To keep your Pumpkin-Spice Sugar Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to enjoy them later, they freeze beautifully. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Thaw at room temperature before serving.
Can You Freeze Cookie Dough?
Absolutely! If you prefer to prepare the dough ahead of time, you can freeze it for up to three months. Roll the dough into a log before freezing, so all you have to do is slice and bake when the craving hits!
FAQs
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure it’s designed for baking to get the best results.
What if I don’t have all the spices?
You can use a store-bought pumpkin pie spice blend in place of the individual spices. It’ll work just as well and save you time.
How do I prevent my cookies from spreading too much?
Make sure to chill the dough thoroughly. This helps the fat in the cookies to stay solid for a longer period during baking, reducing the spread.
Final Thoughts on Pumpkin-Spice Sugar Cookies
Pumpkin-Spice Sugar Cookies are a delightful way to celebrate the flavors of fall. Whether you’re baking for a family gathering, a cozy night in, or just to enjoy a sweet treat with your morning coffee, these cookies are sure to impress. So, go ahead and embrace the season with this tasty recipe!
Ingredients
For the Cookie Dough:
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For Rolling:
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