Pumpkin Sugar Cookies Recipe: Double the Pumpkin, Double the Spice
Crisp-edged treats with pillowy centers and a sweet glaze that evokes cozy fall mornings.
When fall rolls around, nothing says cozy quite like a freshly baked batch of pumpkin sugar cookies. This recipe takes things up a notch by loading both cookie dough and glaze with real pumpkin and pumpkin pie spice, delivering twice the warmth and flavor in every bite. Whether you’re planning a festive gathering or simply craving a taste of autumn, these cookies are sure to impress.
Recipe Overview
- Prep Time: 15 minutes (plus chilling)
- Cook Time: 11–12 minutes
- Total Time: about 3 hours (including chilling)
- Servings: Makes about 2 dozen cookies
- Difficulty: Easy
- Special Equipment: Stand mixer (optional, but helpful)
Ingredients
For the Cookies
- 2 3/4 cups all-purpose flour
- 2 1/4 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 3/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
For the Pumpkin Glaze
- 2 cups powdered sugar
- 2 tablespoons pumpkin purée
- 2 teaspoons pumpkin pie spice
- 3–4 tablespoons water
Step-by-Step Directions
Prepare the Cookie Dough
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the sugar and butter on medium speed until light and fluffy, about 3 minutes.
- Beat in the pumpkin purée, egg, and vanilla extract until well combined, about 1 minute.
- With the mixer on low, gradually add the flour mixture, mixing just until combined (about 30 seconds). Do not overmix.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours, or up to 2 days; this firms up the dough for easier handling.
Bake the Cookies
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Scoop the dough into balls (about 2 tablespoons each) and place on prepared sheets, spacing at least 2 inches apart.
- Bake until the cookies are puffed and lightly browned around the edges, 11–12 minutes. The centers should still be soft.
- Cool the cookies on the baking sheets for 3 minutes—they will collapse slightly as they cool. Transfer to a wire rack to cool completely (about 30 minutes).
Make the Pumpkin Glaze
- In a medium bowl, whisk powdered sugar, pumpkin purée, pumpkin pie spice, and water until smooth and spreadable. Add water, 1 tablespoon at a time, to reach your desired consistency.
- Spoon about 1 teaspoon of glaze onto each cookie, spreading it to the edges.
- Sprinkle with sparkling sugar for a festive touch, if you like. Let the cookies sit until the glaze hardens, about 45 minutes.
Baking Tips and Variations
- Dough Consistency: The dough is soft and sticky before chilling, but don’t be tempted to add extra flour—chilling solidifies it to the right consistency for baking.
- Cookie Flatness: These cookies puff up and then settle slightly during cooling, so you don’t need to flatten the dough balls before baking.
- Customization: Adjust the spice level by increasing or decreasing the pumpkin pie spice. Add a pinch of nutmeg or cinnamon for extra warmth.
- Decorating: For a crunchier edge, roll cookie dough balls in granulated sugar before baking. For extra sparkle, sprinkle with colored sugar after glazing.
- Make-Ahead: Baked, unglazed cookies can be frozen for up to 1 month. Thaw at room temperature for 2 hours before icing.
- Storage: Store glazed cookies in an airtight container at room temperature for up to 3 days.
Serving Suggestions
Enjoy these Pumpkin Sugar Cookies as an afternoon snack, a dessert for gatherings, or even as a holiday gift boxed up with festive ribbon. Pair them with a cup of coffee or mulled cider for a true fall experience. Their light, fluffy texture and double dose of pumpkin spice make them a crowd-pleaser for all ages.
Why This Recipe Stands Out
What makes these pumpkin sugar cookies truly unique is the generous use of real pumpkin and pumpkin pie spice in both the dough and the icing. This double hit delivers a deep, rich flavor and a moist, tender crumb. The glaze adds just the right amount of sweetness and a beautiful sheen—making each cookie as irresistible to look at as to eat.
What others are reading
About the Recipe Developer
Sloane Layton is a trained chef, recipe developer, and regular contributor to The Pioneer Woman. An avid bread baker and pastry connoisseur, she is always on the hunt for the flakiest croissant and enjoys traveling the world for culinary inspiration.
Frequently Asked Questions
Can I use pumpkin pie filling instead of plain pumpkin purée?
No, use only plain pumpkin purée for best results. Pumpkin pie filling contains added sugars and spices, which will throw off the texture and flavor of your cookies.
How can I make these cookies gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend. Look for one that substitutes cup-for-cup and includes xanthan gum for best texture.
Can I skip the glaze?
Yes, the cookies are delicious on their own. If you prefer, you can roll the dough balls in sugar before baking for a classic sugar cookie finish.
Why is the dough chilled before baking?
Chilling firms up the dough, making it easier to handle and preventing the cookies from spreading too much during baking, which helps them keep their shape.
How do I store leftover cookies?
Store glazed cookies in an airtight container at room temperature for up to 3 days. Freeze unglazed cookies for up to 1 month.
Final Thoughts
These Pumpkin Sugar Cookies are an irresistible tribute to fall. With their crispy edges, soft centers, and double dose of pumpkin and spice, they’re sure to become a staple in your autumn baking lineup. The sweet, spiced glaze puts them over the top, and they’re as fun to make as they are to eat. So roll up your sleeves, turn on your oven, and get ready to fill your kitchen with the scents—and flavors—of the season.
Ready to bake? Gather your ingredients, follow the steps below, and don’t forget to share your creations #PumpkinSeason! For more seasonal recipes and baking inspiration, visit The Pioneer Woman’s food section.
Approximate Nutritional Information (per cookie)
Note: This is an estimate and will vary based on ingredient brands and cookie size.
- Calories: 190
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 100mg
- Total Carbohydrates: 29g
- Sugars: 19g
- Protein: 2g
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a36973232/pumpkin-snickerdoodles-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a40734254/pumpkin-chocolate-chip-cookies-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a44039703/pumpkin-sugar-cookies-recipe/
- https://www.simplejoy.com/pumpkin-sugar-cookies/
- https://www.thepioneerwoman.com/food-cooking/recipes/a79957/spiced-pumpkin-cut-out-cookies/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g66103133/best-fall-cookies/
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