Pumpkin spice season is here, and what better way to celebrate than with a batch of soft, spiced sugar cookies? These cookies combine the warmth of cinnamon, nutmeg, and cloves with the buttery sweetness of a classic sugar cookie. They’re festive, cozy, and perfect for everything from fall gatherings to holiday cookie swaps.
Whether you’re baking them for a family treat, gifting them to friends, or enjoying with a hot cup of coffee, these cookies deliver that unmistakable autumn flavor in every bite. Simple to make and loved by all ages, they’ll quickly become a seasonal favorite in your kitchen.
Why You’ll Love This Recipe
Pumpkin-spice sugar cookies take a timeless classic and elevate it with fall’s favorite spice blend. The result is a chewy cookie with crisp edges, aromatic flavors, and a beautiful golden color. They’re versatile enough to frost, decorate, or enjoy plain—and they stay soft for days when stored properly.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup pumpkin purée (not pie filling)
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Nutrition (per serving)
| Serving Size | 1 cookie |
|---|---|
| Calories | 145 |
| Carbohydrates | 21g |
| Protein | 2g |
| Fat | 6g |
| Saturated Fat | 3g |
| Cholesterol | 20mg |
| Sodium | 70mg |
| Fiber | 1g |
| Sugar | 11g |
Equipment You Will Need
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack
How to Make Pumpkin-Spice Sugar Cookies
- Cream the butter and sugars – Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients – Mix in the egg, vanilla extract, and pumpkin purée until well combined.
- Mix dry ingredients – In another bowl, whisk flour, baking powder, baking soda, salt, and all spices.
- Combine – Slowly fold the dry mixture into the wet ingredients until dough forms.
- Chill the dough – Refrigerate for at least 30 minutes to prevent spreading.
- Shape and bake – Scoop tablespoon-sized dough balls onto lined baking sheets, spacing evenly. Bake at 350°F (175°C) for 10–12 minutes.
- Cool and enjoy – Allow cookies to cool on the sheet for a few minutes, then transfer to a rack.
Variations
- Frosted Pumpkin Spice Cookies: Add cream cheese frosting for extra indulgence.
- Rolled Sugar Cookies: Roll dough flat and cut into fall-shaped cookies before baking.
- Gluten-Free Version: Substitute a 1:1 gluten-free flour blend.
- Extra Crunch: Mix in chopped pecans or walnuts.
- Chocolate Twist: Add white chocolate chips for a sweet contrast.
How to Store & Reheat
- Store cookies in an airtight container at room temperature for up to 5 days.
- To refresh, warm cookies in the microwave for 10–15 seconds before serving.
How to Freeze
- Dough: Scoop dough balls onto a tray, freeze until solid, then store in a freezer bag for up to 2 months. Bake straight from frozen, adding 1–2 minutes to baking time.
- Baked cookies: Cool completely, then freeze in layers separated by parchment. Thaw at room temperature before serving.
Looking for another cozy fall bake? Try our Oatmeal Chocolate Chip Cookies.
Pro Tips For Making This Recipe
- Always chill the dough for thicker, chewier cookies.
- Don’t overbake—cookies should look slightly underdone in the center.
- Use pure pumpkin purée, not pumpkin pie filling.
- For even baking, rotate the sheet halfway through cooking.
- Sprinkle a little cinnamon sugar on top before baking for a sparkling finish.
FAQs
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 48 hours or frozen for 2 months before baking.
Do these cookies spread a lot?
Not much—especially if you chill the dough. Chilling helps them keep their shape.
Can I skip the pumpkin purée?
You can, but then they’ll be spiced sugar cookies rather than pumpkin-spice cookies. The purée adds moisture and flavor.
Can I decorate these with icing?
Absolutely. Royal icing or cream cheese frosting both work beautifully for decorating.
What’s the best flour substitute for gluten-free?
A high-quality 1:1 gluten-free baking flour mix works best—avoid just almond or coconut flour alone.
Pumpkin-Spice Sugar Cookies
Ingredients
Method
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and pumpkin purée. Mix until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Gradually add dry ingredients to the wet mixture, stirring until dough forms.
- Cover and chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized dough balls and place them 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until edges are set but centers look slightly soft.
- Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- For extra flavor, sprinkle cinnamon sugar on top before baking.
- Cookies will stay fresh in an airtight container for up to 5 days.
- You can freeze dough balls for up to 2 months and bake straight from frozen.
- Add white chocolate chips, nuts, or a cream cheese frosting for variations.
