Pioneer Woman Pumpkin Sugar Cookies

This soft chewy Pioneer Woman Pumpkin Sugar Cookies is made with pumpkin puree, warm spices, and butter, and ready in about 55 minutes. The spiced cookie dough gets rolled in cinnamon sugar before baking, creating a beautiful crackly crust as it spreads in the oven. I love baking these on a crisp autumn afternoon.

Why This Classic Works

I used to struggle with pumpkin cookies turning out too cakey instead of chewy. The trick here is using just the right amount of pumpkin puree and skipping the egg white to control the moisture.

Chilling the dough is another step I used to skip, but it is entirely necessary for this recipe. It prevents the cookies from spreading too thin and keeps their centers incredibly soft.

Pioneer Woman Pumpkin Sugar Cookies Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/4 cup pumpkin puree (blotted)
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup cinnamon sugar (for rolling)

How To Make Pioneer Woman Pumpkin Sugar Cookies

1. Cream the butter: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Add wet ingredients: Mix in the blotted pumpkin puree, egg yolk, and vanilla extract until well combined.
3. Mix the dry ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
4. Combine and chill: Gradually blend the dry mixture into the wet ingredients just until the dough forms, then chill in the fridge for 30 minutes.
5. Roll and bake: Preheat oven to 350°F (175°C). Scoop the dough into balls, roll them in cinnamon sugar, and bake for 11 to 13 minutes until the edges are set.

Recipe Tips

• Blot the pumpkin: Removing excess moisture from the pumpkin puree prevents a cakey cookie texture.
• Do not overmix: Mix the dry ingredients just until no flour streaks remain to keep the cookies tender.
• Watch the edges: Pull the cookies from the oven when the edges are set but the centers still look slightly soft.

What To Serve With Pumpkin Sugar Cookies

These cookies are fantastic alongside a hot cup of coffee or a spiced chai latte. You can also serve them with a scoop of vanilla bean ice cream for a simple autumn dessert.

How To Store

Keep baked cookies in an airtight container at room temperature for up to four days. You can also freeze the unbaked dough balls in a zip-top bag for up to three months before baking.

FAQs

Can I use fresh pumpkin puree?

Yes, but you must drain it very well before using. Fresh pumpkin holds significantly more water than canned puree.

Why did my cookies turn out flat?

This usually happens if the butter was too warm or the dough was not chilled long enough. Make sure your fridge is cold and you wait the full 30 minutes.

Can I make the dough ahead of time?

Absolutely, you can keep the prepared dough wrapped tightly in the fridge for up to two days. Let it sit on the counter for a few minutes before rolling if it becomes too stiff.

Nutrition

• Calories: 150 kcal
• Total Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 95mg
• Total Carbohydrate: 22g
• Protein: 2g

Try More Recipes:

• Pioneer Woman Fried Apple Hand Pies
• Pioneer Woman Pumpkin Coffee Cake
• Pioneer Woman Mini Pecan Pies