Pumpkin Spice Sugar Cookies.
It’s that time of year…
Time for baking things with pumpkin and spice and everything nice!
Though I almost always have my “almost-famous” chocolate chip cookies in the freezer,
these cookies just suit this time of year so perfectly.
Our gang loved them! Hope you will too.
Here is the recipe as I very slightly adapted from the beautiful blog: A Family Feast:
Pumpkin Spice Sugar Cookies
- 2 sticks butter, softened
- 1 cup white sugar
- 1/3 cup dark molasses
- 1 egg
- 1 cup pureed pumpkin
- Dash salt
- 2 tsp baking powder
- 1 Tbsp pumpkin pie spice
- 2 Tbsp cinnamon
- 3 cups all purpose flour
- 1 1/2 cups Sugar in the Raw Turbinado Cane Sugar
Cream butter, sugar, and molasses with electric mixer 3-4 minutes until fluffy. Add egg, followed by pumpkin, beating until mixed.
Slowly add in salt, baking powder and flour on low speed just until incorporated.
Divide dough into four logs, approximately 8 inches long. Wrap with plastic wrap, and refrigerate several hours or overnight.
When ready to bake, preheat oven to 325 degrees F.
Pour Turbinado cane sugar into a shallow dish or pie plate.
Unwrap one log of dough at a time.
Roll log into sugar to coat.
Cut log into quarters. Then cut each quarter into thirds.
Put cookie slices in sugar, coating both sides.
Place sugared cookie slices on baking stone or cookie sheet, and bake for approximately 12 minutes.
Remove from oven, and allow cookies to cool on baking stones/cookie sheets for 10 minutes before transferring to cooling racks to cool completely.
Cheers & Hugs,