Pumpkin Sugar Cookies
No need to roll out these Pumpkin Sugar Cookies when you’re in the mood for fall cookies! These deliciously soft pumpkin spice sugar cookies are topped with a creamy cinnamon buttercream frosting. Just scoop, bake, then decorate.
I knew I couldn’t go through fall without posting anything pumpkin, so I finally opened my first can of the season to make these Pumpkin Sugar Cookies frosted with cinnamon buttercream.
They’re similar to my chocolate sugar cookies and orange cookies but with a fall twist.
I don’t know about you, but I love decorating sugar cookies with sprinkles even though I don’t use them enough. Seriously, I’m a sprinkles hoarder.
Which type do you like – traditional sprinkles or nonpareils (the dots)? Personally I like the traditional kind the best, but I eat all sprinkles equally.
However, I’m not the best cookie decorator. I can do basic designs like with my chocolate chp cut out cookies but you won’t see any award winning skills from me.
But that’s ok! With these pumpkin sugar cookies, you don’t even need to roll out the dough. Just scoop and place onto your cookie sheet.
They’ll spread and puff up a little into soft, pillowy cookies with a bit of a crispy edge.
Once they’re cool, frost them with cinnamon buttercream for an extra spiced bite.
Ingredients For Pumpkin Sugar Cookies
Here are the ingredients you need to make your small batch pumpkin cookies:
- Flour: Binds the cookie dough so you can scoop it
- Baking powder: A leavening agent that gives your cookies a soft middle
- Cinnamon, nutmeg, clove, and nutmeg: Collectively known as pumpkin spice, they will give your cookies extra flavor.
- Salt: No bland cookies (especially if using unsalted butter)
- Sugar: Sweetens the cookies while also contributing to the cookie’s chewy texture
- Butter: Fat needed in the cookie and also helps the dough spread when it melts while baking
- Egg: Use a standard large egg at room temperature
- Canned pumpkin puree: This is plain pumpkin in a can, not premade pumpkin pie mix.
- Vanilla: Enhances the fall flavors
How To Make Pumpkin Sugar Cookies
Ready to make your pumpkin spice sugar cookies? Here’s how to make them:
- Whisk flour, spices, baking powder, and salt.
- Cream sugar and butter until smooth and creamy.
- Beat in egg, pumpkin, and vanilla
- Add flour mixture until a soft and slightly sticky dough forms.
- Bake at 350F for 8-10 minutes or until middles are puffed and edges are set.
Cool for 5 minutes then transfer to a wire rack to finish cooling. Decorate then store in an airtight container at room temperature for up to 1 week (unless using cream cheese frosting then keep refrigerated).
Frosting For Pumpkin Sugar Cookies
Although you can eat your pumpkin spice sugar cookies as is, you can also decorate them with frosting.
As mentioned I used cinnamon buttercream, but you can also use small batch cream cheese frosting or small batch buttercream frosting.
Or go for the chocolate pumpkin combination with chocolate buttercream or chocolate cream cheese frosting.
Whichever frosting you choose, top your cookies with festive sprinkles or even mini chocolate chips.
How To Freeze Pumpkin Sugar Cookies
Good news – this pumpkin sugar cookie recipe freezes well! There are two ways you can freeze them:
- Scoop the dough into balls, place on a baking sheet or plate, then freeze for 1 hour. This keeps the dough from sticking to each other. Transfer the dough balls into a freezer-safe plastic bag and freeze for up to 2 months.
- Bake cookies, cool completely, then freeze unfrosted for up to 2 months.
To bake frozen cookie dough, let thaw at room temperature for about 30 minutes then bake as directed.
Pumpkin Sugar Cookies FAQ
No, this sugar cookie recipe is not suitable for rolling and cutting out shapes.
Yes, you can use 1 teaspoon pumpkin pie spice instead of the individual spices.
Yes. Bake temperature and time will be the same.
More Pumpkin Recipes
Since you’ll likely have leftover canned pumpkin, here are more pumpkin recipes for you to make:
Pumpkin Sugar Cookies
No need to roll out these Pumpkin Sugar Cookies when you’re in the mood for fall cookies! These deliciously soft pumpkin spice sugar cookies are topped with a creamy cinnamon buttercream frosting. Just scoop, bake, then decorate.
Ingredients
- 3/4 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 1 large egg, room temperature
- 2 tablespoons canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Cinnamon Buttercream (get recipe here)
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, salt, clove, and ginger.
- In a large mixing bowl (with paddle attachment if using a stand mixer), beat on medium-high speed the sugar and butter until smooth and creamy, about 1-2 minutes.
- Scrape down the bowl then beat in the egg, pumpkin, and vanilla.
- Turn the speed down to low then gradually beat in the flour mixture until a dough forms (do not overmix). It'll be soft and sticky but scoopable. Do not be tempted to add more flour.
- Using a #40 cookie scoop or by hand, portion the dough into 1 + 1/2 tablespoon balls and place on the baking sheet. Bake 8-10 minutes or until edges are firm and center puffs (do not overbake). Cool on the sheet for 5 minutes then move to a wire rack to finish cooling.
- Eat as is or decorate with frosting of choice.
Store in an airtight container for up to 1 week. If using cream cheese frosting, refrigerate as the frosting is perishable.
Notes
- Don't want to use cinnamon frosting? Check out my Buttercream Frosting and Cream Cheese Frosting.
- Enjoyed this recipe? Check out Chocolate Sugar Cookies and Orange Cookies.
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First published November 13, 2013
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So, I could totally sneak these in my bag today and munch on them all day while sitting in jury duty. Maybe even offer the bailiff to get out early? Yes, please? (give me hope)
You poor thing. I think these cookies would be perfect bribery.
Pumpkin. Sugar Cookies. Frosting. Sprinkles. I’m all over these!!
The perfect fall cookie :)
omgosh how adorable are theeeese??!
Thanks Kayle!
I have an entire shelf of sprinkles that I never use (except the rainbow jimmies. I buy the giant bottle of those). But I don’t get rid of them because what if I need them? And then I buy more, and it’s a vicious cycle.
Also, sugar cookies you don’t have to roll out are the best kind.
Or you see sprinkles on clearance then think well if I need sprinkles next year, I’d have to pay full price where right now I can get them for 50 cents. It’s a vicious cycle!
Did I tell you about that time I tried to make pumpkin pie? It turned out so bad, I’ve never touched a can of pumpkin since. I never thought about putting it in cookies. Unfortunately here you can only get canned pumpkin for like 2 weeks around halloween, and only one store I know has it. Could you sub anything instead of pumpkin? I like butternut squash but it’s fresh not canned and I don’t know how similar they are….
Yes I remember that email! I have a small portion pumpkin pie recipe I’m posting in two weeks. Maybe start small with that to see if you like pumpkin pie? Anyway, if you can get fresh pumpkin, you can make your own purée. Butternut squash is as close to pumpkin as you can get, so I’d sub that. Peel, cube and cook like you would make mashed potatoes. Then purée them in a processor or blender.
Mmmmm….my family goes nuts for iced cookies! And your fall twist on the classic sugar cookie looks amazing!
Thanks Liz!
I like pumpkin pie but believe I’m going to love these pumpkin cookies, Carla. There is something so wonderful about a soft cookie…And topped with cinnamon frosting? Beyond!
=)
How about a slice of pie in one hand and cookies in the other ;)
Pumpkin sugar cookies?! I have to try this!
You won’t regret it :D
Mmmm, love the cinnamon frosting to go with the pumpkin cookies! Yum!
Sugar and spice! Thanks Brianne.
they look yummy and festive!
Thanks Dina!
I just made these same cookies – last week. I used Laura’s recipe too. I made a couple very minor adaptations to mine – elminated the confectioners sugar and added 2 tsp. of apple cider. I’ll vouch for you they are moist and delicious!
Meant Lauren’s. That’s what happens when my fingers move faster than my brain :)
There is nothing about these cookies that I don’t love.. Soft pumpkin, sweet icing, cute sprinkles…. check, check and check. :) I’ve never tried a Lofthouse Cookie before, but I have a feeling that’s about to change real soon!
Beautiful, Carla!