Pumpkin-Spice Sugar Cookies

There's something magical about the smell of Pumpkin-Spice Sugar Cookies baking in the oven on a crisp fall afternoon. The warm blend of cinnamon, ginger, and nutmeg fills the kitchen, and that first bite—oh, that first bite!—gives you the perfect mix of soft, buttery cookie and that crackly cinnamon-sugar coating. My kids start hovering near the oven the second they catch a whiff, and honestly, I don’t blame them. These cookies are like little hugs in dessert form.

I’ve been making this recipe for years, tweaking it until it was just right—soft but not cakey, spiced but not overpowering. They’re my go-to for fall gatherings, Halloween parties, or just because. And let’s be real, that cinnamon-sugar roll? Non-negotiable. It adds that little crunch that makes these Pumpkin-Spice Sugar cookies unforgettable. Trust me, once you try them, you’ll be making them all season long.

Why You’ll Love These Pumpkin-Spice Sugar Cookies

Let me tell you why these cookies are about to become your new fall obsession:

• That melt-in-your-mouth texture: Soft, tender, and just the right amount of chew—no dry, crumbly cookies here!
• Warm spices that hug your tastebuds: Cinnamon, ginger, nutmeg, and cloves create the coziest flavor combo.
• Seriously easy to make: One bowl, no fancy techniques—just mix, roll, and bake. Perfect for impatient bakers (like me!).
• That cinnamon-sugar crust: It's like each cookie got a glittery autumn jacket that crackles when you bite in.

Ingredients for Pumpkin-Spice Sugar Cookies

Gathering the right ingredients makes all the difference with these cookies. Here’s exactly what you’ll need—no guesswork! I’ve separated them so you can just dump and go:

• Wet Ingredients:
  • ½ cup unsalted butter, softened (that means it leaves a slight indent when you press it—not melted!)
  • 1 cup granulated sugar
  • 1 large egg (room temperature blends better—just let it sit out for 15 minutes)
  • ½ cup canned pumpkin puree (not pumpkin pie filling! And pack it lightly into the measuring cup)
  • 1 teaspoon vanilla extract (the real stuff—imitation just won’t give the same depth)
• Dry Ingredients:
  • 2 ¼ cups all-purpose flour (fluff it with a fork before measuring—no dense cups!)
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt (I use fine sea salt—it disperses better)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg (freshly grated if you’re feeling fancy)
  • ¼ teaspoon ground cloves (just a pinch—they’re potent!)
• For Rolling:
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon

See? Nothing weird or hard-to-find. Just pantry staples ready to work some autumn magic!

Equipment You’ll Need

No fancy gadgets required—just grab these basics from your kitchen:

• 1 large mixing bowl (or two if you're extra organized)
• Baking sheets (I always line mine with parchment paper—no sticking!)
• Cookie scoop or tablespoon (for perfectly portioned dough balls)
• Whisk and spatula (your trusty mixing buddies)

That’s it! Now let’s make some magic.

How to Make Pumpkin-Spice Sugar Cookies

Alright, let’s get baking! These Pumpkin-Spice Sugar Cookies are so simple, you’ll wonder why you haven’t been making them every week. Here’s exactly how to do it:

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Trust me, this saves so much cleanup!
2. Cream the butter and sugar until it’s light and fluffy—about 2 minutes with a mixer or 3-4 minutes by hand. You want it to look almost whipped, like pale yellow clouds.
3. Add the egg, pumpkin puree, and vanilla and mix until just combined. Don’t overdo it—we’re not making pancake batter here.
4. Whisk together all the dry ingredients in a separate bowl. This ensures your spices are evenly distributed—no clumps of baking soda!
5. Gradually add the dry mix to the wet, stirring until a soft dough forms. It’ll be slightly sticky, and that’s perfect.
6. Roll the dough into 1-inch balls, then coat them in the cinnamon-sugar mixture. Pro tip: Roll them gently—you want a light dusting, not a sugar avalanche.
7. Bake for 10-12 minutes until the edges are just set. They’ll look slightly underdone in the center, but that’s the secret to ultra-soft cookies. Let them cool on the sheet for 5 minutes before transferring—they’re fragile when hot!

Pro Tips for Perfect Cookies

• Chill sticky dough for 15 minutes if it’s too soft to roll—warm kitchens can make it fussy.
• Underbake slightly for the softest texture. They’ll firm up as they cool.
• Use a cookie scoop for evenly sized cookies that bake at the same rate.

Ingredient Notes & Substitutions

Listen, I get it—sometimes you’re halfway through a recipe and realize you’re out of something. Don’t panic! Here’s how to tweak these Pumpkin-Spice Sugar Cookies without losing that magic:

• Butter: Coconut oil works in a pinch (use refined if you don’t want coconut flavor), but butter gives the best richness.
• Pumpkin puree: Homemade works if you drain it well—canned is just more consistent. Never use pie filling; it’s already sweetened!
• Spices: Out of cloves? Skip ‘em. Prefer more ginger? Go for it! This dough forgives spice adjustments beautifully.

See? Flexibility without the stress. Now go bake with confidence!

Storing & Freezing Pumpkin-Spice Sugar Cookies

These cookies stay soft for days—if they last that long! Store them in an airtight container at room temperature for up to 5 days. Want to freeze them? Just pop cooled cookies in a freezer bag (squeeze out extra air!) for up to 3 months. When cravings hit, thaw at room temp or warm them for 10 seconds in the microwave—instant cozy vibes!

Serving Suggestions

These Pumpkin-Spice Sugar Cookies are perfect with a steaming cup of coffee or cold milk—the ultimate cozy combo. For extra fun, serve them warm with vanilla ice cream and a dusting of cinnamon. Kids love dunking them in hot cocoa (and honestly? So do I).

Pumpkin-Spice Sugar Cookies FAQs

Can I use fresh pumpkin puree?
Absolutely! Just make sure to drain it well—fresh pumpkin has more water than canned. Spread it on a towel and press gently to remove excess moisture. Otherwise, your cookies might spread too much or turn cakey.

Why did my cookies come out flat?
Usually, it’s one of three things: butter was too soft/melted, dough wasn’t chilled (if your kitchen’s warm), or you overmixed the batter. Next time, try popping the dough in the fridge for 15 minutes before baking—it helps them hold their shape!

Can I skip the spices?
Sure, but they’ll just be pumpkin sugar cookies (still tasty!). The warm spices give that classic "pumpkin-spice" flavor, but if you’re not a fan, just use cinnamon alone. Start with 1 teaspoon and adjust to taste.

Nutritional Information

Nutritional values are estimates and will vary based on ingredient brands and specific measurements. For precise dietary needs, consider using a nutrition calculator with your exact ingredients. Now go enjoy those cookies—and don't forget to share your baking photos with me!

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