Pumpkin Sugar Cookies

Name: Pumpkin Sugar Cookies
Total time: 180 min
Yield: 24 servings
Ingredients: 281 g all-purpose flour; 2.3 g baking powder; 3 tsp pumpkin pie spice; 1.3 g ground cinnamon; 1.5 g salt; 170 g unsalted butter; 150 g granulated sugar; 1 ea large egg yolk; 86 g canned pumpkin puree; 5 ml vanilla extract; 226 g unsalted butter; 480 g powdered sugar; 30 ml heavy cream; 5 ml vanilla extract; 0.8 g salt

Recipe from Sally McKenney · original post · full recipe on sallysbakingaddiction.com

Soft, thick cut-out sugar cookies flavored with real pumpkin and pumpkin pie spice, with smooth tops for spiced buttercream.

Serves 24 180 minKid-friendly

VegetarianBake

Ingredients

all-purpose flour — plus more for rolling281 g
baking powder — ½ tsp2.3 g
pumpkin pie spice — divided3 tsp
ground cinnamon — ½ tsp1.3 g
salt — ¼ tsp1.5 g
unsalted butter — softened170 g
granulated sugar150 g
large egg yolk — at room temperature1 ea
canned pumpkin puree — blotted86 g
vanilla extract — 1 tsp5 ml
unsalted butter — softened, for the buttercream

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 170 g Vegan butter instead of unsalted butter
- Leave out the large egg yolk
- 30 ml Oat milk instead of heavy cream
Chill the dough a little longer as vegan butter is softer; bake time is unchanged.
Dairy-free
- 170 g Vegan butter instead of unsalted butter
- 30 ml Oat milk instead of heavy cream
Chill the dough a little longer as vegan butter is softer; bake time is unchanged.

Swaps are suggestions — check labels if you are cooking for an allergy.

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What it costs, and where to buy it

Shops to compare

List price at each shop

Missing items
These totals leave part of the list out, so a lower one isn't a cheaper shop.
Pak'nSaveBest choice
· $10.11 of food
$31.79
68% spare
No price at Pak'nSave for:
- pumpkin pie spice
- granulated sugar
- large egg yolk
- canned pumpkin puree
Woolworths NZ
· $11.61 of food · $1.50 more
$31.38
63% spare
No price at Woolworths NZ for:
- pumpkin pie spice
- granulated sugar
- large egg yolk
- canned pumpkin puree
New World
· $12.42 of food
$35.04
65% spare
No price at New World for:
- pumpkin pie spice
- granulated sugar
- large egg yolk
- canned pumpkin puree
- heavy cream

$0.42a serve

from $0.42 a serve at Pak'nSave · 8 of 12 ingredients priced

About $10.11 of ingredients used for 24 serves.

$29.80 across 2 shops · 8 of 12 items priced · $0.01 more for bigger packs, 67% spare for later

Pak'nSaveBest choice

$10.11

missing 4 items

you'll pay $31.79 · 68% of it spare

Woolworths NZ

$11.61

missing 4 items · $1.50 more

you'll pay $31.38 · 63% of it spare

New World

$12.42

missing 5 items

you'll pay $35.04 · 65% of it spare

Buy at Pak'nSave$22.41

all-purpose flour

$0.126/100g

need 281 gPams Pure Plain Flour 100g 1.5 kg$1.89closest matchreal special

Pak'nSave$0.126/100g$1.89·Woolworths NZ$2.00·New World$0.133/100g$2.00

baking powder

$0.87/100g

need 2.3 gPams Baking Powder 100g 400 g$3.49

Pak'nSave$0.87/100g$3.49·Woolworths NZ$3.59·New World$2.39/100g$3.59

salt

$0.14/100g

need 2.3 gTATA Salt 1 kg$1.39

Pak'nSave$0.14/100g$1.39·New World$0.20/100g$1.59·Woolworths NZ$1.79

unsalted butter

$1.80/100g

need 396 gMainland Unsalted Butter 500 g$8.99closest match

Pak'nSave$1.80/100g$8.99·Woolworths NZ$9.45·New World$1.96/100g$9.79

powdered sugar

$0.34/100g

need 480 gPams White Sugar 100g 1.5 kg$1.69real special

Pak'nSave$0.34/100g$1.69·Woolworths NZ$2.10·New World$0.44/100g$5.29

heavy cream

$1.98/100ml

need 30 mlAnchor Thickened Cream Twin Pack 100ml 250 ml$4.96

Pak'nSave$1.98/100ml$4.96·Woolworths NZ$5.06·New WorldN/A

Buy at Woolworths NZ$7.39

ground cinnamon

$2.60

need 1.3 gGreggs cinnamon ground 30 gclosest match

Woolworths NZ$2.60·Pak'nSave$0.925/10g$2.59·New World$0.930/10g$2.79

vanilla extract

$4.79

need 10 mlQueen Organic vanilla extract 50 mlclosest match

Woolworths NZ$4.79·Pak'nSave$1.36/10ml$6.79·New World$2.00/10ml$9.99

Not priced

pumpkin pie spice · 3 tsp
granulated sugar · 150 g
large egg yolk · 1 item
canned pumpkin puree · 86 g

Method

Make the cookies: In a medium bowl, whisk the flour, baking powder, 2 tsp of the pumpkin pie spice, cinnamon, and salt together. Set aside.
Blot the pumpkin with paper towels until it is reduced to about 60 g (1/4 cup).
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the egg yolk, vanilla, and blotted pumpkin and beat on medium-high speed until combined, about 1 minute. Scrape down the bowl as needed. Add the dry ingredients and mix on low speed until combined. The dough should be soft; if it seems too soft and sticky for rolling, beat in 1 more Tablespoon of flour.
Divide the dough in half. Place each portion on lightly floured parchment paper or a silicone baking mat. With a lightly floured rolling pin, roll the dough to about 1/4-inch (6 mm) thickness.
Lightly dust one rolled-out portion with flour. Stack the second portion, still on its parchment or mat, on top. Cover tightly and refrigerate for at least 2 hours and up to 2 days.
Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Cut the chilled dough into shapes with a cookie cutter. Gather the scraps, reroll, and continue cutting until all the dough is used. Repeat with the second piece of dough. Arrange the cookies 3 inches (7.5 cm) apart on the baking sheets.
Bake for 11–13 minutes or until the edges are very lightly browned and set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before decorating.
Make the buttercream: Beat the butter on medium speed until creamy, about 2 minutes. Add the powdered sugar, heavy cream, vanilla, the remaining 1 tsp pumpkin pie spice, and salt. Beat on low speed for 30 seconds, then on medium-high speed for 2 full minutes.
Decorate the cookies: Tint the buttercream with gel food coloring or leave it white, then spread or pipe it onto the cookies. Store decorated cookies at room temperature for 1 day or in the refrigerator for up to 5 days.