Pumpkin Sugar Cookies Recipe

Pumpkin sugar cookies bring the cozy flavors of fall right to your kitchen. These cookies blend the sweetness of classic sugar cookies with warm pumpkin spice and real pumpkin purée, creating a treat that’s soft, tender, and perfect for sharing. Whether you bake them as simple drop cookies, roll them into slice-and-bake logs, or cut them into festive shapes, this recipe gives you plenty of options. Easy enough for weeknight baking yet impressive enough for gatherings, these cookies are bound to become a seasonal favorite.

Why You’ll Love This Recipe

• Simple pantry staples: everything you need is likely already in your kitchen.
• Soft and chewy texture: the pumpkin purée keeps the cookies moist without turning them cakey.
• Versatile styles: make them as drop cookies, slice-and-bake rolls, or fun cut-outs.
• Perfect for fall gatherings: these cookies fit right in at potlucks, bake sales, or holiday trays.
• Customizable flavors: add cinnamon-sugar coating, cream cheese icing, or extra spice for your own twist.

These cookies stand out because they combine the cozy flavor of pumpkin spice with the familiar sweetness of sugar cookies. They’re not just festive, they’re dependable: you get consistent results whether you’re baking for family or sharing at a party.

Ingredients Needed

For the Dough

• 1 cup white sugar
• ¾ cup unsalted butter, softened
• 1 large egg, room temperature
• ½ cup pumpkin purée, blotted to remove excess moisture
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon baking powder
• 2 ½ cups all-purpose flour

Optional Cinnamon Sugar Coating

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

Optional Cream Cheese Icing

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 1–2 teaspoons milk, as needed for consistency

Notes & Substitutions

• Pumpkin purée: Blot the pumpkin purée before adding it, as moisture control matters too much liquid causes cookies to spread instead of holding shape or staying chewy.
• Butter: Use unsalted for better control of salt. Margarine or plant-based butter sticks can be swapped for dairy-free.
• Flour: A 1:1 gluten-free flour blend can replace all-purpose without changing the method.
• Sugar options: Brown sugar adds a chewier texture and richer flavor. Coconut sugar works for a more caramel-like taste.
• Spices: Pumpkin pie spice can replace cinnamon for extra warmth.
• Icing: Skip the cream cheese for a simple powdered sugar glaze if preferred.

How to Make Pumpkin Sugar Cookies

Before You Start

1. Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
2. Prep the pumpkin purée by blotting it with paper towels to remove extra water. This keeps the dough from turning too soft.

Make the Dough

1. In a large bowl, cream butter and sugar together until smooth and fluffy. This step traps air and helps the cookies rise slightly.
2. Beat in the egg, then stir in pumpkin purée and vanilla extract until fully blended.
3. Add cinnamon, salt, and baking powder. Mix just until combined.
4. Gradually add the flour, stirring gently until a soft dough forms. Avoid overmixing or the cookies will be tough.
5. Chill dough for at least 2 hours (or overnight) to make rolling and cutting easier.

Choose Your Path

1. Drop Cookies: Scoop tablespoons of dough onto the baking sheet, leaving space between each.
2. Slice-and-Bake: Shape dough into a log, wrap in plastic, and chill until firm. Slice into even rounds.
3. Cut-Out Cookies: Roll dough on a lightly floured surface to ¼-inch thickness and cut into shapes with cookie cutters.

Bake

1. Arrange cookies on prepared sheets.
2. Bake for 6–8 minutes or until the edges are lightly golden and the tops lose their shine.
3. Cool on the sheet for 2 minutes, then transfer to a rack to finish cooling.

Cool and Finish

• Roll warm cookies in the cinnamon-sugar mixture, drizzle with cream cheese icing, or leave plain for a classic sugar cookie finish.

Pro Tips & Troubleshooting

Expert Tips

• Blot the pumpkin purée: Too much liquid makes cookies puff up and lose their chew. Press it with paper towels before adding.
• Weigh your flour: Using a scale avoids dense cookies from excess flour.
• Chill for control: Chilling the dough is essential: cold dough and solidified fat reduce spread and help cookies bake up thicker and chewier, according to King Arthur Baking’s experiments.
• Mix gently: Stop stirring once flour disappears to keep the texture soft.

Common Mistakes to Avoid

• Overmixing: This develops gluten, leading to tough cookies.
• Skipping the chill: Warm dough spreads into flat, uneven cookies.
• Using pumpkin pie filling: It’s already sweetened and spiced, which throws off the recipe.
• Crowded pans: Leave space or cookies will steam instead of bake.

Creative Shortcut

Roll the dough into two logs before chilling. This way you can choose to slice-and-bake neat rounds or scoop and bake drop cookies on the spot. One prep, two cookie styles.

Serving, Storage & Variations

Serving Ideas

• Arrange cut-out cookies with icing on a festive platter for fall parties.
• Pair drop cookies with coffee, chai, or hot chocolate for a cozy afternoon treat.
• Pack slice-and-bake rounds in cellophane bags for easy homemade gifts.

Storage Guidelines

• Room temperature: Store cooled cookies in an airtight container for up to 4 days.
• Refrigerator: Keep for 1 week; best if iced or frosted.
• Freezer:
  • Baked cookies freeze up to 2 months.
  • Dough logs freeze for 3 months; slice straight from the freezer and bake.

Reheating for Best Texture

Warm cookies in a 300°F oven for 3–4 minutes to restore softness. For iced cookies, let them come to room temperature instead of reheating.

Recipe Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Swap butter with plant-based sticks and use a simple glaze instead of cream cheese icing.
• Extra Spice: Add cloves, nutmeg, or allspice for a bolder flavor.
• Chocolate Twist: Fold in mini chocolate chips before chilling the dough.

Nutritional Information

Each cookie (based on 24 servings) contains approximately:

Nutrient	Amount per Cookie
Calories	136
Total Fat	6 g
Saturated Fat	4 g
Cholesterol	23 mg
Sodium	115 mg
Total Carbohydrates	19 g
Dietary Fiber	1 g
Total Sugars	9 g
Protein	2 g

Why It Matters

• Pumpkin purée adds fiber and nutrients without excess fat, according to USDA FoodData Central.
• Butter gives richness but also contributes saturated fat, so balance servings if desired.
• Using brown sugar can increase moisture but won’t change calorie count much.

Tip: If you swap ingredients, use a tool like Cronometer or MyFitnessPal to quickly recalculate nutrition.

Conclusion

Pumpkin sugar cookies deliver the perfect mix of cozy fall flavor and classic cookie sweetness. They’re soft, chewy, and versatile enough to bake as drop cookies, slice-and-bake logs, or fun cut-outs with icing. The recipe is easy to follow, yet flexible enough to adapt for gluten-free or dairy-free needs.

If you give these cookies a try, leave a star rating and comment below to share how they turned out. Did you make yours plain, sugared, or glazed with icing? We’d love to hear your favorite variation. And don’t forget to share a photo on Pinterest or Facebook so more bakers can enjoy them too!

Frequently Asked Questions