Dessert

Pumpkin Sugar Cookies Recipe

Byanna orden August 25, 2026August 25, 2026

Introduction

These Pumpkin Sugar Cookies are soft, flavorful, and perfect for fall or any time you crave a seasonal treat. With warm pumpkin spice and a tender texture, they make a delightful snack or dessert.

A close-up view of five golden brown cookies stacked one on top of the other, each cookie round with a cracked surface and a sugar-coated texture that looks slightly rough. The cookies are thick and soft-looking, with some granules of sugar sparkling on top. Behind the stack, a single cookie lies flat, showing the same textured surface, all resting on a white marbled texture. The background is softly blurred with warm brown and creamy tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin spice
1 cup unsalted butter, softened (2 sticks)
1 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
Step 3: In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
Step 4: Add the pumpkin puree, egg, and vanilla extract to the butter mixture, mixing until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Step 6: Use a cookie scoop or tablespoon to drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the tops appear set.
Step 8: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra flavor, add 1/2 cup chopped pecans or walnuts to the dough before baking.
Use canned pumpkin puree or homemade puree, but avoid pumpkin pie filling, which is sweetened and spiced.
Sprinkle a little coarse sugar on top before baking for a crunchy finish.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat briefly in a microwave or enjoy them at room temperature.

How to Serve

A stack of five thick, round cookies with a cracked surface and a golden-orange color stands on a white marbled texture, with some sugar crystals visible on top. The cookies appear soft and slightly crumbly with a coarse texture. To the left of the stack, one cookie lies flat, partially visible, showing a similar cracked and sugar-coated surface. The background is softly blurred, emphasizing the warm colors and details of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin. Make sure it’s cooked and mashed smoothly, and drain excess liquid to keep the dough from becoming too wet.

Do these cookies need frosting or glaze?

No, these cookies are delicious on their own with their natural pumpkin spice flavor, but you can add a simple cream cheese glaze if desired for extra richness.