Pumpkin Spice Sugar Cookies are a delightful twist on classic sugar cookies, bringing in warm flavors of pumpkin and cozy spices like cinnamon, nutmeg, and cloves. These cookies have a soft, tender texture and just the right touch of sweetness that feels perfect for fall or anytime you want a little comfort in cookie form.
I love baking these cookies when the weather starts to cool down because the pumpkin spice scent fills the whole kitchen and makes everything feel so welcoming. A little tip I have is to chill the dough before baking—it really helps the cookies hold their shape and results in a nice, soft bite that melts in your mouth.
These cookies are great on their own, but I also enjoy decorating them with a simple glaze or a sprinkle of cinnamon sugar on top for a little extra fun. They’re always a hit at family gatherings and holiday parties, and I find myself reaching for them when I want a cozy treat that reminds me of cooler days and warm memories.
Key Ingredients & Substitutions
Pumpkin puree: This adds moisture and that classic pumpkin flavor. Use canned pumpkin puree for convenience. If you don’t have pumpkin, mashed sweet potato or butternut squash puree can work well.
Pumpkin pie spice: It’s a blend of cinnamon, nutmeg, ginger, cloves, and allspice. If you can’t find it, use 1/2 tsp cinnamon plus smaller amounts of nutmeg and ginger for a similar taste.
Butter: Unsalted butter gives the best control over salt and richness. You can swap it for margarine if needed, but butter gives the best flavor and texture.
Flour: All-purpose flour is key for structure. For a gluten-free option, try a 1:1 gluten-free baking flour blend.
Frosting ingredients: Powdered sugar and butter make a smooth frosting. Use milk or cream to adjust thickness. For a dairy-free version, substitute coconut cream and powdered sugar.
How to Get Soft, Flavorful Pumpkin Spice Sugar Cookies That Hold Their Shape?
The secret is balancing moisture from the pumpkin and the right baking technique:
- Mix carefully: After adding the flour, mix just until combined. Overmixing makes cookies tough.
- Chill the dough: If the dough feels soft or sticky, chill it 30 minutes before baking. This helps cookies keep their shape and makes them easier to handle.
- Flatten dough balls: Press cookie dough balls gently before baking for even thickness so they bake uniformly.
- Bake just right: Watch baking time carefully. Cookies should look set but still soft when out of the oven. They firm up as they cool.
- Cool before frosting: Let cookies cool fully to keep frosting from melting and running.
Equipment You’ll Need
- Mixing bowls – you’ll need one for wet ingredients and one for dry to keep things organized.
- Electric mixer or hand mixer – makes creaming butter and sugar easy and smooth.
- Measuring cups and spoons – for accurate ingredient amounts to get the best texture.
- Baking sheets – flat and sturdy for even baking and shaping of cookies.
- Parchment paper or silicone baking mat – prevents cookies from sticking and helps with cleanup.
- Wire cooling rack – lets cookies cool evenly without getting soggy.
- Spatula or spoon – for mixing and scooping dough easily.
- Cookie scoop or tablespoon – helps portion dough evenly so cookies bake uniformly.
- Optional: piping bag and tips – for decorating frosting neatly like the pumpkin leaf designs.
Flavor Variations & Add-Ins
- Mix in white chocolate chips for a sweet contrast that pairs well with pumpkin spice.
- Add chopped pecans or walnuts for crunch and a nutty flavor boost.
- Swap pumpkin puree for apple sauce to get a different fruity twist with similar moisture.
- Try adding a pinch of ground ginger or cardamom to spice it up more on chilly days.
How to Make Pumpkin Spice Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (cinnamon, nutmeg, ginger, cloves, and allspice blended)
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin puree
For the Frosting:
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 2-3 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- Green food coloring (optional, for decorating leaves)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough, 10-12 minutes to bake each batch, plus 30 minutes for frosting to set. In total, expect around 1 hour from start to finish, including cooling and decorating your cookies.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined. Set this aside.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter and sugar together using a mixer until the mixture becomes light and fluffy, which usually takes about 3 to 4 minutes. Add the egg and vanilla extract, beating until well mixed. Then, mix in the pumpkin puree until it’s fully blended.
3. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until everything is combined. Be careful not to overmix to keep your cookies tender.
4. Shape and Bake the Cookies:
Using a cookie scoop or tablespoon, drop spoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with the bottom of a glass or your hand. Bake in the preheated oven for 10-12 minutes, until the edges are set and the cookies have a light golden color. They will be soft but will firm up as they cool.
5. Cool and Frost:
Transfer the cookies to a wire rack and let them cool completely before frosting. To make the frosting, beat together powdered sugar and softened butter until smooth. Add heavy cream (or milk), vanilla, and pumpkin pie spice, mixing until the frosting reaches a spreadable consistency. Spread or pipe frosting onto the cooled cookies. If desired, tint a small portion of the frosting green with food coloring to pipe decorative leaves onto the cookies.
6. Set and Enjoy:
Allow the frosting to set for about 30 minutes before serving. Now your delicious Pumpkin Spice Sugar Cookies are ready to enjoy – perfect for cozy fall days or festive gatherings!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it first. Make sure to cook off excess moisture by simmering the puree until thickened before measuring ½ cup for the recipe. This helps keep the cookie dough from becoming too wet.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it in an airtight container or wrapped tightly in plastic wrap for up to 48 hours. Bring it to room temperature before scooping and baking for best results.
How Should I Store Leftover Cookies?
Store your decorated cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze them without frosting and add frosting after thawing.
Can I Skip the Frosting?
Yes, these pumpkin spice sugar cookies taste great on their own! You can also sprinkle them with cinnamon sugar before baking for a simple alternative to frosting.
