Soft, chewy, and full of cozy fall flavors, Pumpkin Sugar Cookies are a delightful twist on the classic sugar cookie. These cookies are infused with pumpkin puree, warm spices, and just the right amount of sweetness, making them perfect for fall gatherings, holiday parties, or simply enjoying with a cup of coffee on a crisp autumn day.
Their slightly crispy edges and soft, pumpkin-packed centers make them irresistible. You can enjoy them plain or add a sprinkle of cinnamon sugar for an extra touch of flavor.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Spatula
Ingredients Overview
- Pumpkin puree: Adds moisture and a rich pumpkin flavor.
- Pumpkin pie spice: Brings warm, cozy flavors to the cookies.
- Butter: Provides richness and helps create the perfect cookie texture.
- Sugar: Granulated sugar for sweetness and a light crunch when rolled in.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed light brown sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Directions
- Preheat the oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. - Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside. - Cream the butter and sugars
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. - Add the wet ingredients
Mix in the pumpkin puree, egg, and vanilla extract until well combined. - Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing. - Shape the cookies
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar and place them on the prepared baking sheets, spacing them about 2 inches apart. - Bake
Bake for 10–12 minutes, or until the edges are set and the centers are slightly puffy. - Cool and serve
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy plain or with a sprinkle of extra cinnamon sugar on top.
Prep Time
15 minutes
Cook Time
10–12 minutes
Total Time
25–27 minutes
Nutrition (per cookie, ~24 cookies)
- Calories: ~120
- Fat: ~5g
- Carbohydrates: ~17g
- Protein: ~1g
Expert Tips
- Chill the dough: If the dough feels too sticky to handle, refrigerate it for 30 minutes before shaping.
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
- Add texture: Mix in chopped pecans, white chocolate chips, or dried cranberries for extra flavor.
FAQs
Can I make these cookies ahead of time?
Yes! The dough can be made 1–2 days in advance and stored in the refrigerator. Let it come to room temperature slightly before rolling and baking.
How do I store these cookies?
Store them in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Can I freeze the dough or baked cookies?
Yes! Freeze the dough balls on a baking sheet until firm, then transfer them to a resealable freezer bag. Bake from frozen, adding 1–2 minutes to the bake time. Baked cookies can also be frozen for up to 3 months.
Storing & Freezing
- Storing: Store cookies in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze unbaked dough balls or fully baked cookies for up to 3 months.
Substitutions & Variations
- Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.
- Maple twist: Add 1 tablespoon of maple syrup to the dough for a hint of maple flavor.
- Decorate: Drizzle with a simple glaze made from powdered sugar, milk, and a dash of cinnamon.
Pumpkin Sugar Cookies
Soft, chewy, and full of cozy fall flavors, Pumpkin Sugar Cookies are a delightful twist on the classic sugar cookie. These cookies are infused with pumpkin puree, warm spices, and just the right amount of sweetness, making them perfect for fall gatherings, holiday parties, or simply enjoying with a cup of coffee on a crisp autumn day.
Equipment
- Mixing bowls
- - Electric mixer
- - Baking sheets
- Parchment paper
- Spatula
Ingredients
- - 2 1/2 cups all-purpose flour
- - 1 teaspoon baking soda
- - 1/2 teaspoon baking powder
- - 1/2 teaspoon salt
- - 2 teaspoons pumpkin pie spice
- - 1/2 teaspoon ground cinnamon
- - 3/4 cup unsalted butter softened
- - 1 cup granulated sugar plus extra for rolling
- - 1/2 cup packed light brown sugar
- - 1/2 cup pumpkin puree not pumpkin pie filling
- - 1 large egg
- - 1 teaspoon vanilla extract
Instructions
- **Preheat the oven**
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- **Mix the dry ingredients**
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
- **Cream the butter and sugars**
- In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- **Add the wet ingredients**
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- **Combine wet and dry ingredients**
- Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.
- **Shape the cookies**
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar and place them on the prepared baking sheets, spacing them about 2 inches apart.
- **Bake**
- Bake for 10–12 minutes, or until the edges are set and the centers are slightly puffy.
- **Cool and serve**
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy plain or with a sprinkle of extra cinnamon sugar on top.
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