These Pumpkin Sugar Cookies are everything you love about fall baking—soft, chewy, and full of cozy pumpkin spice flavor. Imagine the warmth of cinnamon, nutmeg, and brown sugar wrapped up in a buttery sugar cookie that melts in your mouth. I made a batch of these cookies on a chilly afternoon, and the aroma alone was enough to make everyone wander into the kitchen. With their perfect balance of pumpkin and sweetness, these cookies are a must for your autumn baking list.
Why You’ll Love This Recipe
These Pumpkin Sugar Cookies are a delightful twist on the classic sugar cookie, made even better with pumpkin purée and fall spices. They’re tender on the inside, lightly crisp on the edges, and coated in a sparkly sugar crust for that irresistible crunch. Best of all, they’re easy to make and don’t require any chilling time. Perfect for holiday cookie swaps, Halloween parties, or simply as a sweet treat with your afternoon coffee. If you love pumpkin pie and sugar cookies, this recipe brings you the best of both worlds.
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Pumpkin Sugar Cookies – Soft, Spiced, and Perfectly Sweet
- Total Time: 27 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Pumpkin Sugar Cookies are soft, chewy, and full of cozy fall flavor — a delightful twist on the classic sugar cookie! Made with real pumpkin purée and warm spices, these cookies are perfect for the autumn season and can be topped with cinnamon sugar or creamy frosting for an extra treat.
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 2 tsp vanilla extract
- Optional topping: 1/4 cup sugar + 1/2 tsp cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add pumpkin purée, egg, and vanilla extract. Beat until smooth and combined.
- Gradually mix in dry ingredients until a soft dough forms. The dough will be slightly sticky — chill for 30 minutes if needed for easier handling.
- Roll dough into 1 1/2-inch balls and, if desired, roll each in the cinnamon-sugar mixture.
- Place on prepared baking sheets about 2 inches apart and slightly flatten with your fingertips.
- Bake for 10–12 minutes, or until edges are set and lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: drizzle with vanilla glaze or cream cheese frosting once cooled.
Notes
- Chilling the dough helps the cookies hold their shape and enhances the flavor.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies freeze beautifully — freeze baked cookies or dough balls for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour: Provides structure for soft, fluffy cookies.
Baking Soda: Helps the cookies rise and stay light.
Salt: Balances the sweetness and enhances flavor.
Pumpkin Pie Spice: A mix of cinnamon, nutmeg, ginger, and cloves that gives that classic pumpkin flavor.
Unsalted Butter: Softened butter gives richness and a perfect cookie texture.
Brown Sugar: Adds moisture and a deep caramel sweetness.
Granulated Sugar: For sweetness and the perfect sugar coating.
Pumpkin Purée: Brings moisture and that unmistakable pumpkin flavor (use pure pumpkin, not pumpkin pie filling).
Egg Yolk: Helps bind the dough while keeping it soft.
Vanilla Extract: Enhances the overall flavor and warmth.
Optional Coating: Extra granulated sugar mixed with pumpkin pie spice for rolling before baking.
Directions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Step 4: Add Wet Ingredients
Mix in pumpkin purée, egg yolk, and vanilla extract until smooth and well combined.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Do not overmix.
Step 6: Form the Cookies
In a small bowl, combine a few tablespoons of sugar with a pinch of pumpkin spice. Roll the cookie dough into 1½-inch balls and coat each in the sugar mixture. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake and Cool
Bake for 10–12 minutes, or until the edges are set and the tops are slightly cracked. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 24 cookies.
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Perfect for serving 10–12 people as a seasonal dessert or snack.
Storage/reheating
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 2 months and thaw before serving. To keep them soft, place a slice of bread in the container—the moisture helps maintain that chewy texture.
Variations and Customizations
Frosted Pumpkin Sugar Cookies: Add a cream cheese or maple glaze on top for extra sweetness.
Pumpkin Spice Latte Cookies: Mix espresso powder into the dough or glaze for a coffee-infused twist.
Chocolate Chip Pumpkin Sugar Cookies: Stir in mini chocolate chips for a rich, melty surprise.
Pumpkin Snickerdoodle Cookies: Roll the dough in cinnamon sugar for a snickerdoodle-style version.
Gluten-Free Version: Use a 1:1 gluten-free flour blend for equally soft results.
Vegan Pumpkin Cookies: Use vegan butter and a flax egg in place of the yolk.
Stuffed Pumpkin Cookies: Fill each cookie with a small dollop of cream cheese before baking for a surprise center.
Nutty Pumpkin Cookies: Add chopped pecans or walnuts for texture and crunch.
Maple Sugar Cookies: Replace some sugar with maple syrup for a deeper fall flavor.
Pumpkin Oatmeal Sugar Cookies: Add oats for heartier cookies with a rustic feel.
FAQs
1. Can I use pumpkin pie filling instead of purée?
No, pumpkin pie filling contains added sugar and spices—use 100% pure pumpkin.
2. How do I make my cookies extra soft?
Avoid overbaking; remove them when the centers are just set.
3. Can I chill the dough before baking?
Yes, chilling helps prevent spreading and intensifies the flavor.
4. Can I freeze the dough?
Yes! Freeze dough balls on a tray, then store them in a freezer bag for up to 2 months.
5. Why are my cookies cakey?
Too much pumpkin or flour can cause a cakey texture—measure carefully.
6. Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend.
7. How long do these cookies stay fresh?
They stay soft for about 5 days if stored properly in an airtight container.
8. What kind of sugar works best for rolling?
Regular granulated sugar creates the perfect crisp coating.
9. Can I add icing on top?
Absolutely! Cream cheese frosting or maple glaze pairs beautifully.
10. What’s the best way to serve them?
They’re perfect with coffee, tea, or a glass of cold milk.
Conclusion
These Pumpkin Sugar Cookies are the ultimate fall treat—soft, chewy, and full of warm spice. With their buttery sweetness and cozy pumpkin flavor, they’re perfect for holiday baking or just a sweet pick-me-up on a chilly day. Simple to make and absolutely delicious, they’re a recipe you’ll find yourself baking all season long. Whether served plain or with a touch of frosting, these cookies taste like fall in every bite.
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