If you’re craving something sweet, spiced, and oh-so-perfect for autumn, look no further than these Pumpkin-Spice Sugar Cookies. They’re soft in the center, slightly crisp on the edges, and loaded with the warm flavors of cinnamon, nutmeg, and real pumpkin. It’s the kind of cookie that tastes like a cozy fall afternoon.
Whether you’re baking for Halloween, Thanksgiving, or just want a festive treat to pair with your pumpkin spice latte, these cookies are quick, easy, and absolutely irresistible.
Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- ⅓ cup canned pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
For Rolling:
- 3 tablespoons granulated sugar
- ½ teaspoon cinnamon
Preparation:
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
Step 3: Add Pumpkin and Vanilla
- Mix in the pumpkin purée, egg yolk, and vanilla extract. Blend until smooth.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Step 5: Mix Dry Into Wet
- Gradually add the dry ingredients into the pumpkin mixture. Mix until just combined—do not overmix.
Step 6: Chill the Dough
- For best results, cover and refrigerate the dough for at least 30 minutes to help it firm up.
Step 7: Shape and Coat
- In a small bowl, mix the rolling sugar and cinnamon. Scoop 1 tablespoon of dough, roll it into a ball, and coat it in the cinnamon sugar mixture.
Step 8: Bake
- Place cookie dough balls on the prepared baking sheet, spaced 2 inches apart. Slightly flatten each ball with your fingers or the bottom of a glass.
- Bake for 10–12 minutes, or until the edges are set and the centers look just slightly underdone.
Step 9: Cool
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Variation:
- Frosted Version: Add a cream cheese or maple glaze on top.
- Add Mix-ins: Stir in white chocolate chips, chopped pecans, or toffee bits.
- Vegan: Use plant-based butter and egg substitute like flax egg.
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
- Pumpkin Cutouts: Chill the dough longer and roll it out for pumpkin-shaped sugar cookie cutouts.
COOKING Note:
Make sure to blot your pumpkin purée slightly with a paper towel to reduce excess moisture—this helps avoid overly cakey cookies.
Serving Suggestions:
- Pair with a hot apple cider or pumpkin spice latte
- Serve on a fall-themed dessert tray with candied pecans and maple fudge
- Package in festive bags for holiday cookie swaps or gift baskets
- Enjoy as an after-dinner treat or afternoon snack with tea
- Add to your Thanksgiving dessert spread
Tips:
- Don’t skip chilling the dough—it’s key to preventing overly flat cookies
- Use a cookie scoop for even sizing
- Slightly underbake for softer centers; they’ll continue baking on the sheet
- Store in an airtight container for up to 1 week
- Freeze the dough balls and bake from frozen—just add 1–2 minutes to the bake time
⏱️ Time Overview:
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 10–12 minutes
- Total Time: ~1 hour
🍽️ Nutritional Information (per cookie, approx. 24 cookies):
- Calories: ~110
- Protein: ~1g
- Carbohydrates: ~14g
- Fat: ~5g
- Sugar: ~8g
- Sodium: ~60mg
- Fiber: ~0.5g
Values may vary by ingredients used and size.
❓FAQs
Can I use fresh pumpkin instead of canned?
- Yes, just be sure it’s well puréed and has a similar moisture level to canned. Blot if it’s too watery.
Can I make the dough ahead of time?
- Absolutely! Chill it for up to 2 days in the fridge or freeze dough balls for up to 3 months.
Can I frost these cookies?
- Yes! A maple or cream cheese glaze takes these to the next level.
How do I keep these cookies soft?
- Store them with a slice of bread in the container to maintain moisture.
Can I double the batch?
- Yes, this recipe easily doubles or triples for parties and gifting. Conclusion:
With warm pumpkin spice and classic sugar cookie sweetness, these Pumpkin-Spice Sugar Cookies are the perfect fall treat. Soft, chewy, and coated in a cinnamon-sugar shell, they’re a simple yet delightful way to celebrate the season.
Whether you’re baking for a crowd or just for yourself, this easy recipe brings all the cozy vibes of autumn in every bite. One batch, and your kitchen will smell like fall magic!