Pumpkin Spice Sugar Cookies are the perfect mix of sweet, soft, and gently spiced goodness. These cookies have that warm pumpkin flavor blended with classic sugar cookie sweetness, sprinkled with a little cinnamon and nutmeg to give them a cozy kick. They’re soft enough to melt in your mouth but sturdy enough to hold their shape and look inviting on any cookie plate.
I love making these cookies when the air starts to turn crisp and pumpkin everything begins to pop up everywhere. There’s something about the combination of pumpkin and spice that just makes me feel right at home and ready for fall. Plus, they’re easy to roll out and cut into fun shapes, which makes baking with family or friends even more fun. I always find myself sneaking one or two before they’ve even cooled down!
When I serve pumpkin spice sugar cookies, I like to pair them with a warm cup of tea or a splash of milk—it’s like the perfect little treat for an afternoon break or a festive get-together. These cookies also make great gifts during the holidays, wrapped up with a ribbon and some holiday cheer. They’re sure to bring a smile to anyone’s face and make your kitchen feel a little cozier at the same time.
Key Ingredients & Substitutions
Pumpkin puree: This adds moisture and that lovely pumpkin flavor. Use canned or homemade puree, but avoid pumpkin pie filling—it’s too sweet and spiced already. You can substitute with sweet potato puree if needed.
Spices: Cinnamon, ginger, nutmeg, cloves, and allspice create the warm pumpkin spice flavor. If you don’t have all, just cinnamon and ginger will still taste great. Freshly ground spices bring extra aroma.
Butter and sugar: Softened butter makes the cookies tender. Granulated sugar gives sweetness and slight crunch. For a softer cookie, you can try using brown sugar instead of granulated sugar.
Flour and leavening: All-purpose flour and the combination of baking powder and baking soda help the dough rise slightly and keep cookies soft yet sturdy. Don’t skip these or the texture changes.
Icing: Simple powdered sugar and milk icing works well here. To make it dairy-free, use plant-based milk. Adding vanilla and a pinch of spice gives extra flavor to the icing.
How Can I Roll and Cut Pumpkin Spice Cookie Dough Without It Sticking?
Because of the pumpkin’s moisture, this dough can be a bit sticky. Here’s how I handle it:
- Chill the dough: Refrigerate for at least 1 hour to firm it up. Cold dough is easier to work with and won’t stick as much.
- Lightly flour surface and roller: Sprinkle flour on your work area and rolling pin, but use just enough so dough doesn’t dry out.
- Roll between parchment paper: Place dough between two sheets, then roll out to the desired thickness. This avoids adding too much extra flour and keeps dough moist.
- Dip cookie cutters in flour: Before cutting, dip them briefly in flour to prevent the dough from sticking.
These tips help keep your cookies perfect in shape and texture, ready for decorating!
Equipment You’ll Need
- Mixing bowls – for combining your dry and wet ingredients separately without mess.
- Electric mixer or hand mixer – to cream the butter and sugar until light and fluffy.
- Measuring cups and spoons – for accurate amounts of flour, spices, and liquids.
- Rolling pin – helps you roll out the dough evenly to the right thickness.
- Cookie cutters – pick fun shapes like pumpkins or simple circles for easy cutting.
- Baking sheets lined with parchment paper or silicone mats – prevent sticking and help cookies bake evenly.
- Wire cooling racks – let your cookies cool fully without getting soggy.
- Small bowl and whisk – for mixing the icing smoothly before decorating.
Flavor Variations & Add-Ins
- Add chopped nuts like pecans or walnuts for a crunchy texture contrast that pairs nicely with pumpkin.
- Mix in mini chocolate chips for a sweet surprise in every bite; I use these when I want a little extra indulgence.
- Swap pumpkin puree with apple sauce for a milder fruity flavor and lower fat content.
- Add a teaspoon of orange zest to the dough or icing to brighten up the warm spices with a citrus twist.
How to Make Pumpkin Spice Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
For the Icing:
- 2 cups powdered sugar, sifted
- 2 tablespoons milk (add more if needed)
- ½ teaspoon vanilla extract
- Optional: pinch of ground cinnamon or pumpkin spice blend for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 hour to chill the dough (optional, but helps with rolling). Baking time is 10-12 minutes per batch, and then allow time for cooling and icing decoration. Overall, plan for around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets
Set your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep cookies from sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and all the warm spices — cinnamon, ginger, nutmeg, cloves, and allspice.
3. Cream Butter and Sugar
Using a mixer, beat your softened butter and sugar in a large bowl until it’s light and fluffy, about 2 to 3 minutes.
4. Add Pumpkin and Eggs
Beat in the pumpkin puree, then add the egg and vanilla extract. Mix well until everything is combined.
5. Combine Wet and Dry Ingredients
Slowly add the dry ingredients into the wet, mixing on low speed until the dough comes together and no flour remains.
6. Chill Your Dough (Optional)
Cover the dough tightly and chill it in the fridge for at least 1 hour. This helps prevent sticking and makes the dough easier to roll out.
7. Roll Out and Cut Cookies
Lightly flour your surface and roll out the dough to about ¼-inch thickness. Use cookie cutters (round or pumpkin-shaped) to cut out your cookies and place them 1-2 inches apart on the prepared baking sheets.
8. Bake
Bake in the oven for 10 to 12 minutes, or until edges just begin to turn golden brown. Be careful to not overbake to keep them soft.
9. Cool Cookies
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Make and Add the Icing
Whisk together powdered sugar, milk, and vanilla in a small bowl until smooth and spreadable. Spread or pipe the icing on cooled cookies. Optionally, add a sprinkle of cinnamon or pumpkin spice on top for extra fall flavor.
11. Let Icing Set
Allow the icing to dry and set before stacking or storing the cookies.
Enjoy your soft, delicious Pumpkin Spice Sugar Cookies, perfect for cozy afternoons and festive treats!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree, not pumpkin pie filling, which is sweeter and already spiced. Using puree gives you better control over the flavors and texture of the cookies.
How Should I Store These Pumpkin Spice Sugar Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. If iced, wait until the icing is fully set before stacking to avoid sticking.
Can I Freeze the Dough or Baked Cookies?
Yes! Cookie dough can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the fridge before rolling and baking. Baked cookies freeze well too—wrap individually and freeze for up to 2 months. Thaw at room temperature before enjoying.
How Do I Prevent the Dough from Sticking When Rolling?
Chill the dough for at least an hour before rolling. Lightly flour your surface and rolling pin, or roll the dough between two sheets of parchment paper for easy handling with minimal extra flour.
