Pumpkin Spice Sugar Cookies are soft, chewy, and full of warm fall flavors. The blend of cinnamon, nutmeg, and just a hint of ginger gives these cookies that perfect pumpkin spice taste, all wrapped up in a sweet, buttery sugar cookie base. They make your kitchen smell amazing, like cozy autumn days and happy moments.
I love making these cookies with a big cup of tea or cider nearby. There’s something satisfying about rolling out the dough and cutting out little shapes while the spicy scent fills the air. Plus, these cookies are easy to decorate with a simple glaze or left plain if you want to keep things quick. I like them best when they’re still a little soft in the center, melting just right with every bite.
These cookies always bring back happy memories for me, like baking with family or sharing treats with friends during cooler months. They’re great for holiday parties or just a special cozy afternoon at home. If you want to switch things up, try adding a sprinkle of sugar or a small drizzle of icing for a little extra fun. Either way, these Pumpkin Spice Sugar Cookies never fail to make me smile and feel warm inside.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and that subtle pumpkin taste. You can swap it with unsweetened applesauce if you want a milder flavor or don’t have pumpkin on hand.
Pumpkin Pie Spice: This spice mix brings the warm fall flavors. If you don’t have it, combine cinnamon, nutmeg, ginger, and cloves in equal parts to make your own.
Butter: Using unsalted butter lets you control the saltiness. For a dairy-free option, try coconut oil or vegan butter, though the texture may be a bit different.
Flour: All-purpose flour works best here. For gluten-free baking, substitute with a 1-to-1 gluten-free flour blend.
How Do I Get Soft, Chewy Pumpkin Spice Cookies Every Time?
Softness comes from a few simple tricks:
- Don’t overmix: Combine dry and wet ingredients just until they come together. Overmixing can make cookies tough.
- Chill if needed: If the dough feels too soft, chilling it for 20-30 minutes helps control spreading.
- Bake carefully: Watch the cookies near the end. Take them out when edges look set but centers still look soft. They’ll firm up as they cool.
- Use room temperature butter and eggs: This helps the ingredients blend smoothly and traps air, leading to fluffier cookies.
Equipment You’ll Need
- Mixing bowls – a large one for wet ingredients and a medium one for dry ingredients make mixing easy and tidy.
- Electric mixer or hand whisk – helps blend butter and sugar until fluffy for the perfect cookie texture.
- Baking sheets – use sturdy, flat sheets so cookies bake evenly without spreading too much.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup simple.
- Measuring cups and spoons – for accurate ingredient amounts, which is key to consistent cookies.
- Spoons or cookie scoop – to portion dough evenly and get cookies of the same size.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for a nice crunch that pairs well with pumpkin spices.
- Mix in white chocolate chips for a sweet contrast to the warm spices.
- Try swapping pumpkin puree for sweet potato puree for a slightly different flavor that’s still moist.
- Top with a simple cream cheese glaze instead of the powdered sugar glaze for a tangy twist.
How to Make Pumpkin Spice Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice (mix of cinnamon, nutmeg, ginger, and cloves)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for sprinkling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons pumpkin puree
For the Glaze (optional):
- 1 cup powdered sugar
- 2 teaspoons milk
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 10-12 minutes to bake the cookies, plus cooling and optional glazing time. Overall, plan for 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Sheets and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep cookies from sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set this bowl aside for later.
2. Mix the Wet Ingredients:
Using a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy—this should take about 2 to 3 minutes. Then add the egg, vanilla extract, and pumpkin puree, mixing everything well until smooth and combined.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir just until everything is combined—you want to avoid overmixing, so stop as soon as the dough comes together.
4. Form and Prepare the Cookies for Baking:
Roll the dough into 1-inch balls and place them on your prepared baking sheets. Leave about 2 inches of space between each. Press each ball down lightly with the bottom of a glass or your hand to flatten it to about ½-inch thickness. Sprinkle a little granulated sugar over the tops for a bit of sparkle.
5. Bake and Cool:
Bake the cookies in your preheated oven for 10 to 12 minutes. You’ll know they’re ready when the edges are set and just starting to turn golden, while the centers might still look a little soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Optional Glazing:
If you’d like to add a glaze, whisk together powdered sugar, milk, pumpkin pie spice, and vanilla extract in a small bowl until smooth. Drizzle or spread the glaze over the cooled cookies and add a sprinkle of extra sugar or pumpkin pie spice if you like. Let the glaze set for 15 to 20 minutes before serving.
Enjoy your cozy Pumpkin Spice Sugar Cookies with your favorite warm drink!
Can I Use Frozen Pumpkin Puree in This Recipe?
Yes! Just make sure to fully thaw the pumpkin puree before using it. Drain any excess moisture if it seems watery to keep the cookie dough from getting too soft.
How Should I Store These Pumpkin Spice Sugar Cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. If glazed, let the glaze set completely before storing to avoid sticking. For longer storage, freeze the cookies in a sealed container for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough and refrigerate it for up to 48 hours. When ready to bake, roll and bake as directed, adding a minute or two to the baking time if baking straight from the fridge.
What Can I Use Instead of Pumpkin Pie Spice?
If you don’t have pumpkin pie spice, mix 1 teaspoon cinnamon with ¼ teaspoon each of ground nutmeg, ginger, and cloves to mimic the flavor perfectly.