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Pumpkin-Spice Sugar Cookies

I've been making these quick and easy cookies for over 20 years. They're the first to go at our annual church bake sale.—Paula Marchesi, Lenhartsville, Pennsylvania
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min./batch
  • Makes
    4 dozen

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2-3/4 cups all-purpose flour
  • 2 tablespoons pumpkin pie spice
  • Cinnamon sugar, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour and pie spice; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
  • Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with cinnamon sugar.
  • Bake 12-14 minutes or until edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool.
    Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare and bake cookies as directed.
Nutrition Facts
1 cookie: 96 calories, 4g fat (3g saturated fat), 18mg cholesterol, 34mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.
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