Pumpkin Sugar Cookies Recipe






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Pumpkin Sugar Cookies

Name: Roy Schoppert
Base: Joint Base Elmendorf Richardson
Recipe: Pumpkin Sugar Cookies Ingredients 1 1/2 cups sugar + more for rolling 2 1/2 cups all purpose flour 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 14 TBSPS unsalted butter (1 3/4 stick) at room temperature 2 tsps vanilla extract 1 egg yolk 1/2 cup 100% pure pumpkin puree Instructions 1 In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside. 2 With your mixer on medium, mix together the butter and sugar until light and fluffy. 3 Mix in the egg yolk, then vanilla, then pumpkin until well combined. 4 Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary. 5 Preheat your oven to 350 degrees and refrigerate the cookie dough for 20 minutes. 6 Roll the dough into one inch sized balls. Roll in sugar. Place on a parchment lined baking sheet or silicon mat and press down slightly. Space the cookies about two inches apart. 7 Bake for 15 minutes, rotating the pan halfway through the baking. (I baked mine in three batches) 8 Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.