Embrace the cozy flavors of autumn with Pumpkin Spice Sugar Cookies, a delightful blend of soft, chewy sugar cookies and warm pumpkin spice. These Fall Spice Cookies are perfect for fall gatherings, Thanksgiving treats, or a cozy afternoon snack. Ready in just 40 minutes, Pumpkin Spice Sugar Cookies are easy to make and sure to become a seasonal favorite. Let’s bake these festive cookies!
Ingredients for Pumpkin Spice Sugar Cookies
Here’s what you’ll need for Pumpkin Spice Sugar Cookies (makes ~24 cookies, serves 12):
For the Cookie Dough:
- 2 ¼ cups (270g) all-purpose flour
- ½ tsp (3g) baking soda
- ½ tsp (2g) baking powder
- 1 tsp (2g) pumpkin pie spice
- ½ tsp (2g) salt
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (120g) pumpkin puree (not pie filling)
- 1 large egg
- 1 tsp (5ml) vanilla extract
For the Cinnamon-Sugar Coating:
- ¼ cup (50g) granulated sugar
- 1 tsp (2g) ground cinnamon
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or tablespoon
- Whisk
- Small bowl
- Wire rack
Ingredient Tips
- Pumpkin Puree: Use pure pumpkin, not pie filling, for authentic flavor in Fall Spice Cookies.
- Butter: Softened, unsalted butter ensures a fluffy dough; use room temperature for best results.
- Pumpkin Pie Spice: Store-bought or mix your own (cinnamon, nutmeg, ginger, cloves).
- Flour: All-purpose creates a soft texture; gluten-free flour works for dietary needs.
- Egg: Room temperature blends smoothly for a cohesive dough.
Directions for Pumpkin Spice Sugar Cookies
Let’s create these cozy Fall Spice Cookies!
Preheat the Oven
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking.
Mix Dry Ingredients
In a medium bowl, I whisk 2 ¼ cups flour, ½ tsp baking soda, ½ tsp baking powder, 1 tsp pumpkin pie spice, and ½ tsp salt. I set this aside for the base of Pumpkin Spice Sugar Cookies.
Cream Butter and Sugar
In a large bowl, I beat 1 cup softened butter and 1 cup granulated sugar with an electric mixer for 3–4 minutes until light and fluffy.
Add Wet Ingredients
I mix in ½ cup pumpkin puree, 1 egg, and 1 tsp vanilla extract, beating until fully combined.
Combine Ingredients
I gradually add the dry ingredients to the wet, mixing until a soft dough forms. I avoid overmixing to keep the cookies tender.
Shape and Coat
Using a cookie scoop, I roll the dough into 1-inch balls. In a small bowl, I mix ¼ cup granulated sugar and 1 tsp cinnamon, then roll each dough ball in the mixture to coat. I place them 2 inches apart on the baking sheets.
Bake and Cool
I bake for 10–12 minutes until the edges are lightly golden. The centers may look soft but will firm up as they cool. I let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Serve
I serve these cookies at room temperature, enjoying their warm, spiced flavor with a cozy drink.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: ~27 minutes
- Servings: 12 (~2 cookies each, ~30g per serving)
- Calories: ~150 kcal per serving
- Macros per Serving: 20g carbs, 2g protein, 8g fat, 0.5g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Pumpkin Spice Sugar Cookies
Try these twists on Fall Spice Cookies:
- Chocolate Chips: Add ½ cup chocolate chips to the dough for a sweet twist, inspired by Food and Tips’ Blueberry Swirl Sugar Cookies.
- Gluten-Free: Use gluten-free all-purpose flour for dietary needs.
- Maple Glaze: Drizzle with a glaze made from ½ cup powdered sugar and 1 tbsp maple syrup.
- Nutty Crunch: Mix in ¼ cup chopped pecans or walnuts for texture.
- Vegan Option: Use plant-based butter and a flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan Pumpkin Spice Sugar Cookies.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a fall treat.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a light contrast.
- Enjoy with Food and Tips’ Coconut Cooler for a refreshing twist.
Storage
I store Pumpkin Spice Sugar Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days for a firmer texture. For freezing, I place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container for up to 3 months. I thaw at room temperature or warm in a 350°F oven for 5–7 minutes before serving.
Serving Tips
- Presentation: Arrange cookies on a fall-themed platter with a sprinkle of cinnamon.
- Garnish: Dust with powdered sugar or extra pumpkin pie spice for festive flair.
- Pairing: Serve with coffee, chai tea, or Food and Tips’ Grilled Lemon Herb Chicken for a unique brunch.
- Portion Size: 2 cookies per serving for a dessert; 1 for a snack.
- Occasions: Perfect for Thanksgiving, fall parties, or cozy afternoons with Pumpkin Spice Sugar Cookies.
FAQs About Pumpkin Spice Sugar Cookies
Here are answers to common questions about making Pumpkin Spice Sugar Cookies:
Can I use pumpkin pie filling instead of puree?
No, use pure pumpkin puree to avoid extra sugar and spices that alter the flavor.
Can I freeze the cookie dough?
Yes, roll into balls, freeze on a baking sheet, then store in a freezer-safe container for up to 3 months; bake from frozen, adding 1–2 minutes.
How do I keep cookies soft?
Avoid overbaking and store in an airtight container with a slice of bread to retain moisture.
Can I make these vegan?
Yes, use plant-based butter and a flax egg for vegan-friendly cookies.
Can I use a different sugar?
Yes, coconut sugar or maple sugar can replace granulated sugar for a unique flavor.
More Dessert Recipes You’ll Love
- Grilled Peach Sundaes: The Perfect Summer Dessert
- Watermelon Fruit Cake: A Refreshing Summer Dessert
- Honeycomb Cheesecake – A Floral Summer Dessert
Conclusion
Pumpkin Spice Sugar Cookies capture the essence of fall with their warm spices and soft, chewy texture. Perfect for any autumn occasion, they’re easy to customize and share. Try Pumpkin Spice Sugar Cookies and make your fall baking unforgettable!
Pumpkin Spice Sugar Cookies
Ingredients
For the Cookie Dough:
- 2 ¼ cups 270g all-purpose flour
- ½ tsp 3g baking soda
- ½ tsp 2g baking powder
- 1 tsp 2g pumpkin pie spice
- ½ tsp 2g salt
- 1 cup 225g unsalted butter, softened
- 1 cup 200g granulated sugar
- ½ cup 120g pumpkin puree (not pie filling)
- 1 large egg
- 1 tsp 5ml vanilla extract
For the Cinnamon-Sugar Coating:
- ¼ cup 50g granulated sugar
- 1 tsp 2g ground cinnamon
Instructions
Preheat the Oven
- I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking.
Mix Dry Ingredients
- In a medium bowl, I whisk 2 ¼ cups flour, ½ tsp baking soda, ½ tsp baking powder, 1 tsp pumpkin pie spice, and ½ tsp salt. I set this aside for the base of Pumpkin Spice Sugar Cookies.
Cream Butter and Sugar
- In a large bowl, I beat 1 cup softened butter and 1 cup granulated sugar with an electric mixer for 3–4 minutes until light and fluffy.
Add Wet Ingredients
- I mix in ½ cup pumpkin puree, 1 egg, and 1 tsp vanilla extract, beating until fully combined.
Combine Ingredients
- I gradually add the dry ingredients to the wet, mixing until a soft dough forms. I avoid overmixing to keep the cookies tender.
Shape and Coat
- Using a cookie scoop, I roll the dough into 1-inch balls. In a small bowl, I mix ¼ cup granulated sugar and 1 tsp cinnamon, then roll each dough ball in the mixture to coat. I place them 2 inches apart on the baking sheets.
Bake and Cool
- I bake for 10–12 minutes until the edges are lightly golden. The centers may look soft but will firm up as they cool. I let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Serve
- I serve these cookies at room temperature, enjoying their warm, spiced flavor with a cozy drink.
Notes
- Use pumpkin puree: Be sure to use plain pumpkin puree and not pumpkin pie filling, as the latter contains added spices and sugar.
- Don’t overmix: Overmixing the dough can result in dense cookies. Mix the dry ingredients until just combined.
- Chill the dough: If you prefer firmer cookies, chill the dough for 30 minutes before baking to help them maintain their shape.
- Customize the flavors: Add raisins, chocolate chips, or nuts to the dough for extra texture and flavor.
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