What is the best pumpkin sugar cookie recipe?

The best pumpkin sugar cookies recipe uses real pumpkin purée, warm spices like cinnamon, and a sugar coating for a sparkling finish. The key is to chill the dough before baking for cookies that hold their shape while staying soft and chewy.

Can I make pumpkin sugar cookies with Pillsbury dough?

Yes! If you’re short on time, you can mix a little pumpkin purée and pumpkin spice into store-bought Pillsbury sugar cookie dough. Roll in sugar and bake as directed for a quick, semi-homemade version.

How do I make pumpkin sugar cookies without eggs?

Pumpkin naturally adds moisture, so it works as a great egg substitute. For egg-free pumpkin sugar cookies, simply omit the egg and increase the pumpkin purée slightly. You’ll still get tender, flavorful cookies.

Are pumpkin sugar cookies easy to make?

Absolutely. These cookies come together with basic pantry ingredients in under an hour, including chill time. Even beginner bakers find pumpkin sugar cookies simple, quick, and rewarding to bake.

Can I freeze pumpkin sugar cookie dough?

Yes, you can freeze pumpkin sugar cookie dough for up to 2 months. Shape the dough into balls, roll in sugar, and freeze. When ready to bake, place directly on a baking sheet and extend the bake time slightly.

Pumpkin Sugar Cookies – Soft, Chewy & Full of Fall Flavor

Name: Pumpkin Sugar Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp salt; 1 cup unsalted butter (softened); 1 1/4 cups granulated sugar (plus extra for rolling); 1/2 cup pumpkin purée; 1 large egg; 1 tsp vanilla extract

Description

Soft, chewy pumpkin sugar cookies rolled in sugar for a cozy fall treat.

Ingredients

Scale

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 cup unsalted butter (softened)

1 1/4 cups granulated sugar (plus extra for rolling)

1/2 cup pumpkin purée

1 large egg

1 tsp vanilla extract

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Instructions

1. Whisk together flour, baking soda, cinnamon, and salt.

2. Cream butter and sugar until light and fluffy.

3. Mix in pumpkin, egg, and vanilla until smooth.

4. Gradually fold in dry ingredients until just combined.

5. Chill dough for 30 minutes.

6. Scoop dough, roll into balls, coat in sugar.

7. Bake at 350°F for 10–12 minutes until edges are set.

8. Cool slightly on baking sheet before transferring to rack.

Notes

For extra flavor, roll dough balls in pumpkin spice sugar instead of plain sugar.

Store in airtight container up to 4 days, or freeze up to 2 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 80mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg