7 Irresistible Pumpkin Sugar Cookies Recipes to Satisfy Your Sweet Tooth

Introduction

Pumpkin sugar cookies are a delight during the fall season. They encapsulate the warm and comforting flavors of autumn, making them a favorite treat for many. If you’re a fan of pumpkin-spiced everything and have a sweet tooth that needs satisfying, you’re in the right place. In this article, we’ll explore seven irresistible pumpkin sugar cookie recipes that will have your taste buds dancing with joy. So, roll up your sleeves and get ready to bake your way to pumpkin paradise!

The Basics of Pumpkin Sugar Cookies

Before we dive into these delightful recipes, let’s understand what makes pumpkin sugar cookies so special. These cookies are known for their soft and chewy texture, which perfectly complements the rich, earthy taste of pumpkin. When you take a bite, you’ll experience a burst of autumn flavors that will leave you craving more.

Now that you know the essence of pumpkin sugar cookies, it’s time to get into the kitchen and start baking.

Recipe 1: Classic Pumpkin Sugar Cookies

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

Directions

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper to prevent sticking.

Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Set this dry mixture aside for now.

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This may take a few minutes.

Add Pumpkin and Egg: Beat in the canned pumpkin puree, followed by the egg and vanilla extract. Mix until everything is well combined.

Combine Dry Ingredients: Gradually add the dry ingredients mixture to the wet ingredients in the large bowl. Stir until the dough forms. Don’t overmix; just make sure everything is incorporated.

Shape Cookies: Drop rounded tablespoons of cookie dough onto your prepared baking sheets. You can use a spoon or a cookie scoop to do this. Leave some space between each cookie to allow for spreading.

Flatten Cookies: Use the back of a fork or your fingers to flatten each cookie slightly. You can create a crisscross pattern with the fork for a traditional look.

Bake: Pop your baking sheets into the preheated oven and bake for about 10-12 minutes or until the edges start to turn golden brown.

Cool: Once done, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to wire racks to cool completely.

Enjoy: These delightful pumpkin sugar cookies are ready to enjoy! They’re perfect for fall gatherings or anytime you’re craving a taste of autumn.Feel free to get creative with your decorations. You can sprinkle some cinnamon sugar on top before baking or add a drizzle of cream cheese icing after they’ve cooled. Enjoy your homemade pumpkin sugar cookies!

Instructions

Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

In a large bowl, cream together the softened butter and sugar until it becomes light and fluffy. Beat in the pumpkin, egg, and vanilla extract until well blended.

Gradually add the dry ingredients to the wet mixture and mix until the dough comes together.

Drop rounded tablespoons of dough onto the prepared baking sheets. Flatten each cookie slightly with the back of a spoon.

Bake for 10 to 12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes: Feel free to add a handful of chocolate chips or chopped nuts to the dough for an extra layer of flavor and texture.

Recipe 2: Pumpkin Spice Delight

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)
• 1/2 cup chocolate chips (optional)

Directions

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×9-inch (23×23 cm) baking pan or line it with parchment paper for easy removal.

Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set this dry mixture aside.

Cream Butter and Sugar: In a separate large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes a few minutes.

Add Pumpkin and Wet Ingredients: Beat in the canned pumpkin puree, followed by the egg and vanilla extract. Mix until everything is well combined.

Combine Dry Ingredients: Gradually add the dry ingredients mixture to the wet ingredients in the large bowl. Stir until the batter is smooth. If desired, fold in the chopped walnuts and chocolate chips for extra flavor and texture.

Spread Batter in Pan: Pour the batter into your prepared baking pan and spread it evenly.

Bake: Place the pan in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Be sure not to overbake; you want your Pumpkin Spice Delight to be moist and tender.

Cool and Cut: Once done, remove the pan from the oven and allow it to cool in the pan for about 10 minutes. Then, using a sharp knife, cut it into squares or bars while it’s still in the pan. This makes it easier to portion.

Serve and Enjoy: Your Pumpkin Spice Delight is ready to be enjoyed! Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for an extra treat.

This delightful dessert captures the warm, cozy flavors of fall and is perfect for sharing with family and friends. Enjoy your homemade Pumpkin Spice Delight!

Instructions

Preheat your oven to 350°F (175°C). Grease your baking sheets or line them with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.

In a large bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy. Beat in the pumpkin, egg, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

Drop spoonfuls of dough onto the prepared baking sheets. Flatten each cookie slightly with your fingers.

Bake for 12 to 15 minutes, or until the cookies are set and the edges turn golden brown. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes: These cookies are perfect for dunking into a cup of hot coffee or tea, as the pumpkin spice flavors pair beautifully with warm beverages.

Recipe 3: Pumpkin Chocolate Chip Bliss

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Directions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Set this dry mixture aside.

Cream Butter and Sugar: In a separate large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This usually takes a couple of minutes.

Add Pumpkin and Wet Ingredients: Beat in the canned pumpkin puree, followed by the egg and vanilla extract. Mix until all the wet ingredients are well combined.

Combine Dry Ingredients: Gradually add the dry ingredients mixture to the wet ingredients in the large bowl. Stir until the dough comes together.

Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips. This will add a delightful touch of sweetness and decadence to your cookies.

Drop Cookie Dough: Using a spoon or a cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet. Leave some space between each cookie to allow for spreading.

Bake: Place the baking sheet in the preheated oven and bake for approximately 10-12 minutes or until the edges of the cookies turn a light golden brown.

Cool and Enjoy: Once done, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.

Blissful Treats: Your Pumpkin Chocolate Chip Bliss cookies are now ready to enjoy! These delicious cookies combine the comforting flavors of pumpkin with the irresistible sweetness of chocolate chips. Share them with friends and family, or savor them all to yourself!

Feel free to get creative with your cookie size and enjoy the delightful blend of pumpkin and chocolate in every bite. Enjoy your homemade Pumpkin Chocolate Chip Bliss cookies!

Instructions

Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.

In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

In a large bowl, cream together the softened butter and sugar until it becomes light and fluffy. Add the pumpkin, egg, and vanilla extract, and mix until well incorporated.

Gradually add the dry ingredients to the wet mixture and mix until the dough comes together.

Gently fold in the chocolate chips, distributing them evenly throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheets. Flatten each cookie slightly with the back of a spoon.

Bake for 10 to 12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes: These pumpkin chocolate chip cookies are a crowd-pleaser. Watch them disappear as your friends and family savor the delightful combination of pumpkin and chocolate.

Recipe 4: Frosted Pumpkin Sugar Cookies

Ingredients

For the Cookies

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

For the Frosting

• 2 cups powdered sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract
• Orange food coloring (optional)
• Sprinkles for decoration (optional)

Directions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.

Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Set this dry mixture aside.

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This may take a few minutes.

Add Pumpkin and Wet Ingredients: Beat in the canned pumpkin puree, followed by the egg and vanilla extract. Mix until everything is well combined.

Combine Dry Ingredients: Gradually add the dry ingredients mixture to the wet ingredients in the large bowl. Stir until the cookie dough forms. Be careful not to overmix.

Shape Cookies: Drop rounded tablespoons of cookie dough onto your prepared baking sheets. Leave some space between each cookie to allow for spreading.

Flatten Cookies: Use the back of a fork or your fingers to flatten each cookie slightly. This will create a lovely texture on the surface.

Bake: Place your baking sheets into the preheated oven and bake for about 10-12 minutes, or until the edges of the cookies are golden brown.

Cool: Once done, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to wire racks to cool completely.

Prepare the Frosting: In a separate bowl, whisk together the powdered sugar, milk, melted butter, and vanilla extract until you have a smooth and creamy frosting. If desired, add a few drops of orange food coloring to achieve a pumpkin-like hue.

Frost the Cookies: Once the cookies have cooled completely, generously frost each one with the prepared frosting. You can use a knife or a spatula to spread the frosting evenly.

Add Sprinkles (Optional): If you’d like, decorate your frosted cookies with colorful sprinkles to make them even more festive.

Final Touch: Let the frosting set for a little while, and then your Frosted Pumpkin Sugar Cookies are ready to be enjoyed!

These cookies are a delightful blend of pumpkin spice and sweet frosting, perfect for autumn gatherings or as a treat for yourself. Share them with friends and family and savor the flavors of the season!

Instructions for Cookies

Preheat your oven to 350°F (175°C). Grease or line your baking sheets.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

In a large bowl, cream together the softened butter and sugar until light and fluffy. Mix in the pumpkin, egg, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture and mix until a dough forms.

Drop spoonfuls of dough onto the prepared baking sheets. Flatten each cookie slightly with your fingers.

Bake for 12 to 15 minutes, or until the cookies are set and the edges turn golden brown. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Instructions for Frosting

In a medium bowl, combine the powdered sugar with the milk, melted butter, and vanilla extract. Stir until the frosting is smooth and well-mixed.

Once the cookies have cooled completely, spread a generous dollop of frosting on each cookie. You can use the back of a spoon to create a smooth surface or let your creativity shine with a swirled design.

Allow the frosting to set for about 30 minutes before indulging in these frosted pumpkin sugar cookies.

Notes: These cookies are a true masterpiece of sweetness and spice, thanks to the delightful frosting that takes them to the next level. Be prepared for your taste buds to tango with joy.

Recipe 5: Pumpkin Snickerdoodles

Ingredients

For the Cookies

• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

For the Snickerdoodle Coating

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Directions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.

Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, and ground nutmeg. Set this dry mixture aside.

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This may take a few minutes.

Add Pumpkin and Wet Ingredients: Beat in the canned pumpkin puree, followed by the egg and vanilla extract. Mix until everything is well combined.

Combine Dry Ingredients: Gradually add the dry ingredients mixture to the wet ingredients in the large bowl. Stir until the cookie dough forms. Be careful not to overmix.

Chill the Dough: Cover the cookie dough and chill it in the refrigerator for about 30 minutes. Chilling helps the dough firm up and makes it easier to work with.

Prepare Snickerdoodle Coating: In a small bowl, combine the 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon to create the snickerdoodle coating.

Shape Cookies: After the dough has chilled, use your hands to roll it into 1-inch balls. Roll each ball in the snickerdoodle coating mixture until it’s well coated.

Place on Baking Sheet: Place the coated cookie dough balls onto your prepared baking sheets, leaving some space between each one to allow for spreading.

Flatten Cookies: Use the bottom of a glass or your fingers to gently flatten each cookie. You can press them down just slightly to achieve your desired thickness.

Bake: Bake your Pumpkin Snickerdoodles in the preheated oven for about 10-12 minutes or until the edges of the cookies are lightly golden brown.

Cool and Enjoy: Once done, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to wire racks to cool completely.

Indulge: Your Pumpkin Snickerdoodles are now ready to be enjoyed! These cookies combine the warmth of pumpkin spice with the classic snickerdoodle texture and flavor. Share them with friends and family for a delightful autumn treat.

These Pumpkin Snickerdoodles are perfect for enjoying with a cup of tea or coffee on a crisp fall day. Enjoy the comforting blend of cinnamon, nutmeg, and pumpkin in every bite!

Instructions

Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt.

In a large bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy. Add the pumpkin, egg, and vanilla extract, and mix until well combined.

Gradually add the dry ingredients to the wet mixture and mix until the dough comes together.

In a small bowl, combine the ¼ cup of white sugar and 1 teaspoon of cinnamon for rolling.

Shape the dough into small balls and roll each ball in the cinnamon-sugar mixture to coat.

Place the coated dough balls on the prepared baking sheets. Flatten each cookie slightly with the back of a spoon.

Bake for 10 to 12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes:Pumpkin snickerdoodles offer a delightful twist on the classic snickerdoodle. The pumpkin infusion adds a layer of warmth and flavor that’s perfect for fall festivities.

Recipe 6: Pumpkin Spice Latte Cookies

Ingredients

For the Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons instant coffee granules (dissolved in 1 tablespoon hot water)

For the Coffee Glaze

• 1 cup powdered sugar
• 2 tablespoons brewed coffee, cooled
• 1/2 teaspoon vanilla extract
• Ground cinnamon for garnish (optional)

Directions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.

Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Set this dry mixture aside.

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes a few minutes.

Add Pumpkin and Wet Ingredients: Beat in the canned pumpkin puree, followed by the egg, vanilla extract, and the dissolved instant coffee mixture. Mix until all the wet ingredients are well combined.

Combine Dry Ingredients: Gradually add the dry ingredients mixture to the wet ingredients in the large bowl. Stir until the cookie dough forms. Be careful not to overmix.

Shape Cookies: Drop rounded tablespoons of cookie dough onto your prepared baking sheets. Leave some space between each cookie to allow for spreading.

Flatten Cookies: Use the back of a fork or your fingers to flatten each cookie slightly. This will create a nice texture.

Bake: Place your baking sheets into the preheated oven and bake for about 10-12 minutes or until the edges of the cookies are lightly golden brown.

Cool the Cookies: Once done, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to wire racks to cool completely.

Prepare the Coffee Glaze: In a small bowl, whisk together the powdered sugar, brewed coffee, and vanilla extract until you have a smooth glaze.

Glaze the Cookies: Once the cookies are completely cool, drizzle the coffee glaze over them. You can use a spoon or a piping bag to do this. If desired, sprinkle a pinch of ground cinnamon on top for an extra touch of flavor and decoration.

Enjoy: Your Pumpkin Spice Latte Cookies are ready to be enjoyed! These cookies capture the essence of a warm and comforting pumpkin spice latte in every bite. Savor them with a cup of your favorite coffee or tea for the ultimate autumn treat.

These cookies are a delightful way to enjoy the flavors of a pumpkin spice latte in a sweet, baked treat. Share them with friends and family or keep them all to yourself – either way, they’re sure to be a hit! ☕

Instructions

Preheat your oven to 350°F (175°C). Grease or line your baking sheets.

In a small bowl, dissolve the instant coffee granules in hot water and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.

In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture becomes light and fluffy. Add the pumpkin, egg, and vanilla extract, and mix until well combined.

Gradually add the dry ingredients to the wet mixture and mix until the dough comes together.

Stir the dissolved coffee mixture into the dough until it’s evenly incorporated.

In a separate small bowl, combine the ¼ cup of granulated sugar and 1 teaspoon of cinnamon for rolling.

Shape the dough into small balls and roll each ball in the cinnamon-sugar mixture to coat.

Place the coated dough balls on the prepared baking sheets. Flatten each cookie slightly with your fingers.

Bake for 12 to 15 minutes, or until the cookies are set and the edges turn golden brown. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes: Pumpkin spice latte cookies bring the beloved flavors of your favorite fall beverage into a delightful cookie form. It’s like sipping a PSL in cookie heaven.

Recipe 7: Pumpkin Oatmeal Cookies

Ingredients:

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup raisins or chocolate chips (optional)

Directions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.

Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Set this dry mixture aside.

Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until it’s light and fluffy. This may take a few minutes.

Add Pumpkin and Wet Ingredients: Beat in the canned pumpkin puree, followed by the egg and vanilla extract. Mix until all the wet ingredients are well combined.

Combine Dry Ingredients: Gradually add the dry ingredients mixture to the wet ingredients in the large bowl. Stir until the cookie dough forms. If desired, fold in raisins or chocolate chips for added flavor and texture.

Drop Cookie Dough: Using a spoon or a cookie scoop, drop rounded tablespoons of cookie dough onto your prepared baking sheets. Leave some space between each cookie to allow for spreading.

Flatten Cookies (Optional): If you prefer flatter cookies, you can use the back of a fork or your fingers to gently flatten each cookie slightly.

Bake: Place your baking sheets into the preheated oven and bake for about 10-12 minutes or until the edges of the cookies are lightly golden brown.

Cool and Enjoy: Once done, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to wire racks to cool completely.

Delightful Treats: Your Pumpkin Oatmeal Cookies are now ready to be enjoyed! These cookies combine the comforting flavors of pumpkin and oats for a perfect fall treat. Share them with friends and family, or enjoy them as a snack or dessert.

These cookies are a wonderful way to embrace the cozy flavors of autumn. They’re soft, chewy, and full of pumpkin goodness. Enjoy your homemade Pumpkin Oatmeal Cookies!

Instructions

Preheat your oven to 350°F (175°C). Grease or line your baking sheets.

In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, cream together the softened butter and brown sugar until the mixture becomes light and fluffy. Add the pumpkin, egg, and vanilla extract, and mix until well combined.

Gradually add the dry ingredients to the wet mixture and mix until the dough comes together.

If desired, fold in the raisins or dried cranberries to add a burst of fruity sweetness.

Drop spoonfuls of dough onto the prepared baking sheets.

Bake for 10 to 12 minutes, or until the cookies are set and the edges turn golden brown. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes: Pumpkin oatmeal cookies combine the heartiness of oats with the seasonal delight of pumpkin. The optional addition of raisins or dried cranberries provides a chewy, fruity twist.

Conclusion

In the world of autumn-inspired treats, pumpkin sugar cookies reign supreme. These seven recipes offer a delightful variety of flavors and textures, from the classic to the creative. Whether you’re indulging in the simplicity of a classic pumpkin sugar cookie or savoring the rich complexity of frosted pumpkin sugar cookies, one thing is certain: your taste buds are in for a treat.

So, gather your ingredients, preheat your oven, and let the aroma of pumpkin and spice fill your kitchen. With these recipes in your baking arsenal, you’re well on your way to satisfying your sweet tooth and embracing the delicious essence of fall. Whether you’re baking for yourself, family, or friends, these pumpkin sugar cookies are sure to be a hit. Happy baking!

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