Pumpkin-Spice Sugar Cookies

Name: Pumpkin-Spice Sugar Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 dozen.
Ingredients: 1 cup butter, softened; 2 cups sugar; 2 large Eggland's Best eggs; 2-3/4 cups all-purpose flour; 2 tablespoons pumpkin pie spice; Cinnamon sugar, optional

I've been making these quick and easy cookies for over 20 years. They're the first to go at our annual church bake sale.—Paula Marchesi, Lenhartsville, Pennsylvania

Ingredients

1 cup butter, softened
2 cups sugar
2 large Eggland's Best 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.

Nutrition Facts

1 cookie: 96 calories, 4g fat (3g saturated fat), 18mg cholesterol, 34mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.

Originally published as Pumpkin Cookies in Ultimate Cookie Swap 2016 Bookazine

Reviews

My Review

Click stars to rate

Average Rating:

Missy

Nov 13, 2018

Great tasting cookies, made a few changes to make cookies light, crunchy with a soft chew center. Used 1/2 butter and then 1/2 cup crisco lard, instead of 1 cup butter. Added 2 teaspoon Pumkin butter (optional), refrigerated dough 15 minutes. Take scoop of dough, then roll in ball, then roll in cinnamon sugar (adding teaspoon of pumpkin spice to cinnamon sugar mix) and gently flatten to disk size of a half dollar size. Dough will be soft and tacky,
famato

Nov 7, 2018

FYI: when cookies are to crispy for your taste put the cookies in a container with a lid and put a piece or two of light bread or apple slices in with the cookies and seal container. Let set over night and if they are not as soft as you want do the process again. I check them every so often because I have had the cookies fall apart in my hand. Works every time for me. Hope this helps.
robryan

Oct 20, 2018

I liked the flavor and I did use the cinnamon sugar topping. One issue, my cookies turned out extremely crispy - like a gingersnap. Even the ones I didn't bake as long were crispy. Luckily, I enjoy crispy cookies but, I was using them in Halloween treat boxes and some people (like my husband) do not like crisp cookies. Also, the recipe doesn't have bakng soda or baking powder..which also may cause crispness.
Joanne6393

Oct 6, 2018

I liked the results of this cookie, but I will cut down the pumpkin spice next time. Thanks