Pumpkin-Flavored Sugar Cookies

Why save sugar cookies for December? We found a reason to make them two months earlier! This recipe is a twist on our classic sugar cookie, but we swapped in a half cup of pure pumpkin puree instead of another stick of butter. Simply roll out the dough, cut out pumpkin shapes, and bake them for about 10 minutes.

The result is a soft, slightly chewy cookie (although you can bake them a bit longer for a crunchier texture). For an added touch, these pumpkin cookies are delicious when sprinkled with cinnamon sugar before baking. However, we prefer to decorate them with tinted royal icing for a festive appearance. Serve them up if you're hosting the pre (or post) trick-or-treat celebrations.

Tips for Perfecting Pumpkin Sugar Cookies

• If you have a pumpkin pie spice blend available, swap 1 1/2 teaspoons of it for the cinnamon, ginger, allspice, and cloves.
• Be sure to use canned pumpkin puree, not canned pumpkin pie mix, as the latter is already sweetened and spiced.
• Don't overmix the dough when combining the wet and dry ingredients to prevent tough cookies.
• This dough is naturally sticky, so don’t skip chilling it in Step 3. The longer you chill it (up to 1 day), the easier it will be to work with.
• Freeze the dough after rolling and cutting before baking to help the cookies maintain their shape in the oven.

Ingredients

Cookies

• 2 cups all-purpose flour, with extra for dusting the work surface

• ½ teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground allspice

• ½ teaspoon kosher salt

• ¼ teaspoon baking soda

• Pinch of ground cloves

• ½ cup (1 stick) unsalted butter, softened to room temperature

• ½ cup pure pumpkin puree

• ½ cup granulated sugar

• ½ cup packed brown sugar

• 2 large egg yolks

• 1 teaspoon pure vanilla extract

Royal Icing

• 2 large egg whites

• 2 cups confectioners' sugar

• Orange and green food coloring or sprinkles

Instructions

Start by preheating the oven and blending the dry ingredients together.

Preheat the oven to 350°F. In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking soda, salt, and cloves.

Blend the wet ingredients together.

Using an electric mixer, beat the butter with both the granulated and brown sugars until the mixture is smooth. Add the pumpkin and mix until incorporated. Then, add the egg yolks and vanilla, and beat for about 2 minutes until light and fluffy.

Combine the wet mixture with the dry ingredients.

Reduce the mixer speed to low and slowly add the flour mixture, mixing until fully incorporated. Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 1 hour or up to overnight.

Roll out and cut the dough into shapes.

On a floured surface, roll the dough to about ¼-inch thick. (If it becomes too sticky, return it to the fridge for 30 minutes.) Using a pumpkin-shaped cookie cutter, cut out shapes and place them on a parchment-lined baking sheet, ensuring they are spaced 1½ inches apart. Freeze the cookies until firm, about 15 minutes.

Bake the cookies and allow them to cool.

Bake the cookies until the edges begin to brown, which should take about 10 to 12 minutes. Let them cool slightly on the baking sheet before transferring them to wire racks to cool completely.

Prepare the royal icing and decorate the cookies.

Using an electric mixer, beat egg whites and confectioners sugar on low speed until smooth and shiny. Divide icing into 2 or three bowls and tint with green or orange food coloring as desired. Transfer icing into a piping bag or a resealable plastic bag (snip the corner just before decorating). Decorate cookies as desired.

Make-Ahead and Storage Tips

Here are ideas for how to get a head start on these Pumpkin Sugar Cookies:

• Mix the dough and refrigerate it for up to 24 hours before rolling, cutting, and baking.
• Once the dough has been rolled, cut, and placed on baking sheets, the unbaked cookies can be frozen for up to a week. Bake directly from frozen, adding additional baking time as needed.
• Freeze well-wrapped baked (but not decorated) cookies for up to 1 month.
• Store decorated cookies in an airtight container at room temperature for up to 3 days. Just note that they will get softer as they sit.

More Irresistible Pumpkin Dessert Ideas

• Pumpkin Cream Sandwich Cookies
• Pumpkin Swirl Cheesecake Bars
• Pumpkin Spice Loaf
• Pumpkin Cupcakes with Cream Cheese Frosting
• Maple Pumpkin Pie
• Pumpkin Cheesecake
• Cinnamon-Spiced Pumpkin Muffins
• Pumpkin Bread Trifle with Pepita Streusel