These easy pumpkin spice sugar cookies are a must-make for fall! The warm and cozy seasonal spices make each bite irresistible while the pumpkin purรฉe creates a lovely soft texture. You’re going to come back to this recipe year after year!

pumpkin spice sugar cookies on a tabletop next to a mini white pumpkin.


 

From pumpkin snickerdoodles to pumpkin oatmeal cookies, there is truly no limit when it comes to pumpkin cookies! Today I’m sharing this sugar cookie variation, which has a generous sprinkle of spices in the dough. This recipe promises a delightful fall flavor I’m sure you’ll love!

Why You’ll Love This Recipe

  • Soft and chewy texture. The pumpkin purรฉe makes these cookies pillowy soft while chilling the dough ensures a chewy texture.
  • Seasonal flavor. Cinnamon and pumpkin pie spice creates a warm, cozy flavor in every bite!
  • Easy to make. The dough comes together quickly with easy-to-find ingredients.

Ingredient Notes

tabletop with bowls of ingredients to make pumpkin spice sugar cookies.
  • Pumpkin purรฉe: Use 100% pure pumpkin purรฉe (not pie filling). I prefer Libby’s.
  • Pumpkin pie spice: You can use homemade pumpkin pie spice or store-bought.
  • Butter: Use unsalted butter that is room temperature. It’s best to add the salt separately since different brands of salted butter have varying amounts of salt added.
  • Brown sugar: For an extra chewy texture, use light brown sugar in the dough.
  • Sugar: You’ll need sugar for the dough as well as rolling the cookies in.
  • Egg yolk: To help bind the ingredients, add one large egg yolk.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Add some frosting. If you like frosted pumpkin cookies, add some cream cheese frosting by mixing together 1 cup cream cheese and 1/4 cup butter. Mix in 1 teaspoon vanilla and 1 3/4 cups confectioners’ sugar.

Use brown butter. Take 1 cup butter and cut it into quarters (the water will evaporate as it cooks yielding 14 Tablespoons). Over low heat, brown the butter in a pan on the stovetop. Cool slightly before using in the recipe.

Add some mix-ins. After combining the wet and dry ingredients, stir in 1 cup chopped nuts, such as pecans or walnuts. You can also add chocolate chips!

Double the recipe. This recipe doubles easily, just make sure you have a large enough mixing bowl!

How to Make Pumpkin Spice Sugar Cookies

photo collage demonstrating how to make pumpkin spice sugar cookies in a mixing bowl.
  1. Whisk together the dry ingredientsโ€”flour, baking powder, salt, cinnamon and pumpkin pie spice. Set aside.
  2. In the bowl of a stand mixer, beat butter, brown sugar and sugar until light and fluffy. Add the egg yolk, vanilla and pumpkin purรฉe. Mix until incorporated.
  3. Add the dry ingredients to the wet ingredients and mix just until combined.
  4. Cover the bowl with plastic wrap and chill the dough for 2 hours.
photo collage showing pumpkin spice sugar cookies on a baking sheet before and after baking.
  1. Use a medium cookie scoop to scoop the dough. Roll into balls and the sugar. Place on a parchment-lined baking sheet.
  2. Bake at 350 F for 12 minutes or until the edges are set and the center center is soft.

Expert Tips

Use room temperature ingredients. Not only does it make it easier to mix, but it also creates a consistent dough. As a result, the cookies have a better texture!

Don’t over-mix the wet and dry ingredients. This will overwork the dough and result in a tough and dense cookie texture.

Chill the dough. This ensures a chewy texture. Believe meโ€”it’s worth the wait!

Weigh the ingredients with a kitchen scale. It’s more accurate than using measuring cups (see tips for measuring flour). If you don’t have a scale, spoon the flour into a measuring cup and level with a knife (don’t pack it down).

stack of pumpkin spice sugar cookies next to some more cookies.

Make Ahead and Storage Tips

Make ahead the dough and store covered in the refrigerator for up to 48 hours. Let it sit at room temperature for a few minutes or until soft enough to scoop and bake.

Store cooled cookies in an airtight container at room temperature for up to 1 week.

Freeze dough for up to 3 months. Roll it into a log, then wrap it in plastic wrap. Store in the freezer, then defrost in the refrigerator before scooping and baking. Alternative, you can flash freeze dough balls, then store in a freezer bag. Bake from frozen for 14 minutes.

Freeze baked cookies for up to 3 months. Wrap stacks of 4 or 5 cookies in plastic wrap, then store in an airtight container or ziptop bag to prevent freezer burn.

Recipe FAQ

Can I make cut-out cookies with this dough?

No, but you can use my recipe for cut-out pumpkin cookies.

Why are my cookies dry?

Either they were over-baked or there was too much flour added. Use an oven thermometer to check that your oven temperature is correct and measure your flour properly.

Why aren’t my cookies chewy?

Pumpkin naturally makes baked cookies soft and cake-like. If you want a chewier texture, get rid of any excess moisture in the purรฉe by patting is dry with a clean cloth.

pumpkin spice sugar cookie with a bite on top of a few more cookies.

Did you love this recipe? Please leave a 5-star ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

pumpkin spice sugar cookies on a tabletop next to a mini white pumpkin.

Get the Recipe: Pumpkin Spice Sugar Cookies

Soft, chewy and full of fall flavor, these easy pumpkin spice sugar cookies are easy to make and guaranteed to be a family favorite.
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Ingredients

  • 2 ยฝ cups (312 g) all purpose flour
  • ยฝ teaspoon baking powder
  • ยฝ teaspoon ground salt
  • ยฝ teaspoon ground cinnamon
  • 1 ยฝ teaspoons pumpkin pie spice
  • ยพ cups (150 g) granulated sugar, plus more for rolling
  • ยฝ cup (100 g) packed light brown sugar
  • 14 Tablespoons (198 g) unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 egg yolk, room temperature
  • ยฝ cup (125 g) 100% pure pumpkin puree

Instructions 

  • In a large bowl, whisk together the flour, baking powder, salt, cinnamon and pumpkin pie spice. Set aside.
  • In the bowl of an electric mixer (or using a hand mixer), beat the butter, sugar and brown sugar on medium high speed until light and fluffy, about 3 minutes.
  • Add the egg yolk, vanilla and pumpkin. Mix until well combined. Scrape down the sides of the bowl as needed.
  • Add the flour mixture and slowly mix until well combined (no not over-mix).
  • Cover and chill the dough for at least 2 hours.
  • Preheat your oven to 350โ„‰ and line a baking sheet with parchment paper.
  • Remove the cookie dough from the refrigerator. Use a medium cookie scoop to scoop the dough and roll into balls. Roll each cookie dough ball in granulated sugar and place on the prepared baking sheet.
  • Bake at 350โ„‰ for 12 minutes or until the edges are set and center is soft. Cool cookies. on the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 1 week.
Chill dough for up to 48 hours. Let the dough sit at room temperature for 10 minutes or until soft enough to scoop.
Freeze dough for up to 3 months. Defrost in the refrigerator before scooping and baking.
Serving: 1cookie, Calories: 153kcal, Carbohydrates: 21g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 26mg, Sodium: 52mg, Potassium: 43mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1010IU, Vitamin C: 0.2mg, Calcium: 15mg, Iron: 1mg

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