Pumpkin Spice Sugar Cookies are a delightful twist on the classic sugar cookie, blending warm pumpkin spice flavors with a soft and chewy texture. These cookies offer a cozy taste of fall with just the right hint of cinnamon, nutmeg, and cloves that make every bite feel like a warm hug.
I love making these cookies when the air turns crisp because the aroma of pumpkin spice filling my kitchen instantly lifts my mood. A fun tip is to chill the cookie dough before baking—it helps the cookies keep their shape and enhances the flavors. I always find myself sneaking a cookie or two while they’re still slightly warm from the oven.
These cookies are perfect for sharing with friends or bringing to a holiday party. I like to pair them with a cup of hot cider or a simple glass of milk to balance the sweetness. Whenever I pull out a batch, they vanish quickly, which makes me think they’re a crowd favorite for good reason!
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and a gentle pumpkin flavor. Use canned pumpkin puree for ease, but you can swap with homemade pumpkin puree or unsweetened apple sauce for a lighter option.
Pumpkin Pie Spice: The heart of the warm flavor! If you don’t have a mix, combine ground cinnamon, nutmeg, ginger, and cloves yourself. Freshly ground spices give the best aroma.
Butter & Sugar: Butter makes these cookies tender and flavorful. Softened unsalted butter works best, but you can use salted butter by omitting added salt in the recipe. Granulated sugar keeps the cookies light and crisp around the edges.
Flour: All-purpose flour is perfect here. For a gluten-free twist, try a gluten-free flour blend but keep in mind texture might slightly change.
Icing: Simple powdered sugar with milk and vanilla creates a smooth, sweet topping. For dairy-free, use plant-based milk alternatives like almond or oat milk.
How Can I Get Soft, Moist Pumpkin Spice Sugar Cookies?
The key to soft, moist cookies is balancing wet and dry ingredients and proper baking time.
- Mixing: Cream butter and sugar well before adding egg and pumpkin to trap air for a tender crumb.
- Don’t overmix: After adding flour, stir just until combined to avoid tough cookies.
- Baking time: Bake until edges are set but centers look slightly soft. This ensures they don’t dry out.
- Cooling: Let cookies rest on the baking sheet for 5 minutes before moving to a rack. This helps them firm up without losing softness inside.
- Chill the dough (optional): For thicker cookies that hold shape better, chilling the dough for 30 minutes can help.
Equipment You’ll Need
- Mixing bowls – you’ll need these for creaming butter and sugar, and for mixing dry ingredients separately.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and easy for a smooth dough.
- Measuring cups and spoons – for accurate ingredient amounts so your cookies turn out just right.
- Baking sheets – flat and sturdy ones help cookies bake evenly without spreading too much.
- Parchment paper or silicone baking mats – keep cookies from sticking and make cleanup a breeze.
- Wire cooling rack – cool cookies evenly and prevent sogginess on the bottom.
- Spoon or small cookie scoop – to portion dough evenly for uniform cookies.
- Spatula – handy for scraping down the bowl and spreading icing on the cooled cookies.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped nuts like pecans or walnuts for crunch and toasted nutty flavor that pairs great with pumpkin.
- Mix in 1/2 cup mini chocolate chips for a sweet surprise that melts slightly in the warm cookie.
- Swap vanilla extract with maple extract for a deeper, cozy sweetness that complements the spices.
- Try a sprinkle of sea salt on top of the icing before it sets to balance the sweetness with a salty kick.
Pumpkin Spice Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup canned pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, ginger, cloves)
For the Icing:
- 2 cups powdered sugar
- 2 tablespoons milk (add more if needed)
- 1/2 teaspoon vanilla extract
- Optional: Pumpkin-shaped candy or colored sugar crystals for decoration
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10-12 minutes to bake each batch. Allow another 15-20 minutes for cooling and decorating the cookies. Overall, plan for about 45 minutes to 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Beat in the egg, vanilla extract, and pumpkin puree until well mixed. In another bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, stirring just until combined and forming a soft dough.
2. Bake the Cookies:
Scoop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers still look soft. Avoid overbaking to keep the cookies tender.
3. Cool and Decorate:
Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Meanwhile, prepare the icing by whisking together powdered sugar, milk, and vanilla extract until smooth and spreadable. Adjust the icing consistency with extra milk or sugar if needed. Spread or pipe the icing onto cooled cookies, then decorate with pumpkin-shaped candies and sprinkle with sugar crystals. Allow icing to set before serving or storing.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it first, then drain any excess moisture before measuring 1/4 cup for the recipe. This helps keep the dough from getting too wet.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. If iced, let the frosting fully set before stacking to avoid sticking. For longer storage, freeze the baked cookies (without icing) in a sealed bag for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly, and refrigerate for up to 24 hours before baking. Let it come to room temperature slightly before scooping for easier handling.
What Can I Substitute for Milk in the Icing?
You can use any plant-based milk like almond, soy, or oat milk in the icing for a dairy-free option. Just use the same amount and whisk until smooth.
