Fall baking just wouldn’t be the same without the warm and cozy flavors of pumpkin spice—and if you’re looking for a treat that’s perfectly chewy, delicately spiced, and just a little bit magical, these Pumpkin-Spice Sugar Cookies are a must-try. One of my fondest memories is baking sugar cookies with my grandmother on crisp autumn afternoons, and the simple addition of pumpkin puree and a touch of cinnamon takes this nostalgic favorite to a whole new level. Did you know that pumpkin spice has been a beloved fall flavor for over a century? It’s no wonder these cookies are such crowd-pleasers at bake sales and holiday parties! If you love my Classic Snickerdoodles, get ready for a new seasonal staple that’s just as easy and twice as festive. These cookies are perfect for whipping up on a whim, sharing with friends, or enjoying with a steaming mug of coffee. Read on to discover why Pumpkin-Spice Sugar Cookies should be your next bake!
What is Pumpkin-Spice Sugar Cookies?
Ever wonder what happens when your favorite spiced latte decides to crash a sugar cookie party? You get Pumpkin-Spice Sugar Cookies! The name alone is enough to inspire curiosity—pumpkin and spice, all bundled up into a sugar cookie? I had to laugh the first time someone asked if these cookies were named after the famous autumn candle! But trust me, these are deliciously edible, and yes, they smell just as good. The way to a person’s heart is truly through their stomach, and these cookies are the proof. Why not put on your favorite sweater, gather your baking tools, and give these cozy cookies a try? You won’t regret it!
Why You’ll Love This
There are so many reasons to fall in love with Pumpkin-Spice Sugar Cookies. First, the star of the show is their incredibly soft, melt-in-your-mouth texture paired with that signature pumpkin-spice medley—cinnamon, nutmeg, ginger, and cloves—all in one fragrant, flavorful bite. Making these cookies at home is a great way to save money compared to store-bought options, plus you’ll get to enjoy the amazing aroma that fills your kitchen as they bake. The finishing touch? Each cookie is rolled in a blend of sugar and cinnamon for that irresistible, sparkly crunch. If you’ve already tried my Chewy Molasses Cookies, think of these as their fall-inspired cousin—equally delicious, but with a seasonal twist. Let’s get baking and let these aromatic delights become your new autumn tradition!
How to Make
Quick Overview
Pumpkin-Spice Sugar Cookies are as simple and satisfying as it gets. The recipe calls for just a little mixing, scooping, and rolling—no special equipment or advanced skills required! With a prep time of about 20 minutes and a bake time of another 10–12, you can have a batch ready to eat in under an hour. The combination of pumpkin puree and classic autumn spices gives these cookies a warm, inviting flavor and a perfectly chewy center that’s sure to please everyone at the table.
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
- 1/4 cup granulated sugar (for rolling)
- 1/2 teaspoon ground cinnamon (for rolling)
Step-by-Step
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy, about 2–3 minutes.
- Add the egg, pumpkin puree, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, 1 teaspoon cinnamon, ginger, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet mixture, stirring or mixing on low speed until a soft dough forms. The dough will be slightly sticky.
- In a small bowl, mix the rolling sugar (1/4 cup) with 1/2 teaspoon ground cinnamon.
- Scoop out dough by rounded tablespoons. Roll each ball lightly between your hands, then roll in the cinnamon-sugar mixture to coat.
- Place the cookies 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until the edges look set but the centers are still soft. Do not overbake!
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your homemade Pumpkin-Spice Sugar Cookies!
What to Serve Pumpkin-Spice Sugar Cookies With
Pumpkin-Spice Sugar Cookies are delightful all by themselves, but they also pair wonderfully with a variety of drinks and desserts. Try serving them with a mug of hot spiced apple cider or your favorite pumpkin spice latte for a cozy afternoon pick-me-up. For a fun dessert platter, arrange them alongside chocolate chip cookies and chewy oatmeal raisin cookies. They also make a charming accompaniment to vanilla ice cream or whipped cream for an easy fall-inspired sundae. Whether you’re enjoying them as an after-school snack, a holiday centerpiece, or a sweet party favor, these cookies are sure to brighten any occasion.
Top Tips for Perfecting
- For best results, make sure your butter is truly softened—this ensures the cookies will be tender and not tough.
- If you’re out of canned pumpkin, homemade pumpkin puree works just as well (just be sure to drain any excess moisture).
- Don’t skip the chilling step if your dough feels too sticky. A quick 15-minute chill in the fridge makes it easier to roll.
- If you prefer your cookies extra spicy, try adding a pinch more cinnamon or a dash of allspice to the dough.
- Avoid overbaking—for irresistibly soft cookies, take them out when they’re just set on the edges and look slightly underbaked in the center.
Storing and Reheating Tips
Pumpkin-Spice Sugar Cookies keep well for up to 5 days when stored in an airtight container at room temperature. If you want to enjoy them later, freeze the cooled cookies in a zip-top bag for up to 3 months. To serve, simply let them thaw at room temperature or warm one in the microwave for 10–15 seconds. For longer storage, you can freeze unbaked cookie dough balls and bake directly from frozen, just adding a minute or two to the bake time. Keep in mind, homemade cookies always taste freshest within the first couple of days—so share with friends and family while they last!
FAQs
How can I make these cookies dairy-free?
You can substitute the unsalted butter with a plant-based butter or margarine to make this recipe dairy-free. Just make sure your substitute is suitable for baking!
Do I need to chill the dough before baking?
Chilling is optional with this recipe, but it can help prevent the cookies from spreading too much if your kitchen is warm or your dough feels very sticky.
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just be sure to cook and thoroughly drain your pumpkin puree to avoid excess moisture, which can make the cookies cakey.
Can I freeze the dough for later?
Yes, shape the dough into balls, roll in cinnamon sugar, and freeze them on a baking sheet. Once solid, transfer to a zip-top bag and bake directly from frozen when ready.
What’s the best way to get even, round cookies?
A cookie scoop makes portioning the dough easy, and rolling each ball lightly in your hands ensures a uniform, round shape every time.
Conclusion
Pumpkin-Spice Sugar Cookies are the ultimate fall treat—soft, chewy, and bursting with the comforting flavors of cinnamon, nutmeg, and pumpkin. They’re quick to make, friendly on the budget, and sure to bring a smile to anyone who tries them. Whether you’re a seasoned baker or testing your skills for the first time, this easy recipe will have your kitchen smelling like autumn in no time. Pair them with your favorite coffee, serve them at your next gathering, or tuck a few into a lunchbox for a sweet surprise. Don’t forget to explore the other reader-favorite recipes on the blog—and let me know how your Pumpkin-Spice Sugar Cookies turn out! Happy baking!
Pumpkin-Spice Sugar Cookies
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Whisk
- Spoon
Ingredients
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
- 1/4 cup granulated sugar (for rolling)
- 1/2 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy, about 2–3 minutes.
- Add the egg, pumpkin puree, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, 1 teaspoon cinnamon, ginger, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet mixture, stirring or mixing on low speed until a soft dough forms. The dough will be slightly sticky.
- In a small bowl, mix the rolling sugar (1/4 cup) with 1/2 teaspoon ground cinnamon.
- Scoop out dough by rounded tablespoons. Roll each ball lightly between your hands, then roll in the cinnamon-sugar mixture to coat.
- Place the cookies 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until the edges look set but the centers are still soft. Do not overbake!
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.