Pumpkin Sugar Cookies

Every autumn, my kitchen fills with the scent of warm spices and baked pumpkin, but no dessert has ever made the season feel as cozy as these pumpkin sugar cookies.

They’re soft enough to melt on the tongue yet hold their shape with that perfect sugar-coated crust that lightly cracks as they cool.

The first time I baked them, I wasn’t trying to create a fancy dessert—just a cookie that tasted like home.

The dough felt smooth and rich, the kind you can roll between your palms without sticking.

Once in the oven, they puffed gently, spreading into golden discs that made the whole house smell like cinnamon and warmth.

Each bite has a balance of pumpkin sweetness and buttery spice that feels calm and familiar, like the quiet part of an evening when you finally sit down with tea and a fresh cookie.

They don’t scream for attention; they just make you slow down for a moment.

The sugar on top adds a light crunch before giving way to a soft center that feels almost like a hug in cookie form.

These cookies aren’t just baked goods—they’re the taste of a peaceful day spent indoors, when you want a little comfort from your own oven.

Bake them once, and you’ll understand why they never last long on the counter.

Table of Contents

Pumpkin Sugar Cookies Recipe

Ingredients

2 ½ cups all-purpose flour (spooned and leveled)
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ cup unsalted butter, softened (room temperature)
½ cup neutral oil (like sunflower or canola)
1 cup granulated sugar (plus extra for rolling)
¼ cup light brown sugar, packed
⅓ cup pumpkin purée (not pumpkin pie filling)
1 large egg yolk (no egg white)
2 teaspoons pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This helps evenly distribute the spices.
In a large mixing bowl, add softened butter, oil, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer on medium speed until creamy and well combined. The mixture should look light and smooth.
Add the pumpkin purée, egg yolk, and vanilla extract. Beat again until fully mixed and the texture looks silky.
Gradually add the dry ingredients into the wet mixture in two to three additions, mixing just until combined. Do not overmix; the dough should be soft and slightly thick.
Scoop about 1½ tablespoons of dough and roll each portion into a smooth ball. Gently coat each ball in granulated sugar, rolling it evenly so the outside gets a nice sparkle.
Place dough balls on prepared baking sheets about 2 inches apart. They’ll spread slightly as they bake.
Bake for 10–12 minutes, just until the edges are lightly golden and the tops look set but slightly soft in the center. Do not overbake; they’ll continue to cook on the hot sheet.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up while staying chewy inside.

What Makes Pumpkin Sugar Cookies So Soft And Chewy?

The soft and chewy texture of pumpkin sugar cookies comes from a few small but important details in the recipe.

Pumpkin Purée: It adds natural moisture and richness, keeping the cookies soft even after a few days. Use pure pumpkin purée instead of pumpkin pie filling to control the texture and sweetness.
Butter And Oil Together: Butter gives flavor and tenderness, while oil adds chewiness. The mix of both helps the cookies stay moist instead of turning dry.
Egg Yolk Only: Using just the yolk (not the whole egg) makes the cookies soft and slightly dense, giving that melt-in-the-mouth bite.
Don’t Overbake: Taking them out when the edges are lightly golden ensures the center stays chewy as they cool.

These small steps make a big difference in getting that soft, bakery-style texture.

Why Should You Chill The Dough Before Baking?

Chilling the dough helps in controlling spread and improving flavor. It gives the fat in the dough time to firm up, so the cookies don’t flatten too quickly in the oven.

When the dough is cool, the sugar coating also sticks better, creating a more even texture and shine.

If the dough feels sticky or too soft, chill it for 20–25 minutes before rolling it into balls.

This makes shaping easier and gives the cookies their perfect round shape with a lovely crackled top.

Can I Use Homemade Pumpkin Purée For Pumpkin Sugar Cookies?

Yes, you can use homemade pumpkin purée, but make sure it’s not watery.

Drain Extra Water: After blending the cooked pumpkin, strain it with a cheesecloth or let it sit in a fine strainer for 30 minutes to remove excess moisture.
Smooth Texture: Blend until creamy for even mixing in the dough. Chunky purée can make the cookies dense or unevenly baked.

If the purée feels too thin, simmer it on low heat for a few minutes until it thickens. Always cool it completely before adding to the cookie dough.

How To Know When Pumpkin Sugar Cookies Are Perfectly Baked?

These cookies can be tricky to judge, but a few signs help you get them just right.

Soft Center: The middle should look slightly underbaked when you take them out. They’ll finish cooking on the baking sheet.
Lightly Golden Edges: The edges should have a pale golden color, not dark brown.
Crackled Tops: The surface should have small cracks, which show the perfect chewy texture inside.

Allow them to cool on the tray for five minutes before moving to a wire rack. This keeps the shape firm and prevents breaking.

What Type Of Sugar Is Best For Rolling Pumpkin Sugar Cookies?

The outer sugar coating adds sparkle, texture, and a light crunch.

Granulated Sugar: It’s the best choice for rolling because it gives a crisp finish and visible sugar crystals after baking.
Fine Sugar: If you want a more even coating, pulse granulated sugar once or twice in a blender to make it slightly finer.
Cinnamon Sugar (Optional): Mixing a pinch of cinnamon with sugar can add a warm, spiced crust that pairs beautifully with pumpkin flavor.

Can Pumpkin Sugar Cookies Be Made Ahead Of Time?

Yes, they’re perfect for preparing in advance.

Refrigerate The Dough: You can make the dough up to 48 hours before baking. Cover tightly to prevent it from drying out.
Freeze The Dough Balls: Shape the dough, roll in sugar, and freeze them on a tray. Once firm, store in a freezer-safe bag for up to two months. Bake straight from frozen by adding 1–2 extra minutes to the baking time.
Bake And Store: Fully baked cookies can be stored for several days without losing their softness.

This makes them a great option for planning ahead for holidays or special gatherings.

How To Store Pumpkin Sugar Cookies?

Storing them properly keeps them soft, flavorful, and fresh for days.

Room Temperature: Once cooled completely, store in an airtight container for up to four days. Keep the container away from direct sunlight or heat.
Keep Them Soft: Place a slice of bread or a large marshmallow inside the container to maintain moisture.
Freezing Baked Cookies: Layer cooled cookies between sheets of parchment paper in a freezer-safe container. Freeze for up to two months. Thaw at room temperature before serving.

Avoid refrigerating baked cookies, as it can make them dry or tough.

Can I Add Extra Spices Or Mix-Ins To The Dough?

Yes, you can customize the flavor while keeping the soft texture intact.

More Spice: Add a pinch of extra cinnamon, nutmeg, or ginger if you prefer a stronger fall flavor.
Mix-Ins: White chocolate chips, chopped pecans, or a few butterscotch chips can make the cookies richer and more textured.
Avoid Overloading: Keep mix-ins under one cup to maintain the soft structure of the cookie.

A little variation can make each batch taste special while keeping the original charm intact.

Why Do My Pumpkin Sugar Cookies Turn Out Too Puffy Or Flat?

The texture depends on ingredient balance and temperature.

Too Puffy: Overmixing the dough or using too much flour can make them rise too much. Measure flour correctly by spooning and leveling it.
Too Flat: If the butter is too soft or the dough isn’t chilled, cookies can spread excessively. Slightly firm dough gives the best results.
Uneven Baking: Always bake one tray at a time in the center of the oven for consistent results.

Following these small adjustments ensures perfect, even cookies every time.

How Long Do Pumpkin Sugar Cookies Stay Fresh?

At room temperature, they stay soft and flavorful for up to four days. If frozen, they remain fresh for nearly eight weeks. Always allow cookies to cool fully before storing, and seal the container tightly after each use.

If you’re saving them for later, write the date on the container to keep track. Reheat a few seconds in the microwave for that fresh-baked softness again.