Name: Pumpkin Sugar Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup softened butter; 1 1/2 cups granulated sugar; 3/4 cup pumpkin purée; 2 teaspoons vanilla extract; 3 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)

Jump to Recipe·Leave a Review

I love baking these Pumpkin Sugar Cookies when fall rolls around. They’re soft, chewy, lightly spiced, and packed with the comforting flavor of pumpkin. Perfect for cozy afternoons or festive gatherings.

Why I’ll Love This Recipe

I enjoy this recipe because it gives traditional sugar cookies a seasonal twist. The pumpkin adds moisture and a rich, earthy sweetness, while the warm spices like cinnamon and nutmeg bring depth to every bite. These cookies are quick to make, easy to customize, and always a hit with family and friends.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ cup softened butter
1 cup granulated sugar
½ cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Extra sugar for sprinkling (optional)

directions

I preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, I cream the butter and sugar together until light and fluffy.
I add the pumpkin puree, egg, and vanilla extract, then mix until fully combined.
In a separate bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
I gradually add the dry ingredients to the wet mixture, stirring just until the dough comes together.
I scoop out small portions of dough, roll them into balls, and flatten them slightly on the baking sheet. Sometimes I sprinkle a little sugar on top for a sparkly finish.
I bake for 10 to 12 minutes, or until the edges are lightly golden.
I let the cookies cool for a few minutes on the tray before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 to 30 cookies, depending on the size I make them.
It takes me around 15 minutes to prepare the dough and another 10 to 12 minutes per batch to bake. From start to finish, I can have everything done in about 30 to 40 minutes.

Variations

I like switching things up with these ideas:

Swap the individual spices for pumpkin pie spice
Add a simple glaze made from powdered sugar and milk, or make a spiced pumpkin glaze
Mix in white chocolate chips or chopped pecans for added texture
Roll out the dough and use cookie cutters for a fun shape
Leave out the egg and use more pumpkin for a soft egg-free version

storage/reheating

I store these cookies in an airtight container at room temperature for 4 to 5 days. If I want to keep them longer, I freeze the baked cookies or unbaked dough balls for up to 3 months. When I’m ready to enjoy, I let them thaw at room temperature. There’s no need to reheat—these cookies are delicious as they are.

FAQs

Can I use canned pumpkin?

Yes, I always use canned pumpkin puree (not pumpkin pie filling). It gives the best texture and flavor without any added spices or sugar.

Can I make the dough ahead of time?

Definitely. I prepare the dough and store it in the fridge for up to 48 hours. Chilling it helps the flavors develop and makes the dough easier to handle.

Can I freeze the dough?

Yes, I roll the dough into balls and freeze them on a tray. Once frozen, I store them in a sealed bag. I bake them straight from frozen, just adding a couple extra minutes to the baking time.

Can I adjust the spices?

Absolutely. I often adjust the cinnamon or nutmeg based on my mood. I sometimes add a pinch of ginger or cloves for a deeper spice profile.

How do I know when they’re done baking?

The edges should look slightly golden, but the centers should still look soft. I let them finish setting up as they cool on the baking sheet for a few minutes.

Conclusion

These Pumpkin Sugar Cookies are one of my favorite ways to celebrate fall. They’re soft, flavorful, and just the right amount of sweet. Whether I’m making them for a cozy night in or a seasonal gathering, they always bring warmth and comfort. I love how easy they are to make and how adaptable they are to my tastes.