Fall is here, and that means it’s time for all things pumpkin! If you’re searching for a delicious, easy-to-make cookie that brings out the best in autumn flavors, these Pumpkin Butter Sugar Cookies are a must-try. These soft, melt-in-your-mouth cookies are infused with Trader Joe’s Pumpkin Butter (or any favorite brand) for a burst of warm subtle pumpkin flavor in every bite. Perfectly sweet, lightly spiced, and with a beautiful chewy texture, these cookies will have you reaching for seconds.Whether you’re making a batch for a Halloween party, Thanksgiving dessert table, or just because, these pumpkin butter sugar cookies will become a fall favorite in your baking repertoire. Why You’ll Love Pumpkin Butter Sugar Cookies:Easy to Make: With a few pantry staples and a jar of pumpkin butter, these cookies come together in under 30 minutes. No need for complicated ingredients or techniques! Packed with Fall Flavor: Pumpkin butter adds a subtle pumpkin flavor, subtly spiced with cinnamon and nutmeg, perfect for anyone craving the cozy flavors of fall.Perfect for Sharing: These cookies make a wonderful gift or party treat. Their warm spices and sweet flavor make them an instant hit with both kids and adults alike.Customizable: Love more spice? Add an extra pinch of cinnamon or a dash of ginger! Want to make them even more festive? Try dipping them in white chocolate or topping them with a sprinkle of cinnamon sugar.Why Pumpkin Butter is the Secret IngredientUsing pumpkin butter rather than pumpkin puree makes all the difference in these cookies. Pumpkin puree has a higher water content, which can make cookies too cakey. Pumpkin butter, on the other hand, is thick and concentrated with a deep, caramelized pumpkin flavor and warm spices. The result? A chewy, flavorful cookie that’s perfectly soft without being cakey.Are you looking for more cozy fall dessert recipes? Check out some of my favorites!Chewy Pumpkin Oatmeal Chocolate Chip CookiesEASY Apple Pie Bars + Cinnamon CrumbleBrown Butter Chai Chocolate Chunk Cookies
Ingredients
For the Cookies:
- ½ cup granulated sugar +½ tsp cinnamon
- 2 sticks salted butter room temperature
- 1 cup packed light brown sugar
- ¼ cup pumpkin butter
- 1 tsp vanilla extract
- 1 egg room temperature
- 2 ½ cups all-purpose flour
- 1 ¼ tsp baking soda
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp sea salt
For the Icing:
- 2 tablespoons salted butter
- ⅓ cup pure maple syrup
- 1 cup powdered sugar sifted
- ¼ teaspoon almond extract
- 1 teaspoon pumpkin butter
Instructions
- Preheat the oven to 350° F. Line 2 sheet pans with parchment paper.
- Mix together the ½ cup sugar and ½ tsp cinnamon in a medium-sized bowl and set aside.
- In a bowl, using a hand-beater or stand-mixer beat together the butter, brown sugar, and vanilla until light and fluffy. Mix in the pumpkin butter and then the egg until combined.
- Add the flour, baking soda, cinnamon, nutmeg, and salt, mixing just until combined.
- Scoop the dough using a portion scoop (the amount of about 2 tablespoons) and roll through the cinnamon sugar.
- Place the cookies 3 inches apart on the prepared sheet pan.
- Bake for 8 minutes, rotate the pan, bang the pan onto the oven racks to flatten the cookies a bit, and bake for another 3-4 minutes or until the cookies are just beginning to become golden and set around the edges.
- Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a cooling rack.
- Meanwhile, make the icing. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and add almond extract and pumpkin butter. Whisk in the sifted confectioners’ sugar until smooth.
- Drizzle over cooled cookies and decorate as desired with sprinkles. Icing will set after about 1 hour.
Nutrition
Serving: 1cookieCalories: 143kcalCarbohydrates: 31gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.04gCholesterol: 10mgSodium: 168mgPotassium: 46mgFiber: 0.5gSugar: 21gVitamin A: 218IUVitamin C: 0.4mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!
Related Posts
