These pumpkin sugar cookies are soft, thick and melt in your mouth delicious! Imagine classic buttery sugar cookies with a fall twist. These cookies are warmly spiced and so cozy. Only 22 minutes from start to finish. They are great for autumn, Thanksgiving, Christmas and more!

Pumpkin sugar cookies.

Why You’ll Love This Recipe

  • These pumpkin sugar cookies are quick and easy.
  • Only 22 minutes total needed.
  • Only one mixing bowl.
  • No dough chilling.
  • They have warm spices and flavors.
  • These cookies use pumpkin purée instead of eggs.
  • They are buttery and sweet.
  • These cookies are thick and soft.
  • This recipe is gluten free friendly, nut free, and egg free.
  • Use gluten free flour to keep them gluten free.
  • Check out these Gluten Free Sugar Cookies for their vanilla counterpart!

Ingredients & Substitutions

These are the main ingredients and substitutions for pumpkin sugar cookies. Scroll down to the recipe card for full ingredients list and instructions.

Use cold unsalted butter right from the fridge. Do not use softened or melted butter. Cold butter helps prevent the cookies from spreading too much.

Granulated sugar helps sweeten the cookies. I have not tried using a low carb sweetener.

Pumpkin purée replaces the need for eggs. In addition, it adds a classic fall flavor.

Vanilla extract adds warmth.

Use either all purpose flour or gluten free 1 to 1 flour. Both work equally well. For these photos, I used King Arthur Flour gluten free 1 to 1 flour.

Baking powder leavens this recipe.

Add in a pinch of sea salt if desired.

Lastly, pumpkin pie spice adds a great flavor! If needed, replace with cinnamon and a pinch of nutmeg.

Pumpkin, flour and butter.

Taste & Texture

These pumpkin sugar cookies are sweet and cozy. The main flavors include pumpkin, sugar and butter.

They are on the thicker side. Additionally, these cookies are very soft!

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

In the bowl of a stand mixer, add cold butter and sugar. Mix on high for 2 to 3 minutes, until no clumps of butter remain.

Butter and white sugar in bowl.

Step 3

Add in pumpkin purée and vanilla extract. Stir until well mixed.

Orange cookie batter.

Step 4

Then, add in flour, baking powder, salt and pumpkin pie spice. Stir to combine.

Pumpkin cookie dough.

Step 5

Use ice cream scooper to scoop balls of dough onto pan. Gently press down on each dough ball to form a cookie shape.

Four orange cookies.

Step 6

Bake for 10 to 12 minutes or until cookies are slightly golden along the edges.

Baked pumpkin cookies.

Step 7

Finally, remove pumpkin sugar cookies from oven. Allow cookies to cool on pan for 5 minutes before very carefully transferring to a cooling rack.

Expert Tips & Tricks

Carefully measure all ingredients.

It is very important to mix the butter and sugar until fully combined. It takes 2 to 3 minutes in a stand mixer. Beat until no clumps of butter remain.

With that said, this recipe will not work without a stand mixer.

Use cold butter right from the fridge. Do not use melted or softened butter.

The dough will be a little thick and sticky. Therefore, use an ice cream scooper to scoop the dough.

These cookies do not spread much. Gently press down on dough balls to form a cookie shape.

Bake until edges are lightly golden. Do not over bake.

Handle carefully. These cookies are soft and fragile.

Pumpkin spice sugar cookies.

Flavor Variations & Toppings

These pumpkin sugar cookies are the perfect vessel for toppings!

Top with chocolate frosting.

Top with vanilla frosting.

Add whipped cream on top.

Use colored icing on top.

Add in a pinch of nutmeg.

Top with hot fudge.

Top with caramel sauce.

Add a scoop of ice cream on top!

How to Serve & Store

Serve pumpkin sugar cookies once cool enough to handle.

Serve with desired toppings or ice cream. Or, serve by themselves. They are delicious with coffee, apple cider or hot chocolate.

Store cookies in an airtight container at room temperature for up to 4 days.

These cookies freeze well.

Frequently Asked Questions

Are they cut out cookies?

No, these are drop cookies. Do not try to roll out the dough and cut into it.

Why are there no eggs?

In this case, pumpkin purée replaces the eggs.

Is pumpkin a good replacement for eggs?

Pumpkin can be a good replacement for eggs, but it depends on the recipe.

Are they gluten free?

Use gluten free 1 to 1 flour for gluten free.

Gooey orange cookies.

You May Also Like

If you make this pumpkin sugar cookie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Pumpkin sugar cookies.

Get the Recipe: Pumpkin Sugar Cookies

These pumpkin sugar cookies are soft, warmly spiced and flavorful! They are quick and easy to make in one mixing bowl. No dough chilling needed. Great for the fall, Thanksgiving and chilly days!
5 from 14 votes

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • In the bowl of a stand mixer, add cold butter and sugar. Mix on high for 2 to 3 minutes, until no clumps of butter remain.
  • Add in pumpkin purée and vanilla. Stir until well mixed.
  • Then, add in flour, baking powder, salt and pumpkin pie spice. Stir to combine.
  • Use an ice cream scooper to scoop balls of dough onto pan. Gently press down on each dough ball, forming a cookie shape.
  • Bake for 10 to 12 minutes or until cookies are slightly golden along the edges.
  • Finally, remove from oven. Allow cookies to cool on pan for 5 minutes before very carefully transferring to a cooling rack.

Notes

  • As written, this recipe makes 6 large cookies.  You can easily double it for more!
  • Use cold butter right from the fridge.  Do not use softened or melted butter.
  • Beat the butter and sugar until no clumps of butter remain.  This takes my stand mixer 2 to 3 minutes on high.
  • The cookie dough will be thick and slightly sticky.
  • Use an ice cream scooper to scoop the balls of dough.
  • Do not over bake!  Bake only until edges of cookies are lightly golden.
  • Store cookies covered at room temperature for up to 3 days.
  • Cookies freeze well.
Calories: 300kcal, Carbohydrates: 37g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 39mg, Potassium: 51mg, Fiber: 1g, Sugar: 17g, Vitamin A: 1641IU, Vitamin C: 0.4mg, Calcium: 32mg, Iron: 1mg

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