Pumpkin Spice Sugar Cookies are a sweet little twist on a classic treat, packed with cozy fall flavors like cinnamon, nutmeg, and a hint of pumpkin. These cookies are soft, slightly chewy, and just the right balance of sweet and spicy, making them perfect for crisp autumn days or anytime you want a touch of pumpkin magic.
I love how easy these cookies are to make, and how the pumpkin spice adds that warm, comforting aroma that fills the whole kitchen. It’s like a hug in cookie form! I find that chilling the dough for a bit really helps the flavors come together and gives the cookies a nice texture.
These cookies are wonderful for sharing with friends or bringing along to gatherings. I often like to decorate them with a simple glaze or a sprinkle of cinnamon sugar to keep them cheerful and festive. Plus, they pair perfectly with a cup of coffee or hot cider, making them my go-to snack when I need a cozy break.
Key Ingredients & Substitutions
Pumpkin Pie Spice: This blend gives the cookies their classic fall flavor. If you don’t have a mix ready, combine cinnamon, nutmeg, ginger, and cloves yourself. It’s easy and fresh-tasting!
Pumpkin Puree: Adds moisture and that subtle pumpkin taste. You can’t substitute this with pumpkin pie filling (which is sweetened). If you’re out, try using the same amount of unsweetened applesauce—it keeps cookies moist with a different flavor.
Butter & Sugar: Unsalted butter is best to control saltiness. Granulated sugar gives the cookies their classic crisp edge; for a softer bite, swap half with brown sugar.
Flour & Leavening Agents: All-purpose flour works perfectly here. Baking powder and baking soda together balance the lift and texture.
Icing Ingredients: Powdered sugar creates a smooth glaze. For dairy-free, use a plant-based milk. Food coloring is fun to decorate pumpkins but is optional.
How Can I Get Soft and Flavorful Pumpkin Spice Cookies?
Softness and spice come from a mix of careful measuring and chilling.
- Chill the dough: Resting the dough for at least an hour firms it up. This prevents spreading too much and helps the flavors meld.
- Don’t overmix: When adding flour, mix just until combined. Overworking can make cookies tough.
- Bake carefully: Remove cookies when edges are set but centers still look slightly soft. They’ll firm up as they cool for that tender texture.
- Use quality spices: Fresh pumpkin pie spice or ground whole spices give more aromatic flavor than old pre-mixed jars.
Following these tips, you’ll get cozy, soft cookies with that perfect autumn spice kick every time.
Equipment You’ll Need
- Baking sheets – flat and sturdy for even cookie baking and easy cleanup.
- Parchment paper or silicone baking mats – stop cookies from sticking and make cleanup simpler.
- Mixing bowls – at least two: one for dry ingredients, one for wet; helps keep things organized.
- Electric mixer or hand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – crucial for accuracy with baking ingredients.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
- Spoons or cookie scoop – for even-sized dough portions and neat cookies.
- Spoons or piping bags for icing – to decorate cookies smoothly or create fun shapes.
Flavor Variations & Add-Ins
- Swap pumpkin pie spice for cinnamon and a pinch of cardamom for a different warm flavor twist.
- Add 1/2 cup chopped nuts like pecans or walnuts for crunch and autumn vibe.
- Mix in 1/3 cup mini chocolate chips—chocolate pairs wonderfully with pumpkin spice.
- Stir in 1/4 cup dried cranberries or raisins for a sweet-tart surprise in every bite.
Pumpkin Spice Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (a blend of cinnamon, nutmeg, ginger, cloves)
- 3/4 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
For the Icing:
- 2 cups powdered sugar, sifted
- 2-3 tablespoons milk (or as needed for consistency)
- 1/2 teaspoon vanilla extract
- Optional: food coloring (orange and green for pumpkin decoration)
- Optional: sparkling sugar for garnish
How Much Time Will You Need?
This recipe requires about 20 minutes of active prep time plus 1 hour for chilling the dough. Baking takes 10-12 minutes per batch, and an additional 15-20 minutes is needed for cooling and icing. Overall, plan for about 1.5 to 2 hours from start to finish, perfect for a relaxed afternoon baking session.
Step-by-Step Instructions:
1. Preheat and Prep:
Heat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep cookies from sticking and to make cleanup easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well blended. This ensures your spices are evenly distributed.
3. Cream Butter and Sugar:
Using an electric mixer in a large bowl, beat the softened butter and granulated sugar together for about 2 to 3 minutes, until the mixture is light and fluffy. This step helps create a soft texture.
4. Add Wet Ingredients:
Mix in the egg, vanilla extract, and pumpkin puree until everything is well combined and smooth.
5. Combine Wet and Dry:
Gradually add the dry mix to the wet mixture on low speed, stirring just until everything comes together. Be careful not to overmix—you want tender cookies!
6. Chill the Dough:
Cover your dough with plastic wrap and chill it in the refrigerator for at least one hour. This rest time helps the flavors develop and makes the dough easier to handle.
7. Shape the Cookies:
Scoop the chilled dough onto your prepared baking sheets using about 1 to 2 tablespoons for each cookie. Space them about 2 inches apart. Gently flatten each dough ball with your fingers or the bottom of a glass to about 1/2 inch thick.
8. Baking Time:
Bake the cookies for 10 to 12 minutes, or until the edges are set and just starting to turn golden. The centers might still look a bit soft—that’s perfect for tender, chewy cookies.
9. Cool Down:
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before icing.
10. Prepare Icing:
In a bowl, whisk together powdered sugar, vanilla extract, and milk, adding milk little by little until you get a thick but spreadable icing.
11. Decorate:
Once fully cooled, spread or pipe the icing over your cookies. Use food coloring with portions of the icing to create pumpkin shapes and stems if you’d like, or keep it simple with a white glaze as shown in the picture.
12. Finishing Touches:
If you want, sprinkle sparkling sugar over the wet icing to add a little sparkle and festive feel.
13. Set Before Serving:
Let your decorated cookies set completely so the icing hardens and won’t smear during serving or storage.
Enjoy your delicious, soft pumpkin spice sugar cookies—perfect for sharing, gifting, or just enjoying with a cozy drink!
Can I Use Frozen Pumpkin Puree for the Cookies?
Yes! Just make sure to thaw the pumpkin puree completely and drain any excess liquid before using it to avoid making the dough too wet.
How Long Can I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly, and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for 10-15 minutes before scooping.
What Can I Substitute for Pumpkin Pie Spice?
If you don’t have pumpkin pie spice, mix 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and a pinch of cloves as a quick homemade blend.
