Pumpkin Spice Sugar Cookies (Soft, Cozy & So Easy!)

These pumpkin spice sugar cookies smell like autumn just walked into your kitchen. With buttery edges, a soft chewy center, and cozy hints of cinnamon and nutmeg, they’re like a sweater for your sweet tooth. Whether you frost them or let the spice shine solo, they’re made for sharing (or not no judgment).

Why You’ll Love These Pumpkin Spice Sugar Cookies

There’s just something magical about fall baking and these cookies hit all the right notes:

• Tender & chewy with that melt-in-your-mouth bite
• Real pumpkin puree adds flavor and moisture
• Kid-approved and fun for cut-out shapes
• Perfect for gifting, snacking, or hoarding in a cookie jar

They also freeze like champs and are the ultimate partner for your coffee break. Speaking of cozy pairings, don’t miss this rich pumpkin spice coffee creamer to sip alongside.

Ingredients You’ll Need

For the Cookies:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon allspice
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• ⅓ cup canned pumpkin puree
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting (Optional but dreamy):

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract

How to Make Pumpkin Spice Sugar Cookies

1. Mix the Dough

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and all the warm spices. In a larger bowl, beat the butter and sugars until fluffy. Add the egg, pumpkin puree, and vanilla, mixing until smooth. Gradually stir in the dry ingredients until a soft dough forms.

2. Chill It

Wrap the dough in plastic wrap and chill for at least 1 hour (up to 24). This helps the cookies hold their shape when baked.

3. Roll and Cut

Preheat oven to 350°F (175°C). Roll the dough on a floured surface to about ¼ inch thickness. Use your favorite fall cookie cutters leaves, pumpkins, or ghosts are all fair game.

4. Bake to Perfection

5. Cool and Frost

For the frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth. Spread or pipe onto cooled cookies, then sprinkle with cinnamon sugar or festive sprinkles if you like.

Tips & Variations

• No frosting? No problem sprinkle dough with cinnamon sugar before baking for a sparkly, crunchy finish
• Swap the cream cheese frosting for maple glaze for an earthy twist
• Want a spicier cookie? Add a pinch of ground cloves
• Chill time is key! It makes the dough easier to roll and keeps your shapes crisp

Storage & Make-Ahead Info

• Unfrosted cookies stay fresh in an airtight container for 5–6 days
• Frosted cookies should be stored in the fridge, layered with wax paper
• Freeze baked cookies or raw dough for up to 2 months
• You can also chill the dough up to 2 days in advance

Serving Ideas

Serve these with hot cider, chai, or a tall glass of oat milk. They’re also adorable wrapped in cellophane bags as party favors or holiday gifts. Want something savory to go with dessert? Balance the sweet with these gluten-free pumpkin cream cheese muffins for a fall flavor party. Or try your hand at this cozy pumpkin dump cake it’s perfect for gatherings.

FAQs

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