Soft, buttery Pumpkin Sugar Cookies with warm fall spices, a delicate pumpkin flavor, and lightly crisp edges. These homemade cookies are easy to prepare, wonderfully fragrant, and perfect for autumn gatherings, holiday dessert tables, or enjoying with a warm cup of tea or coffee.
Prep Time: 20 minutes
Chilling Time: 30 minutes
Cook Time: 10–12 minutes per batch
Total Time: 1 hour
Servings: 24 cookies
Course: Dessert
Cuisine: American
Difficulty: Easy
Ingredients
For the Cookies
– 2½ cups all-purpose flour (315 g)
– ½ cup unsalted butter, softened (113 g)
– ¾ cup granulated sugar (150 g)
– ½ cup pumpkin purée (120 g)
– 1 large egg yolk
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– ⅛ teaspoon ground cloves (optional)
For the Sugar Coating
– ¼ cup granulated sugar (50 g)
– ½ teaspoon ground cinnamon
Optional Cream Cheese Glaze
– 2 ounces cream cheese, softened (55 g)
– ½ cup powdered sugar (60 g)
– 1–2 tablespoons milk
– ¼ teaspoon vanilla extract
Instructions
Step 1: Prepare the Pumpkin Purée
Measure ½ cup of pumpkin purée and place it in a paper-towel-lined bowl. Gently blot the surface to remove excess moisture.
Pumpkin purée contains more water than traditional sugar-cookie ingredients, so removing some moisture helps prevent the cookies from becoming too soft or cakey.
Use plain pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and ¾ cup granulated sugar for 2–3 minutes until the mixture looks light and fluffy.
An electric hand mixer or stand mixer works well. If mixing by hand, beat thoroughly with a wooden spoon or whisk.
Step 3: Add the Wet Ingredients
Add the pumpkin purée, egg yolk, and vanilla extract.
Mix until combined. The mixture may look slightly curdled because of the pumpkin’s moisture; this is normal.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Mix well to distribute the spices and raising agents evenly throughout the flour.
Step 5: Make the Cookie Dough
Gradually add the dry ingredients to the pumpkin mixture.
Mix on low speed until a soft dough forms. Scrape down the sides of the bowl as needed.
The dough should be soft but manageable. If it is excessively sticky, refrigerate it before adding more flour.
Step 6: Chill the Dough
Cover the bowl and refrigerate the dough for 30 minutes.
Chilling helps the butter firm up, makes the dough easier to shape, and reduces excessive spreading during baking.
Step 7: Prepare the Cinnamon Sugar
In a small bowl, combine ¼ cup granulated sugar with ½ teaspoon ground cinnamon.
Line two baking sheets with parchment paper.
Preheat the oven to 175°C (350°F).
Step 8: Shape the Cookies
Scoop approximately 1 tablespoon of dough for each cookie and roll it into a ball.
Roll each ball in the cinnamon sugar until lightly coated.
Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
Gently flatten each ball with your fingers or the bottom of a glass to help the cookies spread evenly.
Step 9: Bake the Cookies
Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft.
Avoid waiting for the cookies to become deeply brown. They will continue to firm up as they cool.
If baking multiple trays, bake them in batches or rotate the trays halfway through if your oven heats unevenly.
Step 10: Cool the Cookies
Let the cookies rest on the baking sheet for 5 minutes.
Transfer them carefully to a wire rack and allow them to cool completely.
The cookies will become more stable as they cool while maintaining a soft, tender center.
Step 11: Prepare the Optional Cream Cheese Glaze
In a small bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract. Gradually mix in 1 tablespoon of milk, adding more as needed until the glaze is smooth and drizzleable.
Drizzle over the cooled cookies. Allow the glaze to set before storing.
Tips for the Best Pumpkin Sugar Cookies
– Blot the pumpkin purée: This helps reduce excess moisture and improves the cookie texture.
– Measure flour correctly: Spoon flour into the measuring cup and level it off, or weigh it for accuracy.
– Use softened butter: It should be pliable but not melted.
– Chill the dough: This improves handling and helps control spreading.
– Do not overmix: Mix just until the flour disappears to keep the cookies tender.
– Avoid overbaking: The centers should remain soft when the cookies come out of the oven.
– Cool before glazing: Warm cookies can cause the cream cheese glaze to melt.
Storage and Freezing
Room temperature: Store unglazed cookies in an airtight container for up to 3 days in a cool, dry environment.
Refrigerator: Store glazed cookies in an airtight container for up to 5 days because the cream cheese glaze is perishable.
Freezer: Freeze unglazed cookies for up to 2 months. Place parchment paper between layers to prevent sticking.
Freezing dough: Shape the dough into balls and freeze on a tray. Once firm, transfer them to a freezer-safe container. Bake from frozen, adding approximately 1–3 minutes to the baking time.
Nutrition Information
Estimated nutrition per cookie, based on 24 cookies without the optional cream cheese glaze.
Calories
115–135
per cookie
Protein
1–2 g
Carbohydrates
17–20 g
Fat
4–6 g
Fiber
0.5–1 g
Sugar
8–11 g
Nutrition is approximate and varies with ingredient brands, cookie size, and the amount of pumpkin moisture removed.
Additional Nutrition Information (Q/S)
Approximate values per cookie:
– Saturated fat: 2.5–3.5 g
– Cholesterol: 15–25 mg
– Sodium: 90–140 mg
– Potassium: 25–50 mg
– Calcium: 10–20 mg
– Iron: 0.5–1 mg
– Vitamin A: Provided by pumpkin purée
– Vitamin E: A small amount from butter
– Folate: A small amount from flour and egg yolk
These are estimates, not laboratory-tested values. The optional glaze adds extra calories, sugar, fat, and some protein.
Allergen Information
– Contains wheat and gluten from all-purpose flour.
– Contains dairy from butter.
– Contains egg from the egg yolk.
– The optional glaze contains dairy and may contain additional allergens depending on the ingredients used.
For a dairy-free version, use a suitable plant-based butter. For an egg-free version, use a tested egg substitute designed for cookies. For a gluten-free version, use a suitable 1:1 gluten-free baking flour blend.
Frequently Asked Questions (Q/S)
Can I use homemade pumpkin purée?
Yes. Make sure it is thick and not watery. Homemade purée often contains more moisture than canned purée, so blot or drain it before measuring.
Why did my pumpkin cookies turn out cakey?
Too much pumpkin moisture or flour can create a cakier texture. Blot the purée, measure flour accurately, and avoid adding extra flour unless the dough is genuinely too sticky after chilling.
Can I make these cookies without cinnamon?
Yes. You can omit cinnamon or replace it with a little extra ginger, nutmeg, or pumpkin spice.
Can I use pumpkin pie spice instead of individual spices?
Yes. Replace the cinnamon, ginger, nutmeg, and cloves with approximately 1½–2 teaspoons of pumpkin pie spice, adjusting to taste.
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 24 hours. If it becomes very firm, let it sit at room temperature briefly before shaping.
How do I make the cookies softer?
Avoid overbaking, blot the pumpkin without drying it completely, and store the cooled cookies in an airtight container.
Can I decorate these cookies for the holidays?
Absolutely. Try cream cheese glaze, a light powdered-sugar dusting, or a drizzle of melted white chocolate. Add decorations after the cookies cool.
Serving Suggestions
– Serve with coffee, tea, or hot chocolate.
– Pair with a warm pumpkin spice latte.
– Arrange on a fall dessert platter with apple slices and cinnamon treats.
– Add cream cheese glaze for a tangy, sweet finish.
– Serve slightly warm for a soft, buttery texture.
Recipe Notes
These Pumpkin Sugar Cookies bring together the comforting flavors of pumpkin, cinnamon, ginger, and nutmeg in a soft, buttery cookie. The cinnamon-sugar coating adds a delicate sweetness, while the optional cream cheese glaze provides a rich finishing touch.
For the best texture, remove excess moisture from the pumpkin purée, chill the dough, and take the cookies out of the oven while the centers are still slightly soft
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Grandma’s Cream Puffs – Light, Crisp & Creamy - October 17, 2026
- Easy Crockpot Creamy Garlic Parmesan Chicken - October 17, 2026
- Garlic Herb Roasted Potatoes - October 17, 2026
