Meet these Pumpkin Sugar Cookies! They’re sweet, super soft and chewy with a mild pumpkin flavor throughout. And as always, they’re gluten free, nut free, egg free and easily vegan.
I do like pumpkin flavor but I’m not one for having it be super aggressive and slapping me in the face.
That’s why these cookies are so wonderful.
Of course they taste like pumpkin but the flavor is soft and smooth.
They truly are delicious.
The recipe itself is very similar to my Apple Cinnamon Sugar Cookies!
Love Fall flavors? Try my Apple Cider Layer Cake, Maple Glazed Pumpkin Donuts and my Slow Cooker AppleSauce.
What Makes These Cookies So Delicious?
- Softened butter or vegan baking stick: Don’t use melted. Melted butter tends to make the cookies spread out more, and these cookies already have enough liquid because of the pumpkin purée.
- Granulated sugar: These are sugar cookies so there is sugar inside them and also we roll the dough in more sugar!
- Pure Pumpkin: Give the cookies that amazing pumpkin flavor and lots of moisture since they are egg free. Make sure to use pure pumpkin and NOT pumpkin pie filling.
- Cinnamon: Brings in that sweet yet woodsy flavor.
Tips for making Pumpkin Sugar Cookies
- Refrigerate the dough- This is a must with egg free cookies. The dough needs to be chilled for at least 1 hour so that it doesn’t spread all over the place once they bake. Especially since this recipe contains pumpkin which adds moisture. Transfer the dough to a bowl or leave it in the mixing bowl. Place plastic wrap on top of the bowl and pop the entire thing in the fridge for at least 1 hour or overnight. Also, make sure you put the extra dough back into the fridge in between batches.
- Leave 3 inches between dough balls on the baking sheet- Make sure to leave enough space between cookies prior to baking. If the cookies come out from the oven misshapen, scoot them back into shape by using a round cookie cutter or you can simply use a spatula to push them back into a circle shape. Work quickly because they start hardening right away.
Can I Make These Cookies Vegan?
Yes! Follow these simple steps to ensure your cookies are gluten free and vegan:
- Use a dairy free gluten free flour- Some gluten free flours contain milk powder. Make sure to read the ingredients.
- Only use vegan baking sticks- Swap out the butter for vegan baking sticks.
- Make sure the pure pumpkin is gluten free and vegan- Read the labels to make sure it’s not made in a facility with unsafe ingredients.
I cannot get enough of these amazing cookies. They're so addicting...I eat about 4 at a time!
Yes they’re made with pumpkin and perfect for the fall but they really are wonderful any time of the year.
Best part is they’re gluten free, nut free, egg free and easily dairy free (vegan). Enjoy!
Pumpkin Sugar Cookies
Ingredients
- 2 ¼ cups gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup 2 sticks butter or vegan baking stick, softened
- 1 ¾ cups granulated sugar
- ½ cup pure pumpkin not pumpkin pie filling
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- 2 teaspoons pure vanilla extract
Instructions
- In a large bowl, whisk together the gluten free flour, baking soda, cinnamon and salt. Set aside.
- In a small bowl, using a spoon, mix together the cornstarch and the water until it is thin and watery. It will be thick and tacky at first. Set aside.
- In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick until smooth and creamy. About 2 minutes.
- Add in 1 ¼ cups of granulated sugar and beat again till smooth and creamy. About 2 minutes.
- Add in the pure pumpkin, beat to combine.
- Add in the cornstarch water and vanilla and beat to combine. It will appear chunky and that’s normal.
- With the mixer on low speed, slowly add in the gluten free flour mixture. Mix until just combined.
- The dough will be sticky. Transfer to a bowl, cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Using a small cookie scoop or your hands, break off pieces of dough and roll into 1 inch balls. Drop the dough ball in the additional ½ cup granulated sugar and place on a baking sheet about 3 inches apart. Put the rest of the dough back in the fridge.
- Bake for 13 minutes. Let cookies cool a few minutes on the baking sheet then transfer to a cooling rack. Repeat with the rest of the dough.
- Once cool, store cookies in an airtight container at room temperature. Enjoy!
Nutrition
The recipe was adapted from Delish's Pumpkin Sugar Cookies
John
What a spooky cookie treat for fall!
Lee
Thank you!!!!