Introduction to Pumpkin Cinnamon Sugar Cookies
As the leaves turn and the air gets crisp, there’s nothing quite like the aroma of freshly baked Pumpkin Cinnamon Sugar Cookies wafting through the house. These delightful treats are not just cookies; they’re a warm hug on a chilly day. Perfect for busy moms like me, this recipe is a quick solution for those moments when you want to impress your loved ones without spending hours in the kitchen. With just a handful of ingredients, you can whip up a batch that will have everyone asking for seconds. Trust me, these cookies are simply irresistible!
Why You’ll Love This Pumpkin Cinnamon Sugar Cookies
These Pumpkin Cinnamon Sugar Cookies are a dream come true for busy days. They come together in just 30 minutes, making them perfect for last-minute gatherings or cozy family nights. The soft, chewy texture paired with the warm spices creates a flavor explosion that feels like a hug in cookie form. Plus, they’re a fantastic way to sneak in some pumpkin goodness, making them a guilt-free treat everyone will adore!
Ingredients for Pumpkin Cinnamon Sugar Cookies
Gathering the right ingredients is the first step to creating these delightful Pumpkin Cinnamon Sugar Cookies. Here’s what you’ll need:
- Pumpkin puree: This is the star of the show! It adds moisture and a rich, earthy flavor.
- Sugar: A must for sweetness, it balances the spices and enhances the cookie’s texture.
- Butter: Softened butter gives the cookies a tender, melt-in-your-mouth quality.
- Egg: This binds everything together and helps the cookies rise.
- All-purpose flour: The foundation of the cookie, providing structure and stability.
- Baking soda: This leavening agent helps the cookies puff up and become light.
- Baking powder: Works alongside baking soda to ensure the cookies rise perfectly.
- Ground cinnamon: Adds warmth and a cozy flavor that screams fall.
- Ground nutmeg: A pinch of this spice enhances the pumpkin flavor and adds depth.
- Salt: Just a touch to balance the sweetness and enhance all the flavors.
- Cinnamon sugar (for coating): A delightful mix of sugar and cinnamon that gives the cookies a sweet, spiced crust.
For those looking to experiment, consider using pumpkin pie spice instead of individual spices for a stronger pumpkin flavor. You can find all the exact measurements at the bottom of the article, ready for printing! 
How to Make Pumpkin Cinnamon Sugar Cookies
Step 1: Preheat the Oven
Preheating your oven to 350°F (175°C) is crucial for baking these Pumpkin Cinnamon Sugar Cookies. It ensures that the cookies bake evenly and rise properly. A hot oven helps create that perfect soft and chewy texture we all love. So, don’t skip this step!
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and sugar until smooth. This process is essential for achieving a light and fluffy cookie texture. The air you incorporate while creaming helps the cookies rise beautifully, giving them that delightful chewiness.
Step 3: Mix in Pumpkin and Egg
Next, add the pumpkin puree and egg to the creamed mixture. The pumpkin not only adds moisture but also infuses the cookies with a rich flavor. This step is where the magic happens, transforming your dough into a luscious blend of fall goodness.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Each dry ingredient plays a vital role: flour provides structure, while baking soda and powder help the cookies rise. The spices add warmth and depth to the flavor.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overwork the dough, as this can lead to tough cookies. You want a soft, slightly sticky dough that will bake into tender treats.
Step 6: Prepare Cinnamon Sugar Coating
In a small bowl, mix together the sugar and cinnamon for the coating. This delightful blend enhances the flavor and gives the cookies a beautiful, spiced crust. It’s the finishing touch that makes these cookies truly irresistible!
Step 7: Shape and Coat the Dough
Using a spoon, drop spoonfuls of dough into the cinnamon sugar mixture, rolling them to coat. This step is not only fun but also adds a lovely texture to the cookies. Make sure each ball is well-coated for that extra burst of flavor.
Step 8: Bake the Cookies
Place the coated dough balls on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them; you want them soft in the center but set around the edges for the perfect cookie.
Step 9: Cool and Enjoy
Once baked, allow the cookies to cool on the baking sheet for a few minutes. This helps them firm up before transferring to a wire rack. Cooling is essential; it allows the flavors to meld and the texture to settle, making each bite even more delightful!
Tips for Success
- Use room temperature ingredients for better mixing and texture.
- Don’t skip the cinnamon sugar coating; it adds a delightful crunch.
- For uniform cookies, use a cookie scoop to portion the dough.
- Experiment with spices; a dash of ginger or cloves can elevate the flavor.
- Store cookies in an airtight container to keep them soft and fresh.
Equipment Needed
- Mixing bowls: A large bowl for wet ingredients and a medium bowl for dry ingredients. Any size will do!
- Electric mixer: A hand mixer works great, but a whisk and some elbow grease can do the job too.
- Baking sheet: Use a standard cookie sheet or any flat baking pan.
- Parchment paper: This helps prevent sticking; aluminum foil can be a substitute.
- Cookie scoop: A spoon works fine, but a scoop ensures even-sized cookies.
Variations of Pumpkin Cinnamon Sugar Cookies
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make these cookies suitable for gluten-sensitive friends.
- Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use vegan butter for a plant-based version.
- Chocolate Chip: Add a cup of chocolate chips to the dough for a sweet twist that pairs beautifully with pumpkin.
- Nutty Crunch: Fold in chopped walnuts or pecans for added texture and a nutty flavor that complements the spices.
- Spiced Up: Experiment with additional spices like ginger or cloves for a more robust flavor profile that screams fall.
Serving Suggestions for Pumpkin Cinnamon Sugar Cookies
- Pair with Coffee: Enjoy these cookies with a warm cup of coffee or chai tea for a cozy afternoon treat.
- Serve with Ice Cream: Top a cookie with a scoop of vanilla ice cream for a delightful dessert.
- Presentation: Arrange cookies on a festive platter, garnished with cinnamon sticks for a beautiful fall display.
FAQs about Pumpkin Cinnamon Sugar Cookies
Can I use fresh pumpkin instead of canned puree?
Absolutely! Fresh pumpkin can be used, but make sure to cook and puree it until smooth. Canned pumpkin puree is convenient and saves time, but fresh adds a lovely homemade touch.
How do I store leftover cookies?
Store your Pumpkin Cinnamon Sugar Cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to a week. If you want to keep them longer, consider freezing them!
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours. Just let it sit at room temperature for a few minutes before shaping and baking. This is a great time-saver for busy days!
What can I substitute for butter?
If you need a dairy-free option, coconut oil or vegan butter works well. Just ensure it’s softened for easy mixing. This keeps the cookies rich and flavorful without the dairy.
Can I add nuts or chocolate chips to the cookies?
Definitely! Adding chocolate chips or chopped nuts can elevate the flavor and texture. Just fold them into the dough before shaping the cookies for a delightful twist on the classic recipe.
Final Thoughts
Making these Pumpkin Cinnamon Sugar Cookies is more than just baking; it’s about creating memories. The warm, inviting aroma fills your home, wrapping you in a cozy embrace. Each bite is a delightful reminder of fall, bringing smiles to family and friends alike. Whether you’re sharing them at a gathering or enjoying them with a cup of tea, these cookies are sure to bring joy. Plus, they’re simple enough for even the busiest of days. So, roll up your sleeves, embrace the season, and let these cookies become a cherished part of your autumn traditions!
Print
Pumpkin Cinnamon Sugar Cookies You Can’t Resist Today!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously soft and chewy pumpkin cookies coated in cinnamon sugar, perfect for fall.
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 cup sugar (for coating)
- 1 tsp ground cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until smooth.
- Add the pumpkin puree and egg, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together the sugar and cinnamon for coating.
- Drop spoonfuls of dough into the cinnamon sugar mixture, rolling to coat.
- Place the coated dough balls on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger pumpkin flavor, use pumpkin pie spice instead of individual spices.
- Store cookies in an airtight container for up to a week.
- These cookies freeze well; just thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
