Pumpkin Sugar Cookies

While I was hoping to bring you pumpkin recipes right up until Thanksgiving, sadly I think this may be my last pumpkin recipe for the season. I’ve unfortunately tired out all of the people in quarantine circle with pumpkin treats. Today’s cookies and the Butterscotch Pumpkin Fudge from last week I actually sent to a friend out of state for her birthday and my friends near me didn’t want any part in trying some of the extras. Oh well! It was a good run and who knows maybe I’ll sneak in one more. So, for my possible last pumpkin recipe of 2020 I bring you Pumpkin Sugar Cookies. A nice twist on the traditional sugar cookie.

I was a bit skeptical about these cookies when I saw the recipe. Mainly because they seemed to easy to be good, but I was wrong. They came together super quick and only required a short time in the refrigerator to chill the dough before scooping it and rolling it in sugar before baking. And yes, they are slightly orange thanks to the addition of pumpkin puree in the dough, but you know you are getting authentic pumpkin flavor here and not just pumpkin pie spice.

Pumpkin Sugar Cookies

Ingredients:

1 1/2 cups sugar, plus more for rolling

2 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

14 tablespoons unsalted butter, at room temperature

2 teaspoons vanilla extract

1 egg yolk

1/2 cup pumpkin puree

 

Directions:

In a medium bowl whisk together the flour, baking powder, salt and cinnamon. Set aside.

In a large bowl combine the butter and sugar and beat with a hand mixer on medium speed until light and fluffy. Add in the yolk, then vanilla extract and finally pumpkin. Continue mixing until the ingredients are well combined.

With the mixer on low, slowly add the flour to the butter mixture and continue mixing until the two mixtures are well combined. Refrigerate the dough for 20* minutes.

While the dough is in the refrigerator preheat the oven to 350 F and line two baking sheets with parchment paper. Add sugar to a small bowl.

Once the dough has chilled, use a cookie scoop to scoop the dough. Roll into a smooth ball and then roll in the sugar before placing on the prepared cookies sheets. Place the cookies 2-inches apart and flatten slightly before placing in the oven for 15 minutes.

Let the cookies cool on the pan for two minutes before transferring to a wire rack to cool completely.

Store in an airtight container.

Recipe from Wine and Glue

Pumpkin Spice Molasses Cookies

Here it is… Another pumpkin recipe! I have a dear friend who loves pumpkin flavored items as much – or maybe more – than I do. We actually text each other pictures of the different pumpkin items we purchase during our grocery or Target runs. Imagine if we lived closer to one another; we would probably have pumpkin flavored taste testing get-togethers for all the different things that have hit the shelves over the past couple of years. She let me know about Pumpkin Spice Milanos – if you haven’t tried them, they are a must – and I told her about Chobani’s Pumpkin Harvest Crisp flip yogurt – once again a must try for anyone who is a fan of pumpkin. So, with all this love of pumpkin it should be of no surprise that when I saw Nestle Toll House’s Pumpkin Spice Morsels in a supermarket circular I knew I had to have them. I got ahead of myself before even trying them and bought a package or two (okay, it was three.) Luckily though, those three bags will be put to good use as the morsels are good enough to eat as candy but are even better when baked into a cookie. Specifically the cookie recipe that was included right on the bag. So, in actuality I am now down to two bags. I have had these morsels for a few weeks now but waited until now to use them as I planned (and did) to send some of them to said friend.

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To make the batter for the cookies I began by creaming together butter and sugar in the bowl of my stand mixer. I then added in pumpkin, molasses, an egg and vanilla extract and continued mixing until the ingredients were blended together. In another bowl I combined flour, baking soda, salt, cinnamon and ginger. Once the pumpkin mixture was well blended I gradually added in the flour mixture and finally stirred in the pumpkin chocolate chips. I then covered the dough and refrigerated it for at least an hour.

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Next I used a cookie scoop to scoop out the dough. I shaped the dough into a ball and then rolled it in sugar and then placed it on a parchment lined baking sheet.

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After baking them in a 350 F oven for eleven minutes, until the tops began to crack and the edges were set, I let them cool on the baking sheets and then transferred them to a wire rack so they could cool completely.

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I then packed some up to send to my pumpkin-loving friend as part of her birthday gift and of course kept a few for myself. And how do they taste? Delicious! They sort of reminded me of a gingerbread cookie, I am sure that’s due to the addition of molasses. And in case you are wondering, rolling the cookie dough in sugar prior to baking them doesn’t make them overly sweet. I was a little concerned about that while making them.

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Pumpkin Spice Molasses Cookies

  • Servings: 36 cookies
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Ingredients:

2 1/3 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1 1/3 cups sugar, divided

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup pure pumpkin puree

1/4 cup molasses

1 large egg

1 teaspoon vanilla extract

1 10oz. bag Nestle Toll House Pumpkin Spice Morsels

Directions:

Combine flour, baking soda, salt, cinnamon and ginger in a medium bowl and set aside. Beat 1 cup of the sugar with the butter until creamy. Add in the pumpkin, molasses, egg and vanilla extract, continue beating until well combined. Gradually add in the flour mixture and then stir in the morsels. Cover and refrigerate the dough for at least one hour.

Preheat the oven to 350 F and line two large cookie sheets with parchment paper or lightly grease.

Use a cookie scoop (or scoop tablespoonfuls of dough) to scoop out of the dough and then shape them in a ball and roll in the remaining 1/3 cup of sugar. Place 2 inches apart on the prepared baking sheets and bake 11 to 13 minutes in the preheated oven. Cool on the cookie sheets for 3 minutes before transferring to a wire rack to cool completely.

Recipe from Nestle