Fall has this way of sneaking into our kitchens—suddenly everything smells like cinnamon, nutmeg, and a little bit of nostalgia. And let me tell you, these Pumpkin Sugar Cookies are the kind of treat that will make your home smell like a cozy autumn hug. They’re soft, pillowy, lightly spiced, and rolled in sugar for that perfect little sparkle. Honestly, they’re the cookie equivalent of your favorite sweater.
As a Texas mom of three, I can say these are a hit in my house—especially when the kids come barreling in from school, hungry and full of stories. One bite of these cookies, and suddenly homework doesn’t seem so bad.
Table of Contents
Why You’ll Love These Pumpkin Sugar Cookies
- Quick & Easy: Ready in under 30 minutes. Perfect for busy days.
- Perfectly Spiced: Warm flavors of cinnamon, nutmeg, ginger, and cloves.
- Kid-Approved: Soft, sweet, and not too “pumpkin-y” (yes, even picky eaters will grab two).
- Festive & Fun: Roll them in sugar, and they practically twinkle on the plate.
What Do Pumpkin Sugar Cookies Taste Like?
Imagine the soft chew of a sugar cookie meeting the cozy spice of a pumpkin pie. They’re sweet without being over-the-top and carry just enough spice to make you want “just one more.” The pumpkin puree makes them extra moist and tender—no dry cookies here, friend!
Ingredients You’ll Need for Pumpkin Sugar Cookies
Before we jump into the mixing bowls, let’s talk about what makes these Pumpkin Sugar Cookies so soft, spiced, and irresistible. Each ingredient plays a role in giving you that bakery-style result right at home.
- Unsalted Butter (½ cup, softened): This is the base of our cookie dough. Using butter at room temperature allows it to cream beautifully with the sugars, giving your cookies that light, tender crumb.
- Granulated Sugar (¼ cup + ¼ cup for rolling): The first portion sweetens the dough, while the second is for rolling. That extra sugar coating gives the cookies their signature sparkle and a light crunch on the outside.
- Brown Sugar (½ cup, packed): Adds a deeper, caramel-like sweetness and helps keep the cookies chewy instead of dry.
- Pumpkin Puree (½ cup, canned): The star of the show! Pumpkin puree adds moisture, flavor, and that natural golden-orange hue. Be sure to use pure pumpkin, not pumpkin pie filling. If you’ve got extra puree, you can use it up in my Pumpkin Chocolate Chip Bread—another fall favorite.
- Egg Yolk (1 large): Using just the yolk (instead of the whole egg) keeps the cookies soft and rich without making them too cakey.
- Vanilla Extract (1 teaspoon): A small splash adds warmth and depth, tying all the cozy flavors together.
- All-Purpose Flour (1 ½ cups): The structure builder of the recipe. Measure carefully—scooping directly into the cup can pack in too much flour, leaving your cookies dry.
- Baking Powder (¼ teaspoon) & Baking Soda (¼ teaspoon): These little leavening agents give the cookies just enough lift while keeping the centers soft.
- Salt (¼ teaspoon): A pinch balances out all the sweetness and enhances the spice flavors.
- Ground Cinnamon (1 teaspoon): Cinnamon is the heart of fall baking—it adds that familiar warmth we crave in every pumpkin dessert.
- Ground Nutmeg (½ teaspoon): Brings a subtle nuttiness that complements pumpkin beautifully.
- Ground Ginger (¼ teaspoon): Adds a little zing and brightness to cut through the sweetness.
- Ground Cloves (¼ teaspoon): Strong, bold, and aromatic—just enough to give the cookies depth without overpowering them.
✨ Optional but delicious: Add a pinch of allspice for an even cozier spiced cookie experience.
When combined, these ingredients transform into cookies that are pillowy-soft on the inside, slightly crisp on the outside, and full of that irresistible autumn flavor we love in Pumpkin Sugar Cookies.
How to Make Pumpkin Sugar Cookies
Making these Pumpkin Sugar Cookies is much easier than you think. Just follow these steps, and you’ll have soft, spiced, bakery-worthy cookies cooling on your counter in no time.
Step 1: Preheat and Prep
Set your oven to 350°F (175°C). While the oven warms up, line a baking sheet with either parchment paper or a silicone baking mat. This little step saves you from cookies sticking to the pan and makes cleanup a breeze.
👉 Pro Tip: If you don’t have parchment paper, a silicone mat works just as well and is reusable—one of my favorite kitchen investments.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together ½ cup softened unsalted butter, ¼ cup granulated sugar, and ½ cup packed brown sugar until the mixture looks light and fluffy. This should take about 2–3 minutes with a hand mixer or stand mixer.
This step is important—it’s what gives your Pumpkin Sugar Cookies their soft, tender bite.
Step 3: Add the Pumpkin and Flavor Boosters
Now, mix in ½ cup pumpkin puree, 1 large egg yolk, and 1 teaspoon vanilla extract. Blend until smooth and creamy. The pumpkin puree not only adds flavor but also keeps the cookies moist.
👉 Pumpkin Tip: Be sure to use pure pumpkin puree, not pumpkin pie filling (which has extra sugar and spices already added). If you’ve got leftover pumpkin puree, you can use it to whip up my Pumpkin Muffins Recipe the next morning.
Step 4: Whisk the Dry Ingredients
In a separate bowl, whisk together 1 ½ cups all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and all the cozy spices: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves.
This dry mix is what gives the cookies that irresistible fall flavor and gentle rise.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture into the pumpkin-butter mixture. Mix on low speed until everything just comes together. Don’t overmix—you want your Pumpkin Sugar Cookies to stay tender, not tough.
Step 6: Shape the Cookies
Scoop about 1 ½ tablespoons of dough for each cookie. Roll each ball in the extra ¼ cup granulated sugar so they get that classic sugary coating. Place them on the prepared baking sheet, leaving about 2 inches of space between cookies (they’ll spread a little as they bake).
👉 Kid-Friendly Tip: This is the step where my kids love to jump in. They get to roll the dough balls in sugar, and yes, their hands get messy—but that’s part of the fun!
Step 7: Bake to Perfection
Bake the cookies for 10–12 minutes, or until the edges look set but the centers are still soft. Don’t wait for the tops to brown too much—remember, soft is what we’re going for.
Step 8: Cool Before Enjoying
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This cooling time helps them set and keeps them from falling apart when you pick them up.
Tips and Tricks for Perfect Pumpkin Sugar Cookies
- Don’t Overbake: The centers should look slightly soft—they’ll firm as they cool.
- Chill the Dough: If it feels sticky, a quick 15-minute chill in the fridge helps.
- Spice Swap: Love ginger? Add a pinch more. Want less clove? Totally fine.
- Storage Secret: They keep in an airtight container for 4–5 days—or freeze for up to 2 months.
- Cookie Size: Want bigger cookies? Scoop with a 3-tablespoon scoop, just add 2 minutes to bake time.
Storage for Pumpkin Sugar Cookies
- Room Temp: 4–5 days in a sealed container.
- Freezer: Store baked cookies in a freezer bag up to 2 months. Defrost at room temp before serving.
- Dough Freezing: Roll into balls, freeze on a sheet, then bag them up. Bake straight from frozen, adding 2 minutes to bake time.
FAQs
Can I make these cookies ahead of time?
Yes! The dough can be made 24 hours ahead and kept covered in the fridge.
Can I use fresh pumpkin instead of canned?
You can, but make sure it’s well-puréed and not watery. Drain with paper towels if needed.
Do they taste strongly of pumpkin?
Nope! The flavor is subtle—the spices really shine through.
Conclusion
These Pumpkin Sugar Cookies are the perfect way to welcome fall into your kitchen. Soft, spiced, and just sweet enough, they’re a treat your whole family will love. Whether you bake them for a cozy weekend, a bake sale, or just because you need a little autumn joy, they’ll hit the spot every single time.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Pumpkin Sugar Cookies Recipe – Quick, Soft & Delicious
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and spiced, these Pumpkin Sugar Cookies are perfect for fall baking. Enhanced with warm spices and a sugary coating, they offer a delicious twist on classic sugar cookies.
Ingredients
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup canned pumpkin puree
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup granulated sugar (for rolling)
Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Scoop the dough into 1.5-tablespoon-sized balls and roll them in the additional granulated sugar.
7. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra flavor boost, consider adding a pinch of allspice or extra cloves.
These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
Chilling the dough for 20 minutes before baking can help create a thicker cookie.
