Pumpkin Sugar Cookies Recipe

If you’re looking for a cozy, fall-inspired treat, these Pumpkin Sugar Cookies are exactly what you need. Soft, tender, and perfectly spiced with pumpkin pie spice, these cookies are a delightful twist on the classic sugar cookie. Optional frosting adds a sweet touch that makes them even more irresistible, especially when tinted with a hint of orange to celebrate the season.

 

Why You’ll Love These Cookies

Soft and tender texture: Thanks to a blend of all-purpose and whole-wheat pastry flour.

Warm fall flavor: Pumpkin puree and pumpkin pie spice create the perfect autumn aroma.

Customizable frosting: Sweet, lightly spiced, and optionally colored for a festive touch.

Fun to make: Use cookie cutters to create seasonal shapes like pumpkins, leaves, or acorns.

 

Ingredients

For the Cookies:

  • 1 ½ cups all-purpose flour, plus more for work surface
  • 1 cup whole-wheat pastry flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ¾ cup unsalted butter, softened
  • ½ cup canned pumpkin
  • 1 large egg, at room temperature
  • ½ teaspoon vanilla extract

For the Frosting (Optional):

  • 1 – 1 ¼ cups unsifted confectioners' sugar, divided
  • 1 tablespoon meringue powder
  • ⅛ teaspoon salt
  • 2 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • Orange liquid food coloring (optional)

 

Directions

Prepare the Cookie Dough:

  • In a medium bowl, whisk together all-purpose flour, whole-wheat pastry flour, pumpkin pie spice, baking powder, and salt until fully combined.
  • In a large mixing bowl, beat the sugar and butter on medium speed until light and fluffy (about 2–3 minutes).
  • Add pumpkin, egg, and vanilla; continue beating until evenly combined.
  • Gradually add the flour mixture on low speed, mixing until just incorporated (about 2 minutes).
  • Transfer the dough to a lightly floured surface, divide into 2 disks, dust with flour as needed, wrap in plastic, and refrigerate for 1–8 hours.

Bake the Cookies:

  • Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
  • Roll one disk of dough at a time on a floured surface to 1/8-inch thickness. Cut into desired shapes (pumpkins, leaves, or other festive shapes).
  • Place cookies ½ inch apart on baking sheets. Reroll scraps only once to avoid tough cookies.
  • Bake 10–12 minutes until cookies are dry to the touch. Let cool on sheets 5 minutes, then transfer to a wire rack for 30 minutes to cool completely.

Make the Frosting (Optional):

  • Whisk 1 cup confectioners' sugar, meringue powder, and salt until combined.
  • Gradually whisk in milk, vanilla, and pumpkin pie spice until smooth.
  • Add remaining confectioners' sugar 1 tablespoon at a time to reach desired consistency.
  • Add orange food coloring if desired and decorate cookies as you like.

 

Tips for Perfect Pumpkin Sugar Cookies

  • Avoid overworking the dough: The cookies get tougher if you roll scraps more than once.
  • Room temperature egg: Ensures even mixing and smooth texture.
  • Optional frosting: A little color makes these cookies festive for fall gatherings or Halloween.

 

Nutritional Information

  • Calories: 138
  • Fat: 5g
  • Carbohydrates: 22g
  • Protein: 2g

 

These Pumpkin Sugar Cookies are a perfect fall treat to share with family and friends. For another amazing dessert with wholesome ingredients, check out this Banana Bread that’s perfect for cozy mornings.