When the air turns crisp and the leaves begin to fall, there’s something magical about baking pumpkin-flavored treats. Enter the Soft Pumpkin-Spice Sugar Cookies with Cinnamon-Sugar Coating, the perfect blend of cozy warmth and sweet indulgence. Imagine biting into a soft, pillowy cookie that is both subtly spiced and deliciously sweet, all while being kissed by a warm cinnamon-sugar blanket. These cookies are not only a flavorful delight but are also incredibly simple to whip up. I remember the first time I made them — my family couldn’t get enough! They were devoured within minutes at our family gathering, sparking a joyful competition over who could grab the most cookies. Similar to our popular chocolate chip cookie recipe that you’ve loved, these pumpkin-spiced wonders bring an exciting twist that makes every bite feel like a cozy hug. You’ll want to share this recipe with everyone!
What is Soft Pumpkin-Spice Sugar Cookies with Cinnamon-Sugar Coating?
You may be wondering, how did these delightful cookies get their name? Well, they’re soft, they’re infused with pumpkin spice goodness, and they are unforgettably scrumptious – the proof lies in every bite! Picture this: it’s a chilly evening, and these cookies fill your kitchen with a divine aroma, enticing everyone home. Is it true that the way to a man’s heart is through his stomach? Absolutely, especially when those stomachs are treated to a warm cookie fresh from the oven! Don’t you want to try this recipe? The smiles and satisfied nods will speak for themselves once you share these cookies at your next family gathering.
Why You’ll Love This Soft Pumpkin-Spice Sugar Cookies with Cinnamon-Sugar Coating
These Soft Pumpkin-Spice Sugar Cookies with Cinnamon-Sugar Coating stand out for several reasons. Firstly, their melt-in-your-mouth texture makes for an unforgettable treat that everyone will adore. Secondly, making these cookies at home is not only easy but also a great way to save money compared to store-bought options — and who doesn’t want to impress their guests without breaking the bank? Lastly, the sweet cinnamon-sugar coating adds a burst of flavor that makes these cookies absolutely irresistible. Imagine them alongside a cup of warm cocoa or tea, and you’ve got a delightful moment just waiting to happen. Try them out today, and let’s fill our homes with the sweet and spicy aroma of these wonderful cookies!
How to Make Soft Pumpkin-Spice Sugar Cookies with Cinnamon-Sugar Coating
Quick Overview
Making Soft Pumpkin-Spice Sugar Cookies with Cinnamon-Sugar Coating is a delightful experience! In less than 30 minutes of prep and bake time, you’ll have a batch of soft cookies that burst with seasonal flavors, embodying the essence of fall in every bite. The textures are dreamy, with a pillowy softness and a delightful crisp exterior from the cinnamon-sugar coating — they’re simply divine!
Key Ingredients for Soft Pumpkin-Spice Sugar Cookies with Cinnamon-Sugar Coating
- 1 cup (240ml) canned pumpkin puree – Ensure it’s pure and not pumpkin pie filling.
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 1 large egg
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice – If you can’t find it, opt for a mix of cinnamon, nutmeg, and ginger.
- ½ teaspoon salt
- ½ cup sugar (for cinnamon-sugar coating)
- 1 tablespoon ground cinnamon
Step-by-Step Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal.
- Mix Wet Ingredients: In a large bowl, combine the softened unsalted butter, granulated sugar, and pumpkin puree. Mix together until creamy and smooth. Add in the egg and continue mixing until fully incorporated.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Combine Mixtures: Gradually add the dry mixture into the wet mixture, stirring until well combined. The dough will be soft but manageable.
- Form the Cookies: Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, leaving about two inches between each cookie as they will spread.
- Prepare Cinnamon-Sugar Coating: In a small bowl, combine ½ cup of sugar with the ground cinnamon. Roll each cookie dough ball in this mixture before placing them back on the baking sheet.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are slightly golden. The centers may look a little underbaked — this is perfect for that soft texture!
- Cool: Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Top Tips for Perfecting Soft Pumpkin-Spice Sugar Cookies with Cinnamon-Sugar Coating
- Substitutions: For a Halal-friendly approach, use vegetable oil or vegan butter in place of the unsalted butter.
- Timing: Keep a close eye on the baking duration. Underbaking a little adds to the softness that makes these cookies special.
- Avoiding Mistakes: Don’t skip chilling the dough if you feel it’s too sticky. Brief chilling (about 20 minutes) makes scooping and rolling easier.
Storing and Reheating Tips
Once your Soft Pumpkin-Spice Sugar Cookies with Cinnamon-Sugar Coating have cooled, you can store them in an airtight container at room temperature for up to one week. If you want to keep them for a longer period, feel free to freeze them! Just ensure they are well-wrapped and can last for about 2-3 months. When you’re ready to enjoy them again, simply thaw them at room temperature or quickly heat them in the microwave for about 10-15 seconds for that soft, just-baked feel.
Enjoy making and sharing these delicious cookies, and don’t forget to invite your family or friends over to experience the warmth of your baking! Whether you are cozying up during winter evenings or simply treating yourself, these Soft Pumpkin-Spice Sugar Cookies with Cinnamon-Sugar Coating are sure to become a beloved favorite.
Soft Pumpkin-Spice Sugar Cookies with Cinnamon-Sugar Coating
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the softened unsalted butter, granulated sugar, and pumpkin puree. Mix until creamy and smooth.
- Add the egg and mix until fully incorporated.
- In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry mixture into the wet mixture, stirring until well combined.
- Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, leaving about two inches between each cookie.
- In a small bowl, combine ½ cup of sugar with the ground cinnamon. Roll each cookie dough ball in this mixture before placing them back on the baking sheet.
- Bake the cookies for 10-12 minutes, or until the edges are slightly golden.
- Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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