Preheat the oven to 400 degrees.

Sugar cookie recipe pumpkin. In the bowl of a stand mixer fitted with the paddle attachment, combine butter, granulated sugar, and confectioners’ sugar. (about 9 dollops) place in the freezer for about 20 minutes or until frozen and firm. Roll dough on a floured work surface and cut into shapes using cookie cutters.

Step 2 in a large bowl using a hand mixer, beat butter, sugar, pumpkin, egg, and vanilla until combined. Web preheat oven to 350 degrees f and line a cookie sheet with parchment paper. Add oil and add eggs.

Whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt in a small bowl until combined. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Mix on medium speed until just combined.

Arrange cookies on a baking sheet. To remove excess moisture from pumpkin puree, place the pumpkin puree in a few paper towels on a plate. 1 cup unsalted butter, 1 cup granulated sugar.

Web make the cookie dough: Line 3 baking sheets with parchment paper. Use cookie cutters to cut out shapes.

Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a medium bowl. Beat in egg until smooth. If the butter is fairly soft it will not take long to come to the soft peak stage.