Pumpkin Spice Sugar Cookies Easy Recipe – Soft, Chewy Fall Treats

The scent of warm pumpkin spice sugar cookies drifting through my kitchen always makes me smile—honestly, it feels like autumn itself just walked right in. I remember the first time I baked these cookies: leaves were swirling outside, and I was craving something cozy but simple. My pantry was running low on fancy baking staples, but I did have a can of pumpkin and a big jar of pumpkin spice. That’s how my easy pumpkin spice sugar cookies were born—soft, chewy, and packed with those nostalgic fall flavors we all love.

These cookies have become my go-to whenever sweater weather rolls around. I’ve tweaked this pumpkin spice sugar cookies easy recipe so many times, and let me tell you—it’s now foolproof. You don’t need any special equipment or unusual ingredients. Just a mixing bowl, a spoon, and your favorite fall playlist (trust me, a little background music makes baking even better). The best part? Even if you’re not a pro baker, you’ll feel like one after pulling out a tray of these golden, sugar-sparkled treats.

Whether you’re looking for a sweet snack for the kids, a festive treat for a potluck, or a cozy dessert to enjoy with a mug of cider, these pumpkin spice sugar cookies fit the bill. They’re soft, chewy, and totally irresistible—plus, they make your house smell like a pumpkin spice candle (but better, because you get to eat the cookies). I’m pretty picky when it comes to cookies, and after testing this recipe a dozen times, I can promise you: these are the real deal. Let’s face it, life’s too short for bland cookies—especially in the fall!

Why You’ll Love This Recipe

Let me get straight to it—these pumpkin spice sugar cookies check all the boxes for a perfect fall treat. Over the years, I’ve baked lots of cookies, and this recipe always stands out. Here’s why:

• Quick & Easy: You can have fresh, chewy pumpkin spice sugar cookies in under 30 minutes. No chilling, no complicated steps, just mix, bake, and enjoy.
• Simple Ingredients: Everything you need is probably already in your cupboard. Flour, sugar, pumpkin puree, and that magical pumpkin pie spice—nothing fancy or hard to find.
• Perfect for Any Fall Occasion: These cookies are a hit at Halloween parties, Thanksgiving gatherings, or just a quiet night at home. I’ve brought them to office potlucks and they disappear fast!
• Crowd-Pleaser: There’s just something about the soft, chewy texture and warm spices that makes everyone go back for seconds (and thirds). Even people who claim they “don’t like pumpkin” love these.
• Unbelievably Delicious: The balance of sweetness, spice, and that hint of real pumpkin? It’s like biting into the best parts of fall. Plus, a sprinkle of sugar on top adds just the right crunch.

What really sets these pumpkin spice sugar cookies apart is the way the pumpkin keeps them tender for days—no dry, crumbly cookies here. I blend the pumpkin just enough to give moisture without making them cakey. The sugar coating gives them an irresistible sparkle that looks gorgeous on any cookie platter.

This isn’t just another cookie recipe—it’s the kind of treat that makes you stop and savor every bite. I love how these cookies offer all the comfort of a classic sugar cookie but with a fall twist that feels special. Whether you’re baking with kids, impressing guests, or just treating yourself, this pumpkin spice sugar cookies easy recipe is going to become a staple in your autumn baking lineup. Trust me, your taste buds (and your friends) will thank you!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold pumpkin spice flavor and that dreamy chewy texture—without any complicated steps. Most of these are pantry staples, and you’ll love how flexible the list is. Here’s what you’ll need:

• All-purpose flour (240g / 2 cups) – The base for a soft, tender cookie crumb.
• Baking soda (1/2 tsp / 2g) – Helps the cookies puff up just right.
• Baking powder (1/2 tsp / 2g) – Adds a gentle lift for that perfect chew.
• Salt (1/4 tsp / 1g) – Balances the sweetness and highlights the pumpkin spice.
• Pumpkin pie spice (2 tsp / 4g) – The star of the show! I love McCormick or Trader Joe’s, but any brand works (or make your own blend).
• Ground cinnamon (1/2 tsp / 1g) – Boosts the warm, cozy notes (don’t skip it!).
• Unsalted butter (113g / 1/2 cup, softened) – For rich flavor and perfect texture (use plant-based butter for dairy-free).
• Granulated sugar (200g / 1 cup) – Sweetens the dough and coats the cookies for sparkle.
• Light brown sugar (55g / 1/4 cup, packed) – Adds a hint of caramel flavor and moisture.
• Pumpkin puree (122g / 1/2 cup, not pumpkin pie filling) – Canned or homemade, just make sure it’s pure pumpkin (Libby’s is my go-to).
• Egg yolk (from 1 large egg) – Gives richness without making the dough cakey.
• Vanilla extract (2 tsp / 10ml) – Rounds out all the flavors (pure vanilla is best).
• Extra granulated sugar (for rolling) – Gives the cookies a crisp, sparkly exterior.

Ingredient Tips & Swaps:

• Use gluten-free all-purpose flour if you need a gluten-free version—Bob’s Red Mill 1:1 is a solid choice.
• For a vegan twist, swap in plant-based butter and use a flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water, let sit for 5 minutes).
• If pumpkin pie spice isn’t handy, use a blend of cinnamon, ginger, nutmeg, and cloves (1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves).
• Want extra flavor? Add 1/4 tsp ground cardamom or allspice.

These ingredients make the magic happen. If you’re missing something, don’t stress—there’s usually a fix! And if you want to get fancy, sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty contrast.

Equipment Needed

You don’t need a fancy kitchen to whip up these pumpkin spice sugar cookies. Here’s what I use every time:

• Mixing bowls – One large for the dough, one small for dry ingredients. If you only have one, just wash it between steps.
• Hand mixer or stand mixer – Makes creaming the butter and sugar easy, but a sturdy wooden spoon and elbow grease work fine in a pinch.
• Baking sheets – I like rimmed half-sheet pans for even heat, but any flat cookie tray will work.
• Parchment paper or silicone baking mats – Prevents sticking and makes cleanup a breeze (trust me, it’s worth it).
• Cookie scoop or tablespoon – For even-sized cookies. I use a #40 scoop (about 1.5 tbsp).
• Cooling rack – Lets the cookies cool evenly and stay crisp at the edges.
• Measuring cups and spoons – Accuracy matters in baking, so don’t eyeball if you can help it!

If you’re on a budget, you can skip the scoop and just use two spoons to portion the dough. I’ve made these with and without a mixer—the main thing is to cream the butter and sugar well. For parchment, I reuse the same sheet for batch after batch (just brush off the crumbs).

One tip: If you use dark-colored baking sheets, your cookies might brown a little faster—just check a minute or two early. And if you’re baking in a toaster oven (been there!), bake in small batches and watch closely.

Preparation Method

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
   
   Tip: Preheating ensures the cookies bake evenly from the start.
2. Mix Dry Ingredients: In a small bowl, whisk together 2 cups (240g) all-purpose flour, 1/2 tsp (2g) baking soda, 1/2 tsp (2g) baking powder, 1/4 tsp (1g) salt, 2 tsp (4g) pumpkin pie spice, and 1/2 tsp (1g) ground cinnamon. Set aside.
   
   Note: Whisking prevents lumps and evenly distributes the spices.
3. Cream Butter & Sugars: In a large bowl, beat 1/2 cup (113g) unsalted butter, 1 cup (200g) granulated sugar, and 1/4 cup (55g) light brown sugar together until light and fluffy—about 2-3 minutes with a mixer, or a bit longer by hand.
   
   Sensory cue: The mixture should look pale and slightly fluffy.
4. Add Pumpkin, Egg Yolk & Vanilla: Beat in 1/2 cup (122g) pumpkin puree, the yolk of 1 large egg, and 2 tsp (10ml) vanilla extract. Mix until completely combined.
   
   Warning: Don’t add the whole egg—extra egg white makes the cookies cakey instead of chewy.
5. Combine Wet & Dry: Gently add the dry ingredients to the wet mixture. Stir on low speed (or by hand) just until no flour streaks remain.
   
   Tip: Overmixing can make the cookies tough—stop as soon as it comes together.
6. Shape & Roll: Scoop about 1.5 tbsp (30g) of dough per cookie, roll into balls, and then roll each ball in extra granulated sugar for sparkle. Place 2 inches (5cm) apart on prepared baking sheets.
   
   Troubleshooting: Dough too sticky? Chill in the fridge for 10-15 minutes.
7. Bake: Bake one tray at a time in the center of the oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
   
   Sensory cue: Cookies puff up and crackle on top, and the edges turn golden.
8. Cool: Let cookies cool on the baking sheet for 3-4 minutes (they’ll be soft), then transfer to a wire rack to finish cooling.
   
   Personal tip: Resist the urge to eat them hot—they’re gooey and fall apart, but perfect after a short rest!
9. Repeat: Continue baking in batches until all the dough is used. Store cooled cookies in an airtight container.

If your cookies spread too much, the dough might be too warm—chill it for a bit. If they’re too puffy, flatten the dough balls slightly before baking. These little tweaks make a big difference!

Cooking Tips & Techniques

Baking pumpkin spice sugar cookies is fun, but I’ve had my fair share of “oops” moments—so here are some tricks that really help:

• Measure Flour Right: Use the spoon-and-level method (don’t scoop straight from the bag) or weigh for best results. Too much flour = dry cookies.
• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, making cookies tough rather than chewy.
• Use Room Temperature Butter: Softened butter creams up better with sugar, making the dough smooth. If you forget, cut butter into cubes and let sit for 10 minutes.
• Bake One Sheet at a Time: I used to cram both trays in at once, but for even baking, do one sheet in the center rack at a time. Rotate the tray halfway if your oven has hot spots.
• Chill Dough if Sticky: Sometimes pumpkin puree can make dough sticky—just chill it for 10-20 minutes if needed. It also helps cookies hold their shape.
• Watch the Bake Time: Cookies should look slightly underdone in the center when you pull them out. They finish setting as they cool—trust the process, even if it makes you nervous!
• Sugar Rolling is Worth It: Rolling the dough balls in sugar gives a beautiful crackle and that little crunchy edge—totally worth the extra step.
• Store in Airtight Container: These cookies keep their chewy texture best in an airtight container. If they harden, pop a slice of bread in the container to keep them soft.

When I first made these, I baked them until the centers were firm—big mistake! They turned out dry. Now I trust the visual cues: set edges, soft middles, a little crackle on top. Every oven is a bit different, so jot down your perfect bake time for next time.

Variations & Adaptations

Pumpkin spice sugar cookies are pretty adaptable—over the years, I’ve tried all sorts of tweaks to fit different tastes and needs. Here are a few of my favorites:

• Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great results with Bob’s Red Mill. Just keep an eye on bake time—sometimes they need an extra minute.
• Vegan Pumpkin Spice Cookies: Use a plant-based butter and replace the egg yolk with a flaxseed “egg” (1 tbsp flaxseed meal + 2.5 tbsp water, let it gel for 5 minutes). Still chewy and delicious!
• Maple Glaze: Drizzle cooled cookies with a quick glaze made from 1 cup powdered sugar, 2 tbsp pure maple syrup, and 1-2 tsp milk or non-dairy milk. It adds a gorgeous shine and extra fall flavor.
• Nutty Twist: Fold in 1/2 cup chopped toasted pecans or walnuts for crunch and depth. My family loves this version for Thanksgiving.
• Chocolate Chip Pumpkin Spice Cookies: Mix in 1/2 cup mini chocolate chips for a bit of indulgence—pumpkin and chocolate are a surprisingly good combo!
• Allergen-Friendly: For nut allergies, leave out any nuts and double-check your pumpkin puree is made in a nut-free facility.

Personally, my favorite adaptation is the maple glaze—especially for brunch spreads. I once made a double batch for a bake sale and had to hide a few for myself before they vanished!

Serving & Storage Suggestions

Pumpkin spice sugar cookies shine brightest when served just slightly warm, but honestly, they’re delicious at any temperature. Here’s how I like to serve and store them:

• Serving Ideas: Stack on a pretty plate and dust with a little extra cinnamon sugar for sparkle. Pair with hot apple cider, chai latte, or a tall glass of cold milk for classic fall vibes.
• Party Tip: Arrange them around a bowl of maple or cream cheese dip for cookie platters—super popular at potlucks!
• Storage: Store completely cooled cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, tuck a slice of bread in the container (it works, promise).
• Freezer Friendly: Freeze baked cookies in a zip-top bag for up to 2 months. Thaw at room temperature, or reheat in a 300°F (150°C) oven for 3-4 minutes to revive that fresh-baked feel.
• Flavor Note: The pumpkin spice flavor actually deepens after a day—so these cookies are even better on day two!

If you’re making them ahead for a party, you can also freeze the raw dough balls (already rolled in sugar) and bake straight from the freezer—just add an extra minute or two to the bake time.

Nutritional Information & Benefits

Each pumpkin spice sugar cookie (about 36 per batch) has roughly 110 calories, 4g fat, 17g carbs, 1g protein, and 7g sugar. They’re a treat, for sure, but the real pumpkin puree brings beta-carotene, a boost of fiber, and that rich orange color—real food, not just flavoring.

If you make these with gluten-free flour or dairy-free butter, they fit a variety of dietary needs. They’re nut-free as written, but always check your labels if allergies are a concern. I love knowing that these cookies have a little extra nutrition compared to your average sugar cookie—every bit counts!

From my wellness perspective, these cookies are a perfect way to enjoy a little sweetness in moderation, with a nod to real fall ingredients. And honestly, sharing a batch with friends is good for the soul.

Conclusion

There’s a reason these pumpkin spice sugar cookies are on repeat in my kitchen every fall—they’re soft, chewy, and packed with the best flavors of the season. Whether you’re baking for a special occasion or just want to bring a little cozy comfort to your day, this pumpkin spice sugar cookies easy recipe is a must-try.

Don’t be afraid to play around with the flavors or add your own twist—baking should be fun, not fussy! Personally, I love that these cookies turn a regular afternoon into a mini celebration (and my house smells amazing, too).

If you try this recipe, I’d love to hear your thoughts! Drop a comment below, share your photos on Pinterest, or let me know your favorite variation. Happy baking—and may your fall be full of soft, chewy, pumpkin-spiced treats!

Frequently Asked Questions

How do I keep pumpkin spice sugar cookies soft and chewy?

Store them in an airtight container, and add a slice of bread to keep them extra soft. Don’t overbake—pull them out when the edges are set but the centers are still soft.

Can I freeze these cookies?

Absolutely! Freeze baked cookies for up to 2 months. Thaw at room temperature or warm briefly in the oven for that just-baked taste.

Can I use homemade pumpkin puree instead of canned?

Yes! Just make sure it’s thick and not watery—if your puree is runny, strain it a bit before adding to the dough.

What if I don’t have pumpkin pie spice?

Mix 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves for a homemade pumpkin spice blend.

How do I make these cookies gluten-free or vegan?

Use a 1:1 gluten-free flour blend for gluten-free cookies, and swap the butter and egg yolk for plant-based butter and a flax egg for a vegan version. Both work beautifully!

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