Delish Pumpkin Spice Sugar Cookies

These pumpkin spice sugar cookies are cozy-sweater season baked into a chewy-crisp circle of happiness. Think classic sugar cookie energy, but with warm cinnamon-nutmeg-clove drama and a little brown sugar swagger. They’re fast, easy, and make your house smell like you have your life together (we’ll keep our little secret). Yes, this pan is too small. No, I won’t wash fewer dishes.

Last weekend I told my husband to “just sprinkle a little sugar on top” while I dealt with a small child who was taste-testing raw dough like a raccoon at a buffet. He heard “bury them in a sugar avalanche.” Meanwhile, my other kid used the leaf-shaped cookie cutter as a stamp on the dog. I burned the first tray because I was giving a lecture on how cooling racks are not trampolines. Did we still eat every last cookie? Obviously. Does my oven forgive me? Unsure.

Time-Saving Hacks

– Buy pumpkin pie spice and call it a day. Mix your own if you enjoy chaos and tiny spice jars.
– Microwave your butter in 5-second bursts so it’s “softened” (read: teetering on melted). It still works.
– Chill the dough in the freezer for 10–12 minutes if you forgot to plan ahead. So… us, always.
– Portion with a cookie scoop straight onto parchment so the baking sheet doesn’t need therapy (or washing).
– Roll dough balls in a zip-top bag with sugar + spice. Shake, bake, victory.
– Bake half now, freeze the rest pre-scooped. Future you will write present you a thank-you note in crumbs.
– Reuse the same measuring spoon for vanilla and spices. It’s fine. We’re all fine.

Serving Ideas

– With coffee so strong it could file your taxes. Or tea, if you’re fancy before 10 a.m.
– Sandwich two around vanilla ice cream and call it seasonal self-care.
– Drizzle with maple glaze if your in-laws are coming over and you need performance cookies.
– A plate of these + a Hallmark movie = peak productivity.
– Serve with wine if the kids drove you nuts. Or milk if you’re pretending to be wholesome.

What to Serve It With

– Hot chai, cinnamon latte, or pumpkin cold foam if you have a personality brand.
– Salted caramel sauce for dipping, because subtlety is overrated.
– A fruit plate for balance that nobody touches. Still counts.
– Cheese board + cookies for a sweet-savory moment that screams “I own a wooden board and opinions.”

✔Tips & Mistakes

– Measure flour with the spoon-and-level method unless you enjoy cakey, puffy regrets.
– Don’t skip chilling; it keeps the cookies from pancaking into edible coasters.
– If you brown the butter (10/10 recommend), let it cool before mixing or you’ll scramble your egg ambitions.
– Underbake by a smidge; they set as they cool. Overbake and you get “scone energy.”
– Roll in cinnamon-sugar-pumpkin-spice mix for sparkle and dramatic flair.
– If using real pumpkin puree, reduce moisture elsewhere (a touch less egg white) or expect extra-soft cookies.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: Airtight container up to 3 days. Toss in a slice of bread to keep them soft (no, it doesn’t make them taste like sandwiches).
– Freeze baked cookies: Up to 2 months. Thaw on the counter or microwave 10–12 seconds.
– Freeze dough balls: Bake from frozen at the same temp, add 1–2 minutes.
– If glazed, let them set before stacking unless sugar-glued stacks are your thing.

✔Variations and Substitutions

– Maple glaze: Powdered sugar + maple syrup + a splash of milk. Whisk, flick, feel accomplished.
– Chocolate chip upgrade: Mini chips in the dough, then a pinch of flaky salt on top because we’re extra.
– Brown sugar boost: Swap half the white sugar for light brown for deeper flavor and chew.
– Spice dial: More ginger for warmth, cardamom if you like surprise elegance, or keep it mild for the spice-averse.
– Gluten-free: Use a 1:1 GF flour with xanthan gum; chill well for best structure.
– Dairy-free: Plant butter works; choose one that’s 80% fat-ish so the spread is predictable.
– Or skip steps and call it “deconstructed.” It still counts.

Delish Pumpkin Spice Sugar Cookies

Soft, chewy sugar cookies kissed with cozy pumpkin spice and rolled in sparkly spiced sugar. Perfectly crackly tops and big fall flavor—no chilling required.

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon kosher salt
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 0.75 cup unsalted butter softened to room temperature
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup light brown sugar, packed
• ▢ 1 large egg room temperature
• ▢ 0.5 cup pumpkin puree not pumpkin pie mix
• ▢ 2 teaspoons vanilla extract
• ▢ 0.25 cup granulated sugar for rolling
• ▢ 0.5 teaspoon pumpkin pie spice for rolling

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
• In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
• Beat in the egg, pumpkin puree, and vanilla until smooth and well combined.
• Add dry ingredients to the bowl and mix on low just until a soft dough forms. Do not overmix.
• Stir together the rolling mixture: granulated sugar and pumpkin pie spice in a small bowl.
• Scoop dough into 1.5 tablespoon portions, roll into balls, then coat each ball in the spiced sugar.
• Arrange cookies 2 inches apart on prepared sheets and gently press tops to slightly flatten.
• Bake until edges are set and tops are crackly, 10 to 12 minutes. Centers will look soft.
• Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Notes

For extra crackly tops, roll the dough balls in the spiced sugar twice. Measure flour with the spoon-and-level method to avoid dense cookies. Store in an airtight container at room temperature up to 4 days, or freeze up to 2 months. Optional quick glaze: whisk 0.75 cup powdered sugar with 1.0 to 2.0 teaspoons milk and a splash of vanilla; drizzle over cooled cookies.