These delicious Pumpkin Spice Sugar Cookies have been waiting in the wings to share here on A Family Feast ever since last year!
My husband Jack developed today’s easy cookie recipe last fall…we photographed the cookies…and then for some reason (which for the life of me I can’t remember) we never shared them with you. (I’m sorry!)
I’ve been looking at these photographs on my computer for the last year – and even now, I clearly remember how deliciously addictive these Pumpkin Spice Sugar Cookies are!
These cookies are loosely adapted from this fantastic recipe for Saigon Cinnamon Cookies which Jack also baked last year. But he swapped in pumpkin pie spice – a blend of cinnamon, ginger, nutmeg and cloves – which you can find in most supermarkets (our you can buy it here), and he added pumpkin puree to the cookie dough which makes these Pumpkin Spice Sugar Cookies super moist, light and perfectly chewy with a sweet sugar crunch!
Because the dough for these cookies is fairly soft, you do need to refrigerate the rolls of dough until very firm – at least an hour or more – before slicing it into the cookies. The slices are dipped in Demerara sugar before baking which gives them that gorgeous sparkly and sweet topping. Enjoy!Print
Pumpkin Spice Sugar Cookies
- Prep Time: 90 mins
- Cook Time: 12 mins
- Total Time: 1 hour 42 minutes
- Yield: 4 dozen
- In a medium bowl, sift flour, salt, baking powder and pumpkin spice and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter, white sugar and molasses until fluffy, about 3-4 minutes.
- Add egg and beat for 30 seconds. Scrape sides of bowl and mix again.
- Add pumpkin puree and beat until mixed.
- Add dry ingredients on low speed until thoroughly mixed. The dough will be sticky but easier to manage once they firm up under refrigeration.
- Divide dough into four logs, eight inches long. Seal each one in plastic wrap and refrigerate for 60 minutes or longer.
- Preheat oven to 325 degrees.
- On a cutting board, unwrap then cut a log in half and half again. Then cut each quarter into thirds, yielding 12 cookies. Repeat for other three logs for 48 pieces. The dough will still be a bit sticky but easier to handle once rolled in the Demerara sugar.
- Pour the Demerara sugar into a pie plate. Line four cookie sheets with parchment paper or if nonstick, no parchment needed.
- Roll each slice in the sugar on the edges and both sides, pressing down slightly and then place on the pans; 12 per pan.
- Bake one pan 12 to 13 minutes until cookies start to dry out around the edges but are still soft in the middle. Ours took exactly 12 minutes but ovens differ and cookie sheets differ. Repeat for the other three pans. When they come out, let them sit on the pan for five minutes then transfer to cooling racks using a spatula to remove them.
- Cool completely. Once they are cooled, they will be firmer and easier to handle but they are a delicate cookie so be gentle.
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