Introduction

These Pumpkin-Spice Sugar Cookies combine the warmth of classic autumn spices with the soft, tender texture of sugar cookies. Perfect for fall gatherings or a cozy treat, they bring seasonal flavor to every bite.

A close-up image of golden brown flower-shaped sugar cookies stacked in a pile, each cookie showing a slightly crispy edge with a soft center, sparkling with coarse sugar crystals sprinkled on top; the cookies are arranged on a wooden surface with more cookies blurred in the background, all under soft natural light highlighting their texture and sugary coating, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For Rolling:
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Instructions

Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 2: Add the egg, pumpkin puree, and vanilla extract to the bowl and mix until well combined.
Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing.
Step 5: Divide the dough in half, flatten each half into a disk, and wrap them in plastic wrap. Chill in the refrigerator for at least 1 hour until firm.
Step 6: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 7: On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Cut out shapes with cookie cutters and place on the baking sheets.
Step 8: Mix together the 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon. Sprinkle this mixture lightly over the tops of the cookies.
Step 9: Bake cookies for 8-10 minutes until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: Serve with milk or your favorite fall beverage and enjoy the cozy flavors.

Tips & Variations

For a stronger spice flavor, increase the cinnamon and ginger by 1/4 teaspoon each.
If you prefer a more intense pumpkin taste, add an extra 2 tablespoons of pumpkin puree, but slightly reduce flour to keep dough consistency.
Swap out ground cloves for allspice if you prefer a different spice profile.
Chill the dough overnight to develop flavors and make rolling easier.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cooled cookies in a sealed bag for up to 3 months. Reheat briefly in a warm oven or enjoy at room temperature for the best texture.

How to Serve

A close-up of a stack of golden brown cookies with sugar crystals sparkling on top. The cookies have a flower shape with scalloped edges and are arranged in several layers, showing their thickness and slightly rough texture. The background is softly blurred with more cookies stacked, emphasizing the sugar's shimmer and the warm tones of the baked dough. The photo is taken on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin should be cooked and pureed well before using. Make sure it is drained to avoid excess moisture in the dough.

Why do I need to chill the dough before baking?

Chilling firms up the dough, making it easier to roll and cut shapes. It also helps prevent the cookies from spreading too much during baking.