Get ready to transform your kitchen into a cozy autumn paradise with these irresistible Pumpkin Slice and Bake Cookies! Imagine the warm, comforting aroma of cinnamon and nutmeg wafting through your home, promising a delectable treat that's both easy to make and impossible to resist. These slice-and-bake cookies are the perfect solution for busy bakers who want homemade goodness without spending hours in the kitchen. Whether you're a pumpkin spice enthusiast or just looking for a simple, delicious cookie recipe, these slice-and-bake wonders will become your new fall favorite!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add the pumpkin puree to the butter-sugar mixture and mix until completely incorporated, scraping down the sides of the bowl to ensure even blending.
- In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt to create a uniform dry ingredient mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Divide the cookie dough in half and shape each portion into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap.
- Refrigerate the wrapped dough logs for at least 2 hours or overnight to allow the flavors to develop and the dough to firm up.
- When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the dough logs from the refrigerator and unwrap. Using a sharp knife, slice the logs into ¼-inch thick rounds.
- Place the cookie rounds on the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Chill Time is Crucial: Don't skip the refrigeration step! Chilling the dough for at least 2 hours helps develop flavors and prevents spreading.
- Slice Evenly: Use a sharp knife and a gentle sawing motion to create uniform cookie rounds.
- Parchment Paper is Your Friend: It prevents sticking and ensures even baking.
- Watch Carefully: Cookies can quickly go from perfectly golden to overdone, so keep a close eye on them during the last few minutes of baking.
- Storage Hack: To keep cookies fresh, store in an airtight container with a piece of bread to maintain moisture.
- Variation Idea: Roll the edges in cinnamon sugar before baking for an extra touch of sweetness and crunch!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: g
Fat: 9g
Saturated Fat: g
Cholesterol: 25mg
