These Pumpkin Sugar Cookies are the perfect fall treat—soft, chewy, and full of cozy pumpkin spice flavor. I love how they combine the classic sweetness of sugar cookies with the warm, comforting notes of pumpkin, cinnamon, and nutmeg. They’re easy to make and even easier to eat, making them a go-to for autumn baking.
Why You’ll Love This Recipe
I enjoy how these cookies stay soft for days and deliver just the right amount of pumpkin flavor without being overpowering. They’re festive enough for a fall party or Thanksgiving dessert table but simple enough for everyday snacking. Plus, the dough is easy to work with, and the cookies hold their shape beautifully, making them great for cut-outs or drop-style baking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Unsalted butter (softened)
Granulated sugar
Brown sugar
Pumpkin puree
Egg
Vanilla extract
Directions
I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and spices.
In a separate large bowl, I cream the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Then I add in the pumpkin puree, egg, and vanilla extract, mixing until smooth.
I slowly add the dry ingredients to the wet mixture, stirring until just combined.
I scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
After baking for 10–12 minutes, I let them cool on the sheet for a couple of minutes before transferring them to a wire rack.
Once cooled, I like to dust them with a little extra sugar or drizzle with a simple glaze for a pretty finish.
Servings and timing
This recipe makes about 24 cookies. Prep time: 15 minutes Cook time: 10–12 minutes Total time: 30 minutes
Variations
Sometimes I mix mini chocolate chips or chopped pecans into the dough for an extra layer of flavor and texture. I’ve also used cream cheese frosting on top for a rich, indulgent touch. If I want a spicier cookie, I just add a little extra cinnamon or a pinch of ginger.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer, then transfer to a freezer-safe bag. When I’m ready to enjoy, I let them thaw at room temperature or warm them slightly in the microwave for a just-baked taste.
FAQs
How do I keep the cookies from becoming too cakey?
I make sure to blot excess moisture from the pumpkin puree with paper towels before adding it. This helps prevent the cookies from becoming too soft or cakey.
Can I use fresh pumpkin instead of canned?
Yes, I can use fresh pumpkin puree as long as it’s well-drained and smooth. Canned pumpkin tends to have a more consistent texture, which I prefer for baking.
Do I need to chill the dough?
For this recipe, chilling isn’t necessary unless I want the cookies to spread less. If I’m using cookie cutters, a short chill helps them hold their shape better.
Can I make these cookies gluten-free?
I’ve had success using a 1:1 gluten-free flour blend in place of all-purpose flour. The texture might vary slightly, but the flavor still shines through.
How do I know when the cookies are done baking?
I look for slightly set edges and a soft center. They might look underdone, but they’ll continue to cook on the baking sheet for a minute or two after I take them out.
Conclusion
Pumpkin Sugar Cookies are a cozy twist on a classic favorite, and I love making them during the cooler months. Whether I’m baking a batch for guests or just treating myself, these cookies never disappoint. They’re sweet, spiced, and full of fall charm—everything I want in a seasonal dessert.
Soft, chewy, and warmly spiced, these Pumpkin Sugar Cookies are the perfect fall treat, blending the sweetness of traditional sugar cookies with cozy pumpkin and autumn spices.
Ingredients
2 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
3/4 cup pumpkin puree (blotted for excess moisture)
1 large egg
1 tsp vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add in the pumpkin puree, egg, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Scoop the dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, until the edges are set but centers are soft.
Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Optional: Dust with sugar or drizzle with glaze once cooled.
Notes
Blot pumpkin puree to avoid overly cakey cookies.
Add mini chocolate chips or chopped pecans for variation.
Chill dough if using cookie cutters for better shape retention.
Store in an airtight container for up to 5 days or freeze for longer storage.
