Pumpkin Spice Sugar Cookies are the perfect treat to bring a little warmth and fall flavor to your day. These soft, chewy cookies are sprinkled with just the right mix of pumpkin spice—cinnamon, nutmeg, and cloves—that makes every bite cozy and inviting. The classic sugar cookie base gets a seasonal twist with the added spices, making these cookies a delightful change from the usual.
I love baking these cookies when the air starts to get crisp outside. There’s something about the smell of pumpkin spice filling the kitchen that instantly makes me feel at home. I find that chilling the dough before baking helps them keep their shape while still staying tender and soft. Plus, rolling them in a little sugar before popping them in the oven gives them a fun crackly top that’s just as tasty as it looks.
These cookies are always a hit whether served with a hot cup of tea, coffee, or a glass of milk. I enjoy gifting a batch to friends and neighbors because they’re simple but special, and they bring a little joy with every bite. If you’re looking for a sweet treat that feels just right for chilly afternoons, these pumpkin spice sugar cookies make a wonderful choice.
Key Ingredients & Substitutions
All-purpose flour: This is the base for soft, sturdy cookies. If you want a gluten-free version, try a 1-to-1 gluten-free flour blend.
Pumpkin pie spice: This mix of cinnamon, nutmeg, ginger, and cloves is what gives these cookies their fall flavor. If you don’t have it, blend your own or use just cinnamon with a pinch of nutmeg.
Butter: Softened unsalted butter adds richness and keeps cookies tender. You can use salted butter but reduce added salt slightly in the dough.
Pumpkin puree: Optional but adds moisture and subtle pumpkin flavor. You can leave it out or substitute with applesauce for a slightly different taste and texture.
Powdered sugar in frosting: Powdered sugar creates a smooth and creamy frosting. For a less sweet option, reduce quantity or blend with a little cream cheese for tang.
How Can I Make These Cookies Soft and Keep Their Shape?
The key to soft yet shaped cookies is chilling the dough before baking and careful baking time. Here’s how I do it:
- Chill the dough for at least 30 minutes. This helps the dough firm up, so the cookies don’t spread too much during baking.
- Use a cookie scoop or tablespoon to make evenly sized dough balls for consistent baking.
- Bake at 350°F for 10-12 minutes—remove when the edges are slightly golden but centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a rack. This helps them set without breaking.
For frosting, soften your butter well and beat until creamy before adding sugar. Mixing in milk slowly gives you control over texture. Apply frosting once cookies are fully cool to avoid melting.
Equipment You’ll Need
- Baking sheets – flat and sturdy ones help cookies bake evenly without burning.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Electric mixer – makes creaming butter and sugar quick and smooth.
- Mixing bowls – a large one for wet ingredients and a medium for dry ingredients keeps things organized.
- Cookie scoop or tablespoon – helps you portion dough evenly for uniform cookies.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
- Spatula – great for scraping down bowls and spreading frosting smoothly.
Flavor Variations & Add-Ins
- Swap pumpkin pie spice with apple pie spice for a different but still warm autumn flavor.
- Add chopped walnuts or pecans for crunch and a nutty twist that pairs well with pumpkin.
- Mix mini chocolate chips into the dough for spots of sweetness in every bite.
- Use cream cheese frosting instead of buttercream for a tangy, richer topping that balances the spice.
How to Make Pumpkin Spice Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, and cloves blend)
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp canned pumpkin puree (optional)
For the Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar, sifted
- 1 tsp vanilla extract
- 2-3 tbsp milk or heavy cream
- White and gold sprinkles for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake each batch. Cooling and frosting will take another 20-30 minutes. So, overall, expect about 45 minutes to an hour until your cookies are ready to enjoy!
Step-by-Step Instructions:
1. Prep and Mix Dry Ingredients:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set this aside for later.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, which takes about 2-3 minutes.
3. Add Wet Ingredients:
Add the egg, vanilla extract, and pumpkin puree (if you’re using it) to the butter and sugar mixture. Beat everything together until it’s fully combined and smooth.
4. Combine Wet and Dry:
Gradually add the dry ingredient mixture into the wet ingredients. Mix on low speed just until everything comes together—don’t overmix to keep the cookies soft.
5. Shape and Bake:
Scoop the dough by tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can also use a pumpkin-shaped cookie press if you want fun shapes! Bake for 10-12 minutes, until the edges are lightly golden and the centers are set.
6. Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This makes sure they hold their shape and texture.
7. Make the Frosting:
Beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing in some milk or cream until you reach a smooth, spreadable consistency. Stir in the vanilla extract and beat lightly until fluffy.
8. Frost and Decorate:
Spread a generous amount of frosting on each cooled cookie. Decorate with white and gold sprinkles for a festive touch.
9. Let Set and Serve:
Allow the frosting to set before serving or stacking your cookies. Enjoy your cozy, delicious Pumpkin Spice Sugar Cookies with friends and family!
Can I Use Frozen Pumpkin Puree for These Cookies?
Yes! Just make sure the pumpkin puree is fully thawed and well-drained to avoid extra moisture, which can affect the cookie texture.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. Just bring it to room temperature before scooping and baking.
How Should I Store Leftover Cookies?
Store unfrosted cookies in an airtight container at room temperature for up to 3 days. For frosted cookies, keep them in the fridge in a covered container for up to 5 days.
Can I Use a Different Spice Blend?
Of course! If you don’t have pumpkin pie spice, try a mix of cinnamon and a pinch of nutmeg or cloves to keep the warm, autumn flavor.
