Pumpkin sugar cookies are tender, cakey, and filled with your favorite fall spices. These eggless cookies make the perfect last minute treat because they're ready in 30 minutes and require no chilling time!
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a large bowl, add butter and sugar. With a hand mixer, cream together until fluffy, about a minute. Add vanilla extract and pumpkin puree and mix to combine.
In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually stir dry ingredients into pumpkin mixture until just combined.
Scoop dough using a 1.5 tablespoon scoop or drop by spoonful onto prepared baking sheet. Sprinkle tops with reserved sugar.
Bake for about 12-14 minutes, or until cookies begin to lightly brown around edges and tops begin to crack. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Raw cookie dough will keep in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
Optionally, add a teaspoon of cinnamon to your topping sugar for an added kick of spice in your sugar coating.