A few autumns ago, I was volunteering at our small-town church bazaar, tucked into the basement that always smelled faintly of cinnamon and floor wax. The bake sale tables were lined with apple pies, loaves of pumpkin bread, and tins of fudge, but what caught my attention were the rows of spiced cookies wrapped in cellophane.
The vendor, an older woman with a smile like my grandmother’s, told me she made them every year because “pumpkin and spice belong together.” That simple sentence stuck with me.
When I got home later that week, I couldn’t shake the thought of those cookies. I wanted to capture that same warmth, but with my own touch, using my mother’s sugar cookie base and folding in pumpkin puree and fragrant spices.
My kitchen soon filled with the scent of cinnamon and nutmeg, the kind of aroma that feels like pulling on a cozy sweater. As I pulled the first batch from the oven, my husband wandered in, coffee cup in hand, asking what smelled so good. By the time my grandchildren visited later, the cookie jar was nearly empty.
Short Description
Soft pumpkin-spice sugar cookies with a warm cinnamon-sugar coating—perfectly spiced, lightly chewy, and full of autumn flavor.
Key Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ cup granulated sugar (for rolling)
- ½ teaspoon ground cinnamon (for rolling)
Tools Needed
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Butter and Sugar
In a large bowl, cream together softened butter and 1 cup sugar until light and fluffy.
Step 3: Add Wet Ingredients
Beat in the egg, pumpkin puree, and vanilla extract until smooth.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Step 5: Form the Dough
Gradually add dry mixture to wet mixture, stirring until a soft dough forms. If the dough feels too sticky, add 1 tablespoon of flour at a time.
Step 6: Prepare Cinnamon Sugar
In a small bowl, combine ¼ cup sugar and ½ teaspoon cinnamon.
Step 7: Shape and Roll
Roll tablespoon-sized portions of dough into balls. Coat in the cinnamon-sugar mixture and place 2 inches apart on baking sheets.
Step 8: Bake
Bake for 10–12 minutes, until edges are set and cookies are lightly golden.
Step 9: Cool
Cool on baking sheet for 5 minutes before transferring to a wire rack.
Why You’ll Love This Recipe
Warm and Cozy Flavor: Pumpkin, cinnamon, nutmeg, and cloves create the ultimate autumn cookie.
Soft and Chewy: The pumpkin puree keeps the cookies moist with just the right amount of chewiness.
Easy to Make: Simple steps and pantry staples make this a stress-free bake.
Family-Friendly: A great recipe to make with kids or grandkids—rolling dough in cinnamon sugar is always fun.
Perfect for Any Occasion: Lovely for bake sales, holiday trays, or a cozy afternoon snack with tea.
Mistakes to Avoid & Solutions
Overmixing the Dough: Can make cookies tough. Solution: Stir only until ingredients are just combined.
Using Too Much Pumpkin: Extra puree can make cookies cakey. Solution: Measure carefully and stick to ½ cup.
Skipping the Chill (if sticky): Warm dough spreads too much. Solution: Chill for 20 minutes if dough feels sticky.
Uneven Baking: Crowding cookies on one sheet leads to uneven browning. Solution: Leave 2 inches between each cookie.
Overbaking: Cookies dry out quickly. Solution: Remove as soon as edges set; they’ll finish firming as they cool.
Serving and Pairing Suggestions
Enjoy with a hot cup of coffee, chai, or spiced cider.
Pair with vanilla ice cream for a fall-inspired dessert sandwich.
Serve on a holiday platter with molasses cookies and shortbread.
Wrap in parchment and tie with twine for sweet gifts.
Storage and Reheating Tips
Store in an airtight container at room temperature up to 4 days.
Freeze baked cookies up to 2 months; thaw at room temperature.
To refresh, warm in a 300°F oven for 3 minutes.
Freeze raw dough balls; bake straight from frozen, adding 2 minutes to bake time.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s pureed and drained well to remove excess liquid.
2. Can I make these gluten-free?
Yes, swap flour for a 1:1 gluten-free baking blend. Texture will be slightly softer.
3. Do these cookies spread a lot?
Not much, thanks to the pumpkin. Roll them into smaller balls for neater cookies.
4. Can I double the recipe?
Absolutely, just use a larger bowl and adjust baking sheets accordingly.
5. Why are my cookies cakey instead of chewy?
Too much pumpkin puree or flour can cause this. Stick to exact measurements.
Tips & Tricks
Always use room-temperature butter for proper creaming.
Use a cookie scoop for uniform sizes.
Roll twice in cinnamon sugar for extra crunch.
Add a sprinkle of coarse sugar on top for sparkle.
Let cookies cool completely before storing to prevent sogginess.
Recipe Variations
Pumpkin-Chocolate Chip Cookies: Fold in 1 cup semi-sweet chocolate chips before rolling in cinnamon sugar.
Pumpkin Cream Cheese Sandwich Cookies: Spread sweetened cream cheese filling between two cookies.
Maple-Glazed Pumpkin Cookies: Drizzle cooled cookies with maple glaze (powdered sugar, maple syrup, and milk).
Nutty Pumpkin Cookies: Add ½ cup chopped pecans or walnuts to the dough for crunch.
Spiced Pumpkin Oat Cookies: Replace ½ cup flour with oats for a heartier cookie.
Final Thoughts
Baking these pumpkin-spice sugar cookies always feels like I’m bottling up the season itself—warm spices, golden edges, and that little sparkle of cinnamon sugar that makes them irresistible. The beauty of this recipe is how it bridges generations: my mother’s sugar cookies meet autumn’s classic pumpkin flavors, and my grandchildren now ask for them year after year. They’re not fussy or overcomplicated, just simple cookies that carry a lot of comfort.
I love how the kitchen smells while they bake, like a blend of holiday mornings and cozy afternoons. They remind me that good food doesn’t have to be extravagant to be memorable. If you’re looking for a recipe that’s easy, rewarding, and guaranteed to draw people to the kitchen, these cookies might just be the answer. Bake a batch, share them freely, and watch them disappear.
Pumpkin-Spice Sugar Cookies
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ cup granulated sugar for rolling
- ½ teaspoon ground cinnamon for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually stir dry mixture into wet until a soft dough forms; add a little flour if too sticky.
- Mix ¼ cup sugar with ½ teaspoon cinnamon in a small bowl. Roll tablespoon-sized portions of dough into balls, coat in cinnamon sugar, and place 2 inches apart on prepared sheets.
- Bake 10–12 minutes, until edges are set and lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
