Pumpkin season always takes me back to the days when I’d come home from school to the scent of warm spices floating from my grandma’s kitchen. One fall afternoon, she handed me a still-warm cookie dusted in sugar — crisp at the edges, soft in the middle, and bursting with cinnamon and pumpkin flavor. That was my first real cookie memory, and to this day, the rich aroma of pumpkin sugar cookies still feels like a hug from her apron-covered arms.
These pumpkin sugar cookies capture all that cozy comfort in one bite — warm spices, chewy centers, and sparkling sugar on top. Whether you’re baking for a Halloween party, Thanksgiving tray, or just a chilly Saturday, this recipe brings fall right to your oven. It’s nostalgic, easy, and unbelievably delicious.
Let’s make memories one bite at a time.
Why You’ll Love This Recipe
If you’re someone who lives for fall baking, this one’s for you. These cookies are packed with cozy spices and the pure, earthy sweetness of pumpkin.
The dough is simple to whip up and only needs a short chill, which makes this recipe perfect for last-minute cravings or planned-ahead treat trays.
Each bite delivers a chewy center and slightly crisp edge — the texture we crave in sugar cookies, elevated with the depth of spice and pumpkin.
You’ll love how these feel both festive and familiar. They’re a hit with kids, adults, and anyone who enjoys the warm hug of cinnamon, nutmeg, and cloves.
Plus, this recipe is easy. No fancy equipment. No complicated steps. Just real ingredients and lots of heart.
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Pumpkin Sugar Cookies
- Total Time: 32 minutes + chilling
- Yield: 16 large cookies
Description
These Pumpkin Sugar Cookies are a cozy fall dream — chewy centers, crisp edges, and rolled in sugar for a sparkling finish. Packed with warm spices and real pumpkin, they’re the perfect seasonal treat for gatherings or a simple evening bake.
Ingredients
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup (226g) unsalted butter, room temperature
- ¾ cup (149g) granulated sugar
- ¾ cup (160g) brown sugar
- ⅓ cup (76g) pumpkin puree (blotted using paper towel method)
- ¼ cup granulated sugar for rolling
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, beat butter, granulated sugar, and brown sugar for 1–2 minutes until light and fluffy.
- Add Pumpkin: Mix in the blotted pumpkin puree until fully combined.
- Combine Mixtures: Gradually add dry ingredients to the wet, mixing on low speed or by hand until a thick dough forms.
- Scoop and Shape: Use a cookie scoop (3 tbsp size), roll dough into balls, and place on a lined baking sheet.
- Chill the Dough: Refrigerate the dough balls for 30 minutes to help the cookies bake up chewy and flavorful.
- Roll and Bake: Preheat oven to 350ºF. Roll each dough ball in granulated sugar. Place 2 inches apart on the baking sheet and bake for 15–19 minutes until edges are just golden.
- Cool: Allow cookies to cool on the sheet for 15 minutes, then transfer to a wire rack to finish cooling.
Notes
For best results, blot pumpkin puree thoroughly using paper towels. Store cooled cookies in an airtight container at room temperature for up to 4 days. Freeze dough balls for up to 3 months and bake straight from frozen, adding 2–3 extra minutes.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredient Overview
These pumpkin sugar cookies are a love letter to autumn’s pantry. Spices mingle with butter and pumpkin for that signature fall flavor you can almost smell just reading the list.
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All-Purpose Flour: The sturdy base that gives the cookies structure while letting the other ingredients shine.
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Pumpkin Puree: Adds moisture and a gentle, earthy sweetness. Be sure to use the paper towel method to wick away excess moisture for perfect texture.
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Unsalted Butter: Creamed with sugar, it creates the rich, tender foundation of each cookie.
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Granulated + Brown Sugar: This duo gives depth — brown sugar for chew and molasses notes, granulated for that sugar cookie sparkle.
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Cinnamon, Nutmeg, Ginger, Cloves: Classic warming spices that turn ordinary cookies into fall treasures.
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Baking Soda & Salt: The essential leaveners and flavor balancers.
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Extra Sugar for Rolling: Adds that signature sparkle and a hint of crunch on the outside.
Optional styling tip: After baking, sprinkle with a tiny pinch of cinnamon sugar for extra autumn charm.
Step-by-step Instructions
Step 1: Mix the dry ingredients
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This spice blend is what gives pumpkin sugar cookies their signature warmth and autumn soul. Set aside the mixture.
Step 2: Cream the butter and sugars
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 1–2 minutes until light and fluffy. This step sets the stage for a chewy, tender cookie.
Step 3: Add the pumpkin
Add in the pumpkin puree — prepared using the paper towel method — and mix until fully combined. The puree should be thick, not watery, to avoid overly cakey cookies. You’ll see the batter turn a soft orange hue — fall in a bowl!
Step 4: Combine dry and wet
Gradually add the dry ingredients into the wet, mixing on low or with a spatula until just combined. The dough will be thick and aromatic with spice. Tip: If it feels sticky, that’s totally normal!
Step 5: Scoop and shape the dough
Use a cookie scoop (around 3 tablespoons per cookie) to form balls. Roll them gently between your hands to shape. Place each dough ball on a parchment-lined baking sheet.
Step 6: Chill the dough
Refrigerate the cookie dough balls for 30 minutes. This step enhances the texture of your pumpkin sugar cookies, making them chewier and more flavorful after baking.
Step 7: Roll in sugar and bake
Preheat your oven to 350°F. Roll each dough ball in sugar and space them 2 inches apart on the baking sheet. Bake for 15–19 minutes, or until the edges are just golden. Keep extra dough chilled between batches.
Step 8: Cool and set
Let cookies cool on the sheet for 15 minutes before transferring to a wire rack. This helps them firm up without overbaking.
Pro Tips
For the best texture, always blot your pumpkin puree. Too much moisture can make your pumpkin sugar cookies puff up like muffins. Press the puree between folded paper towels and let it sit for a few minutes before using.
Chilling the dough isn’t optional — it’s essential. This short chill helps the cookies hold their shape and enhances those cozy spice flavors. Your patience will be rewarded!
When rolling the dough in sugar, don’t skimp. That sparkling sugar coating adds the classic sugar cookie crunch we all adore, especially with the rich pumpkin center.
Use parchment or silicone baking mats instead of greasing the pan. It ensures a gentle bake and keeps your cookie bottoms perfectly golden, not too brown.
If baking in batches, keep unused dough in the fridge. Warm dough spreads too much and can lead to thin, sad cookies. Cold dough = consistent, gorgeous cookies.
And here’s a bonus tip: If you love cozy bakes, don’t miss our Mini Pumpkin Cheesecakes — they’re a creamy companion to your cookie platter.
Variations
Feeling creative? Swap out the traditional spice blend with pumpkin pie spice to keep things simple and still festive.
Add white chocolate chips or cinnamon chips to the dough for an extra layer of flavor. They melt into the chewy centers and make these pumpkin sugar cookies even more indulgent.
Want a gluten-free option? Use your favorite 1:1 gluten-free flour blend. Just be sure to chill the dough a bit longer for the best texture.
If you love texture, roll the cookies in turbinado sugar instead of granulated — it adds a rustic crunch that feels bakery-fancy.
Craving more cozy pumpkin goodies? Try our Spiced Pumpkin Muffins — they pair perfectly with coffee and lazy weekends.
Frequently Asked Questions
How do I remove excess moisture from the pumpkin?
Place pumpkin puree on a plate lined with paper towels, fold them over, and let sit for a few minutes. The towels will absorb the liquid, making the puree perfect for cookie dough.
Can I freeze the dough?
Absolutely! Scoop dough balls, freeze them on a tray, then store in a freezer bag. When ready to bake, roll in sugar and bake straight from frozen — just add 2–3 minutes to the time.
Why are my cookies too soft or cakey?
That’s likely from too much moisture in the pumpkin. Make sure to blot it well and avoid overmixing the dough.
Do I need both white and brown sugar?
Yes! The mix of sugars gives the cookies a chewy texture and a hint of molasses richness. It’s what sets pumpkin sugar cookies apart from basic sugar cookies.
Can I double this recipe?
Yes, it doubles beautifully. Just be sure to chill the dough in two separate batches so it stays firm enough to handle.
Serving Suggestions
These pumpkin sugar cookies make the perfect treat for crisp autumn afternoons, holiday dessert trays, or casual family movie nights. They’re lovely with a cup of hot spiced chai, creamy cocoa, or even a splash of eggnog during the festive season. If you’re hosting a gathering, serve them alongside a platter of Soft Maple Sugar Cookies for a full spectrum of fall flavor. They’re also a delightful addition to brunches or bake sales, easy to pack and impossible to resist.
Conclusion
There’s something heartwarming about baking a batch of cookies that fills the kitchen with cinnamon, nutmeg, and nostalgia. These pumpkin sugar cookies aren’t just sweet treats — they’re a way to create moments, invite smiles, and slow down to savor the season. Whether you’re sharing them with neighbors or sneaking one warm off the rack, each cookie is a little slice of fall comfort.
Try baking a batch this weekend. Leave a comment to share how your cookies turned out, and tag us when you post your beautiful creations on Instagram or Pinterest — we absolutely love seeing what you’re cooking! And if you’re craving more cozy bakes, peek into our Desserts collection for more inspiration.
From my kitchen to yours — happy cooking, friends!
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