Pumpkin Spice Sugar Cookies

Serves:
8-10 (depending on size of portions)
Total Time:
Prep time: 20 minutes
Cook time: 18-20 minutes. 
Notes:
*You can use alternatives to the flour, sugar and butter. Read below.



Ingredients: 
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼  teaspoon ground all spice
¼ teaspoon ginger
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 can pumpkin puree
1 large egg
1 teaspoon vanilla extract

Substitutions (equal parts):
Gluten free flour instead of all purpose flour.
Coconut sugar instead of granulated sugar.
Coconut oil instead of butter.

Instructions:

1. Preheat the oven to 350° F.  
2. Line a baking sheet with parchment paper or grease a baking sheet.
3. In one bowl, combine the flour, baking soda and powder, cinnamon, nutmeg, allspice, ginger and salt.
4. In a separate, large bowl, beat sugar and softened butter until there are no clumps.
5. Add the egg, pumpkin puree and vanilla extract to the sugar and butter mixture until also smooth.
6. Slowly pour in the flower mixture and mix on medium until all the flour is combined.
7. Using a dinner spoon, scoop up mixture and place on baking sheet.  Leave room between cookies.*
8. Bake 18-20 minutes or until golden brown.
9. Remove from oven and place on baking rack to cool.
10. Enjoy!

*Optional: Sprinkle granulated sugar over the cookies before baking.

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I love the autumn season and all the treasures that it brings.  The leaves begin to turn beautiful colors, the weather gets crisp and gives us an excuse to cuddle up under warm blankets and snuggle by the fire.   And the promise of Advent and the Christmas Season right around the corner.  

It seems that each fall there is an infestation of ALL PUMPKIN EVERYTHING in the stores and restaurants, and say what you must, but I LOVE it!  Pumpkin candles, pumpkin pie, pumpkin lattes, pumpkin bread, pumpkin pasta, you name it—I’m in!  For me, it is always bittersweet to say farewell to summer.   Pumpkin helps me ease the transition from the warm, long, sunshine filled days to the shorter days and longer, colder nights.  Baking is something else that I look forward to when the weather starts to get cooler.  One of my favorite recipes that involves baking AND my beloved fruit (I think it’s a fruit?) is PUMPKIN SPICE SUGAR COOKIES! 

They are as amazing as they sound, especially when they are fresh and warm, straight out of the oven.  My son LOVES these cookies and I feel better about giving them to him since they are made partially out of a fruit (fruits have seeds, right?!) and I try to use organic ingredients.  I altered this recipe a few years ago from a sugar cookie recipe that I had stashed in my recipes box when I had a craving for “pumpkin something.”   

Another added benefit to this recipe for Pumpkin Spice Sugar Cookies is that it is very easy to substitute the ingredients.   For instance, if you are gluten free, you could substitute equal parts gluten free flour for the all-purpose flour.  You could also substitute equal parts coconut sugar for the white granulated sugar.   Instead of using butter, you could substitute coconut oil, again, for the same amount.  

This recipe is very easy to make, and the hardest part of this recipe is waiting for them to cook and cool.  While they’re cooking you could always help pass the time by praying the Holy Rosary.  Pumpkin Spice Sugar Cookies can be saved in the fridge for up to a week, but we usually devour them way before.  ?

These Pumpkin Spice Sugar Cookies are a hit in our house and I hope you and your family enjoy them too! 

Please share this recipe for Pumpkin Spice Sugar Cookies on social media.  If you post photos of your finished product, be sure to tag us in your pics: @CatholicMomRI (Our handle for all social media).  
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​Buon appetito! ​