Pumpkin-Spice Sugar Cookies Recipe

Pumpkin-Spice Sugar Cookies Recipe
Pumpkin-Spice Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Pumpkin-Spice Sugar Cookies Recipe

Be the first to add a review
Publisher Photo
I've been making these quick and easy cookies for over twenty years. They're the first to go at our annual church bake sale.—Paula Marchesi, Lenhartsville, Pennsylvania
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2-3/4 cups all-purpose flour
  • 2 tablespoons pumpkin pie spice
  • Cinnamon sugar, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour and pie spice; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with cinnamon sugar.
Bake 12-14 minutes or until edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool.
Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare and bake cookies as directed.
Yield: 4 dozen.
Originally published as Pumpkin-Spice Sugar Cookies in Cookies & Candies Bookazine 2016

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2-3/4 cups all-purpose flour
  • 2 tablespoons pumpkin pie spice
  • Cinnamon sugar, optional
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour and pie spice; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with cinnamon sugar.
  3. Bake 12-14 minutes or until edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool.
    Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare and bake cookies as directed.
    Yield: 4 dozen.
Originally published as Pumpkin-Spice Sugar Cookies in Cookies & Candies Bookazine 2016

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPumpkin-Spice Sugar Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review