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

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

For Pumpkin-Spice Sugar Coating:

2 tbsp granulated sugar

½ tsp pumpkin spice

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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.

The cookies stay soft and chewy, not dry or crumbly.

Use plain pumpkin purée, not pumpkin pie filling.

You can refrigerate dough for up to 24 hours before baking to enhance flavor.

Store cookies in an airtight container with a slice of bread to keep them moist.

Freeze baked cookies up to 3 months; thaw at room temperature or warm briefly in microwave.

For vegan version, use vegan butter and a flax egg substitute.

Optional add-ins: chopped pecans, walnuts, or a stronger spice blend with ground ginger.

Try dipping cooled cookies in melted white chocolate for a twist.