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Delicious Pumpkin Butter Sugar Cookies are the perfect texture, not too cake like but not crunchy like a sugar cookie and just the right amount of pumpkin flavor!
Dare I admit that I don’t like pumpkin pie? I don’t…I can’t stand it! However, that doesn’t mean I don’t like pumpkin. Hubbyman thinks it’s crazy that I don’t like pumpkin pie (I don’t like apple pie either….eek)!
I do love canning my own pumpkin and I also make my own pumpkin butter from scratch, basically I love easy pumpkin recipes…just not pie! It’s quite easy and it honestly tastes so much better than the store bought stuff. This recipe uses pumpkin butter and sweet and spiced thick spread (think apple butter). It really adds a wonderful flavor to these cookies. I recommend making your own or try to find it at the store. I know Trader Joe’s sells pumpkin butter, but it’s not in stores year round.
The cookies have a nice pumpkin flavor. They aren’t overly pumpkin-y though. They have a nice texture too..not quite sugar cookie texture, but not typical cakey pumpkin cookie texture either. It’s a nice combination of the two.
Pumpkin Butter Sugar Cookies
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar (plus more for top of cookies, about 1/2 cup)
- 1 egg
- 1/2 cup pumpkin butter
- 3 cups flour
- 1 tsp baking soda
Instructions
- Preheat oven to 350F.
- In a stand mixer, combine butter, sugar, and egg and beat until well combined. Add in remaining ingredients just until combined.
- Scoop by tablespoon full onto a baking sheet prepared with non-stick cooking spray. Place about 1/2 cup sugar in a shallow bowl and using the bottom of a cup, dip into sugar and then press down cookie balls until flat.
- Bake for 12-14 minutes or until golden.
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Was so excited to make these cookies but unfortunately they did not come out well at all, quite dry and tasteless – I’d definitely cut down on the flour which just overpowered the taste of the sugar and pumpkin butter. I had limited space on my tray so I did it in halves – the second batch I added more pumpkin butter and a little vanilla which improved them significantly, but still very floury. So next time – less flour (probably 2 cups instead of 3) and more butter!!
Sorry they didn’t turn out the way you had hoped Maddi. I hope you’ll give them another try. Can I ask how you measured your flour? w-
made these over the weekend, I did a double batch. BIG mistake. I got so many cookies they were coming out my ears. Had to pass them out to friends, neighbors, coworkers, wow! and the flavor? it was just enough pumpkin flavor and sugar to be addicting. I think you need to change the name to pumpkin butter sugar CRACK cookies. EXCELLENT recipe
Oh yeah!!!! So glad you enjoyed them Christine! 🙂 ~w
Those look amazing!
Pumpkin + sugar cookies? YUMMM!
sounds great! i’m not a big fan of pumpkin pie – don’t get me wrong, i’ll eat it if i have enough whipped cream on it – but i’m not big on cinnamon or nutmeg flavors… my 7 yr old, however, he BEGS for pumpkin pie – the only fruit (pie or otherwise) he’ll actually ask for.
I totally love pumpkin pie… and apple as well! I think this recipe would go over very well in my home and would be something a little different for the season! Thank you for sharing 🙂
This sound delish! I love pumpkin anything actually.pie, cookies, pasta..lool
Lovely! Although I might like to give these a try with apple butter…and now I’m kind of wishing I had some in my fridge right now! Yummy.
I have total issues with pumpkin pie….it’s a texture thing. These cookies? Would so be okay. 🙂
If you like the flavor of pumpkin, then yes! It’s totally a cookie texture.
ha– we love that pumpkin pie– and Dianna is making cookies today for the kids so I found this one here for something new–thanks
These look so good!!! I LOVE pumpkin flavored anything!!!
These look so yummy and easy!