Pumpkin Spice Sugar Cookies Recipe

I start wanting pumpkin cookies as soon as the weather gets even a little cooler. I know I say that every fall, but I really can’t help it. There’s something about pumpkin, cinnamon, and pumpkin pie spice baking together that makes my kitchen smell like I’ve been much more productive than I actually have.

These Pumpkin Spice Sugar Cookies are one of my favorite ways to get that cozy fall flavor without making a fussy dessert. They’re soft, a little chewy, warmly spiced, and easy enough that I can make a batch on a regular afternoon.

I also love that I don’t need to roll out dough or pull out cookie cutters. I scoop, roll, bake, and that’s pretty much it. The hardest part for me is remembering that the dough needs to chill before I can start eating cookies.

The Little Things That Make These Cookies So Good

I think the pumpkin purée is what makes these cookies stand out. It gives the centers that soft, almost pillowy texture that I really like in a pumpkin cookie. I’ve had pumpkin cookies turn out dry before, and I definitely prefer these when they stay soft in the middle.

The brown sugar helps keep the cookies chewy, while granulated sugar gives the outside a nice sweet coating. I roll each dough ball in sugar before baking, and that little extra step gives the finished cookies a slightly crisp, sugary surface.

I also don’t hold back on the spices. Cinnamon and pumpkin pie spice give me that familiar fall flavor without making the cookies taste like I dumped an entire spice cabinet into the bowl.

One thing I learned the hard way is that pumpkin purée adds moisture. If I use very wet purée, the cookies can become softer and more cake-like than I want. When I’m after a chewier cookie, I pat the purée dry first with a clean cloth to remove some of that extra moisture.

Ingredients I Used for the Recipe

• 2 1/2 cups all-purpose flour: I use this as the main structure for the cookie dough.
• 1/2 teaspoon baking powder: This gives the cookies a little lift without making them overly puffy.
• 1/2 teaspoon salt: I add this separately so I can control the seasoning.
• 1/2 teaspoon ground cinnamon: I use cinnamon for that familiar warm spice flavor.
• 1 1/2 teaspoons pumpkin pie spice: This brings the deeper fall flavor that makes these cookies taste like pumpkin spice.
• 3/4 cup granulated sugar, plus more for rolling: I use sugar in the dough and more to coat the cookie dough balls before baking.
• 1/2 cup packed light brown sugar: I use brown sugar for extra moisture and chewiness.
• 14 tablespoons unsalted butter, room temperature: This gives the cookies their buttery flavor and helps the dough mix smoothly.
• 2 teaspoons pure vanilla extract: I add vanilla to round out the spices and sweetness.
• 1 large egg yolk, room temperature: I use the yolk to help bind the dough and add richness.
• 1/2 cup 100% pure pumpkin purée: This adds the pumpkin flavor and keeps the cookies wonderfully soft.

I always check the pumpkin can before adding it because I want plain pumpkin purée, not pumpkin pie filling. They aren’t interchangeable here. I also like using room temperature butter, egg yolk, and pumpkin because everything comes together much more easily.

How to Make Pumpkin Spice Sugar Cookies?

Step 1 – Mix the Dry Ingredients

I start by whisking the flour, baking powder, salt, cinnamon, and pumpkin pie spice together in a large bowl. I like doing this first because once the butter mixture is ready, I don’t want to stop and measure spices while everything is waiting.

I give the dry mixture a good whisk so the baking powder and spices are spread throughout the flour. Then I set the bowl aside while I work on the wet ingredients.

Step 2 – Beat the Butter and Sugars

I put the room temperature butter, granulated sugar, and packed brown sugar into my mixing bowl. I beat everything on medium-high speed for about 3 minutes, until the mixture looks light and fluffy.

This is one of those steps where I used to get impatient. I’d stop too soon because the mixture already looked combined. Now I give it the full few minutes because I like the texture better when the butter and sugars are properly beaten together.

Step 3 – Add the Pumpkin and Vanilla

I add the egg yolk, vanilla, and pumpkin purée to the butter mixture. I mix until everything is well combined, scraping down the sides of the bowl once or twice so I don’t end up with a pocket of pumpkin hiding underneath.

The mixture can look a little different from regular sugar cookie dough at this point because of the pumpkin. That’s completely fine. I’m looking for everything to be evenly mixed before adding the flour.

Step 4 – Bring the Dough Together

I add the dry ingredients to the wet mixture and mix slowly, stopping as soon as I no longer see obvious streaks of flour. I really try not to over-mix here.

I’ve made the mistake of keeping the mixer going because I thought the dough needed to look perfectly smooth. It doesn’t. Overworking it can leave me with a tougher cookie, so I stop once everything comes together.

Step 5 – Chill the Cookie Dough

I cover the bowl and refrigerate the dough for at least 2 hours. Yes, it feels like a long wait when I already have cookies on my mind, but I don’t skip this anymore.

Chilling gives the dough time to firm up and helps the baked cookies keep that soft, chewy texture I want. I can also make the dough ahead and keep it covered in the refrigerator for up to 48 hours.

Step 6 – Scoop and Roll the Cookies

When I’m ready to bake, I heat the oven to 350°F and line a baking sheet with parchment paper. Then I use a medium cookie scoop to portion the chilled dough.

I roll each portion into a ball, then roll it in granulated sugar. I like getting a decent coating of sugar because it gives the outside a sweet little crunch after baking.

Step 7 – Bake Until the Centers Stay Soft

I place the sugared dough balls on the prepared baking sheet and bake them at 350°F for about 12 minutes. I look for edges that are set while the centers still look soft.

I don’t wait for the middle to look completely baked. The cookies continue cooking a little from the heat of the pan, and I’d much rather pull them out slightly soft than accidentally turn them dry.

Step 8 – Cool Before Moving Them

I let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack. They’re delicate when they first come out, so I’ve learned not to rush this part.

Once they’re completely cool, I transfer them to an airtight container. If I’m being honest, a few usually disappear before they ever make it into the container.

Tips I’ve Learned From Making Them

• Use room temperature ingredients. I get a smoother dough when the butter and egg yolk aren’t cold from the refrigerator.
• Measure the flour carefully. I prefer weighing it at 312 grams. When I don’t have my scale nearby, I spoon flour into a measuring cup and level it with a knife instead of packing it down.
• Don’t over-mix. I stop mixing as soon as the flour disappears. There’s no prize for beating cookie dough longer.
• Don’t skip the chilling time. I know two hours feels like a lot, but it really helps the cookies hold their texture.
• Use pure pumpkin purée. I never substitute pumpkin pie filling because it already contains other ingredients.
• Pat the pumpkin dry for a chewier cookie. When my purée seems especially wet, I remove some moisture before measuring it into the dough.
• Watch the baking time. I pull the cookies when the edges are set and the centers are still soft. Waiting until the centers look firm can leave me with over-baked cookies.
• Use an oven thermometer if needed. My oven can run a little hotter than the number on the dial, and that can make a big difference with soft cookies.
• Give the cookies room on the baking sheet. I don’t crowd them together because I want each cookie to bake evenly.

A Few Easy Ways I Change Them Up

Sometimes I leave these cookies exactly as they are because the simple sugar coating is enough for me. Other times I want something a little more dessert-like, especially when I’m bringing them somewhere.

A cream cheese frosting is my first choice when I want a richer cookie. I mix 1 cup cream cheese with 1/4 cup butter, 1 teaspoon vanilla, and 1 3/4 cups confectioners’ sugar. I let the cookies cool completely before spreading it on top.

I’ve also made these with browned butter, which gives them a deeper buttery flavor. For that version, I brown 1 cup of butter over low heat, let it cool slightly, and use it in the dough. I just make sure I’m patient with the cooling step so I don’t add hot butter to the other ingredients.

Chopped pecans or walnuts are another easy addition. I use about 1 cup when I want some crunch. Chocolate chips work too, and I like that version when I’m baking for people who think every cookie should have chocolate in it.

If I’m feeding a crowd, I double the recipe. The dough doubles easily, but I make sure I grab my biggest mixing bowl before starting because I’ve definitely underestimated how much dough I was about to make.

For storage, I keep cooled cookies in an airtight container at room temperature for up to a week. I can also freeze the baked cookies for up to 3 months. I usually wrap stacks of four or five cookies before putting them into an airtight container or zip-top bag.

The dough freezes well too. I can shape it into a log, wrap it tightly, and freeze it for up to 3 months. Another method I like is freezing individual dough balls first and then transferring them to a freezer bag. When I want cookies, I can bake them straight from frozen, adding a little extra time to the bake.

These cookies have become one of those fall recipes I don’t have to think too hard about. I know the ingredients, I know the dough needs its refrigerator time, and I know to pull the cookies before the centers look completely done.

That last part is probably the biggest lesson I’ve learned. Soft pumpkin cookies need to stay soft. Once I stopped trying to bake every bit of softness out of the center, I started getting the cookies I actually wanted.

And honestly, that’s what I love most about these Pumpkin Spice Sugar Cookies. They taste like a proper fall baking project, but they don’t require me to spend all afternoon making them. I can mix the dough, let it chill while I do something else, and come back later for a warm batch of spiced, sugary cookies.

Print Recipe

Pumpkin Spice Sugar Cookies Recipe

Author: simplemomrecipescom@gmail.com Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 34 hrs

Cooking Temp: 350  C Servings: 36 Estimated Cost: $ 10 Calories: 159 kcal

Best Season: Fall, Autumn

Description

These soft Pumpkin Spice Sugar Cookies are warmly spiced with cinnamon and pumpkin pie spice, with pumpkin purée keeping the centers tender and chewy. I scoop, roll, chill, and bake them for an easy fall cookie that does not require rolling pins or cookie cutters.

ingredients

Servings

• 2 ¹⁄₂ cups all-purpose flour (312 grams; spoon and level if not weighing)
• ¹⁄₂ teaspoon baking powder
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon ground cinnamon
• 1 ¹⁄₂ teaspoons pumpkin pie spice
• ³⁄₄ cup granulated sugar (plus more for rolling)
• ¹⁄₂ cup light brown sugar (packed)
• 14 tablespoons unsalted butter (room temperature)
• 2 teaspoons pure vanilla extract
• 1 large egg yolk (room temperature)
• ¹⁄₂ cup 100% pure pumpkin purée (if very wet, pat dry with a clean cloth before measuring)

Instructions

1. Step 1 - Mix the Dry Ingredients

   I whisk the flour, baking powder, salt, cinnamon, and pumpkin pie spice together in a large bowl until the leavening and spices are evenly distributed. I set the bowl aside.

2. Step 2 - Beat the Butter and Sugars

   I add the room temperature butter, granulated sugar, and packed brown sugar to my mixing bowl. I beat on medium-high speed for about 3 minutes, until the mixture is light and fluffy.
   I do not rush this step because properly creamed butter and sugar help give the cookies a better texture.

3. Step 3 - Add the Pumpkin and Vanilla

   I add the egg yolk, vanilla extract, and pumpkin purée to the butter mixture. I mix until everything is evenly combined, scraping down the sides of the bowl as needed.
   The mixture may look different from traditional sugar cookie dough because of the pumpkin, and that is normal.

4. Step 4 - Bring the Dough Together

   I add the dry ingredients to the wet mixture and mix slowly just until I no longer see obvious streaks of flour. I stop mixing as soon as the dough comes together.
   I avoid over-mixing because it can make the cookies tougher.

5. Step 5 - Chill the Cookie Dough

   I cover the bowl and refrigerate the dough for at least 2 hours so it becomes firm enough to scoop and helps the baked cookies maintain their soft, chewy texture.
   I can keep the covered dough refrigerated for up to 48 hours before baking.

6. Step 6 - Scoop and Roll the Cookies

   I heat the oven to 350°F and line a baking sheet with parchment paper. I use a medium cookie scoop to portion the chilled dough, roll each portion into a ball, and coat each ball in granulated sugar.
   I leave enough space between the dough balls for the cookies to bake evenly.

7. Step 7 - Bake Until the Centers Stay Soft

   I place the sugared dough balls on the prepared baking sheet and bake for about 12 minutes. I remove them when the edges are set but the centers still look soft.
   I do not wait for the centers to look completely baked because the cookies continue cooking on the hot baking sheet.

8. Step 8 - Cool Before Moving Them

   I let the cookies cool on the baking sheet for a few minutes, then carefully transfer them to a wire rack to cool completely.
   The cookies are delicate when they first come out of the oven, so I let them firm up before moving them.

Nutrition Facts

Servings 36

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Amount Per Serving

Calories 159kcal

% Daily Value *

Total Fat 7.8g12%

Saturated Fat 4.8g24%

Trans Fat 0.3g

Cholesterol 26mg9%

Sodium 68mg3%

Potassium 48mg2%

Total Carbohydrate 21.5g8%

Dietary Fiber 0.5g2%

Sugars 12.2g

Protein 1.7g4%

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Calcium 14 mg

Iron 0.7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I use 100% pure pumpkin purée rather than pumpkin pie filling. For a chewier texture, I pat especially wet pumpkin purée dry before measuring it. I keep cooled cookies in an airtight container at room temperature for up to 1 week. Baked cookies can be frozen for up to 3 months. Cookie dough can also be frozen for up to 3 months; individual frozen dough balls can be baked from frozen with a little additional baking time. A cream cheese frosting, chopped pecans or walnuts, or chocolate chips can be added as variations.

Keywords: pumpkin spice sugar cookies, pumpkin cookies, pumpkin sugar cookies, fall cookies, pumpkin pie spice cookies, soft pumpkin cookies, chewy pumpkin cookies