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Sparkly Pumpkin Cookies

Sparkly Pumpkin Cookies

Deliciously soft pumpkin cookies with a crunchy sparkling sugar coating, perfect for fall baking and festive occasions.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup pumpkin puree Blot with paper towels to remove excess moisture.
  • 1 cup granulated sugar Can substitute with coarse sparkling sugar for topping.
  • 1 cup brown sugar Packed.
  • 1 cup all-purpose flour Spoon and level to avoid excess flour.
  • 1 tsp baking soda
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract
  • 1 large egg
  • ½ cup coarse sparkling sugar For rolling the dough balls.
Optional Mix-Ins
  • ½ cup mini chocolate chips
  • ½ cup chopped toasted pecans
  • ½ cup white chocolate chips
  • 1 pinch extra cinnamon For added warmth.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, and vanilla extract. Mix until smooth.
  3. Add the egg and mix until fully incorporated.
  4. In another bowl, whisk together flour, baking soda, and pumpkin spice.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  6. Chill the dough in the refrigerator for at least 30 minutes.
Baking
  1. Scoop out dough and roll into balls. Roll each ball in coarse sparkling sugar just before placing it on the baking sheet.
  2. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look a bit underdone.
  3. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For best results, avoid overbaking and let cookies cool completely before storing. To keep cookies soft, add a slice of bread to the storage container.