Pumpkin Sugar Cookies

Prep 10 mins
Cook 10 mins
Add'l 5 mins
Total 25 mins

These seriously soft and flavorful Pumpkin Sugar Cookies are just the best! Rolled in coarse sugar for extra texture and sweetness and baked to chewy perfection. This pumpkin cookie recipe is a definite must-have on your baking list this fall!

Soft Pumpkin Sugar Cookies on a cookie sheet

Soft and Chewy Pumpkin Sugar Cookies

Whenever I’m craving comfort, my go-to is baking. Maybe it just comes with the territory of being a sugar addict, but nothing raises the spirits or satisfies a craving quite like a delicious, freshly baked batch of homemade Brown Butter Sugar Cookies! Or any cookies, for that matter.

Come fall, I especially love making these scrumptious, soft and chewy Pumpkin Sugar Cookies. Rich, savory pumpkin and warm cinnamon revive a classic sugar cookie recipe from my childhood, with the absolute best results! They’re incredibly simple to make for autumn get-togethers, and are always met with rave reviews. 

These blissful pumpkin cookies are great to share, and just as good to save in the cookie jar (for those times when a sugar craving sneaks up)!

What You’ll Need

There’s a short list involved in making this spicy pumpkin cookie recipe from scratch. I’d wager a bet that most of these ingredients are present in your pantry already! Here are the key ingredients for these Pumpkin Sugar Cookies:

  • All Purpose Flour: All purpose flour works best with the extra moisture from the pumpkin puree.
  • Cream of Tartar: Optional, but an ode to classic Snickerdoodle Cookies and so worth it for the most deliciously chewy sugar cookies! Cream of tartar gives these sugar cookies a distinctive tangy flavor, and also prevents the sugar from crystallizing in the dough. Find it in the spice aisle of most supermarkets.
  • Baking Powder & Baking Soda: Baking soda combined with cream of tartar means tasty, puffed up cookies! You’ll also need baking powder to give both ingredients some extra oomph. Science!
  • Cinnamon: For that spicy, warm fall flavor; cinnamon is the ultimate fall spice.
  • Butter: Unsalted and at room temperature.
  • Sugar: Granulated or light brown sugar (if you prefer a more caramelized flavor). You’ll also need extra sugar for rolling out the dough!
  • Egg: Just a single egg for these beauties. The added pumpkin puree means fewer eggs and less butter (as a bonus this cuts down on extra fats!)
  • Pumpkin Puree: Make sure you pick up pure canned pumpkin puree from the supermarket, and not pumpkin pie filling.
  • Vanilla Extract: Only the best for my sugar cookies!

How to Make Pumpkin Sugar Cookies

This is honestly the best pumpkin cookie recipe, largely because it’s just so darn easy! Simple, thy name is “Sugar Cookie” – and who doesn’t love fresh, homemade cookies that are ready in no time? Follow these quick steps to pure pumpkin spice bliss:

Preheat & Prep: Set your oven to preheat at 350°F, then line your baking sheets with parchment paper or silpats and leave them aside.

Combine the Dry Ingredients: Whisk together the flour, cream of tartar, baking powder, cinnamon, baking soda and salt in a medium sized bowl.

Combine the Wet Ingredients: In a separate bowl (either with a whisk or stand mixer if you have one) beat the butter and sugar until the mixture is light and fluffy. Next add the egg, followed by the pumpkin puree and vanilla extract, continuing to mix until everything is well combined. 

Combine the Wet and Dry Ingredients: Slowly add the flour mixture into the wet ingredients and mix until a sticky dough forms.

Roll the Cookie Dough: Using a tablespoon for reference, roll the dough into equal-sized balls. Next, coat the balls in sugar and place them evenly spaced on the baking sheet from earlier.

Bake: Bake the cookies until the centers are set, and let your cookies rest on the baking sheet after they’ve been removed from the oven. After a few minutes you can transfer them to a wire rack to cool completely! Or if you’re like me, I like to taste test one or two while they’re still warm.

Soft Pumpkin Sugar Cookies on a cookie sheet

Tips for Success

Did I mention I love these cookies? They frequently come to the rescue whenever myself, hubby, or the kids are looking for a quick and easy dessert, and they never disappoint! Here are some additional tips on how to make the most of these irresistible Pumpkin Sugar Cookies.

  • If Your Cookies End Up Flat: Tragic! But avoidable, thank goodness – if your ingredients are fresh and your oven is the right temperature, try popping the dough in the fridge for about 15 minutes after rolling. After some trial runs, I’ve found that putting the rolled dough either immediately into the oven or letting it chill first in the fridge both yield great results for fresh, perky cookies!
  • Roll the Dough in Cinnamon Sugar: Amp up the Snickerdoodle inspiration and roll the dough in a mixture of cinnamon with brown or granulated sugar. This also boosts the cinnamon flavor!
  • Save Leftover Pumpkin Puree: Since you’ll only use 1/3 of a cup of pumpkin puree, you can save the leftovers for another time. Keep it fresh in the fridge, or frozen in a freezer-safe bag to use in more of the pumpkin recipes found below.

How to Store Sugar Cookies

Sugar cookies keep amazingly well! Store them in a resealable bag, airtight container or cookie jar for up to 5 days to enjoy as an easy dessert or snack.

Can I Freeze These?

Save these cookies for later and seal them in a freezer bag, and freeze for up to 2-3 months. Leave them to thaw overnight or microwave them for a few seconds before serving!

Yield: 18 cookies

Pumpkin Sugar Cookies

Soft Pumpkin Sugar Cookies on a cookie sheet

Pumpkin Sugar Cookies are soft, chewy, and super easy to make. This pumpkin cookie recipe is a definite must-have on your baking list this fall!

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 25 minutes


  • 1 2/3 cups all purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • sugar for rolling


  1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silpats. Set aside.
  2. In a medium bowl, whisk together flour, cream of tartar, baking powder, cinnamon, baking soda and salt. Set aside.
  3. In a stand mixer, beat butter and sugar until light and fluffy. Add egg, pumpkin and vanilla extract, mixing until combined. Add flour mixture, mixing until completely combined.
  4. Roll one heaping tablespoon of dough into balls (dough will be sticky) and then roll in sugar. Place on prepared baking sheet - leaving about an inch for spreading.
  5. Bake for 8-10 minutes, until the centers are set. Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 111Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 96mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 2g

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26 Responses
  1. Paula

    You go girl! I have such great respect for those with such a creative mind. I can only copy and follow recipes not invent/create my own. I’m so thankful for all bloggers that can supply me with much needed information. You all do a great job, keep it up.

  2. Rachel @thedessertchronicles

    such a great answer! I would never have thought of that on the spot. But everything you do is amazing and these cookies look awesome!

  3. Tina | My Life as a Mrs

    Yes you are, girl!!!!! One of the BEST 🙂

    PS I’m all over these cookies – I’m a soft & fluffy cookie kind of girl!! Mmm 🙂

  4. Tammy

    I for one love your blog post and your yummy recipes. Yes you should have given him your thoughts… Some people have no clue.

    Keep on blogging and doing what you do. Your appreciated.

  5. Nicole

    Oh, these look so tasty! I love soft cookies. And, had you said all of those things to that rude dude, he probably wouldn’t have understood half of it! I know that I get a lot of blank stares when I try to explain behind the scenes blogging.

  6. Tara @ Chip Chip Hooray

    Woo! More power to ya, girl. I hope you ate an extra one of these cookies in honor of the sweets that guy didn’t get.

  7. Joanne

    You tell ’em girl!! I wish I had a dollar for every time I’ve had to explain just how hard food blogging is to other people who don’t quite realize all the time/energy/effort that goes into it. You earned those pumpkin cookies!

  8. Katrina @ Warm Vanilla Sugar

    YES!! This post is awesome. And just another reason to add to the list of why I love you. Keep the awesome recipes coming! xo

  9. Erin R.

    Oh, Jessica. You did great. I know what you mean about thinking up a spectacular answer afterward when it’s too late, but your response to Mr. Disrespectful Snottypants was perfect. Sometimes you have to tailor to your audience. He probably still wouldn’t have understood or appreciated your success if you had told him all those things you do so well. Nobody ever understands how much work anyone else does.

    But anyway, my mouth is watering over those beautiful cookies and I’ll be sure to try them soon. Thanks!

  10. Annalise @ Completely Delicious

    Love it! I hate telling people I’m a food blogger, it just sounds so weird and most people have no idea how to respond. “Oh… that’s cool”. Whatever, we get to bake and eat cookies in the morning for our jobs. Winning!

  11. Marcie

    These look nice and thick and chewy, just the way I love a cookie. Those warm spices and pumpkin must make one delicious sugar cookie. Pinning!

  12. Valerie

    I love how you responded to guy and I also love the thoughts that came to your mind! The Cookies look very yummy too!

  13. Sues

    I love this post and totally agree! You should be sooo crazy ridiculously proud of everything you’re doing! Hooray for food blogs!

  14. Tieghan

    Girl, you rock!! I love both your response and the response you thought up in your head! I would never have been so smooth.

    Love the cookies. My family would go crazy for them!

  15. The Bearfoot Baker

    I love how you responded to the gentleman. I liked what you wished you would have said even better but, do you really think he would have understood if you had said it. “Cookbook author,” yes, “I manage the back end of a heavy traffic website as well as provide the content all on my own,” nope! He would not have had the first clue! Your answer was perfect as I am sure these cookies are. TFS

  16. Deborah

    Haha – I would have loved to see his face if you would have said the second response! I have got to make these cookies – they look amazing!

  17. Renee @ Awesome on $20

    Maybe some day I’ll be successful, then I can have air conditioning, too. Until then, I’ll just have to sweat while making these cookies.

  18. Mimi @ Culinary Couture

    I really wish you would have gave him the second response too! Seriously, people don’t know the half of it! P.S. Your cookies are so gorgeous and fluffy, I can’t wait to try them!

  19. Averie @ Averie Cooks

    I love your what I should have said thoughts that came into your mind. That’s always the case, isn’t it. But I still think your cookbook author answer was great. And I’m wishing I was off picking out old barnwood -how fun! Cookies – lovely & pinned!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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