Pumpkin Sugar Cookies

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These pumpkin sugar cookies are soft, chewy and gently spiced, with crackly tops that sparkle from a roll in white sugar. Every bite tastes like fall: warm cinnamon, nutmeg, ginger and cloves with a mellow pumpkin flavor.

The dough is made with simple pantry staples and just a little pumpkin puree, so the cookies stay thick and tender instead of cakey. Chill, roll, bake for about 10 minutes, and your kitchen will smell amazing.

Why You’ll Love These Pumpkin Sugar Cookies

• Soft and chewy: brown sugar and butter keep the centers tender for days.
• Crinkly sugar tops: a roll in white sugar gives a pretty, crackled finish.
• Cozy spice blend: cinnamon, nutmeg, ginger and cloves in every bite.
• No eggs needed: pumpkin puree binds the dough.
• Great for sharing: perfect for cookie swaps, lunch boxes and holiday trays.

Ingredients You’ll Need

Dry Ingredients

• 3 cups (360 g) all-purpose flour: spoon and level it so the cookies are not dry.
• 1 tsp baking soda: helps the cookies spread and crackle.
• 1 tsp ground cinnamon: the main warm spice.
• 1/2 tsp ground nutmeg, 1/2 tsp ground ginger and 1/2 tsp ground cloves: or use 1 1/2 tsp pumpkin pie spice in place of all three.
• 1/2 tsp salt: balances the sweetness.

Wet Ingredients

• 1 cup (226 g) unsalted butter, room temperature: soft enough to press with a finger, not melted.
• 3/4 cup (149 g) white sugar: for sweetness and crisp edges.
• 3/4 cup (160 g) brown sugar: light or dark; dark adds a deeper molasses note.
• 1/3 cup (76 g) pumpkin puree: plain pumpkin, not pumpkin pie filling. Blot it with a paper towel if it looks watery.

For Rolling

• About 1/3 cup extra white sugar: for coating the dough balls. Coarse sugar adds extra sparkle.

A Note on Pumpkin Puree

Use plain canned pumpkin puree or homemade roasted pumpkin that has been blended until smooth. Homemade puree is often wetter, so let it drain in a fine sieve for 15 to 20 minutes before measuring.

Because the recipe only uses 1/3 cup, the pumpkin adds moisture, color and a subtle flavor without making the cookies soft and cakey. Leftover puree keeps in the fridge for up to 5 days.

How to Make Pumpkin Sugar Cookies

The method is classic: cream, mix, chill, roll and bake. The short chill is the secret to thick cookies.

Set the butter out about an hour ahead so it softens naturally. Softening it in the microwave often melts spots, which makes the dough greasy and the cookies flat.

Make the Dough

1. Whisk the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt in a medium bowl.
2. In a large bowl, beat the butter, white sugar and brown sugar for 2 to 3 minutes until light and fluffy.
3. Beat in the pumpkin puree until combined. It may look slightly curdled; that is fine.
4. Add the dry ingredients and mix on low just until no streaks of flour remain.

Chill

1. Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 2 days.
2. Near the end of chilling, preheat the oven to 350°F and line baking sheets with parchment paper.

Roll and Bake

1. Scoop the dough into 1 1/2 tbsp balls and roll them in the extra white sugar.
2. Place 2 inches apart on the baking sheets.
3. Bake for 10 to 11 minutes, until the edges are set and the tops are crinkled but the centers still look soft.
4. Cool on the pan for 5 minutes, then move to a rack to cool completely.

Tempting as it is, skip tasting the raw dough. The FDA explains that raw flour is not ready to eat and should be baked before eating.

Expert Tips for the Best Pumpkin Sugar Cookies

• Measure the flour carefully: too much makes dry, puffy cookies. A kitchen scale is best.
• Use truly soft butter: it creams better and gives a lighter dough.
• Do not skip the chill: cold dough spreads less and bakes up thick and chewy.
• Pull them early: the centers firm up as they cool on the hot pan.
• Roll generously: a thick sugar coat makes the crinkly, sparkly tops.
• Bake one sheet at a time: for the most even color.
• Let pans cool between batches: dough on a warm pan spreads before it bakes.

Pumpkin Sugar Cookies vs Pumpkin Cookies

Many pumpkin cookie recipes use a full cup or more of pumpkin, plus eggs and often baking powder. They bake up soft and cakey, almost like little muffin tops, and are often finished with icing.

These pumpkin sugar cookies use just a small amount of puree and no eggs, so they stay dense, chewy and buttery like a classic sugar cookie. The pumpkin adds moisture and color, while the spices carry the fall flavor.

Without eggs, the pumpkin and butter hold the dough together. That is why the dough is soft before chilling and why the cookies have such a tender, fudgy middle once baked.

If you love chewy cookies with crackly tops, this is your recipe. If you prefer something soft and fluffy, a cakey pumpkin cookie may be more your style.

Variations

• Cinnamon sugar coating: mix 1 tsp cinnamon into the rolling sugar.
• Maple glaze: drizzle cooled cookies with powdered sugar, maple syrup and a splash of milk.
• Cream cheese sandwich: fill two cookies with a simple cream cheese frosting.
• White chocolate chips: fold in 3/4 cup before chilling.
• Brown butter: brown the butter, chill it until soft and solid again, then cream as usual.

What to Serve With Them

Serve pumpkin sugar cookies with a hot latte, apple cider, chai tea or a cold glass of milk. They are also lovely crumbled over vanilla ice cream.

Putting together a fall dessert table? Pair them with Chocolate Chip Cheesecake Cookies, a plate of Golden Cinnamon Glazed Apple Fritter Bites and a pan of Easy Apple Crumb Bars for a cozy spread.

For gifting, stack the cooled cookies in a tin lined with parchment or tie a few in a clear bag with ribbon. They travel well and stay soft for days.

Make Ahead and Freezing

Dough: refrigerate the dough for up to 2 days, or freeze rolled, uncoated dough balls for up to 3 months. Roll frozen balls in sugar and bake straight from the freezer, adding 1 to 2 minutes.

Baked cookies: freeze cooled cookies in an airtight container with parchment between layers for up to 3 months. Thaw at room temperature.

Storage and Reheating

Store cookies in an airtight container at room temperature for up to 5 days. A slice of bread in the container helps keep them soft.

If the cookies start to firm up after a few days, add a fresh slice of bread to the container overnight and they will soften again.

For a warm, just-baked feel, microwave a cookie for 8 to 10 seconds.

Frequently Asked Questions

Why are my pumpkin sugar cookies cakey?

Too much flour or extra pumpkin makes them cakey. Measure carefully, and blot watery puree before adding it.

Can I use pumpkin pie filling?

No. Pie filling already contains sugar and spices and will change the texture. Use plain pumpkin puree.

Do I have to chill the dough?

Yes. This dough is very soft at room temperature because there are no eggs and plenty of butter. Chilling for at least 30 minutes keeps the cookies from spreading too thin and helps the tops crinkle.

What can I do with leftover pumpkin puree?

Stir it into oatmeal, smoothies or pancake batter, or freeze it in small portions for your next batch of pumpkin sugar cookies.

How many pumpkin sugar cookies does this make?

About 30 cookies using a 1 1/2 tbsp scoop. For bigger bakery-style cookies, use a 3 tbsp scoop, make about 15, and bake for 12 to 13 minutes.

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