Soft and chewy Pumpkin Sugar Cookies with warm fall spices. Easy to make, perfectly sweet, and ideal for autumn gatherings or holiday treats.
These Pumpkin Sugar Cookies are soft, chewy, and packed with warm fall spices. With pumpkin purée in the dough, they stay moist and flavorful, making them perfect for cozy autumn baking.
Easy to prepare, they’re a fun treat for holiday gatherings, seasonal parties, or just a sweet snack at home.
For more Fall inspiration, try some of these Thanksgiving Apple Desserts along with Starbucks Pumpkin Scones Recipe and Rice Krispie Treat Pumpkins Recipe.
Table of contents
Why We Love This Recipe
- Soft and chewy: Pumpkin keeps the cookies moist and tender.
- Warm fall flavors: Cinnamon, nutmeg, and other spices give them a cozy, seasonal taste.
- Easy to make: Simple ingredients and straightforward steps make baking stress-free.
- Perfect for decorating: Roll in sugar or add frosting for festive touches.
- Versatile treat: Great for holiday parties, gift-giving, or everyday snacking.
Ingredients
Cookies
- All-Purpose Flour: Provides structure for soft, chewy cookies.
- Baking Powder: Helps the cookies rise and stay tender.
- Granulated Sugar: Adds sweetness and a slight crisp on the edges.
- Butter (softened): Makes the dough rich and adds flavor.
- Large Egg (room temperature): Binds the ingredients and helps create a tender texture.
- Pure Pumpkin Purée: Use plain pumpkin, not pumpkin pie filling, to keep flavors balanced and moist.
Glaze
- Powdered Sugar: Provides sweetness and a smooth texture for the glaze.
- Milk: Thins the powdered sugar to the right consistency for drizzling.
- Pumpkin Pie Spice: Adds warm, seasonal flavor to complement the cookies.
Print recipe and get the entire ingredient list at the bottom of the page.
Variations
- Spiced Up: Add extra cinnamon, nutmeg, or ginger for a bolder fall flavor.
- Chocolate Chip: Mix in mini chocolate chips for a sweet twist.
- Cream Cheese Frosting: Spread a thin layer of Homemade Cream Cheese Frosting Recipe on top for extra richness.
- Gluten-Free Version: Substitute with a gluten-free flour blend for a safe, soft alternative.
- Decorative Sprinkles: Top with colored sugar or autumn-themed sprinkles before baking or glazing.
Step By Step Instructions
Step 1. Whisk together the flour, baking powder and salt. Set aside.
Step 2. Get out a separate bowl. Beat together the butter and granulated sugar with an electric mixer. You can use a handheld or stand mixer until the mixture is light and fluffy.
Step 3. Add the vanilla extract, egg and pumpkin.
Step 4. Mix until well combined.
Step 5. Lower the mixer speed. Gradually add in the dry ingredients into the butter mixture until just combined. Then cover the cookie dough in plastic wrap and refrigerate for at least 30 minutes.
Step 6. Form the cookies with a cookie scoop into dough balls. Place on a lined baking sheet with parchment paper. Next, use the bottom of a glass to press each cookie down slightly.
Step 7. Bake the cookies for 8-10 minutes until the cookies start to brown slightly.
Step 8. Remove from the oven. Allow to cool on the baking sheets for 10 to 15 minutes. Then move them to a wire rack to cool completely.
Step 9. Stir together the glaze ingredients until smooth and combined. Spread approximately 2 teaspoons of the glaze onto each warm pumpkin cookie.
Step 10. Finally, let the glaze and cookies sit for a few hours on a cooling rack so the glaze can harden.
Storage
Room Temperature: Store in an airtight container for up to 4–5 days to keep them soft and chewy.
Refrigerator: Can be stored in the fridge for up to 1 week, though they may firm slightly.
Freezer: Freeze baked cookies in an airtight container or freezer bag for up to 2–3 months. Thaw at room temperature before serving.
Glaze Tip: If glazed, let the glaze fully set before stacking or storing to avoid sticking.
Expert Tips
- Use Room Temperature Ingredients: Butter and eggs mix more easily, creating a smoother dough.
- Measure Flour Correctly: Spoon flour into the measuring cup instead of scooping to avoid dense cookies.
- Even Sizes: Use a cookie scoop or spoon to portion dough for uniform cookies.
- Don’t Overbake: Cookies should be just set in the center for soft, chewy results.
- Glaze Carefully: Wait until cookies are fully cooled before adding glaze to prevent it from melting.
- Spice Balance: Adjust cinnamon, nutmeg, or pumpkin pie spice to taste for your preferred warmth.
Frequently Asked Questions
Your butter might have been too softened which caused the cookies to spread too much. Another culprit is not chilling the dough before forming the balls.
It is important to chill the dough before using. If it is too sticky when you bake it, they will thin out.
Yes, you can leave the frosting off. It is so yummy with it but the cookie is equally tasty plain.
If you need a less sweet option, try serving the cookies plain. It is delicious.
More Easy Pumpkin Recipes
- Pumpkin Truffles
- Pumpkin Snickerdoodles
- Easy Pumpkin Bread Pudding
- Pumpkin Pie Cake Recipe
- The Best Pumpkin Bars
- Easy Pumpkin Pie Recipe
Make pumpkin sugar cookie recipe today for a fabulous fall recipe that you will want to make all the time. Please leave a star recipe rating after you try them.
Pumpkin Sugar Cookies
Ingredients
For the Cookies:
- 3 cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 cup Granulated Sugar
- 1 cup Butter softened
- 2 teaspoons Vanilla Extract
- 1 large Egg room temperature
- 3/4 cup Pure Pumpkin not pie filling
For the Glaze:
- 3 cups Powdered Sugar
- 1/4 cup Milk
- 1/2 teaspoon Pumpkin Pie Spice
Instructions
For the Cookies:
- In a large mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- In a separate bowl, beat together the butter and sugar with a hand held or stand up mixer until the mixture is light and fluffy. Mix in the vanilla extract, egg and pumpkin until well combined.
- Reduce the speed on the mixer to low and gradually add in the dry ingredients into the butter mixture until just combined.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Roll the dough into approximately 1 inch size balls. Place on a baking sheet at least 2 inches apart and use the bottom of a glass to press each cookie down slightly.
- Bake for 8-10 minutes until the cookies start to brown slightly.
- Remove from the oven. Let them cool on the baking sheets for 10 minutes. Then move them to a wire rack to cool.
For the Glaze:
- Stir together the glaze ingredients until smooth and combined.
- Spread approximately 2 teaspoons of the glaze onto each warm cookie.
- Let the glaze and cookies sit for a few hours so the glaze can harden. Then the cookies are ready to serve and enjoy!
Can you freeze the dough ahead of time?
Yes, you can freeze this cookie dough. Check out our post on how to freeze cookie dough for all of our tips and tricks on freezing cookie dough.