Pumpkin Pie Spice Sugar Cookies | Sugar Cookie Recipes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chopped chocolate

Dark chocolate has less sugar and more antioxidants.

Cream the butter and 2 sugars together in the bowl of an electric mixer on low to medium speed, using the paddle attachment. Mix until thoroughly for about one minute. Scrape down the sides of the bowl and mix again for a few seconds more.

Add pumpkin purée and eggs while slowly mixing. Add vanilla extract and mix. Scrape down the bowl with at least once more and mix briefly again.

Sift your dry ingredients together (flour, pumpkin pie spice and salt).

Add the flour mixture to the bowl in thirds, allowing to mix for about 30 seconds after each addition. Mix on low speed for 30 seconds. When the dough clumps around the paddle attachment it’s ready.

Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour or overnight.

Roll out the dough to about 1/4" thickness and cut out. Re-roll and repeat.

Place cookies on parchment paper-lined baking sheet.

Put cookies into the fridge for 10 - 15 minutes to chill again.

Preheat your oven to 350°F or 176°C.

Bake cookies for 12-15 minutes or until the edges become golden brown. The baking time will depend on the size and shape of your cookie.

Let cookies cool to room temperature and decorate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens