If you’re looking for the ultimate fall treat that balances irresistible softness, gentle spiced warmth, and melt-in-your-mouth sweetness, you’re going to fall in love with Pumpkin Sugar Cookies. These beauties are the baking equivalent of your coziest sweater: lightly crisped edges, ultra-tender centers, and a pumpkin-powered glow that’s perfect with a mug of cider or hot coffee. Whether you’re planning a festive get-together or just want to spoil your favorite people, this recipe is the answer to sweet autumn cravings.
Ingredients You’ll Need
The magic of these Pumpkin Sugar Cookies starts with a handful of kitchen staples, each one chosen to deliver the dreamiest texture and real pumpkin flavor. With a little help from your spice rack and some honest butter, you’ll pull together a dough that’s simple but full of cozy character.
- All-purpose flour: The sturdy backbone of your cookies, making them tender yet able to hold their perfect round shape.
- Baking powder: Just enough lift for a pillowy bite—not a cakey one.
- Baking soda: Teams up with the powder to give just the right amount of spread and softness.
- Salt: Sharpens the flavors and ensures that sweetness doesn’t become cloying.
- Ground cinnamon: The classic pumpkin spice note, warming every single bite.
- Ground nutmeg: Lends cozy, aromatic depth that makes these cookies unforgettable.
- Unsalted butter (room temperature): Blissfully creamy, butter brings richness and helps whip up the gorgeously light dough.
- Granulated sugar: Sweetens inside and outside, giving the cookies a subtle sparkle and crisp finish.
- Canned pumpkin puree: The star! Pumpkin puree not only gives gentle flavor but keeps the cookies so soft.
- Large egg: Binds the dough and adds extra tenderness.
- Vanilla extract: Provides a little floral lift that ties it all together.
- Extra granulated sugar for rolling: Nothing beats the sugary crust on these cookies—don’t skip this part!
How to Make Pumpkin Sugar Cookies
Step 1: Get Ready
Set your oven to preheat at 350°F (175°C) and line two baking sheets with parchment paper. There’s something oddly satisfying about prepping everything before the real fun begins—plus, it helps your Pumpkin Sugar Cookies bake evenly!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This little step ensures your spices and leaveners are totally blended, so every bite of cookie is cozy and flavorful.
Step 3: Cream the Butter and Sugar
In a large bowl, use an electric mixer to beat the butter and 1 1/4 cups granulated sugar together for about 2 to 3 minutes. It should look pale and fluffy—this is what gives your cookies that magical, light texture.
Step 4: Add Wet Ingredients
Into your butter mixture, blend in the pumpkin puree, egg, and vanilla extract. You’ll notice the dough turning a gorgeous, autumnal hue—just stir until everything is silky smooth.
Step 5: Combine Dry and Wet
Gradually add your dry mixture into the wet, mixing gently and stopping as soon as it’s combined. Overmixing can make the cookies tough, so treat your dough with care!
Step 6: Shape and Sugar the Dough
Scoop tablespoon-sized portions, rolling each into a ball. Roll those dough balls in some extra granulated sugar, then space them about 2 inches apart on your baking sheets. For that classic sugar cookie look, gently flatten each ball with the bottom of a glass.
Step 7: Bake to Perfection
Pop your trays in the oven for 10–12 minutes. The edges should just set while the centers are still soft and a tad underdone—that’s how you get chewy Pumpkin Sugar Cookies with the most tender bite. Let them cool 5 minutes on the trays, then move to a wire rack.
How to Serve Pumpkin Sugar Cookies
Garnishes
For an extra flourish, try a drizzle of vanilla glaze or a dusting of cinnamon sugar while the cookies are still slightly warm. Even a simple maple glaze or a few sprinkles of sea salt can play up the pumpkin’s sweetness and turn these into show-stoppers!
Side Dishes
Pair your Pumpkin Sugar Cookies with mugs of hot apple cider, cinnamon coffee, or creamy chai for the ultimate autumn snack. They also make a delightful companion to fresh fruit or vanilla ice cream if you’re serving them for dessert.
Creative Ways to Present
Arrange these cookies in a rustic basket lined with parchment, stack them up and wrap with twine as a gift, or try sandwiching marshmallow fluff or cream cheese frosting between two cookies for an extra-special treat. Pumpkin Sugar Cookies also look beautiful on your favorite holiday platter!
Make Ahead and Storage
Storing Leftovers
Pumpkin Sugar Cookies can be kept fresh and tender in an airtight container at room temperature for up to 4 days. Place a slice of bread or a marshmallow inside the container to help keep them soft even longer.
Freezing
For longer storage, you can freeze either the baked cookies or the raw dough balls. Layer the cookies with parchment in a freezer-safe container and freeze for up to 2 months. If you freeze shaped, sugar-coated dough balls, they can go right from freezer to oven—just add an extra minute or two to baking time.
Reheating
To revive the fresh-baked feel, place a cookie or two in the microwave for about 8–10 seconds or warm them briefly in a 300°F (150°C) oven. They’ll be soft and just as inviting as when they first came out of the oven!
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade pumpkin puree is well-drained so the dough doesn’t become too sticky. The fresher flavor can really elevate your Pumpkin Sugar Cookies.
Why do my Pumpkin Sugar Cookies sometimes turn out cakey?
Often this happens if you overbeat the dough or use too much flour. Be careful to mix only until combined and measure your flour using the spoon-and-level method for the perfect chewy texture.
Can Pumpkin Sugar Cookies be made gluten-free?
Yes! Substitute a good-quality gluten-free all-purpose flour blend, and make sure your baking powder and other ingredients are gluten-free. This recipe adapts quite well to gluten-free flours.
Is it okay to skip the extra sugar coating?
You can, but the sugar coating adds a subtle crunch and an extra touch of sparkle. It’s a small step that really makes Pumpkin Sugar Cookies special, but feel free to adjust to your preference.
Can I add chocolate chips or nuts to the dough?
Definitely! Mini chocolate chips, chopped nuts, or even dried cranberries are all delicious additions that will give your Pumpkin Sugar Cookies some extra personality—just fold them in at the end.
Final Thoughts
There’s truly something magical about digging into a soft, spiced cookie on a crisp day, and these Pumpkin Sugar Cookies fit the bill perfectly. Whether you make them for friends, family, or to treat yourself on a cozy evening, I hope they bring as much delight to your table as they do to mine. Go ahead, give them a try and watch them disappear!
Print
Pumpkin Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Sugar Cookies are a delightful fall treat, perfect for holiday baking or any time you crave a soft, spiced cookie. They are easy to make and full of cozy pumpkin flavor.
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
Wet Ingredients:
- 1 cup unsalted butter (room temperature)
- 1 1/4 cups granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- Extra granulated sugar for rolling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In a large bowl, beat the butter and 1 1/4 cups granulated sugar until light and fluffy. Add pumpkin puree, egg, and vanilla extract, mixing until smooth.
- Combine and Form Cookies: Gradually add dry ingredients to wet mixture and mix just until combined. Scoop tablespoon-sized portions of dough, roll into balls, coat in extra sugar, and place on baking sheets.
- Bake: Flatten each ball, bake for 10-12 minutes until edges are set and centers slightly underdone.
- Cool and Serve: Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a fun twist, drizzle the cooled cookies with a simple vanilla glaze made from powdered sugar and milk.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
