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pumpkin sugar cookies

Pumpkin Sugar Cookies Recipe

Course: cookie, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 20 minutes
Total Time: 55 minutes
Servings: 18 cookies
Calories: 230kcal
These pumpkin sugar cookies are perfect if you love pumpkin pie spice! Soft pumpkin cookies with a hint of vanilla might just be what your fall is missing!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 2 Baking Sheet
  • Stand Mixer
  • Rolling Pin

Ingredients

  • 1 cup unsalted butter 226 grams, room temperature (2 sticks)
  • 1 cup granulated sugar 200 grams
  • 1 large egg 50 grams, room temperature
  • ¼ cup pumpkin puree 57 grams, (about 2 ounces - NOT pumpkin pie filling!)
  • 1 tablespoon pure vanilla extract 12 grams
  • cups all-purpose flour 420 grams
  • teaspoons baking powder 6 grams
  • teaspoons pumpkin pie spice 5 grams, store-bought or homemade
  • Royal Icing store-bought or homemade; optional, for frosting

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
    butter and sugar creamed together
  • 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
    a metal mixing bowl with dough in it.
  • 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.
    cookie dough in a mixing bowl
  • 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.
    pumpkin shaped cookies no a baking tray, unbaked
  • 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.
    pumpkin shaped sugar cookies lined up on a baking tray
  • Allow the cookies to cool completely on the tray.
    pumpkin shaped sugar cookies on a cooling rack
  • Decorate them as desired before serving.
    frosted pumpkin sugar cookies lined up on a cooling rack

Notes

Yield: This recipe yields about 18 (2-inch) cookies. You may get more or less depending on the size of your cutter.
  • While you can use store-bought or homemade pumpkin puree in this recipe, I recommend store-bought, as it has a lower water content and will give a more consistent result.
  • For gluten-free cookies, replace the all-purpose flour with gluten-free 1:1 baking flour.
  • If you don't have pumpkin pie spice, you can make your own by following this recipe.
  • 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.
  • Smaller cookies bake much faster than large ones. If using a 1-inch cutter, start checking the cookies for doneness at about 10 minutes.
  • 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).
  • Nutritional information does not include optional ingredients.
Storage: Store pumpkin sugar cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.

Nutrition

Serving: 1cookie | Calories: 230kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 42mg | Potassium: 42mg | Fiber: 1g | Sugar: 11g | Vitamin A: 860IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg