Pumpkin Spice Sugar Cookies Easy Recipe – Soft, Chewy Fall Treats
These pumpkin spice sugar cookies are soft, chewy, and packed with cozy fall flavors. Quick and easy to make, they’re perfect for any autumn occasion and will fill your home with the irresistible scent of pumpkin spice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon (2g) baking soda
- 1/2 teaspoon (2g) baking powder
- 1/4 teaspoon (1g) salt
- 2 teaspoons (4g) pumpkin pie spice
- 1/2 teaspoon (1g) ground cinnamon
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar, plus extra for rolling
- 1/4 cup (55g) light brown sugar, packed
- 1/2 cup (122g) pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons (10ml) vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon. Set aside.
- In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy (about 2-3 minutes with a mixer).
- Beat in the pumpkin puree, egg yolk, and vanilla extract until completely combined.
- Gently add the dry ingredients to the wet mixture. Stir on low speed or by hand just until no flour streaks remain.
- Scoop about 1.5 tablespoons of dough per cookie, roll into balls, and roll each ball in extra granulated sugar. Place 2 inches apart on prepared baking sheets.
- 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.
- Let cookies cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to finish cooling.
- Repeat with remaining dough. Store cooled cookies in an airtight container.
Notes
For gluten-free cookies, use a 1:1 gluten-free flour blend. For vegan, use plant-based butter and a flax egg. Chill dough if sticky. Don’t overbake—cookies should look slightly underdone in the center when removed from the oven. Store with a slice of bread to keep cookies soft. Dough balls can be frozen and baked straight from the freezer.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7
- Sodium: 55
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 17
- Fiber: 0.5
- Protein: 1
Keywords: pumpkin spice sugar cookies, fall cookies, easy pumpkin cookies, chewy sugar cookies, autumn dessert, pumpkin dessert, soft cookies, holiday cookies