Easy Pumpkin Sugar Cookies

My Pumpkin Sugar Cookies were a complete flop at first. I was aiming for the perfect fall cookie, but the first batch came out flat and flavorless. The kitchen was a mess—pumpkin on the counter, pumpkin on the floor—I was ready to throw in the towel. Then I figured out the trick: dry the pumpkin first.

Now they’re the cookies I reach for when I want to impress without putting in a ton of effort. Even my kids ask for these over the store-bought kind, which honestly says it all.

❤️ Why You’ll Love This Recipe

These don’t taste like cardboard with pumpkin spice dumped on top. They’re soft but not mushy, sweet but not cloying. The pumpkin flavor actually comes through without being overwhelming. I’ve made them for three different potlucks and people always ask for the recipe.

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📝 Ingredient List

For the Cookie Base:

• 3 cups (360g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, room temperature (2 sticks)
• ¾ cup (149g) granulated sugar
• ¾ cup (160g) brown sugar, packed
• ⅓ cup (76g) pumpkin purée (dried using paper towels)

Optional for Rolling:

• Extra granulated sugar for coating

Use what you have: No brown sugar? All white sugar works fine. Missing ginger? Add more cinnamon. Don’t stress about it.

🔍 Why These Ingredients Work

The dried pumpkin purée is everything here. Wet pumpkin makes flat, soggy cookies that taste like disappointment. Taking out that moisture gives you actual pumpkin flavor and the right texture. Both sugars matter too—granulated sugar for sweetness, brown sugar for that deeper flavor that makes these cookies addictive.

The spice blend isn’t random either. Each one plays a specific role, and together they create that warm, cozy taste that screams fall. Room temperature butter creams properly, which is how you get that tender bite everyone loves.

Essential Tools and Equipment

• Large mixing bowl
• Electric mixer (stand or hand mixer)
• Cookie scoop (3-tablespoon size works perfectly)
• Baking sheets
• Parchment paper
• Paper towels (crucial for drying the pumpkin!)
• Wire cooling rack

👩🍳 How To Make Pumpkin Sugar Cookies

1. Dry Your Pumpkin First (5 minutes) Wrap that pumpkin purée in paper towels and squeeze gently. This removes the excess water that ruins cookies. Let it sit there while you do everything else—don’t rush this step.

2. Whisk the Dry Stuff (2 minutes) Flour, baking soda, and all those spices go in a bowl. Whisk them together so everything gets evenly distributed. Set it aside.

3. Cream Butter and Both Sugars (3 minutes) Beat the room temperature butter with both sugars until it looks fluffy and lighter in color. This takes about 3 minutes with an electric mixer. Don’t skip this step—it’s what gives you the right texture.

4. Add the Pumpkin (1 minute) Mix in your dried pumpkin purée until combined. The batter should look orange and smell amazing at this point.

5. Mix In the Flour Mixture (2 minutes) Add the flour mixture gradually, mixing just until everything comes together. Don’t overmix or you’ll get tough cookies. The dough will be thick and slightly sticky.

6. Shape and Chill (30 minutes) Scoop the dough into 3-tablespoon portions and place on a parchment-lined baking sheet. Chill for 30 minutes minimum. This step prevents spreading and gives you thick cookies.

7. Bake (15-19 minutes) Preheat oven to 350°F. Bake chilled cookies for 15-19 minutes until edges are lightly golden. Centers might look slightly soft—that’s perfect.

8. Cool Properly (15 minutes) Let cookies cool on the baking sheet for 15 minutes before moving them. This prevents breaking and lets them finish cooking from residual heat.

Tips from Well-Known Chefs

Stella Parks (pastry chef and cookbook author) always emphasizes the importance of properly measuring flour—too much and your cookies will be tough. Christina Tosi from Milk Bar swears by chilling cookie dough for better texture, and Sally McKenney from Sally’s Baking Addiction recommends using room temperature ingredients for the best creaming action.

❗ You Must Know

Two things will make or break these cookies: drying the pumpkin purée and chilling the dough. Wet pumpkin equals flat, disappointing cookies. Warm dough spreads too much and gets thin. Both steps are non-negotiable if you want cookies that actually look and taste good.

My personal trick: I always make extra spice mixture and keep it in a small jar. It’s perfect for adding to coffee or oatmeal on those cold mornings.

💡 Pro Tips & Cooking Hacks

• Measure flour correctly: Spoon it into the measuring cup, level it off. Too much flour makes tough cookies.
• Room temperature butter matters: It should give slightly when pressed but not be melty. Forgot to take it out? Cut it into small pieces to speed things up.
• Don’t overbake: Slightly underdone centers are perfect because they keep cooking on the hot pan.
• Give them space: About 2 inches between cookies, even though these don’t spread much.

🎨 Flavor Variations / Suggestions

Add a maple glaze: Mix powdered sugar with maple syrup and a splash of milk. Simple and delicious.

Cream cheese frosting: Beat cream cheese with powdered sugar and vanilla. Tangy and sweet.

Coffee shop style: Add instant coffee powder to the dry ingredients for a pumpkin spice latte vibe.

Extra spicy: Double the ginger and add cardamom if you have it.

⏲️ Make-Ahead Options

The dough keeps in the fridge for 2 days covered. You can also freeze the shaped dough balls for up to 3 months. Bake them straight from frozen, just add 1-2 extra minutes to the baking time. Great for having cookies ready when you need them.

Recipe Notes & Baker’s Tips

Getting perfect pumpkin sugar cookies is all about controlling moisture and temperature. The dried pumpkin and chilled dough work together to create that ideal chewy texture everyone loves. These cookies taste best within the first few days, but they’ve never lasted that long in my house anyway.

🍽️ Serving Suggestions

Perfect with hot coffee, chai tea, or a glass of milk. They’re great for fall gatherings, cookie swaps, or just because you want your house to smell like autumn. I like putting them on a wooden board with some apple cider for guests.

Show to Store Your Pumpkin Sugar Cookies

Store these beauties in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. No need to thaw—they taste amazing straight from the freezer too!

⚠️ Allergy Information

Contains: Wheat (gluten), dairy (butter)

Substitution suggestions:

• Gluten-free: Use a 1:1 gluten-free flour blend
• Dairy-free: Substitute vegan butter (make sure it’s room temperature)
• Egg-free: These cookies are naturally egg-free!

❓ Questions I Get Asked A Lot

Why do I need to dry the pumpkin purée?

Removing excess moisture prevents flat, cake-like cookies and ensures that perfect chewy texture we’re after.

Can I skip the chilling step?

I strongly recommend chilling—it firms up the dough and prevents excessive spreading, giving you those thick, bakery-style cookies.

How soft are these cookies?

They’re beautifully chewy and plump with a slightly crispy edge—the perfect texture balance!

Can I make these ahead of time?

Absolutely! The dough can be made 2 days ahead or frozen for up to 3 months.

What’s the best way to measure flour?

Use a kitchen scale for accuracy, or spoon the flour into your measuring cup and level it off.

I hope these Pumpkin Sugar Cookies become your new fall favorite like they are mine. There’s something special about cookies that actually deliver on flavor and make your whole house smell incredible. Happy baking! 🍂

💬 Made these cookies? Drop a comment below and let me know how they turned out! I love hearing about your baking adventures and seeing photos of your cookies. Did you try any of the variations? Share your results—it makes my day!