I first tested these pumpkin sugar cookies in my grandmother’s kitchen on a rainy October afternoon. The leaves were golden, the kitchen was warm, and the smell of cinnamon filled the air—just the perfect backdrop for a cozy batch of pumpkin sugar cookies.
After two weeks of tweaking and tasting, this recipe became everything I dreamed of: soft, chewy, thick, and bursting with pumpkin spice flavor. The secret? A touch of patience, and a whole lot of love baked into every bite of these delightful pumpkin sugar cookies.
“My neighbor said it tasted like autumn in a bite!”—a compliment I’ve taken to heart. Imagine biting into a cookie that’s buttery, slightly crisp on the edges, and perfectly chewy in the middle. That’s the magic of homemade pumpkin sugar cookies, especially when shared on a chilly fall day.
If you love fall treats, you’re going to want to keep these pumpkin sugar cookies in your baking rotation all season long.
Looking for more cozy fall baking ideas? Follow us on Facebook for more cozy fall baking ideas. You can also explore more recipe inspiration on our Pinterest page.
In This Guide
Why You’ll Love My Pumpkin Sugar Cookies
These cookies are a baking win for everyone from beginners to seasoned pros:
- Quick and easy: No fancy equipment, just pantry staples and love.
- Packed with fall flavors: Pumpkin, cinnamon, cloves—yes please!
- Make-ahead friendly: Freeze the dough for stress-free holiday baking.
- Thick and chewy: Like your favorite bakery-style cookie with a sugary sparkle.
For those who already love our cozy cinnamon swirl pumpkin bread, these cookies are your next go-to fall indulgence.
Ingredient Breakdown – What You’ll Need & Why
| Ingredient | Role in the Recipe |
|---|---|
| 3 cups all-purpose flour | Structure and thickness |
| 1 tsp baking soda | Helps the cookies rise |
| 1 tsp ground cinnamon | Classic warm spice |
| ½ tsp nutmeg, ginger, cloves (each) | Rounds out the pumpkin spice |
| ½ tsp salt | Balances sweetness |
| 1 cup unsalted butter, room temp | Creamy base, adds richness |
| ¾ cup granulated sugar | Gives structure and crispy edges |
| ¾ cup brown sugar | Adds moisture and depth |
| ⅓ cup pumpkin puree | Soft texture and seasonal flavor |
Pro tip: Use paper towels to dab the pumpkin puree before adding—removing moisture ensures your cookies stay thick, not cakey.
How to Make Pumpkin Sugar Cookies
Step-by-Step Instructions
- Mix Dry Ingredients
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Cream Butter & Sugars
- In another bowl, beat butter, granulated sugar, and brown sugar until fluffy (3-4 minutes).
- Add Pumpkin Puree
- Stir in the blotted pumpkin puree until fully combined.
- Combine Wet & Dry
- Slowly mix the dry ingredients into the wet. Dough will be thick and sticky.
- Chill the Dough
- Cover and refrigerate for at least 30 minutes. Trust me, this step is essential for chewy texture.
- Preheat & Shape
- Preheat oven to 350ºF. Use a cookie scoop to shape dough into balls and roll in granulated sugar.
- Bake
- Place on a silicone-lined baking sheet and bake for 15–19 minutes until edges are set.
- Cool
- Let cookies cool on the baking sheet for 15 minutes before transferring to a rack.
Baking Tips & Techniques
- Measuring Flour: Spoon it into your cup and level it off for accuracy—no scooping!
- Pumpkin Moisture Removal: Use the paper towel method to blot extra water.
- Room-Temperature Butter: Ensures smooth creaming and even baking.
- Essential Tools:
- Cookie scoop (for uniform size)
- Silicone baking mat (prevents spreading)
- Cooling rack (preserves texture)
Love chocolate? Try pairing these with our rich and moist chocolate zucchini cake.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer (Baked): Freeze cookies for up to 3 months.
- Freezer (Dough): Scoop dough balls and freeze. Bake directly from frozen, adding 1–2 extra minutes.
FAQ – You Asked, We Answered
Q: Why chill the dough?
A: It firms up the fat, prevents spreading, and enhances chewiness.
Q: Can I make them gluten-free?
A: Yes! Use a 1:1 gluten-free baking mix like King Arthur’s.
Q: Can I double the recipe?
A: Absolutely. Just chill the dough in two separate batches for best results.
Q: How do I get the thick, chewy texture?
A: Blot the pumpkin, chill the dough, and don’t overbake!
Reader Comments (Leave Yours Below!)
“I added white chocolate chips and they were a hit at my fall potluck!”
“Tried this as a pre-Thanksgiving treat—10/10. Freezing the dough ahead was a lifesaver.”
“I rolled mine in pumpkin spice sugar for extra kick—so good!”
For more dessert ideas, check out our easy banana pudding cheesecake bars or check out our Sweet Treats board for dessert lovers.
Print
Pumpkin Sugar Cookies – Chewy, Spiced, and Easy to Bake
- Total Time: ~1 hour
- Yield: 14 large cookies 1x
Description
Soft, chewy, thick cookies loaded with pumpkin spice flavor—perfect for cozy autumn days.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp cloves
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar (plus more for rolling)
- ¾ cup brown sugar
- ⅓ cup pumpkin puree (blotted dry)
Instructions
- Whisk dry ingredients together.
- Cream butter and sugars until fluffy.
- Add pumpkin puree and mix.
- Combine wet and dry until thick dough forms.
- Chill for 30 minutes.
- Scoop, roll in sugar, and bake at 350°F for 15–19 minutes.
- Cool before serving.
Notes
Gluten-Free? Use King Arthur’s Measure for Measure flour. Want a variation? Add white chocolate chips or drizzle with maple glaze.
- Prep Time: 15 minutes
- Cook Time: 15–19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin sugar cookies, fall baking, chewy cookies, autumn dessert