebration. Imagine hosting a gathering with friends, the air filled with laughter and the warmth of freshly baked cookies. They make for a delightful accompaniment to a steaming cup of spiced cider or a rich pumpkin latte. Decorating them with icing or sprinkles can turn a simple baking session into a fun activity that friends and family can enjoy together, creating memories just like the ones I hold dear.
Baking these cookies is not only a culinary experience but a way to reconnect with those we love, to share stories, and to celebrate the joys of the season. So, let’s embrace the cozy vibes of autumn together with these delightful Pumpkin Spice Sugar Cookies—an invitation to savor the sweetness of life and the warmth of home.
Pumpkin Spice Sugar Cookies
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Ingredients
- 2 and ½ to 3 cups (300-360g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 1 cup (227g) unsalted butter, softened
- 1 and ¾ cups (210g) confectioners’ sugar
- 1 large egg, at room temperature
- 2 teaspoons pumpkin spice extract
- 1 teaspoon vanilla extract
- 1 and ½ cups (180g) confectioners’ sugar
- ⅛ teaspoon pumpkin pie spice
- 2 tablespoons (30mL) warm water
- ½ tablespoon (10g) light corn syrup
- ⅛ teaspoon pumpkin spice extract
Directions
- In a medium bowl, combine 2 and ½ cups of flour, baking powder, salt, pumpkin pie spice, and cinnamon. Mix well and set aside.
- In a large mixing bowl, cream the softened butter and 1 and ¾ cups of confectioners’ sugar using a hand or stand mixer until the mixture is fluffy and light, approximately 3 minutes.
- In a separate small bowl, whisk together the egg, pumpkin spice extract, and vanilla extract. Add this mixture to the creamed butter and sugar, blending on high speed until thoroughly combined, scraping down the sides as necessary.
- Gradually incorporate the flour mixture into the wet ingredients on low speed, mixing until a cohesive dough forms. The dough should adhere slightly to the beaters.
- Check the consistency of the dough; it should feel slightly tacky but not overly sticky. If the dough is too sticky, add flour in small increments (2 to 4 tablespoons at a time) until you reach a total of 3 cups.
- Once the dough is well-combined, shape it into a ball and allow it to rest for 10 minutes. Meanwhile, preheat your oven to 400ºF (204ºC) and prepare two baking sheets with parchment paper.
- Lightly sprinkle confectioners’ sugar on your work surface. Optionally, use two wooden dowels to roll the dough to an even thickness.
- Divide the dough into quarters and roll each portion out, cutting shapes with cookie cutters dipped in confectioners’ sugar for clean edges.
- Arrange the cut-out cookies on the baking sheets, grouping similar sizes together to ensure even baking. Re-roll and cut any remaining dough.
- Bake for 4-6 minutes, removing the cookies when they are slightly puffed and no longer shiny. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.
- For icing, whisk together confectioners’ sugar and pumpkin pie spice. In a separate bowl, mix warm water, corn syrup, and pumpkin spice extract until combined. Slowly add the sugar mixture to the liquid until smooth, adjusting the thickness as needed.
- Use the icing immediately or cover tightly for up to one day. Decorated cookies should be stored in an airtight container at room temperature.
Storing Suggestion
Undecorated cookies can be frozen for up to three months. Thaw overnight before decorating. Store decorated cookies in an airtight container at room temperature.
Cooking Tips
For an extra flavor kick, consider adding chopped nuts or dried cranberries to the dough. If you prefer a softer cookie, reduce the baking time slightly. Use a silicone baking mat to prevent sticking and ensure even baking.
Serving Suggestions
Serve these delightful cookies with a warm cup of spiced tea or coffee. Consider garnishing with a sprinkle of cinnamon or nutmeg for added flavor and presentation.
Ingredient Substitutions
If you’re out of pumpkin spice extract, you can substitute it with an additional teaspoon of pumpkin pie spice. For a dairy-free option, use coconut oil or a dairy-free butter alternative.
Seasonal Variations
In the winter months, add a touch of peppermint extract for a festive twist. During the summer, consider incorporating lemon zest for a refreshing flavor change.
Allergen Information
This recipe contains gluten and dairy. For a gluten-free option, substitute the all-purpose flour with a gluten-free blend. To make it dairy-free, use a non-dairy butter alternative.
FAQ:
How do I know when the cookies are done baking?
The cookies should be slightly puffed, no longer shiny, and the edges may start to turn light golden brown.
Can I use a different type of flour?
Yes, you can use a gluten-free flour blend, but the texture may vary. Ensure it’s a blend suitable for baking.
How should I store the cookies after baking?
Store undecorated cookies in an airtight container at room temperature, or freeze them for longer storage.
What can I use instead of pumpkin spice extract?
You can substitute with additional pumpkin pie spice or use a mix of cinnamon and nutmeg for a similar flavor profile.
Can I decorate the cookies in advance?
Yes, you can decorate the cookies in advance, but it’s best to store them in an airtight container to maintain their freshness.
How long do the cookies stay fresh?
These cookies are best enjoyed within a week when stored in an airtight container at room temperature.
Pumpkin Spice Sugar Cookie
Ingredients
- 2 and ½ to 3 cups 300-360g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 1 cup 227g unsalted butter, softened
- 1 and ¾ cups 210g confectioners' sugar
- 1 large egg at room temperature
- 2 teaspoons pumpkin spice extract
- 1 teaspoon vanilla extract
- 1 and ½ cups 180g confectioners' sugar
- ⅛ teaspoon pumpkin pie spice
- 2 tablespoons 30mL warm water
- ½ tablespoon 10g light corn syrup
- ⅛ teaspoon pumpkin spice extract
Instructions
- In a medium bowl, mix together 2 and ½ cups of flour, baking powder, salt, pumpkin pie spice, and cinnamon. Set the mixture aside.
- In a large bowl, use a hand mixer or stand mixer with the paddle attachment to beat the butter and confectioners' sugar until the mixture is light and fluffy, which should take about 3 minutes.
- Beat the egg with both extracts in a small bowl or measuring cup. Add this egg mixture to the creamed butter and sugar, beating on high until well combined, scraping the sides as needed.
- Gradually add the flour mixture to the wet ingredients on low speed, allowing the dough to come together after each addition. Once all the flour is mixed in, the dough should stick to your beaters or paddle.
- Test the dough's consistency by touching it. It should be slightly tacky but not sticky, similar to Play-Doh. If it's too sticky, incorporate 2 to 4 tablespoons of flour at a time until reaching a total of 3 cups of flour (adding two increments). Be cautious not to exceed this amount as too much flour will make the cookies dense.
- Once the dough is properly mixed, form it into a ball and let it rest for 10 minutes. During this time, preheat your oven to 400ºF (204ºC) and line two large baking sheets with parchment paper or silicone mats.
- Lightly dust your rolling surface with confectioners' sugar. If desired, use two ¼" wooden dowels on either side of the dough to maintain an even thickness while rolling.
- Roll out the dough into a workable size, typically dividing it into 4 portions. Roll with a sugared rolling pin and cut into shapes with cookie cutters. Dip the cutter in confectioners' sugar to keep edges clean.
- Place the cut dough on baking sheets, ensuring cookies of similar sizes are grouped together for even baking. Re-roll and cut remaining dough as needed. Decorate with sprinkles or icing later if desired.
- Bake cookies for 4-6 minutes. Medium cookies (2") need about 6 minutes, while mini cookies (1") take about 4 minutes. Remove from the oven when slightly puffed and no longer shiny. Edges might begin to brown; this is acceptable. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate day-old cookies for better sturdiness if preferred. Undecorated cookies can be frozen for up to 3 months; thaw overnight before decorating.
- For Pumpkin Spice Cookie Icing:
- x confectioners' sugar and pumpkin pie spice in a medium bowl. In a separate small bowl, combine warm water, light corn syrup, and pumpkin spice extract, stirring until the corn syrup is dissolved.
- Add the sugar mixture to the liquid ingredients and stir until smooth. The icing should have a slow drip consistency, disappearing into the bowl in about 12 seconds. Adjust thickness with additional water or confectioners' sugar as needed. Use immediately or cover tightly for up to 1 day, stirring before use. Store decorated cookies in an airtight container at room temperature.
