Name: Pumpkin Sugar Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: American
Ingredients: 115 g (½ cup) unsalted butter, softened; 80 g (⅓ cup) dark brown sugar; 60 g (¼ cup) granulated sugar; 90 g (⅓ cup) pumpkin puree, well drained; 1 large egg, room temperature; ½ tsp vanilla extract; 200 g (1⅔ cups) all-purpose flour; ½ tsp baking powder; ¼ tsp baking soda; ½–1 tsp pumpkin pie spice; Pinch of salt; 50 g (¼ cup) granulated sugar; ½ tsp ground cinnamon or pumpkin pie spice

Jump to Recipe

These pumpkin sugar cookies are soft and chewy with real pumpkin, warm pumpkin spice, and a sweet cinnamon sugar coating.

These soft pumpkin sugar cookies have chewy centers, lightly crisp edges, and plenty of warm fall flavor.

I blot the pumpkin puree before adding it to the dough, which helps keep the cookies chewy instead of cakey.

Why You’ll Love This recipe

Soft & chewy – Tender centers with lightly crisp edges.
Full of pumpkin flavor – Made with real pumpkin and warm spices.
Cinnamon sugar coating – Adds a sweet, lightly crisp finish.

Ingredients You Need

Butter – Unsalted and softened.
Sugars – Granulated and brown sugar for sweetness and chewiness.
Egg & vanilla – At room temperature.
Pumpkin puree – Homemade or canned, well blotted to remove excess moisture.
Flour – All-purpose flour.
Baking powder, baking soda & salt – For the right texture and rise.
Pumpkin pie spice – Use my homemade pumpkin pie spice or a store-bought blend.
Cinnamon sugar – For coating the cookies before baking.

How to Make Pumpkin Sugar Cookies

These are my soft vanilla sugar cookies with a warm pumpkin spice twist.

Cream softened butter with granulated and brown sugars until smooth and creamy.

Add the egg and vanilla and mix until combined.

Creamed butter and sugars with egg and vanilla

Blot the pumpkin puree several times with paper towels to remove excess moisture, then mix it into the dough.

Fold in the flour, baking powder, baking soda, salt, and pumpkin pie spice until a soft, slightly sticky dough forms.

Pumpkin cookie dough with dry ingredients

Scoop the dough into 12 equal balls and chill for about 20 minutes in the freezer.

Coat each cookie dough ball in cinnamon sugar and place on a lined baking sheet.

Pumpkin cookie dough ball coated in cinnamon sugar

Pumpkin sugar cookie dough balls on a baking sheet

Bake at 350°F (180°C) for about 11–13 minutes, until the edges are set and the centers still look slightly soft.

Cool for 5 minutes on the baking sheet, then transfer to a cooling rack.

Tips for the Best Pumpkin Sugar Cookies

Blot the pumpkin well – This keeps the cookies soft and chewy instead of cakey.
Weigh the flour – For the most consistent texture.
Chill the dough – It makes the soft dough easier to handle and limits spreading.
Don’t overmix – Mix only until the flour is incorporated.
Don’t overbake – The centers should still look slightly soft when they come out.

Storage

Store pumpkin sugar cookies in an airtight container at room temperature for 4–5 days, or freeze for up to 3 months.

Variations

Chocolate chips – Add dark, milk, or white chocolate chips.
Nuts – Add chopped pecans or walnuts for some crunch.
Extra spice – Add a little more cinnamon or pumpkin pie spice for a stronger spiced flavor.

Try my pumpkin cheesecake cookies for a version filled with a creamy cheesecake center.

Recipe Questions

Can I use canned pumpkin puree?

Yes. Use pure pumpkin puree, not pumpkin pie filling, and blot it well before adding it to the dough.

Why do I need to blot the pumpkin?

Removing excess moisture helps create soft and chewy pumpkin cookies instead of a cakey texture.

Why are my pumpkin sugar cookies spreading?

The pumpkin or butter may contain too much moisture, or the dough may be too warm. Chill the dough before baking.

Can I make the dough ahead?

Yes. Keep the cookie dough covered in the refrigerator for up to 2 days before baking.

Stack of pumpkin sugar cookies with a bottle of milk

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Pumpkin Sugar Cookies

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Author: Fadela
Total Time: 23 minutes
Yield: 12 cookies

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Description

Soft and chewy pumpkin sugar cookies made with real pumpkin, warm pumpkin pie spices, and a sweet cinnamon sugar coating.

Instructions

Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl.
Beat the softened butter, brown sugar, and granulated sugar with an electric mixer for about 2 minutes until smooth and creamy.
Add the egg and vanilla and mix until fully incorporated.
Blot the pumpkin puree several times with paper towels to remove as much excess moisture as possible. Add it to the mixture and beat until combined.
Fold in the dry ingredients with a spatula just until a soft, slightly sticky dough forms.
Scoop the dough into 12 equal balls and place them on a parchment-lined baking sheet.
Chill the cookie dough for about 20 minutes in the freezer.
Combine the granulated sugar and cinnamon in a small bowl, then roll each cookie dough ball in the cinnamon sugar.
Preheat the oven to 350°F (180°C) and arrange the cookies on the lined baking sheet, leaving space between them.
Bake for about 11–13 minutes, until the edges are set and the centers still look slightly soft.
Cool on the baking sheet for about 5 minutes before transferring to a cooling rack.