Pumpkin Spice Sugar Cookies are the cozy, spicy hug your autumn snack list has been begging for. These soft, slightly chewy cutouts combine pumpkin puree with warm baking spices to create cookies that taste like fall in every bite. Ready to roll, cut, and sprinkle with cinnamon sugar, they make amazing seasonal treats for cookie exchanges, school bake sales, or an indulgent afternoon with a mug of something warm.
What makes these cookies so irresistible?
Why do these cookies disappear so fast? It’s all about balance: a tender, moist crumb from the pumpkin puree, plus a warming spice profile — cinnamon, ginger, nutmeg, and a kiss of cloves — that instantly reads “autumn.” The dough rolls smooth for crisp edges and soft centers, so you get the best of both textures. Add a quick cinnamon-sugar coating and suddenly you’ve got a cookie that’s nostalgic, comforting, and slightly fancy — without the fuss.
Bold tip: Chill the dough before rolling to keep your shapes tidy and your edges crisp.
Ingredients (short descriptions)
Here’s what you’ll need — nothing exotic, just pantry-friendly goodness.
- ½ cup unsalted butter, softened — gives richness and structure.
- 1 cup granulated sugar — for sweetness and those golden edges.
- 1 large egg — binds the dough.
- ½ cup canned pumpkin puree — adds moisture and that subtle pumpkin taste (not pumpkin pie filling).
- 1 tsp vanilla extract — flavors everything.
- 2 ¼ cups all-purpose flour — the base of the cookies.
- ½ tsp baking soda + ¼ tsp baking powder — lift and lightness.
- ¼ tsp salt — balances the sweetness.
- 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground cloves — the classic pumpkin spice quartet.
- For rolling: ¼ cup granulated sugar + ½ tsp ground cinnamon — a crunchy-sweet finish.
Note: Use real pumpkin puree, not pumpkin pie filling, for best texture and less sugar.
Quick how-to: roll, cut, and bake (simple & clear)
- Cream the butter and sugar. Beat until light and fluffy — that’s your texture base.
- Mix wet ingredients. Add the egg, pumpkin puree, and vanilla; blend until smooth.
- Combine dry ingredients. Whisk flour, baking soda, baking powder, salt, and spices in a separate bowl.
- Form the dough. Add dry into wet and stir just until a soft dough forms. Don’t overmix.
- Chill. Divide dough in two, flatten into disks, wrap in plastic, and refrigerate at least 1 hour (this helps with rolling and shape).
- Preheat & prep pans. Heat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- Roll & cut. Roll dough to ¼” thickness on a lightly floured surface. Use your favorite cookie cutters — that’s where Pumpkin Cut Out Cookies get playful.
- Cinnamon-sugar finish. Mix the rolling sugar and dust the tops lightly before baking, or brush with a thin egg wash and sprinkle after cutting.
- Bake 8–10 minutes. Edges should be lightly golden; centers may look slightly soft but will firm up cooling.
- Cool and enjoy. Let them rest 5 minutes on the sheet, then transfer to a rack.
The story behind the recipe
Ever wonder why Pumpkin Spice Cookies feel like they deserve their own season? For me, pumpkin-spiced baking started as a compromise: I wanted all the cozy fall vibes without the heaviness of a pie. I swapped in pumpkin puree for butter in a favorite sugar-cookie base and added those classic spices. Voilà: a Pumpkin Sugar Cookies hybrid that rolls, cuts, and decorates like a sugar cookie but tastes like a spiced, soft fall cookie. Friends demanded the recipe; neighbors got jars; and now it’s a staple in my seasonal rotation.
Why these count as Amazing Cookie Recipes
You don’t need a pastry degree to nail these. They check all the boxes:
- Easy to roll: the dough behaves like a classic roll-out cookie.
- Decorate-ready: hold shape beautifully for cutouts and royal icing.
- Moist and tender: pumpkin keeps them soft longer than standard sugar cookies.
- Customizable: swap spices, use different cutters, or add glaze — instant variety.
Pro tips for perfect cutouts (must-know)
- Chill the dough well. Cold dough = sharp cookie edges. Don’t skip the hour.
- Roll between parchment. Fewer flour patches and less sticking.
- Use a light hand with flour. Too much = dry cookies.
- Watch the oven closely. They can go from perfect to dry fast.
- Store with a slice of bread. Keeps cookies soft — the bread donates moisture without making them soggy.
Bold tip: If you want crisp edges and soft centers, remove from oven when centers still look slightly underdone — they’ll finish as they cool.
Variations to try (fun spins)
- Pumpkin Spice Sugar Cookies Cutout with royal icing: pipe details for a picturesque cookie platter.
- Roll Out Sugar Cookies style: make a double batch, stack between parchment, and freeze for quick baking later.
- Spice Sugar Cookies upgrade: add a pinch of cardamom for an aromatic twist.
- Pumpkin Cut Out Cookies with a brown-butter glaze: brown your butter for nutty depth before mixing into the glaze.
- Gluten-free: swap in a 1:1 GF flour blend (add 1–2 tbsp milk if dough feels dry).
- Mini sandwich cookies: spread cream cheese frosting or brown-butter caramel between two cookies.
Best way to serve these cookies
Serve slightly warm with hot apple cider, coffee, or chai. For gatherings, arrange on a board with candied nuts, sliced apples, and a small bowl of caramel dip — it looks fancy but takes almost no effort. Want to wow kids? Pipe simple faces or jack-o’-lantern details with colored royal icing.
Storage and freezing (quick tips)
- At room temp: keep in an airtight container up to 1 week.
- To freeze baked cookies: layer with parchment in a freezer container up to 3 months. Thaw at room temperature.
- To freeze dough: roll into disks, wrap tightly, and freeze up to 3 months. Thaw in fridge overnight, then roll and cut.
- Freshness hack: keep a slice of bread in the cookie tin for the first day to maintain softness. Toss bread after 24 hours.
Troubleshooting — common FAQs
My cookies spread too much — what went wrong?
Dough was probably too warm. Chill longer, roll thinner, and avoid excess flour in the dough. Also check that your baking soda/powder ratios are correct.
They turned out cakey, not chewy.
You likely overmixed or added too much flour. Mix until just combined and measure flour properly by spooning into the cup and leveling.
Can I make these without pumpkin?
Sure — omit the pumpkin and add 2 tbsp milk. You’ll have a classic roll-out spice cookie instead.
What’s the difference between these and regular sugar cookies?
The pumpkin adds moisture and a subtle flavor, while the spice blend shifts them into a seasonal profile — think: Fall Sugar Cookies that aren’t just about the shape, but the taste.
Decorating ideas (simple & pretty)
- Classic cinnamon-sugar: Brush with melted butter and dust with cinnamon sugar after baking.
- Glaze: Mix powdered sugar with a splash of milk and a pinch of cinnamon; drizzle.
- Royal icing: Pipe outlines and flood for cookie-cutout masterpieces.
- Sprinkles: Use fall-toned nonpareils or sanding sugars for quick shine.
Why these belong in your cookie rotation (final thoughts)
If you love seasonal baking but want something easy, versatile, and crowd-pleasing, these are your ticket. They combine the best traits of Roll Out Sugar Cookies (shape-ready) and spice-led fall treats, making them both decorative and delicious. Whether you call them Pumpkin Spice Cookies, Pumpkin Sugar Cookies, or part of your Amazing Cookie Recipes list, they bring that warm, cozy season energy in cookie-form.
So… ready to preheat? Grab your cutters and make a batch. Who’s bringing napkins?
FYI: these travel well for neighbor gifts — tie a ribbon and write “Fresh Baked Fall Joy” on the tag. IMO, that’s peak holiday cheer. 🍂🍪
Print
Amazing Pumpkin-Spice Sugar Cookies — Easy Fall Sugar Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 24 cookies 1x
- Category: Dessert
Description
A softer, chewier spin on classic cut-out cookies, these combine pumpkin puree with autumn spices for warm, tender cookies that roll and hold shapes beautifully.
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
For rolling / finishing
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
Instructions
- Make the dough: In a mixing bowl, beat the softened butter with the granulated sugar until lighter in color and slightly fluffy. Add the egg, pumpkin puree, and vanilla; mix until evenly combined.
- Combine dry ingredients: Whisk together the flour, baking soda, baking powder, salt, and all the spices in a separate bowl. Add the dry mix to the wet ingredients in batches, stirring just until a soft dough forms. Avoid overworking the mixture.
- Chill: Divide the dough into two disks, wrap each in plastic, and refrigerate for at least 1 hour (this firms the dough and helps the cookies keep crisp edges when baked). You may freeze the disks for later use.
- Preheat and prep: Heat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Roll and cut: Lightly flour your work surface and roll one disk to about ¼-inch thick. Use cookie cutters to cut shapes and transfer them to the prepared sheets, spacing them slightly apart.
- Cinnamon-sugar coating: Combine the ¼ cup sugar and ½ tsp cinnamon in a small bowl. Lightly sprinkle or brush the tops of the cut cookies with the mixture before baking for a subtle crunch and extra spice.
- Bake: Place the baking sheets in the oven and bake 8–10 minutes, until the edges just begin to show a light golden color. The centers may look a touch soft — they’ll set as they cool.
- Cool: Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Serving & Storage
- Store cooled cookies in an airtight container at room temperature for up to one week.
- To freeze baked cookies, layer with parchment in a freezer-safe container for up to three months; thaw at room temperature before serving.
- Notes & Tips
- Use plain canned pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
- If the dough seems sticky while rolling, chill it a bit longer or roll between sheets of parchment to avoid adding excess flour.
- For a quicker bake later, shape and freeze cut cookies on a tray, then transfer to a bag; bake from frozen, adding a minute or two to the time.
- Adjust the spice levels to taste — a pinch more ginger or nutmeg will push the flavor warmer and more autumnal.
Nutrition
- Serving Size: 1 cookie
- Calories: 120kcal
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
