Last week, I ran into my old neighbor, Mrs. Lewis, at the local farmer’s market. She’s the type who always has a recipe up her sleeve and a smile on her face.

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We were standing in front of a giant basket of pumpkins, and she leaned in, whispering like it was a secret: “Pumpkin makes cookies so much softer than you’d expect.” That little tip stuck with me all day, and by the time I got home, I couldn’t resist pulling out my mixer.

That night, after a long shift at the office and with my kids already hinting for something sweet, I decided to try a batch. The whole house filled with warm cinnamon and nutmeg, and my husband peeked into the kitchen more than once just to ask, “Are they done yet?” By the time the cookies came out of the oven, golden at the edges and pillowy soft in the middle, I had a plate ready for everyone at the table.

My kids, who usually fight over the last cookie, actually teamed up to pack a few for their lunch boxes. That’s when I knew these weren’t just good—they were going to be part of our fall tradition.

Short Description

These pumpkin-spice sugar cookies are soft, chewy, and coated in cinnamon sugar. Perfectly spiced and easy to make, they’re a cozy fall treat for any occasion.

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
Baking sheets
Parchment paper
Wire rack

Cooking Instructions

Step 1: Preheat the oven
Set oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Cream butter and sugar
In a large bowl, beat butter and 1 cup sugar until light and fluffy.

Step 3: Add wet ingredients
Mix in the egg, pumpkin puree, and vanilla extract until smooth.

Step 4: Mix dry ingredients
In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Step 5: Combine mixtures
Gradually stir dry mixture into wet mixture until a soft dough forms. If dough feels too sticky, add 1 tablespoon flour at a time.

Step 6: Coat in cinnamon sugar
In a small bowl, mix ¼ cup sugar and ½ teaspoon cinnamon. Roll tablespoon-sized dough balls in the mixture.

Step 7: Bake
Place coated dough balls 2 inches apart on baking sheets. Bake 10–12 minutes until edges are set and tops are lightly golden.

Step 8: Cool
Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack.

Why You’ll Love This Recipe

Soft and Chewy: Pumpkin puree keeps these cookies tender.

Cozy Flavor: Warm spices make them taste like fall in every bite.

Easy to Make: No fancy equipment required, just mix, roll, and bake.

Family-Friendly: Kids love rolling the dough in cinnamon sugar.

Great for Sharing: Perfect for bake sales, parties, or school snacks.

Mistakes to Avoid & Solutions

Using too much pumpkin: Extra pumpkin can make dough overly wet. Stick to ½ cup, and if sticky, add a touch more flour.

Overmixing the dough: This can make cookies tough. Stir just until combined.

Skipping the cinnamon sugar coating: Don’t skip this, it gives that signature crackly top.

Baking too long: Overbaking dries them out. Pull them when edges set but centers look soft.

Not cooling on the pan first: Moving them too soon can cause breaking. Always rest 5 minutes first.

Serving and Pairing Suggestions

Serve warm with a mug of chai or pumpkin spice latte.

Pair with vanilla ice cream for an autumn sundae.

Pack in lunch boxes or bring to a fall potluck.

Serve on a platter with apple slices and caramel dip for variety.

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 4 days.

Freezing Dough: Freeze rolled dough balls (before baking) up to 2 months. Bake from frozen, adding 1–2 minutes.

Freezing Baked Cookies: Wrap individually and freeze up to 3 months. Thaw at room temperature.

Reheating: Warm in microwave 10–15 seconds for that fresh-from-the-oven feel.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s roasted and pureed smooth. Drain excess water first.

2. Do I have to chill the dough?
No, but if your dough is sticky, chilling 30 minutes can make rolling easier.

3. Can I substitute whole wheat flour?
You can replace up to half with whole wheat flour. Expect a slightly denser cookie.

4. Can I skip the spices and just use pumpkin pie spice?
Yes, use 2 teaspoons pumpkin pie spice in place of the listed spices.

5. How do I keep them soft for longer?
Place a slice of bread in the container with the cookies. The bread absorbs moisture loss, keeping cookies tender.

Tips & Tricks

Always measure flour correctly by spooning into the cup and leveling off.

Use a cookie scoop for evenly sized cookies.

Don’t overcrowd the pan—cookies need space to spread.

Try dark brown sugar instead of white for deeper flavor.

Recipe Variations

Chocolate Chip Pumpkin Cookies: Add 1 cup chocolate chips before rolling in sugar.

Pumpkin Oat Cookies: Stir in 1 cup quick oats for a heartier bite.

Glazed Pumpkin Cookies: Skip the cinnamon sugar. Instead, drizzle cooled cookies with a glaze made from 1 cup powdered sugar + 2 tbsp milk.

Nutty Pumpkin Cookies: Mix in ½ cup chopped pecans or walnuts for crunch.

Final Thoughts

Every fall, I look for recipes that feel like comfort without taking up my whole evening. These pumpkin-spice sugar cookies check every box—they’re simple, reliable, and smell like the season itself. They use pantry staples, yet feel special enough for guests. When I bake them, I feel connected to the small traditions that bring my family together, whether it’s packing a few in lunchboxes or sharing a plate with neighbors.

Baking isn’t just about the food, it’s about the memories, the warmth, and the little pauses we take to enjoy something sweet together. These cookies have quickly become a part of those moments in my home, and I hope they bring the same comfort to yours.

Pumpkin-Spice Sugar Cookies