Name: Pumpkin Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup pumpkin puree; 0.5 cup brown sugar; 1 cup sugar; 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp ground cinnamon

Okay, friends, gather ’round because I’m about to share a recipe that’s become an autumn staple in my kitchen. Pumpkin Sugar Cookies. Forget plain old sugar cookies. What are some of the best pumpkin spice cookies? I am addicted. What Think of them as a cross between pumpkin pie and sugar cookie, but in perfectly good shape. Poppable, delicious cookie form. What do you think of these apple cider donuts?

What is pumpkin sugar cookies?

Pumpkin Sugar Cookies are essentially sugar cookies elevated to autumnal perfection. What do you love about a sugar cookie? Is pumpkin puree good for you? What are the benefits of cinnamon and clove Is it a hug in cookie form? Friends and family. The magic comes from that hint of pumpkin, which adds moisture and a subtle earthy sweetness that everyone loves. What are some of the best spices in the world?

Why do I love this recipe?

Let me tell you, there are a million reasons why I adore this Pumpkin Sugar Cookies recipe, but I’ll try to keep it concise. First and foremost, the *flavor* is out of this world. It’s the perfect balance of sweet, spicy, and subtly earthy, making it a treat that’s both comforting and exciting. I’ve tweaked the spice blend over the years to get it just right – not too overpowering, but definitely present. It’s autumn in every bite!

Secondly, it’s surprisingly *simple* to make. Don’t let the “pumpkin spice” fool you – this isn’t some complicated, multi-step process. I’ve streamlined the recipe so that even a novice baker can whip up a batch in under an hour. Honestly, the hardest part is waiting for them to cool so you can frost them! And that’s where the fun really begins, in my opinion. The decorating is an art!

Third, these cookies are relatively *cost-efficient*. The ingredients are all pantry staples, and even the pumpkin puree is readily available and affordable, especially during the fall season. I like to stock up on canned pumpkin when it’s on sale so I can make these all year round. And they are extremely versatile! I have used this recipe as the base for little sandwich cookies using buttercream frosting for filling. My kids absolutely loved it. Finally, what I love most about this recipe is how it fills the house with the most incredible aroma. It’s the kind of scent that just makes you feel warm and happy inside. It’s a guaranteed mood-booster, especially on a chilly autumn day.

How do you make pumpkin sugar cookies?

Quick Overview

Making these Pumpkin Sugar Cookies is easier than you might think. We’ll start by creaming together butter and sugar, then adding pumpkin puree and a splash of vanilla. Next, we’ll gradually incorporate the dry ingredients, which include flour, baking powder, and our signature blend of pumpkin spices. The dough chills for a bit, then it’s rolled out, cut into shapes, and baked to golden perfection. The most “difficult” part is chilling the dough, but trust me – it’s worth the wait. Chilling prevents the cookies from spreading too thin in the oven and helps to develop their signature flavor.

Ingredients

For the Cookies:

1 cup (2 sticks) unsalted butter, softened – Make sure your butter is truly softened, not melted! It makes a huge difference in the texture.
1 12 cups granulated sugar – Feel free to experiment with brown sugar for a slightly chewier cookie.
1 cup pumpkin puree – Use 100% pure pumpkin puree, not pumpkin pie filling. The filling has added sugars and spices we don’t need.
2 large eggs – Let them come to room temperature for better incorporation.
1 teaspoon vanilla extract – I always use pure vanilla extract for the best flavor.
4 cups all-purpose flour – Spoon and level your flour for accurate measurement.
1 teaspoon baking powder – This helps the cookies rise and become fluffy.
What is a good substitute for ground cinnamon?
12 teaspoon ground nutmeg – A little goes a long way!
¼ teaspoon ground cloves – Adds depth and complexity to the spice blend.
14 teaspoon ground ginger – Adds a subtle zing to the cookies.
12 teaspoon salt – Balances out the sweetness and enhances the other flavors.

For the Cream Cheese Frosting: How do you make it?

8 ounces of cream cheese, softened – Again, make sure it’s hardened for a smooth frosting.
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar – Sift it to avoid lumps in your frosting.
1 teaspoon vanilla extract. 1 tablespoon salt.
2-4 tablespoons milk or cream – Adjust to reach your desired consistency.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup a breeze.

Step 2: Cream Butter & Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy.

Step 3: Add Pumpkin, Eggs, & Vanilla

Beat in the pumpkin puree, eggs, and vanilla extract until well combined. The mixture might look a little curdled at this point, but don’t worry, it’ll come together when you add the dry ingredients.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cinnamon, cloves, ginger, and salt. Set aside. How do I distribute the spices in dough?

Step 5: Gradually Add Dry Ingredients to Wet

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough, as this can result in hard cookies. Is it okay to have streaks of flour at this point?

Step 6: Chill the Dough

Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. This allows the gluten to relax and prevents the cookies from spreading too much in the oven. I often chill mine overnight!

Step 7: Roll Out & Cut Shapes

On a lightly floured surface, roll out the dough to about 14 inch thickness. Use cookie cutters to cut out your desired shapes. I love pumpkin, leaf, and ghost shapes for fall. How do I avoid dough sticking to my hands?

Step 8: Bake

Place the cookies on the prepared baking sheets, leaving about 1 inch between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown. Don’t overbake them, as they will continue to firm up as they cool.

Step 9: Cool & Frost

Let the cookies cool on the baking sheets for a few minutes before transferring them to ice cream. To cool completely. Once the cookies are completely cool, frost them with the cream cheese frosting. Can you get creative with your decorations? Sprinkles, colored sugar, and edible glitter are all good.

What should I serve it with?

What are some of the best pumpkin sugar cookies? What are some good ideas for a new blog?

For a Cozy Snack: Pair them with a warm mug of apple cider or hot chocolate for the ultimate comfort food experience. My kids love dunking them in milk!

As a Dessert: Serve them after a hearty fall meal, such as roasted chicken or butternut squash soup. They’re the perfect light and sweet ending to a satisfying dinner.

For a Fall Gathering: Arrange them on a platter for a festive and crowd-pleasing dessert option at your next Halloween party or Thanksgiving celebration. You can even package them up as cute little gifts for friends and neighbors. Add ribbon and small gift tags for a festive finish.

Top Tips for Perfecting Your Pumpkin Sugar Cookies

Over the years, I’ve learned a few tricks that can take these Pumpkin Sugar Cookies from good to great:

Don’t Overmix: Overmixing the dough develops the gluten, resulting in tough cookies. Mix the dry ingredients into the wet ingredients until just combined. A few streaks of flour are okay.

Chill the Dough: This is crucial for preventing the cookies from spreading too much in the oven. I recommend chilling the dough for at least 1 hour, but longer is even better.

Use Room Temperature Ingredients: Softened butter and room temperature eggs incorporate more easily into the dough, resulting in a smoother and more uniform texture.

Don’t Overbake: Overbaking the cookies will make them dry and crumbly. Bake them until the edges are lightly golden brown, and they still look slightly soft in the center. They will continue to firm up as they cool.

Spice It Up: Feel free to adjust the spices to your liking. If you prefer a stronger spice flavor, add a little more cinnamon, nutmeg, or cloves. You can also add a pinch of ground allspice or cardamom for a unique twist.

Glaze Them Instead: If you aren’t a fan of cream cheese frosting, a simple glaze of powdered sugar and milk works beautifully here too! Drizzle the glaze while the cookies are still slightly warm.

Storing and Reheating Tips

These Pumpkin Sugar Cookies can be stored at room temperature, in the refrigerator, or in the freezer. Here’s how:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They will stay fresh longer if you store them away from direct sunlight and heat.

Refrigerator: Store the cookies in an airtight container in the refrigerator for up to 1 week. The cookies may become slightly firmer in the refrigerator, but they will still taste delicious.

Freezer: Freeze the cookies in a single layer on a baking sheet until solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer for up to 2 months. Thaw the cookies at room temperature before serving. If you have glazed them, be sure to use freezer-safe storage so they aren’t damaged.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose blend. I’ve had success with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. The texture might be slightly different, but the flavor will still be amazing. You may need to add a little extra moisture, about a tablespoon or two of milk, if the dough seems too dry.

Can I use pumpkin pie filling instead of pumpkin puree?

I don’t recommend it. Pumpkin pie filling has added sugars and spices that will alter the flavor and texture of the cookies. Stick with 100% pure pumpkin puree for the best results.

Can I make the dough ahead of time?

Absolutely! In fact, I encourage it. The dough can be made up to 2 days in advance and stored in the refrigerator. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.

My cookies spread too much in the oven. What did I do wrong?

There are a few reasons why your cookies might have spread too much. First, make sure you chilled the dough for long enough. Second, your oven temperature might be too low. Third, you might have overmixed the dough. Finally, make sure your butter wasn’t too soft. It should be softened, but not melted.

Can I freeze the frosted cookies?

Yes, you can, but the frosting might change texture slightly when thawed. To freeze frosted cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container, separating layers with parchment paper.

Final Thoughts

These Pumpkin Sugar Cookies are truly a fall baking dream. They’re easy to make, incredibly flavorful, and perfect for sharing with friends and family. The combination of warm spices and sweet pumpkin creates a taste that’s both comforting and festive. If you’re looking for a delicious and unique cookie recipe to add to your fall baking repertoire, look no further. If you loved this, you should try my snickerdoodle recipe too! It is amazing. Happy baking, and I can’t wait to hear how yours turn out! Leave a comment below and let me know your favorite variation. Be sure to share your photos too!