Quick Answer
Pumpkin Sugar Cookies are soft, chewy cookies made with real pumpkin puree and warm fall spices like cinnamon, nutmeg, and ginger. They have a tender, cake-like texture, a subtle pumpkin flavor, and are often topped with rich cream cheese frosting for the ultimate autumn treat.
❤️ Why You’ll Love This Recipe
- Soft, chewy cookies with real pumpkin puree.
- Warm fall spices in every bite.
- Delicious with cream cheese frosting or a simple vanilla glaze.
- Perfect for Halloween, Thanksgiving, and holiday cookie trays.
- Easy to make ahead and freezer-friendly.
I love making Pumpkin Sugar Cookies because they’re everything a fall cookie should be—soft, buttery, and filled with cozy pumpkin spice flavor. Real pumpkin puree keeps the cookies incredibly moist, while cinnamon, nutmeg, and ginger create the perfect balance of warm autumn spices. Finished with a creamy cream cheese frosting, they’re always a hit at family gatherings, school parties, and holiday dessert tables.
One of the best things about this recipe is how beginner-friendly it is. The dough comes together with simple pantry ingredients, and a short chill in the refrigerator helps the cookies bake up thick and tender every time. Whether you decorate them with frosting, cinnamon sugar, or festive sprinkles, these homemade pumpkin sugar cookies are sure to become one of your favorite fall baking traditions.
Ingredients You’ll Need
Pumpkin Sugar Cookie Dough
- 2¼ cups (280 g) all-purpose flour – Provides the structure for soft, tender cookies.
- 1 teaspoon baking powder – Helps the cookies rise slightly.
- ½ teaspoon baking soda – Creates a light, cake-like texture.
- 1 teaspoon ground cinnamon – Adds warm fall flavor.
- ½ teaspoon ground nutmeg – Complements the pumpkin with cozy spice.
- ¼ teaspoon ground ginger – Adds subtle warmth and depth.
- ¼ teaspoon salt – Enhances the sweetness and balances the flavors.
- ½ cup (113 g) unsalted butter, softened – Gives the cookies a rich, buttery flavor.
- ¾ cup (150 g) granulated sugar – Sweetens the cookies while keeping them tender.
- ¼ cup (50 g) brown sugar – Adds moisture and a light caramel flavor.
- ½ cup (120 g) pumpkin puree – Use 100% pure pumpkin puree, not pumpkin pie filling. Pat dry with paper towels before measuring for the best texture.
- 1 large egg – Helps bind the dough.
- 1 teaspoon vanilla extract – Enhances the pumpkin and spice flavors.
Cream Cheese Frosting
- 4 oz (113 g) cream cheese, softened – Creates a smooth, tangy frosting.
- 1 cup (120 g) powdered sugar – Sweetens and thickens the frosting.
- 2 tablespoons unsalted butter, softened – Adds richness and a creamy texture.
- ½ teaspoon vanilla extract – Adds classic vanilla flavor.
- 1–2 tablespoons milk – Thins the frosting to your desired consistency.
Equipment You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire cooling rack
How to Make Pumpkin Sugar Cookies
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
3. Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar for about 2 minutes, until light and fluffy.
4. Add the Wet Ingredients
Mix in the pumpkin puree, egg, and vanilla extract until just combined. The mixture may look slightly curdled, which is normal.
5. Make the Dough
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms. Do not overmix. Chill the dough in the refrigerator for at least 30 minutes
6. Scoop and Shape
Using a cookie scoop or tablespoon, portion the dough into 1½-inch balls. Place them about 2 inches apart on the prepared baking sheets, then gently flatten each ball slightly with the bottom of a glass.
7. Bake
Bake for 10–12 minutes, or until the edges are set and the tops look just dry. The centers may still appear slightly soft—that’s exactly what you want for tender, chewy cookies.
8. Cool Completely
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before adding the frosting.
9. Make the Cream Cheese Frosting
Beat the softened cream cheese, butter, powdered sugar, vanilla extract, and 1–2 tablespoons of milk until smooth and creamy. Adjust the milk as needed to reach your desired consistency.
10. Frost and Decorate
Spread or pipe the cream cheese frosting onto the cooled cookies. If desired, decorate with a light sprinkle of cinnamon, pumpkin pie spice, festive sprinkles, or colored sugar for a seasonal finish.
For another cozy fall bake, check out this Homemade Pumpkin Roll Recipe — it pairs beautifully with these cookies on a dessert table.
Tips
- Pat the pumpkin puree dry with paper towels before measuring to remove excess moisture and help prevent the cookies from spreading.
- Chill the dough for at least 30 minutes so the cookies hold their shape and bake up thicker.
- Don’t overbake. Remove the cookies when the edges are set and the centers still look slightly soft—they’ll continue to firm up as they cool.
- Wait until the cookies are completely cool before frosting to keep the cream cheese frosting from melting.
- Store frosted cookies in the refrigerator and let them sit at room temperature for about 15 minutes before serving for the best flavor and texture.
Storage & Make-Ahead
Room Temperature
Store unfrosted cookies in an airtight container for 2–3 days.
Refrigerator
Store frosted cookies in an airtight container in the refrigerator for 5–7 days.
Freezer
Freeze unfrosted cookies in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before frosting and serving. You can also freeze the cookie dough balls and bake them directly from frozen, adding 2–3 extra minutes to the baking time.
If you love frosted cookies, you’ll also enjoy these Soft Chewy Lemon Sugar Cookies as a bright, citrusy contrast on a cookie platter.
Easy Variations
Chocolate Chip Pumpkin Sugar Cookies
Fold ½ cup (85 g) mini chocolate chips into the dough before chilling for a sweet, bakery-style twist.
Vanilla Glazed Pumpkin Sugar Cookies
Skip the cream cheese frosting and drizzle the cooled cookies with a simple glaze made from 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract.
Egg-Free Pumpkin Sugar Cookies
Replace the egg with 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or 3 tablespoons unsweetened applesauce for an easy egg-free version.
Gluten-Free Pumpkin Sugar Cookies
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Chill the dough for at least 45 minutes before baking.
Pumpkin Cookies Without Frosting
Enjoy the cookies plain or roll the dough balls in cinnamon sugar before baking for a lightly crisp, sweet coating without frosting.
What to Serve With
These Pumpkin Sugar Cookies pair perfectly with:
- Hot coffee
- Pumpkin spice latte
- Chai tea
- Hot apple cider
- Vanilla ice cream
- Cream cheese frosting
- Caramel sauce
- Hot chocolate
- Pumpkin bread
- Cheesecake
Frequently Asked Questions
Can I use canned pumpkin puree?
Yes. Use 100% pure canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Why are my pumpkin sugar cookies cake-like?
Pumpkin puree naturally adds moisture, giving these cookies a soft, cake-like texture. Patting the pumpkin dry and chilling the dough helps reduce excess moisture.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 extra minutes to the baking time.
Do frosted pumpkin sugar cookies need to be refrigerated?
Yes. Because of the cream cheese frosting, store frosted cookies in the refrigerator for 5–7 days.
Can I make these without cream cheese frosting?
Absolutely. A simple vanilla glaze or a dusting of cinnamon sugar makes a delicious alternative.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices that will change the flavor and texture of the cookies. Always use 100% pure pumpkin puree.
Conclusion
I love Pumpkin Sugar Cookies because they’re soft, buttery, and filled with the comforting flavors of fall. Real pumpkin puree keeps them wonderfully moist, while warm spices and creamy frosting make every bite taste like autumn. Whether you’re baking them for Halloween, Thanksgiving, a cookie exchange, or simply to enjoy with a cup of coffee, these cookies are sure to become a seasonal favorite.
For more cookie inspiration, check out these Strawberry Sugar Cookies for a fruity spring version, or these Carrot Cake Cookies for another veggie-forward bake you’ll love.
Pumpkin Sugar Cookies
Equipment
- Large mixing bowl
- * Medium mixing bowl
- * Electric hand mixer or stand mixer
- * Whisk
- * Rubber spatula
- Measuring cups
- * Measuring spoons
- Cookie scoop (about 1½ tablespoons)
- Baking sheets
- * Parchment paper
- Wire cooling rack
Ingredients
Pumpkin Sugar Cookie Dough
- 2¼ cups 280 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup 113 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- ¼ cup 50 g brown sugar
- ½ cup 120 g 100% pure pumpkin puree (pat dry with paper towels before measuring for best results)
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 4 oz 113 g cream cheese, softened
- 2 tablespoons 28 g unsalted butter, softened
- 1 cup 120 g powdered sugar
- ½ teaspoon vanilla extract
- 1 –2 tablespoons milk as needed for consistency
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add the pumpkin puree, egg, and vanilla extract. Mix until just combined. The mixture may look slightly curdled, which is normal.
- Gradually add the dry ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Cover and refrigerate the dough for at least 30 minutes.
- Scoop the dough into 1½-inch balls and place them 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly with the bottom of a glass.
- Bake for 10–12 minutes, until the edges are set and the tops look just dry. The centers should still be slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Beat the cream cheese, butter, powdered sugar, vanilla, and 1–2 tablespoons milk until smooth and creamy.
- Spread or pipe the frosting onto the cooled cookies.
- Garnish with a light sprinkle of cinnamon, pumpkin pie spice, or festive sprinkles if desired, then serve.
Notes
Chilling the dough helps prevent spreading and creates thicker cookies.
Do not overbake. Remove the cookies when the edges are set and the centers still look slightly soft.
Allow the cookies to cool completely before frosting.
Store unfrosted cookies in an airtight container at room temperature for 2–3 days.
Store frosted cookies in the refrigerator for 5–7 days.
Freeze unfrosted cookies or unbaked dough balls for up to 2 months. Bake frozen dough by adding 2–3 extra minutes to the baking time.
