Soft Pumpkin Sugar Cookies with 3 Secret Baking Tips

There’s nothing quite like the cozy magic of fall baking, is there? The moment that crisp autumn air hits, I find myself reaching for my favorite mixing bowls and that trusty jar of pumpkin spice. These pumpkin sugar cookies are my absolute pride and joy – they capture everything wonderful about classic sugar cookies but with that warm, sneaky kick of seasonal spice that makes them so special. I still remember the first time I baked them with my mom, flour dusting our noses as we laughed in her tiny kitchen. That was fifteen Thanksgivings ago, and now they’re a family tradition!

What makes these cookies so irresistible? It’s all in the perfect balance – they’ve got that nostalgic sugar cookie taste you love, but with a soft, almost cake-like texture from the pumpkin puree. The cinnamon, nutmeg and cloves give them just enough warmth without overpowering that sweet vanilla base. They’re the kind of cookie that makes people pause after the first bite, tilt their head, and ask “Wait…what’s in these?” That’s when I know I’ve got ’em hooked!

Perfect for Halloween parties or holiday meal planning, these pumpkin sugar cookies hold their shape beautifully when cut out and freeze like a dream. But fair warning – they disappear fast once that spicy-sweet aroma starts drifting through your kitchen!

Why You’ll Love These Pumpkin Sugar Cookies

Oh, where do I even start? These pumpkin sugar cookies are the kind of treat that makes you do a little happy dance when you pull them out of the oven. Here’s why they’ve become my go-to fall baking staple:

• That irresistible soft texture – The pumpkin puree works magic, giving them a perfect chew without being cakey.
• Cut-out cookie heaven – These hold their shape beautifully with crisp edges, unlike some pumpkin cookies that spread everywhere.
• Make-ahead dream – The dough freezes like a champ for holiday meal planning – just slice and bake when guests arrive!
• Spice harmony – Not too pumpkin-y, not too spicy, just that perfect autumnal kiss of flavor.

Trust me, these disappear faster than Halloween candy at my house every year!

Ingredients for Perfect Pumpkin Sugar Cookies

Baking is chemistry, friends, and these ingredients work together like best pals at a fall bonfire. Here’s exactly what you’ll need to make my famous pumpkin sugar cookies – organized so you can easily spot what’s in your pantry and what needs a grocery run:

Wet Ingredients

• 1 cup unsalted butter, softened (seriously, don’t microwave it – let it sit out!)
• 1 cup granulated sugar (the regular white stuff you already have)
• 1/2 cup pumpkin puree (not pie filling – see my note below!)
• 1 large egg (room temp is ideal)
• 1 tsp vanilla extract (the good stuff makes all the difference)

Dry Ingredients

• 2 1/2 cups all-purpose flour (scoop and level, please!)
• 1 tsp baking powder (check that expiration date)
• 1/2 tsp baking soda (yes, you need both leaveners)
• 1/2 tsp salt (don’t skip – it balances the sweetness)
• 1 tsp ground cinnamon (freshness matters!)
• 1/2 tsp ground nutmeg (grate it fresh if you’re fancy)
• 1/4 tsp ground cloves (just a whisper does the trick)

Ingredient Notes & Substitutions

Want to tweak things? I get it! Just keep these pointers in mind:

That pumpkin puree must be unsweetened – pie filling will make your cookies sad and soggy. For gluten-free friends, swap the flour 1:1 with your favorite GF blend (I like King Arthur’s). Short on time? Use 1 3/4 tsp pumpkin pie spice instead of the individual spices – it’s my little meal planning shortcut!

Pro tip: If you’re serious about flavors, consider making your own extracts with a sous-vide precision cooker. My homemade vanilla totally levels up these cookies. And if you must use coconut sugar, reduce it to 3/4 cup since it’s sweeter – but fair warning, your cookies will be darker!

How to Make Pumpkin Sugar Cookies: Step-by-Step

Alright friends, let’s dive into the magic of making these pumpkin sugar cookies – I promise it’s easier than pie (pun intended)! Follow these steps and you’ll have a batch of perfect spiced pumpkin cut out cookies in no time. The secret? Taking your time with the creaming step and not skipping that all-important chill time!

1. Cream butter and sugar like you mean it – In your stand mixer (or with a hand mixer), beat the softened butter and sugar for a full 3 minutes until it’s light and fluffy. This creates tiny air pockets that give the cookies their perfect texture.
2. Add the wet team – Mix in the pumpkin puree, egg, and vanilla just until combined. Don’t overmix – we want tender cookies, not tough ones!
3. Whisk those dry ingredients – In another bowl, whisk together all your dry ingredients (flour through cloves) to evenly distribute the spices and leaveners.
4. Combine with care – Gradually add the dry ingredients to the wet, mixing on low speed just until the dough comes together. You’ll know it’s ready when it starts pulling away from the bowl sides.
5. Chill out – Wrap the dough in plastic and refrigerate for at least 30 minutes. This prevents spreading and makes rolling so much easier!
6. Roll and cut – Roll the dough on a lightly floured surface (about 1/4-inch thick) and cut into shapes. See my best shaping tips below!
7. Bake to perfection – Arrange on parchment-lined baking sheets and bake at 350°F for 10-12 minutes until the edges just start turning golden.
8. Cool completely – Let them rest on the pan for 2 minutes before transferring to a wire rack – this prevents breakage while they’re soft.

Tips for Shaping and Baking

Rolling pumpkin cookie dough can get sticky – here’s how I keep it stress-free: Flour your rolling pin lightly, but don’t overdo it (too much flour makes dry cookies). If the dough gets too soft while working, pop it back in the fridge for 10 minutes. I always use parchment paper – total game changer for no-stick baking AND easy cleanup!

For picture-perfect cookies, rotate your pans halfway through baking. My oven has a hot spot in the back left corner (don’t we all have one?) and this prevents uneven browning. Want them extra soft? Pull them out when the centers still look slightly underdone – they’ll set as they cool!

Pumpkin Sugar Cookie Glaze & Decorating Ideas

Now for the fun part – making your holiday pumpkin cookies absolutely irresistible! My go-to glaze is stupid simple but looks so pretty: whisk together 1 cup powdered sugar with 2 tablespoons milk (or orange juice for extra zing) and 1/2 teaspoon vanilla until smooth. Drizzle it over cooled cookies or dunk them halfway – that glossy finish always gets compliments!

Want to get fancy? Try these decorating tricks I’ve picked up over years of cookie experiments:

• Sprinkle with cinnamon sugar right after glazing for a sparkly, spiced look
• Add a pinch of pumpkin pie spice to the glaze for an extra flavor boost
• Use food coloring to create autumn shades – think golden yellows and deep oranges
• Pipe on little pumpkin vines with green icing for adorable fall shapes

For serious cookie-decorating inspo, check out my Pumpkin Sugar Cookie board on Pinterest – I’ve saved hundreds of gorgeous designs. And remember, holiday cookies are meant to be playful! Let the kids go wild with sprinkles or keep it elegant with a dusting of edible gold. There’s no wrong way to dress up these spiced pumpkin treasures!

Storing and Freezing Pumpkin Sugar Cookies

Here’s my tried-and-true system for keeping these pumpkin sugar cookies tasting fresh – because let’s be honest, they rarely last long enough to worry about storage! For baked cookies, stack them between sheets of parchment in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days (though I’ve never made it past day 2 without “quality testing” them all).

Now for my freezer magic trick: Roll the dough into logs before chilling, just like those fancy meal delivery cookie doughs you pay extra for! Wrap tightly in plastic, then foil, and freeze for up to 3 months. When pumpkin spice cravings strike, simply slice frozen dough into rounds (no thawing needed!) and bake – just add 1-2 extra minutes. Thawing the whole log overnight in the fridge works too, but I’m usually too impatient for that!

Pumpkin Sugar Cookies FAQs

Nutrition Information

Before we get into numbers, remember these are estimates – your actual results might vary depending on cookie size and exact ingredients. Here’s the skinny per cookie (based on my standard 3-inch cutouts):

• Calories: 120
• Fat: 5g (3g saturated)
• Carbs: 17g (1g fiber, 8g sugar)
• Protein: 2g

Making gluten-free? Your stats will change slightly with alternative flours. For keto meal plan adjustments, the pumpkin and spices stay great, but you’ll need to swap the flour and sugar completely – almond flour and monk fruit work decently in my tests, though the texture leans more cakey!

Share Your Pumpkin Sugar Cookie Creations

I’d love to see your pumpkin sugar cookie masterpieces! Snap some pictures and share them on Pinterest – tag me so I can admire your decorating skills. While you’re at it, tell me your favorite fall baking trick in the comments. Does your family have a secret spice blend? A special shaping technique? Spill the sweet secrets!

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