These Heavenly Pumpkin Spice Sugar Cookies capture autumn’s essence in every single bite. The moment that warm spice aroma fills your kitchen, you know magic is happening.
I’ve been perfecting these Pumpkin Spice Sugar Cookies for years now. They’re pillowy soft with just the right amount of cinnamon sweetness coating each cookie.
When October rolls around, these become my weekend ritual and evening comfort.
What makes this Pumpkin Spice Sugar Cookies perfect for any occasion
These cookies disappear faster than I can bake them at family gatherings. The soft texture and warm spices remind everyone of cozy autumn afternoons together.
You’ll love how the dough comes together so easily with pantry staples. Pumpkin Spice Sugar Cookies work whether you’re baking solo or with little helpers nearby.
They freeze beautifully too, so I always make double batches for busy weeks.
Everything you need for the perfect Pumpkin Spice Sugar Cookies
- 2¾ cups all-purpose flour – I always spoon and level for consistent results
- 2 teaspoons cornstarch – this creates that perfect tender crumb texture
- ½ teaspoon cream of tartar – helps with the soft, chewy texture
- 1 teaspoon baking soda – gives them just enough lift
- ½ teaspoon salt – enhances all those warm spice flavors
- 2½ teaspoons cinnamon – I use Ceylon cinnamon when I can find it
- ¾ teaspoon nutmeg – freshly grated works best here
- ¼ teaspoon ground cloves – don’t skip this, it adds depth
- ⅔ cup unsalted butter – room temperature is crucial for proper mixing
- ¾ cup packed brown sugar – dark brown adds richer molasses notes
- ⅔ cup granulated sugar – creates that perfect sweetness balance
- 1 large egg – binds everything together beautifully
- 2¼ teaspoons vanilla extract – pure vanilla makes all the difference
- ⅔ cup canned pumpkin – not pie filling, just pure pumpkin puree
For the Rolling Sugar:
- ⅓ cup granulated sugar
- 2 teaspoons cinnamon
The key with these Pumpkin Spice Sugar Cookies is using real pumpkin puree. I always buy a few extra cans during fall sales.
My Method for Pumpkin Spice Sugar Cookies
- Mix your dry ingredients first. Whisk flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl. I like doing this step early so flavors can meld.
- Cream butter and sugars for 3-4 minutes. Use an electric mixer on medium speed until the mixture looks light and fluffy. This step creates the perfect cookie texture.
- Add wet ingredients one at a time. Beat in the egg first, then vanilla, then pumpkin puree. The mixture might look slightly curdled – that’s completely normal here.
- Fold in flour mixture gradually. Start with mixer on low speed, then finish by hand if needed. The dough will feel quite sticky and soft.
- Chill the dough for 2½ hours minimum. Cover tightly with plastic wrap and refrigerate. This step prevents spreading and helps flavors develop beautifully.
- Preheat oven to 345°F. Line two baking sheets with parchment paper while your oven heats up.
- Make cinnamon sugar coating. Whisk together the ⅓ cup sugar and 2 teaspoons cinnamon in a small bowl.
- Roll dough into walnut-sized balls. I use about 1¾ tablespoons of dough per cookie. Roll each ball in the cinnamon sugar mixture completely.
- Space cookies 2½ inches apart. Place on prepared baking sheets and gently flatten each cookie just slightly with your fingers.
- Bake for 11-12 minutes. Centers should look just barely set when you remove them. They’ll finish cooking on the hot pan.
The smell when these Easy Gluten-Free Pumpkin Chocolate Chip Cookies come out of the oven is absolutely incredible.
My go to methods for Pumpkin Spice Sugar Cookies success
Room temperature ingredients mix together so much more evenly than cold ones. I set my butter and egg out about an hour before I start baking.
Pumpkin Spice Sugar Cookies need that chilling time to hold their shape properly. I’ve tried rushing this step and always regret it when cookies spread too much.
Don’t overbake these beauties – they continue cooking on the hot pan after removal.
How this Pumpkin Spice Sugar Cookies fits into my weekly meals
October through December, I keep a batch of these in my freezer. They’re perfect for unexpected guests or when I need something sweet after dinner.
Sunday afternoons often find me rolling cookie dough while soup simmers on the stove. Pumpkin Spice Sugar Cookies pair wonderfully with hot cider or coffee too.
If you love fall flavors like I do, you’ll also enjoy these Easy Cinnamon Sugar Pumpkin Muffins for breakfast treats.
Print
Heavenly Pumpkin Spice Sugar Cookies
- Total Time: 2 hours 37 minutes
- Yield: 28 cookies
Description
Soft, spiced cookies rolled in cinnamon sugar that capture autumn’s warmth in every bite.
Ingredients
For the Cookies:
- 2¾ cups all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- ½ teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2½ teaspoons cinnamon
- ¾ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ⅔ cup unsalted butter, room temperature
- ¾ cup packed dark brown sugar
- ⅔ cup granulated sugar
- 1 large egg
- 2¼ teaspoons vanilla extract
- ⅔ cup canned pumpkin puree
For Rolling:
- ⅓ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl.
- Cream butter and both sugars with electric mixer for 3-4 minutes until light and fluffy.
- Beat in egg, then vanilla, then pumpkin puree until combined.
- Gradually mix in flour mixture on low speed until just combined. Dough will be sticky.
- Cover bowl tightly with plastic wrap and refrigerate for 2½ hours minimum.
- Preheat oven to 345°F. Line two baking sheets with parchment paper.
- Mix ⅓ cup sugar and 2 teaspoons cinnamon in small bowl for rolling.
- Roll chilled dough into walnut-sized balls (about 1¾ tablespoons each).
- Roll each ball in cinnamon sugar mixture and place 2½ inches apart on prepared sheets.
- Gently flatten cookies slightly with fingers.
- Bake 11-12 minutes until centers look just set. Cool on baking sheet 5 minutes before transferring.
Notes
- Dough must be chilled properly to prevent excessive spreading.
- Cookies continue cooking on hot pan after removal from oven.
- Store in airtight container up to 5 days or freeze up to 6 months.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
Can I make these cookies ahead of time?
Absolutely! The dough keeps beautifully in the fridge for up to four days. You can also freeze shaped cookie balls for up to three months.
Baked cookies stay soft for five days in an airtight container at room temperature.
What’s the best way to store leftover cookies?
I layer them between parchment paper in an airtight container. A slice of bread keeps them extra soft if needed.
These freeze wonderfully for up to six months in freezer-safe containers.
Can I substitute the pumpkin with something else?
Sweet potato puree works perfectly as a one-to-one replacement. Butternut squash puree also creates lovely results with similar texture.
Avoid using pumpkin pie filling as it contains extra spices and sweeteners.
I’d love to share more fall baking inspiration with you! Follow me on Pinterest for seasonal cookie recipes and cozy kitchen ideas.
Why do my cookies spread too much when baking?
This usually happens when the dough isn’t chilled long enough. Make sure your butter wasn’t too warm when mixing either.
Pumpkin Spice Sugar Cookies need that firm dough to hold their perfect round shape.