Pumpkin Spice Sugar Cookies

Name: Pumpkin Spice Sugar Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon pumpkin pie spice; 1/4 teaspoon ground cinnamon; 1 cup unsalted butter, softened; 1 3/4 cups powdered sugar; 1 large egg; 2 teaspoons pumpkin spice extract; 1 teaspoon vanilla extract

Recipe by Sam Rivera · Updated September 2025

There's something magical about the moment autumn arrives and the scent of pumpkin spice fills the air. These Pumpkin Spice Sugar Cookies capture that cozy feeling perfectly-soft, chewy centers with just the right balance of warm spices that make every bite feel like a hug. Home cooks love them for their versatility; they're effortless to make yet look stunning when decorated with spiced icing for holidays, cookie exchanges, or simply as a sweet treat with afternoon tea. The pumpkin pie spice extract gives them an intense depth of flavor that store-bought cookies just can't match.

What Makes This Recipe Special

The combination of pumpkin pie spice and a hint of ground cinnamon creates a layered spice profile that's more complex than typical sugar cookies.
Using pumpkin spice extract (not pumpkin puree) ensures the flavor is concentrated and consistent without altering the dough's texture or moisture.
The dough rests before baking, which prevents spreading and results in thicker, more tender cookies with defined edges.
Powdered sugar in both the dough and for rolling gives these cookies their signature snowy-white appearance and subtle sweetness.

⏱ 42 mins

American

Servings 24

Ingredients

2 1/2 cupsall-purpose flour

2 teaspoonsbaking powder

1 teaspoonsalt

1 teaspoonpumpkin pie spice

1/4 teaspoonground cinnamon

1 cupunsalted butter, softened

1 3/4 cupspowdered sugar

1 largeegg

2 teaspoonspumpkin spice extract

1 teaspoonvanilla extract

Nutrition

200 caloriesCalories

Per serving · Values are estimates

Instructions

In a medium bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and ground cinnamon. Set aside.

In a stand mixer or with a hand mixer, cream the softened unsalted butter and powdered sugar together on medium speed until light and fluffy, about 2 to 3 minutes.

Beat in the egg, pumpkin spice extract, and vanilla extract until fully incorporated and the mixture is homogeneous.

Gradually add the dry mixture to the butter mixture, mixing on low speed until a soft dough forms. If sticky, add flour 1 tablespoon at a time, up to a total of 3 cups flour, until manageable.

Flatten the dough slightly, wrap in plastic wrap, and allow it to rest at room temperature for at least 10 minutes, or chill in the refrigerator for 1 to 2 hours for optimal handling.

Preheat oven to 400°F. Line baking sheets with parchment paper or silicone baking mats.

Dust your work surface and rolling pin lightly with powdered sugar. Roll out the dough to 1/4-inch thickness.

Use cookie cutters to create desired shapes. Arrange cut dough on prepared baking sheets, leaving space between each cookie.

Bake small (2-inch) cookies for about 6 minutes, or until edges are set and surfaces are no longer shiny. Larger cookies may require 8 to 12 minutes; monitor for light golden edges.

Allow cookies to rest on the baking sheet for 5 minutes after removal from oven. Transfer to a wire rack to cool completely.

Essential Tips

Butter temperature

Ensure your butter is softened but not overly warm-it should hold a slight indentation when pressed but not be greasy. Overly soft butter will make the dough spread too much during baking.

Extract swap

If you can't find pumpkin spice extract, use 1 teaspoon pumpkin spice blend plus 1 teaspoon vanilla extract. Avoid pumpkin puree-it changes the dough's consistency and requires adjusting flour.

Chill dough

Chilling the dough for 30 minutes (or up to 24 hours) enhances flavor and texture. If short on time, a 10-minute rest at room temperature still helps prevent excessive spreading.

Rolling thickness

For uniform cookies, roll the dough to exactly 1/4-inch thickness. Use a ruler or bench scraper to check, and dust your surface lightly with powdered sugar to prevent sticking.

Baking time

Start checking cookies at the lower end of the time range (6 minutes for small cookies). They're done when edges are set but centers are still slightly soft-they'll firm up as they cool.

Smart Swaps & Variations

Vegan version Substitute unsalted butter with vegan butter (like Miyoko's) and use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) in place of the egg. The texture will be slightly crisper but still delicious.

Gluten-free Replace all-purpose flour with a 1:1 gluten-free baking flour blend (like King Arthur or Bob's Red Mill). Add 1/2 teaspoon xanthan gum if your blend doesn't include it.

Spiced icing For a festive touch, make a simple glaze by whisking 1 cup powdered sugar with 1-2 tbsp milk and 1/2 tsp pumpkin pie spice. Drizzle over cooled cookies.

Chocolate chip Fold 1/2 cup mini chocolate chips into the dough before chilling. The chocolate adds a rich contrast to the spiced flavor.

What to Serve With This

Warm mugs of spiced chai tea or hot apple cider for a cozy autumn afternoon.
A frothy cappuccino or latte to balance the cookie's sweetness with a bit of bitterness.
Vanilla ice cream drizzled with caramel sauce for a decadent dessert.
As part of a cookie platter alongside ginger molasses cookies and pecan sandies for a holiday gathering.

Storage & Reheating

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag for up to 3 months.

Reheating

To restore freshness, warm cookies in a 300°F oven for 3-5 minutes. Avoid microwaving, as it can make them chewy or tough. For iced cookies, let them sit at room temperature for 10 minutes after reheating to prevent the icing from melting.

Expert Chef Tips

For ultra-soft cookies, use European-style butter (like Plugrá) with a higher fat content. It creams better and results in a tender crumb.
If your dough is too sticky after adding the dry ingredients, resist the urge to add more flour-instead, wet your hands lightly and press the dough into shape. This keeps the cookies tender.
To create a marbled effect, divide the dough in half, knead pumpkin spice extract into one portion, then gently swirl the two doughs together before chilling.

Equipment You’ll Need

Stand mixer or hand mixer for creaming butter and sugar
Rolling pin and bench scraper for even thickness
Assorted cookie cutters for shaping
Parchment paper or silicone baking mats for easy cleanup

Nutritional Benefits

These cookies are lower in fat than traditional sugar cookies due to the use of European-style butter, which has a higher fat content (82-86%) and creams more efficiently.
A single cookie provides a small amount of fiber (0.5g) from the pumpkin spice blend, which includes ground cinnamon and nutmeg.
The pumpkin spice extract is a concentrated flavor source, so you only need a small amount, reducing added sugars in the recipe.
When served with a cup of tea or coffee, the cookies pair well with unsweetened beverages, balancing the meal for a lighter dessert option.

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Frequently Asked Questions

Can I use pumpkin puree instead of extract?

No, pumpkin puree will change the dough's consistency, requiring additional flour and altering the texture. The extract is the best way to get pure pumpkin spice flavor without moisture.

Why do my cookies spread too much?

This usually happens if the butter is too soft or the dough wasn't chilled enough. Ensure butter is softened but not melted, and chill the dough for at least 30 minutes before rolling.

Can I make the dough ahead of time?

Yes! The dough can be made up to 2 days in advance and stored in the refrigerator, tightly wrapped. You can also freeze the dough for up to 3 months-thaw overnight before rolling.

How do I prevent the icing from sliding off?

Let the cookies cool completely before icing. If the icing is too thin, add powdered sugar 1 tablespoon at a time until it reaches a drizzle consistency. For thicker icing, use less liquid.

What's the best way to cut out shapes evenly?

Use sharp cookie cutters and press straight down without twisting. Lightly flour the cutter if the dough is sticky, and chill the cutouts for 5 minutes before baking if they're delicate.

Can I make these cookies without a mixer?

Yes! Use a sturdy spoon or spatula to cream the butter and sugar until light and fluffy (about 5 minutes), then mix in the wet ingredients by hand. Overmixing can lead to tough cookies.

Why are my cookies dry?

Overbaking is the most common cause. Remove cookies as soon as the edges are set and the centers look slightly underdone-they'll finish cooking on the baking sheet.

Can I add nuts or dried fruit?

Absolutely! Fold in 1/2 cup chopped pecans or dried cranberries for texture. For a festive touch, add 1/4 cup chopped crystallized ginger.