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  • Writer's pictureAmanda MacGregor

Pumpkin Sugar Cookies

Updated: Feb 4

Celebrate pumpkin season with a batch of these Pumpkin Sugar Cookies AKA a soft and chewy pumpkin cookie spiced to perfection and coated in cinnamon sugar!


Pumpkin Sugar Cookies - amanda macgregor - food allergy recipes

There is no better way to celebrate fall and October than with a batch of these Pumpkin Sugar Cookies! They are perfectly spiced with a chewy center and crispy edge. So if you are looking for a pumpkin treat, this is the recipe for you!


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Pumpkin Sugar Cookies - amanda macgregor - food allergy recipes

If I had to pick a favorite recipe for pumpkin season, it would be these cookies. When you think of pumpkin cookies, you may be like me and think of a cakey, almost muffin-like cookie. Instead, we set out to create a super soft and chewy pumpkin sugar cookie, and you know what...WE DID IT!


The texture of these delicious gluten-free, dairy-free pumpkin sugar cookies is chewy in the center and crispy on the edges. We used a very small amount of pure maple syrup

to sweeten these cookies, as well as molasses. I also love how incredibly easy they are to make. They are made in one single bowl and require zero dough chilling time.


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Pumpkin Sugar Cookies - amanda macgregor - food allergy recipes

Pumpkin Sugar Cookies

 

Ingredients

  • ¾ cup palm shortening

  • ½ cup brown sugar

  • ½ cup golden cane sugar

  • 1 tablespoon maple syrup

  • 1 tablespoon molasses

  • 1 egg, room temperature

  • 2 teaspoons vanilla paste or extract

  • ½ teaspoon baking soda

  • 1 teaspoon cinnamon

  • ½ teaspoon salt

  • 2 teaspoons pumpkin spice

  • 4 Tablespoons pumpkin puree

  • Cinnamon + sugar mixture, for rolling


Pumpkin Sugar Cookies - amanda macgregor - food allergy recipes

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Directions

  1. Preheat the oven to 375° F. Line a baking sheet with cooking spray or parchment paper; set aside.

  2. In a mixing bowl or stand mixer with a paddle attachment, combine the palm shortening with the brown sugar and golden cane sugar and beat until light and fluffy. Scrape down the bowl and add the maple syrup, molasses, egg, and vanilla, beating until fluffy, about 2 minutes.

  3. Add the flour, baking soda, baking powder, pumpkin spice, and salt to the wet ingredients and beat to combine. Once the dough is starting to form, stop the mixer and add in the pumpkin puree. Continue mixing until fully combined.

  4. In a small bowl, stir together cinnamon and sugar together. Use a 1-inch cookie scoop (or a rounded tablespoon) to make 1-inch cookie dough balls. Roll in the sugar mixture to fully coat and place on the prepared baking sheet, about 2 inches apart.

  5. Bake for 10 minutes, or until the edges are set but the inside is still underdone. Remove the baking sheet from the oven and let the cookies cool on the sheet before transferring them to a wired cooling rack.

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