Pumpkin Spice Sugar Cookies are a delightful treat that blends soft, chewy sugar cookie goodness with the warm and cozy flavors of pumpkin and classic fall spices like cinnamon, nutmeg, and cloves. These cookies carry a gentle pumpkin flavor that pairs perfectly with the sweet sugar cookie base, making them a wonderful twist on a beloved classic.
I love making these cookies when the air starts to get crisp because the scent of pumpkin spice fills the kitchen and feels like a warm hug. What I really like is how easy they are to bake, but they still manage to capture that special autumn feeling. Plus, you can sprinkle a little extra cinnamon sugar on top before baking for a lovely sparkly finish that everyone loves.
My favorite way to enjoy these cookies is fresh right out of the oven with a glass of cold milk or a hot cup of tea. They’re perfect for sharing at fall gatherings or just to enjoy as a sweet little break during the day. Making these pumpkin spice sugar cookies always leaves me with a cozy, happy feeling that sticks around long after the last crumb is gone.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and a subtle pumpkin flavor. Use canned pumpkin puree, not pumpkin pie filling. You can also substitute with sweet potato puree for a slightly different taste.
Pumpkin Pie Spice: It includes cinnamon, nutmeg, ginger, and cloves to give that warm autumn vibe. If you don’t have pre-mixed spice, combine these spices yourself in equal parts.
Butter and Sugar: Butter creates a tender texture while sugar adds sweetness. You can swap granulated sugar for coconut sugar for a deeper flavor or a lower glycemic option.
Frosting: A simple buttercream made with powdered sugar and vanilla gives these cookies a smooth, sweet topping. Use dairy-free margarine and plant-based milk to make it vegan-friendly.
How Can You Make Soft, Chewy Pumpkin Spice Cookies Every Time?
Getting the right cookie texture is key. Here’s what helps:
- Don’t Overmix: Mix the dry ingredients just until combined to avoid tough cookies.
- Watch Baking Time: Bake just until edges are set but centers stay soft. Take them out a bit early for a chewier center.
- Cool Properly: Let cookies cool on the baking sheet a few minutes before moving to a wire rack. It helps them set without drying out.
- Use Room Temperature Butter: This ensures smooth creaming with sugar, creating pockets of air that lead to good texture.
Equipment You’ll Need
- Mixing bowls – I like using a large one for the dough and a smaller one for the dry ingredients to keep things organized.
- Electric mixer or hand mixer – makes creaming butter and sugar quick and easy for a smooth cookie dough.
- Baking sheets – flat and roomy so cookies bake evenly without touching.
- Parchment paper or silicone baking mats – helps cookies bake without sticking and makes cleanup simple.
- Measuring cups and spoons – for accurate measurements to get perfect cookie texture.
- Wire cooling rack – lets cookies cool evenly and prevents them from getting soggy underneath.
- Spatula – good for mixing and spreading frosting smoothly on cooled cookies.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for crunch and a toasty flavor that pairs well with pumpkin spice.
- Mix in mini chocolate chips to add little pockets of sweetness to every bite.
- Use cream cheese frosting instead of buttercream for a tangy contrast to the spices.
- Swap pumpkin pie spice for chai or gingerbread spice blend for a different warm spice profile.
How to Make Pumpkin Spice Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, cloves)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1-2 tbsp milk or heavy cream
- 1/2 tsp cinnamon (optional)
For Decoration:
- Orange, white, and yellow sugar sprinkles or nonpareils
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10-12 minutes to bake each batch, and some additional time for cookies to cool before frosting and decorating. Overall, expect around 40-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until everything is mixed well.
2. Cream Butter and Sugar, Then Add Wet Ingredients:
Using a mixer, beat the softened butter and granulated sugar on medium speed until it’s light and fluffy (around 3 minutes). Add the egg, canned pumpkin puree, and vanilla extract, then mix until smooth and well combined.
3. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together. Be careful not to overmix, or your cookies might become tough.
4. Shape and Bake the Cookies:
Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto your prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, until the edges are set but the centers are still soft.
5. Cool the Cookies:
Let the cookies cool directly on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
6. Make the Frosting:
While the cookies cool, prepare your frosting. Beat the softened butter on medium speed until creamy. Gradually add the sifted powdered sugar and cinnamon (if using). Then add vanilla extract and 1 tablespoon of milk or cream, beating until the frosting is smooth and fluffy. Add extra milk as needed to reach a spreadable consistency.
7. Frost and Decorate:
When cookies are completely cool, spread or pipe a generous layer of frosting on top of each cookie. Sprinkle with orange, white, and yellow sugar sprinkles or nonpareils for a festive touch.
8. Serve or Store:
Allow the frosting to set a little before serving. If you’re not eating them immediately, store cookies in an airtight container at room temperature for up to 4 days to keep them fresh.
Enjoy your soft, lightly spiced pumpkin sugar cookies topped with creamy frosting and fun fall colors!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast and puree fresh pumpkin until smooth, then measure out 1/2 cup for the recipe. Make sure it’s well-drained so your dough doesn’t get too wet.
Can I Make the Dough Ahead of Time?
Absolutely! After mixing the dough, wrap it tightly in plastic wrap and refrigerate for up to 48 hours. Let it sit at room temperature for 10 minutes before scooping and baking.
How Should I Store Leftover Cookies?
Keep frosted cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze unfrosted cookies in a sealed container for up to 3 months, then frost after thawing.
What’s the Best Way to Soften the Frosting if It’s Too Thick?
Just add a little more milk or cream, one teaspoon at a time, and beat until it reaches your desired spreading consistency. Be careful not to add too much at once to avoid making it runny.
