Go Back
Easy pumpkin spice sugar cookies are beautifully arranged on a plate, showcasing their festive fall flavors and inviting readers to try this simple homemade recipe.

Pumpkin Spice Cookie Perfection

These pumpkin spice sugar cookies offer the perfect balance of soft, chewy texture and warm, comforting spices. Chilling the dough is key to preventing spreading, while a carefully balanced spice blend ensures a delightful flavor in every bite. This recipe provides the foolproof technique for achieving cookie perfection.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • All-purpose flour for dusting

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Measuring cups and spoons
  • Cookie cutters (optional)
  • Rolling Pin
  • Mixing bowls
  • Whisk
  • Plastic wrap
  • Wire rack

Method
 

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
  2. Beat in the egg and vanilla extract until well combined.
  3. Add the pumpkin puree and mix until incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour, or preferably 2 hours. This is crucial to prevent spreading.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
  9. Use cookie cutters to cut out shapes, or simply cut into squares or circles with a knife.
  10. Place cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
  11. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  13. Optional: Frost with your favorite frosting or glaze.

Notes

For best results, ensure your butter is softened but not melted. Chilling the dough is essential to prevent excessive spreading. If you don't have time to chill the dough for 1-2 hours, at least chill it for 30 minutes. Adjust the spice blend to your liking, but maintain a balance. Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months. You can also freeze the dough for up to 2 months; thaw in the refrigerator before rolling and baking. Consider dipping the cooled cookies in melted chocolate for an extra touch of decadence.