My pumpkin sugar cookies scream pumpkin in both looks and flavor! That’s right, not only are these cookies shaped and decorated like pumpkins, they’re flavored with real pumpkin puree and pumpkin spice, too! I love decorating these delicious cookies with my kids in the fall!
These pumpkin sugar cookies are so simple to make! All the fun decorations are totally optional. These cookies are just as delicious baked in a typical cookie shape with or without frosting. Real pumpkin keeps the cookies moist, while pumpkin pie spice adds that classic warming flavor I love. These are the perfect cookies to ring in autumn!
What’s in This Pumpkin Sugar Cookie Recipe?
- Butter: Unsalted butter makes the cookies moist and tender.
- Sugar: Granulated sugar sweetens the cookies.
- Egg: Binds the cookie dough and adds moisture.
- Pumpkin Puree: Adds rich pumpkin flavor and orange color. Make sure to use 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling is already spiced and sweetened and will make these cookies too sweet.
- Vanilla Extract: Enhances the sweetness of the cookies.
- Flour: All-purpose flour gives the cookies structure.
- Baking Powder: Helps the cookies rise in the oven to become soft and tender.
- Pumpkin Pie Spice: Adds warmth to the cookies.
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How to Store
Store leftover pumpkin sugar cookies in an airtight container (with parchment or wax paper between the layers to protect the frosting) at room temperature for up to 1 week or in the freezer for up to 2 months. Let thaw at room temperature before enjoying.
Tips for Success
- Measure your flour using the spoon-and-level method to avoid tough cookies.
- Take care not to overmix the cookie dough; otherwise, your cookies will turn out hard.
- You can prepare the pumpkin sugar cookie dough in advance and store it tightly wrapped in plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, let thaw overnight in the refrigerator before rolling out, cutting, and baking.
- The ideal thickness to roll your cookie dough out to is ¼ inch. At this thickness, the cookies are stable enough to be handled and decorated but thin enough to stay crunchy.
- You should cut your cookie dough to shape before baking it. Otherwise, it will be difficult to get clean cuts.
- Smaller cookies bake much faster than large ones. If using a 1-inch cutter, start checking the cookies for doneness at about 10 minutes.
- I recommend chilling the cookies before baking so they hold their shape.
- Make sure the cookies are fully cooled to room temperature before frosting them; otherwise, the frosting will melt off.
- If you don’t want to decorate the cookies, I recommend sprinkling them with cinnamon sugar before baking. I use 1 tablespoon turbinado sugar and ½ teaspoon ground cinnamon.
- I’m using store-bought royal icing to frost these cookies, but you could use your favorite buttercream frosting or just a mix of powdered sugar and milk (1 cup sugar + 1-2 tablespoons milk).
How to Decorate
- To make pumpkin shapes, mix 2 cups of royal icing with ½ teaspoon Pumpkin Orange Americolor Gel Food Coloring and transfer it to a piping bag fitted with a very small tip (I’m using a Wilton #3).
- Start by outlining a thin, vertical oval in the center of each cookie and then flood it with icing. Use a toothpick to smooth out any bumps. Then, outline the edge around both the left and right sides of the cookie. Fill in the outer half of each edge, leaving about ¼-inch of space with no frosting between the center oval and the outer layer.
- Allow the frosting to set completely, about 10 minutes, then fill in the gaps between the frosting and allow it to set completely again.
- For the stem, mix 2 tablespoons of royal icing with 1-2 drops of Brown Americolor Gel Food Coloring and transfer it to another piping bag with a small tip. Draw the stem on each pumpkin and allow it to set completely before storing.
Pumpkin Sugar Cookies Recipe
Ingredients
- 1 cup unsalted butter room temperature (2 sticks)
- 1 cup granulated sugar
- 1 large egg room temperature
- ¼ cup pumpkin puree (about 2 ounces) – NOT pumpkin pie filling!)
- 1 tablespoon pure vanilla extract
- 3½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons pumpkin pie spice
- Royal Icing store-bought or homemade; optional, for frosting
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Stand Mixer
- Rolling Pin
Instructions
- Line 2 large baking sheets with parchment paper and set them aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, at least 2 minutes.1 cup unsalted butter, 1 cup granulated sugar
- Add the egg, pumpkin puree, and vanilla. Mix to combine. Make sure to scrape down the sides of the bowl as needed.1 large egg, ¼ cup pumpkin puree, 1 tablespoon pure vanilla extract
- In a separate medium bowl, whisk together the flour, baking powder, and pumpkin pie spice.3½ cups all-purpose flour, 1½ teaspoons baking powder, 1½ teaspoons pumpkin pie spice
- With the mixer on low speed, slowly add the dry ingredients. Mix just until the dry ingredients are incorporated—you don’t want to overmix.
- Turn the dough out onto a lightly floured surface and roll it out to ¼-inch thick. Cut out your desired shape using cookie cutters (I’m using a 2-inch pumpkin cookie cutter).
- Transfer the cookies to the prepared baking sheets, making sure to place them at least 2 inches apart.
- Place the cookies in the refrigerator or freezer (either will work) to chill for 20 minutes.
- While the dough chills, preheat oven to 375°F.
- Bake the chilled cookies for 12-15 minutes, or until the edges and bottoms are just barely golden brown.
- Allow the cookies to cool completely on the tray.
- Decorate them as desired before serving.
Notes
- Nutritional information does not include optional ingredients.
How to Make Pumpkin Sugar Cookies Step-by-Step
Cream the Butter: Line 2 large baking sheets with parchment paper and set them aside. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of unsalted butter and 1 cup of granulated sugar on medium-high speed until light and fluffy, at least 2 minutes.
Add the Pumpkin: Add 1 large egg, ¼ cup of pumpkin puree, and 1 tablespoon of vanilla extract. Mix to combine. Make sure to scrape down the sides of the bowl as needed.
Mix the Dough: In a separate medium bowl, whisk together 3½ cups of all-purpose flour, 1½ teaspoons of baking powder, and 1½ teaspoons of pumpkin pie spice. With the mixer on low speed, slowly add the dry ingredients. Mix just until the dry ingredients are incorporated—you don’t want to overmix.
Cut the Cookies: Turn the dough out onto a lightly floured surface and roll it out to ¼-inch thick. Cut out your desired shape using cookie cutters (I’m using a 2-inch pumpkin cookie cutter). Transfer the cookies to the prepared baking sheets, making sure to place them at least 2 inches apart. Place the cookies in the refrigerator or freezer (either will work) to chill for 20 minutes.
Bake the Cookies: While the dough chills, preheat oven to 375°F. Bake the chilled cookies for 12-15 minutes, or until the edges and bottoms are just barely golden brown.
Cool the Cookies: Allow the cookies to cool completely on the tray.
Decorate the Cookies: Decorate them as desired before serving.
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