These soft, lightly spiced Pumpkin Sugar Cookies with colorful sprinkles are a delicious way to enjoy the Fall flavors. Also, great for a Fall themed party.
I am not much of a cookie decorator but once in a while I feel an urge to do something fun and creative with cookie dough. Since I already have a Sugar Cookies recipe on this blog, I decided that I should make a variation of it this time using pumpkin because this is the season for all things pumpkin. Hence, these soft, lightly spiced Pumpkin Sugar Cookies, a delicious way to enjoy the Fall flavors. They are also great for a Fall themed party.
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To make sugar cookies, we need cookie cutters. Fortunately, they can be fun to collect even if one is not an avid cookie decorator. I do have a small collection which you may have seen in these Star Wars Cardamom Butter Cookies and Gingerbread Nativity. These were quite detailed and required a lot more work and attention.
Anyway, the point is that I can’t help but collect cute cookie cutters whenever I came across them. So, when I encountered this Chocolate Candy Mold and Mini Cutter Set during one of my many trips to kitchen stores in and around The Twin Cities, I simply could not resist bringing it home. I have had this set for a while now and use it mainly to cut carrots because they are small enough for that purpose.
There are 16 of them in total and out of that are four I used in today’s Pumpkin Sugar Cookies. I actually used them more like a guide for the sugar sprinkles than as a cookie cutter per se. They were just the right size!
Colored sugar sprinkles are the other fun thing to collect. They come in all the prettiest colors. Already in my collection are the gold shimmer, silver shimmer, and amethyst shimmer sugar I purchased for a previous project. When I saw these black, orange, and red sugar sprinkles, I figured it was time for another cookie project.
Black sugar sprinkles is not easy to come by but you can order it on-line. I was actually quite surprised to see it at the store. The down side to black sugar sprinkles is that it can color your mouth black when eaten. 😉 Otherwise, it really is quite pretty when used with a bright contrasting color.
Similar Products Used in Making These Pumpkin Sugar Cookies
- Prepare one 2¼ inch round cookie cutter and a few 1¼ inch cookie cutters of any shape. Line two baking trays with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy. Add pumpkin puree, vanilla extract, ground cinnamon, and ground nutmeg. Continue to beat until combined.
- Beat in 1½ cups (225g) all-purpose flour until a soft, slightly sticky dough forms. Transfer to a lightly floured working surface.
- Add remaining ¼ cup (38g) all-purpose flour and knead until dough comes together, about 1 minute. Wrap in plastic and chill for 30 minutes.
- Lightly flour your work surface. Divide dough into two. Roll out dough to about ¼ inch thick. Dust round cookie cutter with flour and cut as many circles as possible. Safe the edges for reuse later.
- Transfer cut out cookie dough to a tray. Place a 1¼ inch cookie cutter on top of each cookie dough. Carefully add sugar sprinkles around the 1¼ inch cookie cutter and a contrasting color sprinkles inside it. Remove the 1¼ inch cookie cutter and transfer decorated cookies onto lined baking tray.
- Repeat until all dough is used up.
- Bake in a 350°F (180°C) oven for 12 to 14 minutes or until edges are lightly brown. Transfer to a wire rack to cool completely before storing in airtight containers.
These Pumpkin Sugar Cookies are soft and dense. The pumpkin flavor is not particularly strong but discernible. They are fun to make and worth a try.