Classic sugar cookies get a fall makeover with these Pumpkin Sugar Cookies. Soft, chewy cookies are infused with pumpkin spice and topped with cinnamon sugar for a fall treat everyone will love.
Want another fall cookie to make with these pumpkin spice sugar cookies? You have to try Dutch Apple Pie Cookies for another great fall flavor everyone loves!
Easy Pumpkin Sugar Cookies Recipe
These pumpkin sugar cookies are such a treat! I have always loved a classic sugar cookie, but adding pumpkin and pumpkin pie spice to the mixture really makes them perfect for fall. Soft on the inside with that classic sprinkle of sugar on top, they’re a guaranteed hit.
And the best part is, these pumpkin spice sugar cookies are both quick and easy to make. You’re looking at less than 30 minutes until you have warm sugar cookies ready to enjoy.
Plus, as long as you grabbed some pumpkin puree and pumpkin pie spice, you probably already have everything you need to make these!
If you love pumpkin and cookies, make sure to check out my recipe for pumpkin cookies with cream cheese frosting as well as, my classic pumpkin chocolate chip cookie recipe. Pumpkin pie cookies, pumpkin oatmeal cookies, and pumpkin snickerdoodles are all hits too!
Why You’ll Love These Pumpkin Spice Sugar Cookies
Here are a few reasons these will become your go-to cookies for fall.
- Quick and easy. From start to finish, it takes less than 30 minutes to prepare and bake these pumpkin cookies.
- Full of incredible fall flavors. From the pumpkin and pumpkin spice in the cookies to the cinnamon sugar topping, these cookies are filled with warm fall flavors.
- Made with pantry staples. Besides the pumpkin puree and pumpkin spice, every ingredient used in this sugar cookie recipe is likely already in your pantry.
What You’ll Need
These easy pumpkin sugar cookies are made with just a handful of typical baking ingredients.
- Butter – I typically use unsalted butter when baking.
- Pumpkin – Infuses each bite of these sugar cookies with pumpkin flavor.
- Milk – Any dairy milk you prefer works fine.
- Vanilla – Adds a light flavor.
- Pumpkin pie spice – Adds the classic flavor to these pumpkin spice sugar cookies.
- Baking powder – Helps them rise a bit in the oven.
- Salt – Helps to balance the sweetness in the cookies.
- Cinnamon sugar – An optional topping for the pumpkin sugar cookies.
Can I Use Homemade Pumpkin Pie Spice in This Recipe?
You can certainly make your own homemade pumpkin spice. It is easy to make and stores beautifully. Add together the flavors of your pumpkin spice and store it in an airtight container. I like to use a combination of cinnamon, nutmeg, cloves, ginger, and allspice. You can play with the amounts until you find the right amounts, but I typically start with a cinnamon base, then add about 1/2 the amount of all of the other spices and mix together.
How to Make Pumpkin Sugar Cookies
These pumpkin spice sugar cookies come together in just a few easy steps.
- Make the dough. Blend the butter, pumpkin, sugar, eggs, vanilla, and milk until smooth and creamy. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet ingredients, mixing until blended.
- Bake. Drop spoonfuls of cookie dough on the baking sheet, 2 inches apart. Sprinkle with cinnamon sugar if desired. Bake for 10 to 12 minutes, until golden brown.
- Enjoy. Transfer the cookies to a wire rack to cool. Enjoy!
Tips for Success
Here are a few tips for making these pumpkin spice sugar cookies.
- Do not substitute pumpkin pie filling. You want to use pure pumpkin puree in these cookies, NOT the canned pumpkin pie filling.
- Prevent the cookies from sticking to the pan. Use parchment paper or a silicone baking sheet on your cookie sheet to help prevent sticking to the pan.
- Add icing. Instead of the cinnamon sugar topping, feel free to use your favorite sugar cookie icing or cream cheese frosting on top.
Can I Freeze This Pumpkin Sugar Cookie Dough?
I love to freeze cookie dough and this pumpkin spice sugar cookie dough is no exception.
Sometimes, I like to freeze it as a batch, just move the whole batch of cookie dough to an airtight container or freezer bag and freeze.
Other times, however, I like to make the cookie dough balls ahead of time. This helps make it a lot easier to grab just a few out at a time to bake. Which, for me, is good. If I had the whole batch available all of the time, it could be a bit bad for my waistline!
The easiest way to do this is to roll the balls and place them on a lined baking sheet, then loosely cover with plastic wrap and pop into the freezer for around an hour. Pull them out once they have frozen a bit, and then throw into a dated and labeled freezer storage bag. This prevents them from sticking together in the freezer and makes it easy to grab a few and bake whenever you have a craving.
- Counter. Store leftover pumpkin sugar cookies in an airtight container on the counter for 3 to 5 days.
- Freeze. You can also freeze these for up to 3 months. Once they’ve cooled completely, transfer to an airtight container. Thaw on the counter and enjoy.
More Easy Pumpkin Desserts
- Pumpkin Dump Cake
- Pumpkin Pie Cupcakes
- No Bake Pumpkin Cheesecake
- Pumpkin Spice Muddy Buddies
- Pumpkin Cinnamon Rolls
Pumpkin Sugar Cookies
- In the mixing bowl of a stand mixer, place the butter, pumpkin, sugar, eggs, vanilla, and milk, and blend until smooth and creamy.
- In a separate bowl, mix the flour, pumpkin pie spice, baking powder, and salt, until well blended.
- Add the flour mixture to the mixing bowl, and mix on low until the ingredients are blended.
- Scrape down the sides of the bowl, and mix again.
- Line 2 cookie sheets with Parchment paper, and drop the cookies by the Tablespoonful onto the Parchment paper about 2 inches apart.
- Sprinkle the tops with the cinnamon-sugar mixture if desired.
- Bake the cookies at 375 for 10 -12 minutes, or until cookies are golden brown.
- Remove cookies from oven to a wire rack to cool. Serve and Enjoy!