If you’re looking for a cookie that perfectly captures the spirit of cozy autumn days, look no further than these Pumpkin-Spice Sugar Cookies. Soft yet slightly crisp around the edges, loaded with warm spices like cinnamon, ginger, and nutmeg, and enriched with the natural sweetness and moisture of pumpkin puree, these cookies feel like a festive hug in every bite. Whether you’re baking for a holiday gathering, a casual snack, or simply to treat yourself, Pumpkin-Spice Sugar Cookies are a delicious way to bring the flavors of fall into your kitchen and onto your plate.

Pumpkin-Spice Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

Getting these cookies just right is all about balancing simple, wholesome ingredients that each play a crucial role. From the creamy butter that ensures tenderness, to the fragrant blend of spices that gives these cookies their signature warmth, every component is essential.

Unsalted butter, 1/2 cup (softened): Provides richness and a tender crumb while letting you control the saltiness.
Granulated sugar, 1 cup: Sweetens the dough and helps with that delightful golden color and slight crunch.
Large egg, 1: Binds the ingredients together and adds structure.
Canned pumpkin puree, 1/2 cup: Infuses moisture and true autumn flavor, making these sugar cookies extra soft.
Vanilla extract, 1 teaspoon: Enhances sweetness and rounds out the flavors beautifully.
All-purpose flour, 2 1/4 cups: The sturdy base that shapes the dough.
Baking soda, 1/2 teaspoon: Helps the cookies spread and rise properly.
Baking powder, 1/4 teaspoon: Adds slight lift for soft texture.
Salt, 1/4 teaspoon: Balances sweetness and amplifies the spices.
Ground cinnamon, 1 teaspoon: The star spice of pumpkin spice—it gives warmth and distinct flavor.
Ground ginger, 1/2 teaspoon: Adds a little zing and depth.
Ground nutmeg, 1/4 teaspoon: Provides subtle sweetness and complexity.
Ground cloves, 1/4 teaspoon: Packs a fragrant punch that makes the spice blend magical.
Extra granulated sugar, 1/4 cup: Mixed with cinnamon for a sweet, crunchy topping.
Extra ground cinnamon, 1/2 teaspoon: For sprinkling on top of the cookies before baking, enhancing both flavor and texture.

How to Make Pumpkin-Spice Sugar Cookies

Step 1: Cream the Butter and Sugar

Start by combining the softened butter and granulated sugar in a large bowl. Beat these together until the mixture is light and fluffy. This is key to a soft, melt-in-your-mouth cookie texture because it traps air that helps the cookies rise just right.

Step 2: Add the Wet Ingredients

Next, mix in the egg, pumpkin puree, and vanilla extract. The pumpkin puree wonderfully keeps the cookies moist without making them dense, plus it gives that subtle autumn taste that makes these cookies irresistible. Blend until everything is fully incorporated.

Step 3: Whisk the Dry Ingredients

In a separate bowl, combine the flour, baking soda, baking powder, salt, and all the spices: cinnamon, ginger, nutmeg, and cloves. This fragrant spice mix creates the classic pumpkin-spice flavor that makes these cookies so memorable.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients. Mix just until you have a soft dough—overmixing can make the cookies tough, so gentle hands here work wonders.

Step 5: Chill the Dough

Divide the dough in half and flatten each portion into disks, then wrap them in plastic wrap. Refrigerate for at least one hour until firm. Chilling helps the dough hold its shape when rolling out and cutting, so your cookies bake up beautifully.

Step 6: Prepare for Baking

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking. On a lightly floured surface, roll out one disk of chilled dough to about 1/4 inch thickness. Cut into your favorite shapes.

Step 7: Add Cinnamon-Sugar Topping

Mix together the extra granulated sugar and cinnamon. Lightly sprinkle this mixture over each cookie to give a sweet crunch and extra spice kick once baked.

Step 8: Bake and Cool

Bake the cookies for 8 to 10 minutes until the edges turn a soft golden color. Keep an eye on them because ovens vary. Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This allows the cookies to set perfectly and prevents breakage.

How to Serve Pumpkin-Spice Sugar Cookies

Garnishes

For a festive touch, dust the cooled Pumpkin-Spice Sugar Cookies with a light sprinkle of powdered sugar or a drizzle of white chocolate. Even a small swipe of cream cheese frosting complements the warm spices beautifully, adding a creamy contrast.

Side Dishes

These cookies pair wonderfully with warm beverages, especially spiced chai tea, pumpkin latte, or a classic cup of hot apple cider. The comforting drinks echo the flavors in the cookies and elevate the whole experience.

Creative Ways to Present

Try stacking Pumpkin-Spice Sugar Cookies layered with a spread of marshmallow fluff or pumpkin cream cheese frosting to create a cookie sandwich. You can also arrange them on a platter with fresh cranberries and cinnamon sticks for an inviting autumn centerpiece.

Make Ahead and Storage

Storing Leftovers

To keep these cookies soft and flavorful, store them in an airtight container at room temperature for up to 4 days. Adding a slice of bread inside the container can help maintain moisture.

Freezing

If you want to make these Pumpkin-Spice Sugar Cookies ahead, freeze the dough disks wrapped tightly in plastic wrap for up to 3 months. You can also freeze baked cookies in an airtight container, separated by parchment paper, for the same duration.

Reheating

To refresh the cookies’ softness after storage, warm them gently in the microwave for 10 to 15 seconds or pop them in a low oven for a few minutes. This brings back that freshly baked sensation!

FAQs

Can I substitute fresh pumpkin for canned pumpkin puree?

You can, but fresh pumpkin needs to be cooked, pureed, and drained well to match the texture and moisture of canned pumpkin puree; otherwise, it may affect the cookie’s texture.

Can I make these cookies gluten-free?

Absolutely! Use a 1:1 gluten-free baking flour blend, but be sure it contains xanthan gum or a similar binder to help maintain the right cookie structure.

How spicy are Pumpkin-Spice Sugar Cookies?

The spice level is warm and cozy rather than hot. The cinnamon and ginger give a gentle kick, while nutmeg and cloves add depth without overpowering the sweetness.

Can I freeze the baked cookies or just the dough?

You can freeze both. Dough freezes well before baking, while baked cookies should be wrapped tightly and separated by layers of parchment to prevent sticking.

What is the best way to roll out the dough?

Use a lightly floured surface and a rolling pin dusted with flour. Keep the dough chilled to prevent sticking and achieve even thickness for consistent baking.

Final Thoughts

There’s something truly special about baking Pumpkin-Spice Sugar Cookies. The cozy spices mixed with tender, moist dough bring a little slice of autumn comfort into your home. Whether you enjoy them fresh from the oven or share them with friends and family, these cookies are bound to become a seasonal favorite. So roll up your sleeves, get cozy, and enjoy making and munching on these delightful Pumpkin-Spice Sugar Cookies!

Pumpkin-Spice Sugar Cookies Recipe

Print Recipe

★★★★★

5.1 from 13 reviews

These Pumpkin-Spice Sugar Cookies are soft, flavorful, and perfectly spiced treats that combine the warmth of classic pumpkin spices with the sweet crunch of a cinnamon-sugar topping. With moist pumpkin puree adding tenderness and a blend of cinnamon, ginger, nutmeg, and cloves, these cookies are ideal for fall gatherings, cozy afternoons, or festive celebrations.

Author: Lila
Prep Time: 20 minutes
Cook Time: 8-10 minutes
Total Time: 1 hour 30 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

For Cinnamon-Sugar Topping

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Instructions

Prepare the Dough: In a large mixing bowl, cream together the softened butter and 1 cup granulated sugar until the mixture is light and fluffy, which creates the ideal texture foundation for the cookies.
Add Wet Ingredients: Mix in the large egg, canned pumpkin puree, and vanilla extract until fully combined; this adds moisture and rich flavor to the dough.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves to evenly distribute the spices and leavening agents.
Combine and Form Dough: Gradually blend the dry ingredient mixture into the wet ingredients just until a soft dough forms, being careful not to overmix as it can cause toughness.
Chill the Dough: Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm; chilling makes the dough easier to handle and helps improve cookie texture.
Preheat the Oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
Roll the Dough: On a lightly floured surface, roll out one disk of dough to approximately 1/4 inch thickness, use cookie cutters to cut desired shapes, and transfer them onto the prepared baking sheets.
Coat the Cookies: In a small bowl, mix 1/4 cup granulated sugar with 1/2 teaspoon ground cinnamon and lightly sprinkle the mixture over the tops of the cut cookies to add a sweet, crunchy finish.
Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes or until the edges turn lightly golden; keep an eye on them to avoid overbaking.
Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, which helps them set properly without breaking.
Serve: Enjoy these Pumpkin-Spice Sugar Cookies with a glass of milk or your preferred fall beverage for a perfect seasonal treat.

Notes

Chilling the dough is essential; it enhances flavor and makes rolling easier.
Use fresh spices for the best pumpkin spice flavor.
Store cookies in an airtight container at room temperature for up to 5 days.
You can freeze the dough wrapped in plastic wrap for up to 1 month; thaw before rolling and baking.
If you prefer softer cookies, slightly reduce the baking time by 1-2 minutes.