Soft and Chewy Pumpkin Sugar Cookie Recipe
Classic Sugar Cookie Mix Recipes
Are you ready to embrace the fall season with the comforting flavors of pumpkin and spice?
If you're looking for an easy yet impressive treat to celebrate the season, these Pumpkin Sugar Cookies are a must-try. Made withMy Better Batch's Classic Sugar Cookie Mix, this recipe offers the perfect blend of convenience and homemade charm, bringing together the simplicity of a classic sugar cookie with the warm, cozy flavors of pumpkin and spice.
Whether you’re baking for a Halloween party, a Thanksgiving dessert table, or just a cozy night in, these cookies are sure to impress. They’re soft, chewy, and bursting with that quintessential fall flavor that we all crave this time of year. Plus, you'll spend less time in the kitchen and more time enjoying the sweet moments of the season!
Ingredients
- 1 pkg My Better Batch Classic Sugar Cookie Mix
- 6 TBSP Unsalted Butter (**2 TBSP less than what is called for on the cookie mix box)
- 1 large egg
- 1/4 cup + 2 TBSP pumpkin puree
- 1 tsp pumpkin pie spice extract
- Sugar for rolling
Directions
Prepare the Oven and Baking Sheets
Fire up your oven to 375°F. A quick tip: parchment paper can make cleanup a breeze, so don't forget to line your cookie sheets.
Remove Excess Moisture From Pumpkin Puree
For perfectly baked pumpkin cookies, make sure to squeeze out the extra moisture from your pumpkin puree. Simply spread onto a plate and dab it with a paper towel before adding it to your batter. You’ll be shocked at how much moisture you’ll soak up!
Combine the Cookie Ingredients
In a large mixing bowl, combine 1 package of My Better Batch’s Sugar Cookie Mix, 6 tablespoons of unsalted butter, softened, 1 large egg, 1/4 cup + 2 tablespoons of pumpkin puree, and 1 teaspoon of pumpkin pie extract.
Using a stand or hand mixer, combine the ingredients on medium until no dry ingredients remain.
You can also head-knead the dough! Watch me demonstrate this process in the Classic Sugar Cookie Mix video.Form the Cookie Dough and Bake
Scoop out 2 tablespoons of dough and roll it into a ball. Repeat until you've filled your cookie sheets, leaving about 2 ½ inches between each ball. Roll cookie dough ball in granulated sugar before placing onto a cookie sheet.
Bake for 9-11 minutes, or until the edges are slightly golden. Let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack to finish cooling.
