If you’re looking for the ultimate fall treat that’s sweet, soft, and packed with cozy spice, these Pumpkin Sugar Cookies are about to become your new obsession. Imagine everything you love about classic sugar cookies—only upgraded with a gentle pumpkin flavor and a touch of autumn warmth in every bite. They’re chewy, pillowy-soft, and sparkling with sugar. Whether you’re baking for a Halloween party, a Thanksgiving feast, or just because you need a little seasonal pick-me-up, Pumpkin Sugar Cookies are the perfect way to bring a smile (and a little magic) to your kitchen.
Ingredients You’ll Need
There’s nothing fussy here—just a handful of pantry staples plus a can of pumpkin puree. Each ingredient in this recipe plays a starring role, ensuring your Pumpkin Sugar Cookies have the perfect balance of spice, sweetness, and melt-in-your-mouth texture.
- All-purpose flour: Gives the cookies their structure and soft crumb—be sure to measure it correctly for the best results.
- Baking powder & baking soda: These work together to give your cookies just the right lift and keep them tender.
- Salt: A little salt enhances all the other flavors and keeps the sweetness in check.
- Ground cinnamon: The classic fall spice that’s a must-have for any pumpkin dessert.
- Ground nutmeg: Adds subtle warmth and depth to the spice profile.
- Ground ginger: Brings a gentle zing that brightens up the overall flavor.
- Unsalted butter, softened: The key to rich, buttery cookies with a tender bite.
- Granulated sugar: Sweetens the dough and creates a beautiful, sparkly finish when rolling.
- Light brown sugar, packed: Adds a hint of molasses flavor and helps keep the cookies extra chewy.
- Canned pumpkin puree (not pumpkin pie filling): The star of the show, giving the cookies their gorgeous color and signature taste.
- Large egg: Binds everything together and adds a bit of richness.
- Vanilla extract: Rounds out the flavors and adds a whisper of sweetness that ties it all together.
- Extra granulated sugar for rolling: Gives each cookie that irresistible sparkle and a delicate crunch.
How to Make Pumpkin Sugar Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C), then line a couple of baking sheets with parchment paper. This simple step ensures your Pumpkin Sugar Cookies bake evenly and come off the tray easily, with no sticking or burning.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This not only blends the leaveners and spices evenly through the flour, but it also helps avoid any lumps of spice or baking soda in your cookies. You want every bite to have that perfect, balanced flavor!
Step 3: Cream the Butter and Sugars
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key for soft, melt-in-your-mouth cookies—so don’t rush it! It should look pale and aerated when you’re done.
Step 4: Add Pumpkin, Egg, and Vanilla
Mix in the pumpkin puree, egg, and vanilla extract. The dough might look a little curdled at first—don’t worry! That’s just the pumpkin blending in, and everything will come together once you add the dry ingredients.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Resist the urge to overmix—stop as soon as you don’t see any more streaks of flour. The dough will be soft and a bit sticky, which means your Pumpkin Sugar Cookies will be perfectly chewy.
Step 6: Chill the Dough
Cover the dough and let it chill in the refrigerator for about 30 minutes. This helps firm up the butter and makes the dough easier to handle, so your cookies hold their shape while baking.
Step 7: Shape and Sugar
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar, then place them on your prepared baking sheets about 2 inches apart. Use the bottom of a glass to gently flatten each ball—just a little! This helps the cookies spread evenly and get that classic sugar cookie look.
Step 8: Bake and Cool
Bake for 10–12 minutes, or until the edges look set but the centers are still a bit soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This little rest helps them firm up and makes them easier to move without breaking.
How to Serve Pumpkin Sugar Cookies
Garnishes
For a simple but stunning finish, sprinkle your Pumpkin Sugar Cookies with a little extra cinnamon sugar while they’re still warm. You can also drizzle them with a quick vanilla glaze or add a dusting of powdered sugar for a festive touch—perfect for holiday gatherings or a cozy night in.
Side Dishes
These cookies are made for pairing with a mug of something warm and comforting. Try serving them with spiced chai, hot chocolate, or a pumpkin latte. For a bigger dessert spread, pair with vanilla ice cream or a fruit compote for a little extra indulgence.
Creative Ways to Present
Stack Pumpkin Sugar Cookies in clear cellophane bags tied with orange ribbon for a charming gift, or arrange them on a rustic platter with mini pumpkins and autumn leaves for an Instagram-worthy dessert table. You can also sandwich a bit of cream cheese frosting between two cookies for a decadent twist!
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Sugar Cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay chewy for up to five days and are just as delicious on day three as they are straight from the oven.
Freezing
These cookies freeze beautifully! Let them cool completely, then layer in a freezer-safe container with parchment between each layer. They’ll keep in the freezer for up to two months. You can also freeze unbaked dough balls and bake straight from frozen—just add an extra minute or two to the baking time.
Reheating
If you like your cookies warm and gooey, pop one in the microwave for 8–10 seconds. They’ll taste freshly baked and the spiced aroma will fill your kitchen all over again. For larger batches, you can reheat on a baking sheet in a low oven (about 275°F) for a few minutes.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just be sure to roast and puree your pumpkin until smooth, and blot out any excess moisture. The consistency should match canned pumpkin puree for the best results in Pumpkin Sugar Cookies.
What if I don’t have all the spices listed?
No worries! You can substitute with pumpkin pie spice or use just cinnamon if that’s what you have on hand. The cookies will still be delicious, though the flavor will be a bit different.
Can I make the dough ahead of time?
Yes, you can make the dough and refrigerate it for up to 48 hours before baking. Chilling actually helps develop the flavors, so you can plan ahead for fresh-baked Pumpkin Sugar Cookies any time you want.
Why do my cookies come out cakey instead of chewy?
This can happen if you add too much flour or overmix the dough. For the chewiest results, measure your flour carefully and mix just until combined. Also, make sure your pumpkin puree isn’t waterlogged.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Fold in a cup of chocolate chips, white chocolate chunks, or chopped pecans after mixing in the dry ingredients. These add-ins are a fun way to put your own twist on Pumpkin Sugar Cookies.
Final Thoughts
I truly hope you give these Pumpkin Sugar Cookies a try—there’s just something magical about their spiced aroma and melt-in-your-mouth texture. Whether you share them with friends or keep a secret stash for yourself, they’re sure to become a seasonal favorite you’ll look forward to every fall!
Print
Pumpkin Sugar Cookies Recipe
- Prep Time: 15 minutes (plus 30 minutes chilling)
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Sugar Cookies are soft, chewy, and bursting with warm fall spices. Perfect for holiday baking, they combine the sweetness of sugar with the subtle earthiness of pumpkin puree and a blend of cinnamon, nutmeg, and ginger. Easy to make and delightful to eat, these cookies stay fresh for days and can be customized with additional spices or a sweet vanilla glaze.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling and Finishing
- Extra granulated sugar for rolling
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined, creating a spiced flour mixture.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and smooth, which helps incorporate air for a tender cookie.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture until fully incorporated, forming a moist batter.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough and keep the cookies tender.
- Chill Dough: Cover the dough and refrigerate for 30 minutes to firm up, making it easier to handle and roll.
- Shape Cookies: Scoop tablespoon-sized portions of dough, roll each into a ball, then roll each ball in granulated sugar to coat evenly; place them about 2 inches apart on the prepared baking sheets.
- Flatten Cookies: Gently press each ball slightly with the bottom of a glass to create evenly sized, slightly flattened cookies for uniform baking.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the cookie edges are set and the centers appear slightly soft but not wet.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set further before transferring to a wire rack to cool completely, ensuring they retain their soft texture.
Notes
- These cookies stay soft and chewy for several days when stored in an airtight container.
- For an extra flavor boost, add a pinch of ground cloves or allspice to the dry ingredients.
- You can drizzle the cooled cookies with a simple vanilla glaze made from powdered sugar and milk for a sweeter finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
