why make this recipe
Copycat Pillsbury Pumpkin Sugar Cookies bring the warmth of fall to your kitchen all year round. These cookies are soft, chewy, and packed with the delightful flavors of pumpkin spice. Enjoying homemade cookies allows you to control the ingredients and adjust flavors to fit your taste. Plus, they’re perfect for sharing with family and friends, making any occasion feel special.
how to make Copycat Pillsbury Pumpkin Sugar Cookies
Ingredients :
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for frosting)
- 1-2 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, pumpkin, and vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until set.
- Let cool and prepare the frosting by mixing powdered sugar, milk, and vanilla until smooth.
- Frost the cooled cookies and enjoy!
how to serve Copycat Pillsbury Pumpkin Sugar Cookies
Serve these cookies warm or at room temperature. They are perfect for a dessert platter or as a cozy snack with coffee or tea. You can also add festive toppings like sprinkles or chopped nuts for extra flair when serving.
how to store Copycat Pillsbury Pumpkin Sugar Cookies
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, you can freeze them. Just make sure to separate the layers with parchment paper before placing them in a freezer bag, and they will last for up to three months.
tips to make Copycat Pillsbury Pumpkin Sugar Cookies
- Make sure your butter is softened but not melted to get the right texture.
- Measure the pumpkin carefully; too much can make cookies too wet.
- Don’t over-bake the cookies; they should be soft in the center when you take them out of the oven.
- If you like your cookies spicier, feel free to add more cinnamon or nutmeg to suit your taste.
variation
You can add chocolate chips, white chocolate chips, or nuts to the dough for added flavor and texture. Another variation is to replace the frosting with a simple glaze made of powdered sugar and milk for a quicker finish.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is blended smoothly and has a similar consistency to canned pumpkin.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking.
How long do the cookies last?
These cookies stay fresh for about a week at room temperature and can be frozen for up to three months.
