Name: Pumpkin-Spice Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; ¾ cup granulated sugar; ¼ cup pumpkin purée (not pumpkin pie filling); 1 tsp vanilla extract; 1 ½ cups all-purpose flour; ½ tsp baking soda; ½ tsp cream of tartar; 1 ½ tsp pumpkin spice (or mix of cinnamon, nutmeg, and cloves); ¼ tsp salt; 2 tbsp granulated sugar; ½ tsp pumpkin spice

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These soft and chewy Pumpkin-Spice Sugar Cookies are infused with warm pumpkin spice flavors, making them the perfect treat for cozy fall days or whenever I want a comforting, seasonal twist on a classic cookie.

Ingredients

½ cup unsalted butter, softened

¾ cup granulated sugar

¼ cup pumpkin purée (not pumpkin pie filling)

1 tsp vanilla extract

1 ½ cups all-purpose flour

½ tsp baking soda

½ tsp cream of tartar

1 ½ tsp pumpkin spice (or mix of cinnamon, nutmeg, and cloves)

¼ tsp salt

Pumpkin-Spice Sugar Coating:

2 tbsp granulated sugar

½ tsp pumpkin spice

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat & Prepare:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Make the Dough:
Cream the softened butter and granulated sugar together until the mixture is light and fluffy. Then, mix in the pumpkin purée and vanilla extract until fully combined.

In a separate bowl, whisk together the flour, baking soda, cream of tartar, pumpkin spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Shape & Coat:
In a small bowl, combine the granulated sugar and pumpkin spice for the coating. Scoop the dough into 1-inch balls, roll each ball in the sugar mixture, and place them spaced out on the prepared baking sheet.

Bake:
Bake the cookies for 9-11 minutes, until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 18-20 cookies, depending on the size of the dough balls.

Preparation time is around 15 minutes, and baking takes about 10 minutes. Cooling time adds another 10 minutes or so. Overall, I usually have these ready to enjoy within 35 minutes.

Variations

I like to experiment with these cookies by adding chopped pecans or walnuts for a bit of crunch. Sometimes, I swap the pumpkin purée for sweet potato purée for a different flavor twist. If I want a stronger spice punch, I increase the pumpkin spice by a half teaspoon or add a pinch of ground ginger. For a chocolatey twist, dipping half of each cooled cookie in melted white chocolate is my favorite finishing touch.

Storage/Reheating

I store these cookies in an airtight container at room temperature, and they stay soft for up to 4 days. If I want to keep them longer, I freeze the baked cookies in a sealed bag or container for up to 3 months. To enjoy after freezing, I let them thaw at room temperature or warm them for about 10-15 seconds in the microwave to bring back that soft texture.

FAQs

How can I make these cookies vegan?

I usually replace the butter with a vegan butter alternative and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of any eggs. The texture stays soft and flavorful.

Can I use canned pumpkin pie filling instead of pumpkin purée?

I recommend using plain pumpkin purée rather than pumpkin pie filling since the latter contains added spices and sweeteners that can alter the cookie flavor and texture.

What is cream of tartar, and can I skip it?

Cream of tartar helps create a soft texture and adds a slight tang to balance the sweetness. If you don’t have it, you can skip it, but the cookies might be a little less tender.

Can I make the dough ahead of time?

Yes! I like to refrigerate the dough for up to 24 hours before baking. It actually helps the flavors develop and makes the dough easier to handle.

What’s the best way to keep cookies soft?

Storing them in an airtight container with a slice of bread helps keep them moist. The bread absorbs air moisture, preventing the cookies from drying out.

Conclusion

These pumpkin-spice sugar cookies have become one of my favorite seasonal treats. They’re easy to make, bursting with cozy fall flavors, and perfectly soft and chewy. Whether I’m enjoying them with a warm drink or sharing with friends and family, they never fail to bring that comforting feeling I crave during cooler months. I highly recommend giving this recipe a try if I want a simple, delightful way to celebrate pumpkin spice season any day of the year.

Recipe:

Pumpkin-Spice Sugar Cookies

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Author: Cheryl
Total Time: 35 minutes
Yield: 18-20 cookies
Diet: Vegetarian

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Description

Soft and chewy sugar cookies infused with warm pumpkin spice flavors and coated in a pumpkin-spice sugar mixture, perfect for cozy fall days.

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the softened butter and granulated sugar together until light and fluffy.
Mix in the pumpkin purée and vanilla extract until fully combined.
In a separate bowl, whisk together flour, baking soda, cream of tartar, pumpkin spice, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Combine granulated sugar and pumpkin spice for coating in a small bowl.
Scoop the dough into 1-inch balls, roll each in the sugar mixture, and place on the prepared baking sheet spaced apart.
Bake for 9-11 minutes until edges are set but centers remain soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.