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Soft Batch Pumpkin Sugar Cookies Recipe

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This recipe for Soft Batch Pumpkin Sugar Cookies is from The Edler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup unsalted butter
¼ cup granulated sugar
½ cup brown sugar, packed
½ cup canned pumpkin
1 large egg yoke
1 tsp. vanilla extract
1 ½ cups flour
¼ tsp. baking powder
¼ tsp baking soda
¼ tsp salt
1 tsp. ground cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp ground cloves
¼ cup sugar for rolling.
Directions:
Directions:
Preheat oven to 350º line banking sheet with parchment paper or silicone baking mat and set aside.

Cream butter and sugars. In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Add wet ingredients: Mix in the pumpkin puree, egg yoke, and vanilla until well combined.

Mix dry ingredients: In a separate bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves.

Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Form and roll Dough: Scoop the dough into 1½ tablespoon size ball and roll them in the additional sugar.

Bake: Place the dough balls on the prepared baking sheet spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the center remain soft.

Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Number Of Servings:
Number Of Servings:
24 cookies
Preparation Time:
Preparation Time:
27 minutes

 

 

 

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