Soft & Spiced Pumpkin Sugar Cookies
1. Introduction
There’s something magical about the arrival of fall — crisp air, colorful leaves, and the irresistible aroma of pumpkin spice drifting through the kitchen. Pumpkin Sugar Cookies are the perfect way to bring that cozy autumn feeling right to your table. They’re soft, chewy, and lightly spiced, with just the right amount of sweetness to pair perfectly with a cup of coffee, tea, or hot apple cider.
Unlike plain sugar cookies, these are enhanced with pumpkin purée and warm spices like cinnamon and nutmeg, giving them both flavor and moisture. They’re easy to make, freeze beautifully, and are endlessly customizable — from rolling in cinnamon sugar to drizzling with maple glaze.
In this recipe, I’ll walk you through exactly how to make these cookies from scratch, share expert tips for the perfect texture, and give you plenty of variation ideas so you can make them your own.
2. Ingredients Breakdown
For the Cookies:
- All-purpose flour – The foundation of the dough. Use a gluten-free 1:1 blend for a GF version.
- Pumpkin purée – Brings moisture, color, and that classic pumpkin flavor. Use canned (not pumpkin pie filling) or homemade.
- Unsalted butter – Adds richness and helps create a soft texture. Can be replaced with vegan butter.
- Granulated sugar – Sweetens the dough and helps cookies spread.
- Brown sugar – Adds moisture and a subtle molasses depth.
- Egg yolk – Helps bind and create a tender crumb. You can use a flax egg for vegan.
- Baking powder & baking soda – Leavening agents for light, soft cookies.
- Pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves. You can make your own mix.
- Salt – Balances sweetness and enhances flavor.
- Vanilla extract – Adds depth and aroma.
For the Rolling Sugar (Optional):
- Granulated sugar + cinnamon – Creates a light crunch and beautiful coating.
3. Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream Butter & Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
3. Add Pumpkin & Wet Ingredients
Mix in pumpkin purée, egg yolk, and vanilla extract until smooth.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
5. Form the Dough
Gradually mix dry ingredients into wet until just combined. The dough will be soft.
6. Shape & Coat
Scoop dough into tablespoon-sized balls, roll in cinnamon sugar if using, and place on baking sheets about 2 inches apart.
7. Bake & Cool
Bake for 10–12 minutes, until edges are set but centers are soft. Cool on the sheet for 5 minutes before transferring to a wire rack.
4. Tips and Variations
- Chewier Cookies: Chill the dough for 30 minutes before baking.
- Extra Spice: Add a pinch more cinnamon or nutmeg for a bolder flavor.
- Glazed Version: Drizzle with a simple glaze made from powdered sugar, milk, and maple extract.
- Vegan Option: Use vegan butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
- Gluten-Free: Swap flour for a gluten-free baking blend.
5. Serving Suggestions
- Pair with a warm latte or chai tea for the ultimate fall treat.
- Serve alongside apple pie bars or spiced pumpkin bread at autumn gatherings.
- Package in clear bags tied with twine for edible gifts.
6. Storage and Reheating Instructions
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature.
- Reheating: Warm in the microwave for 8–10 seconds for a fresh-from-the-oven feel.
7. Recipe Notes
- Use room temperature butter for the best creaming results.
- Pumpkin purée adds extra moisture, so these cookies may be softer than traditional sugar cookies — that’s intentional!
- For crispier edges, bake 1–2 minutes longer.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Fat | 5 g |
| Saturated Fat | 3 g |
| Carbs | 19 g |
| Sugar | 11 g |
| Fiber | 1 g |
| Protein | 1 g |
| Sodium | 75 mg |
| Cholesterol | 20 mg |
| Calcium | 10 mg |
| Iron | 0.5 mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Dessert
Cuisine: American, Fall Baking
Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients:
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp pumpkin pie spice
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup pumpkin purée
- 1 egg yolk
- 1 tsp vanilla extract
- Optional: ¼ cup sugar + 1 tsp cinnamon for coating
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter and sugars until light.
- Mix in pumpkin, egg yolk, and vanilla.
- Whisk dry ingredients separately, then combine with wet.
- Shape into balls, roll in cinnamon sugar if desired.
- Bake 10–12 minutes, cool slightly, then transfer to rack.
Notes:
- Chilling dough enhances flavor and texture.
- Adjust spice level to taste.
🏷️ Diet Tags: Vegetarian, Can Be Made Gluten-Free, Can Be Made Vegan
🌿 Health Benefits: Pumpkin is rich in vitamin A, antioxidants, and fiber, adding a nutritious boost to a sweet treat.
FAQs:
- Can I make the dough ahead? Yes, chill up to 24 hours before baking.
- Can I use fresh pumpkin? Yes, just cook and puree until smooth.
- Why are my cookies cakey? Overmixing or excess pumpkin can make them fluffier — measure carefully.
10. Final Thoughts
Pumpkin Sugar Cookies are a fall baking essential — simple enough for a weeknight treat, yet special enough for a holiday dessert table. They’re soft, spiced, and wonderfully fragrant, making them a hit with both kids and adults. Give them a try this season and see how quickly they disappear!