Pumpkin Sugar Cookies

There’s something about fall that makes your kitchen feel like a warm hug. And these pumpkin sugar cookies? They’re the soft, spiced little dream you didn’t know you needed. Sweet, chewy, and packed with cozy vibes, they’ll be your go-to bake from September through sweater season.

Why You’ll Love These Pumpkin Sugar Cookies

If you’re team chewy over cakey, welcome home. These cookies are

• Buttery soft in the center with crisp edges
• Lightly spiced with cinnamon and nutmeg
• Easy to prep with pantry basics
• Perfect for freezing ahead of time
• Kid approved and bake sale ready

They’re like a sugar cookie and pumpkin pie had the most delicious baby.

Ingredients You’ll Need

Here’s everything you’ll need to whip up a batch

• Unsalted butter
• Granulated sugar
• Brown sugar
• Pumpkin puree
• Egg yolk
• Vanilla extract
• All-purpose flour
• Baking soda and baking powder
• Salt
• Pumpkin pie spice and cinnamon
• Extra sugar for rolling

Tip: Make sure you blot your pumpkin. Too much moisture means cake-like cookies. We want chewy.

How to Make Pumpkin Sugar Cookies

These come together fast with zero stress. Here’s how

1. Blot the pumpkin
   Scoop your pumpkin puree onto a paper towel lined plate and let it sit for 10 minutes. Then gently pat it dry.
2. Mix the dough
   Beat the butter, sugars, and pumpkin until fluffy. Add the egg yolk and vanilla. Stir in your dry ingredients until just combined.
3. Chill it
   Cover and pop that dough in the fridge for 30 minutes. This makes them bake up thick and perfect.
4. Roll and sugar
   Roll dough into balls and coat in sugar for sparkle and crunch.
   
   
5. Bake
   Bake at 350°F for 15 to 18 minutes. They’ll look slightly underdone and that’s exactly what we want.
6. Cool
   Let them sit on the tray for a few minutes before moving to a rack. They’ll firm up into soft chewy goodness.

Craving even more pumpkin goodness? This praline pumpkin pie is next level dreamy.

Quick Tip: Getting the Moisture Out of Pumpkin

Here’s the thing. Pumpkin is wet. And too much liquid makes cookies puff up and go cakey. We want chewy. Just

• Spread one third cup pumpkin puree onto paper towels
• Pat with another layer of paper towels
• Let sit for 10 minutes
• Done

You’ll be shocked how much liquid comes out.

Tips for the Best Texture

• Use room temperature butter
• Chill the dough before baking
• Don’t skip rolling them in sugar
• Use silicone baking mats if you can

Pair these cookies with a mug of this cozy pumpkin spice coffee creamer for the ultimate fall moment.

Can I Make These Gluten Free?

Yes you can. These cookies bake beautifully with a one to one gluten free flour blend. We’ve had great results using King Arthur’s Measure for Measure Flour. Same soft bite. Same amazing flavor.

Storage and Freezing Tips

• Counter: Store in an airtight container for up to 4 days
• Fridge: Good for 1 week but best texture is at room temp
• Freezer: Freeze baked cookies for up to 3 months
• Freezer Dough: Scoop into balls and freeze. Bake from frozen with 2 extra minutes

If you’re baking for a crowd, don’t miss these soft and buttery Italian Christmas cookies too.

Pumpkin Sugar Cookies FAQ

Try it out and tell me if you’re team chewy pumpkin cookie now. Leave a comment share it with your fall crew or pin it for later.

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