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Pumpkin Sugar Cookies

These soft Pumpkin Sugar Cookies are made with real pumpkin puree, warm cinnamon, nutmeg, and ginger, then topped with rich cream cheese frosting. Tender, chewy, and full of cozy fall flavor, they're perfect for Halloween, Thanksgiving, cookie exchanges, and everyday autumn baking.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 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

Pat the pumpkin puree dry with paper towels before measuring to remove excess moisture.
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.