These pumpkin spice sugar cookies are soft, chewy, and taste like a cozy fall afternoon.
They’re simple to make, smell amazing while baking, and the warm pumpkin spice flavor will have you sneaking them straight off the cooling rack.
If you’ve ever wanted a cookie that tastes like autumn in every bite, this is it.
Why I Love This Recipe
I’ve made these cookies for years, and they’re always the first thing gone at any fall gathering. They’re simple enough for a weeknight treat but special enough for a holiday dessert table. The pumpkin makes them soft for days, and the spice mix makes the whole house smell like a candle shop in the best way.
- They stay soft and chewy for days
- Just one bowl and no chilling needed
- Perfect balance of sweet and warm spice
- Great for making ahead for events
- Smells absolutely incredible while baking
Servings & Time
- Servings: 24 cookies
- Prep Time: 15 minutes
- Bake Time: 10–12 minutes
- Total Time: 25 minutes
Macros (per cookie)
- Calories: 120
- Protein: 1g
- Carbs: 18g
- Fat: 5g
- Sugar: 10g
Why This Recipe Works (Quick Science)
Pumpkin purée adds both flavor and moisture, but because it’s so wet, we reduce the egg amount to keep the dough from spreading too much. Brown sugar helps keep the cookies soft and chewy, while white sugar gives them crisp edges. The baking soda reacts with the pumpkin’s natural acidity to help the cookies puff up.
What You’ll Need
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 tsp vanilla extract
- ¼ cup granulated sugar + ½ tsp cinnamon (for rolling)
Pro Tips
- Make sure your pumpkin purée is blotted with a paper towel to remove excess moisture.
- Don’t overmix after adding flour or the cookies can be tough.
- Roll the dough generously in cinnamon sugar for extra flavor.
- Let cookies cool completely before storing to keep them from getting soggy.
- Use room temperature butter for best mixing results.
Tools Required
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Substitutions & Variations
- Swap pumpkin pie spice for a mix of cinnamon, nutmeg, and ginger.
- Use gluten-free all-purpose flour for a GF version.
- Add white chocolate chips for a sweet twist.
- Use coconut sugar instead of granulated sugar for a less refined option.
Make Ahead Tips
- Dough can be made up to 2 days ahead and kept in the fridge.
- Baked cookies freeze well for up to 2 months—just thaw at room temperature.
Instructions
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp baking soda, 1 ½ tsp ground cinnamon, 1 tsp pumpkin pie spice, and ½ tsp salt until evenly combined.
Step 2: Cream Butter & Sugars
In a large bowl, beat ¾ cup softened unsalted butter, ¾ cup packed brown sugar, and ½ cup granulated sugar together until light and fluffy, about 2 minutes.
Step 3: Add Wet Ingredients
Beat in ½ cup pumpkin purée, 1 large egg yolk, and 2 tsp vanilla extract until smooth and fully combined.
Step 4: Combine Wet & Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain.
Step 5: Roll in Cinnamon Sugar
In a small bowl, mix ¼ cup granulated sugar and ½ tsp cinnamon. Roll tablespoon-sized dough balls in the cinnamon sugar mixture until fully coated.
Step 6: Bake the Cookies
Place dough balls 2 inches apart on parchment-lined baking sheets. Bake at 350°F for 10–12 minutes until edges are set and centers are slightly soft.
Step 7: Cool and Serve
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Leftovers & Storage
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze for up to 2 months, separated by parchment paper.
Common Mistakes
- Using pumpkin pie filling instead of pure pumpkin purée will make them too sweet and soft.
- Overbaking can make them dry—remove while centers are still soft.
- Not blotting pumpkin purée can lead to overly wet dough.
What to Serve With
- Hot apple cider
- Chai latte
- A scoop of vanilla ice cream for a dessert twist
- Fresh whipped cream on the side
FAQ
Q: Can I make these gluten-free?
Yes—use a good quality gluten-free flour blend.
Q: Can I chill the dough?
Yes, but it’s not required. Chilling will make slightly puffier cookies.
Q: Can I freeze the dough?
Yes—roll into balls, freeze, then bake from frozen adding 2–3 minutes to the bake time.
Q: Can I double the recipe?
Absolutely, just make sure to use a larger mixing bowl.
Conclusion
These pumpkin spice sugar cookies are everything you want in a fall treat—soft, chewy, perfectly spiced, and so easy to make. Give them a try, share them with friends, and let me know how yours turned out in the comments.
