Pumpkin Sugar Cookies Recipe
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Pumpkin Sugar Cookies Recipe

Dec 20, 2023

For all the cakey cookie lovers out there!

Everyone’s fall flavor obsession is on full display in these pumpkin sugar cookies. They double up on the pumpkin and the pumpkin spice, with both ingredients going into the cookie dough and the sweet glaze on top. For those that love a fluffy, cakey cookie (and honestly, who doesn’t?) these cookies check even more boxes. The key to the bake is to give the dough a generous chill (at least two hours), so that it firms up enough to get a great rise in the oven while staying tender. Make these cookies as soon as the pumpkin spice craving strikes, on Halloween or Thanksgiving, or as your go-to baked good all fall.

What is in pumpkin pie spice?

Pumpkin pie spice is a warm, fragrant mix of cinnamon, ginger, nutmeg, allspice, and cloves. You can find a jar in the spice aisle, or make your own with this recipe.

What’s the difference between a cakey cookie and a chewy cookie?

Cakey cookies have a bit more moisture (from the egg or the pumpkin) and baking soda or powder than chewy cookies. Chewy cookies also have a slightly higher ratio of sugar to flour.

How can I use up a can of pumpkin purée?

If you have some pumpkin purée left over, try stirring it into a pot of chili, adding some to cornbread batter, or folding it into softened ice cream. You can also whip it with softened butter, sugar, and cinnamon for a spread to dollop on pancakes or slather on biscuits or toast.

all-purpose flour

pumpkin pie spice

baking soda

kosher salt

granulated sugar

unsalted butter, softened

pumpkin puree

large egg

vanilla extract

powdered sugar

pumpkin puree

pumpkin pie spice


White sparkling sugar, optional

Tip: Store cookies in an airtight container at room temperature for up to 3 days. The cookies can be frozen before icing for up to 1 month. Thaw at room temperature for 2 hours before icing.

Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.

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