Pumpkin Spice Sugar Cookies are a perfect blend of soft, chewy sugar cookie goodness with the cozy, warm flavors of pumpkin and traditional fall spices like cinnamon, nutmeg, and cloves. These cookies bring a little bit of that autumn feeling into every bite, with just the right amount of sweet and spice.
I love making these cookies when the weather starts to cool down because the smell that fills the kitchen is like an instant hug. They’re simple enough to bake with kids or friends, and decorating them with a sprinkle of sugar or a dollop of frosting makes the whole experience even more fun. I always find myself sneaking one or two while they’re still a little warm.
These cookies are great for sharing during the holidays or even just to enjoy with a warm cup of tea or coffee on a quiet afternoon. I especially like to package them up as little gifts for neighbors or coworkers because everyone seems to smile when they get a little taste of pumpkin spice joy. If you love cozy flavors and soft cookies, these are sure to become a favorite in your recipe box.
Key Ingredients & Substitutions
Flour: All-purpose flour gives these cookies their classic texture. If you want gluten-free, try a 1:1 gluten-free baking flour blend, but expect a slight change in chewiness.
Pumpkin Pie Spice: This key mix gives the cozy autumn flavor. If you don’t have it ready-made, mix cinnamon, nutmeg, ginger, and cloves in equal parts.
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. If you want to skip pumpkin, a tablespoon of applesauce can add moisture but less flavor.
Butter and Sugar: Softened butter and granulated sugar together help create the cookie’s soft texture. For a dairy-free option, try vegan butter.
Frosting: Classic buttercream frosting is fluffy and sweet. You can use cream cheese frosting for tanginess or skip frosting for a simpler cookie.
How Do You Get Soft, Thick, and Fluffy Pumpkin Spice Sugar Cookies?
Softness and thickness come from careful mixing and baking. Here are some tips:
- Make sure butter is softened but not melted. Cream it well with sugar until light and fluffy to trap air.
- Don’t overmix once you add flour; mix just until combined to keep cookies tender.
- Roll dough balls evenly so they bake consistently.
- Bake until edges look set but centers are still soft—they’ll firm up after cooling.
- Cool cookies on the pan briefly before moving to wire racks to avoid breaking.
These steps help your pumpkin spice sugar cookies stay soft, have a nice rise, and taste great every time!
Equipment You’ll Need
- Mixing bowls – a large one for the dough and a medium one for dry ingredients; makes mixing easy and organized.
- Electric mixer or hand mixer – helps cream butter and sugar until light and fluffy for soft cookies.
- Baking sheets – use sturdy, rimmed sheets to keep cookies from sliding or spreading too much.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup simple.
- Spoon or cookie scoop – helps portion dough evenly so cookies bake uniformly.
- Wire cooling racks – important for letting cookies cool completely without getting soggy underneath.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped walnuts or pecans for a bit of crunch and nutty flavor that pairs well with pumpkin spice.
- Mix in 1/2 cup mini chocolate chips for a sweeter cookie with melty chocolate bits.
- Swap pumpkin puree for sweet potato puree for a slightly different but still cozy fall flavor.
- Use maple extract instead of vanilla in the dough or frosting for a warm, rich twist on classic flavor.
How to Make Pumpkin Spice Sugar Cookies?
Ingredients You’ll Need:
For The Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, cloves)
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup canned pumpkin puree
For The Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream
- 1/2 teaspoon pumpkin pie spice for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10-12 minutes baking time per batch, and additional time to cool the cookies and prepare the frosting—about 40 minutes total. Plan for around 1 hour from start to finish including assembling and decorating the cookies.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt. Set this mixture aside.
2. Make the Cookie Dough
In a large bowl, use an electric mixer to cream the softened butter and 1 cup of granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. Next, beat in the egg, followed by the vanilla extract and pumpkin puree until the dough is smooth and combined.
3. Combine and Shape Cookies
Gradually add your dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix as this keeps the cookies tender. Then, roll the dough into 1-inch balls and coat each ball in some granulated sugar. Place them on your prepared baking sheets spaced about 2 inches apart.
4. Bake and Cool
Bake the cookies for 10 to 12 minutes, until the edges are set but the centers seem just a bit soft. Remember, they will firm up as they cool. Once baked, let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
5. Prepare and Add Frosting
While the cookies cool, make the frosting by beating the softened butter until creamy. Gradually add powdered sugar, mixing well. Then, add the vanilla and 1 tablespoon of milk or cream. Beat everything together until smooth and fluffy, adding more milk or cream if necessary to get a nice spreading consistency.
6. Decorate and Serve
Once fully cooled, spread or pipe the frosting onto each cookie in a pretty swirl. Lightly sprinkle pumpkin pie spice on top as a finishing touch. You can also decorate with a small candy or nut if you like. Let the frosting set slightly before serving. Store leftover cookies in an airtight container at room temperature.
Enjoy these soft, fluffy, and warmly spiced pumpkin flavor cookies topped with delicious creamy frosting — the perfect treat for fall or anytime you want a cozy, sweet bite!
Can I Use Frozen Pumpkin Puree for These Cookies?
Yes! Just make sure to fully thaw the pumpkin puree in the refrigerator before using it. Give it a good stir to smooth it out before adding to the dough.
How Should I Store Leftover Pumpkin Spice Sugar Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. To keep the frosting fresh, place parchment paper between layers if stacking. You can also refrigerate for up to a week.
Can I Make the Dough or Frosting Ahead of Time?
Absolutely! You can make the cookie dough and refrigerate it for up to 2 days before baking. The frosting can be made a day ahead and stored in the fridge; just bring it back to room temperature and re-whip before frosting.
What Can I Use Instead of Pumpkin Pie Spice?
If you don’t have pumpkin pie spice, mix 1 teaspoon cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and a pinch of cloves or allspice for a great homemade substitute.
