Pumpkin-Spice Sugar Cookies – A Cozy Twist on a Classic Treat

Why You’ll Love This Recipe

Pumpkin-Spice Sugar Cookies bring together the soft, buttery sweetness of traditional sugar cookies with the warm, comforting flavors of pumpkin pie spice. These cookies are tender on the inside, lightly crisp on the edges, and bursting with the cozy aromas of cinnamon, nutmeg, and cloves. Perfect for autumn baking, they capture the essence of fall in every bite.

What makes these cookies especially delightful is their versatility. They can be rolled and cut into festive shapes for holidays, scooped for drop cookies, or decorated with frosting and sprinkles for a celebratory touch. Whether you are baking for a family gathering, a festive party, or simply enjoying a quiet afternoon with a cup of tea, these Pumpkin-Spice Sugar Cookies add seasonal charm to any occasion. They are easy to prepare, crowd-pleasing, and guaranteed to become a fall favorite in your baking rotation.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – Provides the structure needed for a soft yet sturdy sugar cookie.

Pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves that delivers the classic fall flavor.

Baking powder – Helps the cookies rise slightly and keeps them tender.

Salt – Balances sweetness and enhances the flavor of the spices.

Unsalted butter – Softened butter creates a rich, buttery base and tender crumb.

Granulated sugar – Sweetens the dough and helps achieve the perfect cookie texture.

Brown sugar – Adds a subtle molasses flavor and extra softness.

Egg – Binds the ingredients and contributes to the cookies’ structure.

Vanilla extract – Rounds out the flavor with a warm, aromatic note.

Milk (optional) – A splash can be added if the dough feels too dry, ensuring smooth rolling.

Cinnamon-sugar mixture – Used for rolling the cookies, it enhances sweetness and adds a light crunch.

Directions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. If the dough is too dry, add a splash of milk. Chill the dough for 30 minutes for easier handling.
5. Scoop tablespoon-sized portions of dough and roll into balls. Coat each ball in the cinnamon-sugar mixture.
6. Place on the prepared baking sheet, spacing them 2 inches apart. Flatten slightly with your palm or the bottom of a glass.
7. Bake for 10–12 minutes until the edges are lightly golden but the centers remain soft.
8. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Prep time is 20 minutes, baking takes 10–12 minutes, and cooling adds 10 minutes. Total time is approximately 40 minutes.

Storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving. To refresh them, warm in a 300°F (150°C) oven for 3–4 minutes.

Variations and Customizations

Pumpkin-Spice Sugar Cookies can be easily adapted to suit different preferences and occasions.

For a more indulgent version, drizzle the cooled cookies with cream cheese glaze or dip half in white chocolate. To enhance the spice, add a pinch of cardamom or extra cinnamon. For a festive holiday twist, roll the dough out and use cookie cutters to create shapes, then decorate with royal icing or colored sugar sprinkles.

If you enjoy chewy cookies, use more brown sugar than granulated sugar. For a crispier version, bake them a little longer and roll thinner dough. A nutty variation can be made by folding chopped pecans or walnuts into the dough.

To make them dairy-free, use plant-based butter and non-dairy milk. A gluten-free flour blend can also be substituted for the all-purpose flour without sacrificing flavor. With these customizations, you can create endless variations while keeping the cozy pumpkin-spice essence.

FAQs

Can I use homemade pumpkin spice instead of store-bought?

Yes, combine cinnamon, nutmeg, ginger, and cloves for a homemade blend.

Do I need to chill the dough?

Chilling is recommended—it makes rolling easier and prevents spreading.

Can I cut these cookies into shapes?

Yes, roll the dough slightly thicker and use cookie cutters for festive shapes.

What’s the best way to keep them soft?

Store them in an airtight container with a slice of bread to retain moisture.

Can I frost these cookies?

Yes, cream cheese frosting or royal icing works beautifully.

Are these cookies overly sweet?

They are mildly sweet, balanced by the warm spices.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 48 hours before baking.

Can I freeze unbaked cookie dough?

Yes, freeze portioned dough balls and bake directly from frozen, adding 2 minutes to the bake time.

Conclusion

Pumpkin-Spice Sugar Cookies are a delightful seasonal spin on a classic treat, perfect for autumn gatherings or cozy baking days at home. With their buttery base, warm spices, and endless customization options, these cookies are as versatile as they are delicious. Whether you enjoy them plain, decorated, or glazed, they are guaranteed to bring warmth and sweetness to any occasion.

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