Pumpkin Sugar Cookies

These Pumpkin Sugar Cookies are soft, chewy, and packed with cozy pumpkin spice flavor. Basically everything you want in a fall cookie! They’re rolled in pumpkin pie-spiced sugar before baking for a little extra sweetness and that irresistible crinkly, sugary finish.

Course Dessert

Cuisine American

Keyword pumpkin sugar cookies

Prep Time 10

Cook Time 10

Chill Time 10

Total Time 30

Servings cookies

Calories 184kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Cookies

1 cup unsalted butter, softened
1½ cups granulated sugar
1 large egg yolk, room temperature
1/2 cup 100% pumpkin puree, blotted dry with paper towels to ~1/4-1/3 cup total
2 tsp. vanilla extract
1 Tbsp. whole milk
2¾ cups all-purpose flour, spooned and leveled
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. kosher salt
1½ tsp. pumpkin pie spice
1/4 tsp. cinnamon, optional

For Rolling

1/4 cup granulated sugar
1 tsp. pumpkin pie spice

US Customary - Metric

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Instructions

Prep the pumpkin: Spread the pumpkin puree between several paper towels and gently press to remove excess moisture. You should end up with roughly ⅓ cup of thick pumpkin puree. Don't skip this! Removing excess moisture keeps the cookies thick and chewy instead of cakey.
1/2 cup 100% pumpkin puree
Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, cream the butter and sugar for 2-3 minutes until light and fluffy. Start Timer
1 cup unsalted butter, 1½ cups granulated sugar
Add wet ingredients: Mix in the egg yolk, blotted pumpkin, vanilla, and milk. Mix just until combined.
1 large egg yolk, 2 tsp. vanilla extract, 1 Tbsp. whole milk
Combine dry ingredients: Whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Add to the wet ingredients and mix on low just until no flour streaks remain. Do not overmix.
2¾ cups all-purpose flour, 1 tsp. baking powder, 1/4 tsp. baking soda, 3/4 tsp. kosher salt, 1½ tsp. pumpkin pie spice, 1/4 tsp. cinnamon
Chill: Cover and refrigerate the dough for just about 10 minutes to make it easier to scoop and roll. Start Timer
Roll: Preheat oven to 350°F. Line a few baking sheets with parchment paper or silicone baking mats. Combine the sugar and pumpkin pie spice in a small bowl. Scoop dough into approximately 2-Tbsp cookies and roll each ball in the spiced sugar.
1/4 cup granulated sugar, 1 tsp. pumpkin pie spice
Bake: Bake for ~10 minutes Start Timer until edges are just set and the centers look slightly underbaked The cookies should not brown. Cookie scoot then afterwards if they are a little wonky shaped and top with any remaining spiced sugar for a finishing look.
Cool: Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack Start Timer. They might seem underdone, but as they cool completely, they become perfectly soft, chewy, and so yummy!

Notes

Storage: Store cookies on the counter in an airtight container for 3-4 days or freeze for up to 3 months.
Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature, roll in the pumpkin spice sugar, then continue to bake as directed.
Freeze the dough: Scoop the dough into 2 Tbsp. balls and freeze in a single layer in an airtight container for up to 3 months. To bake, allow the dough to come to room temperature, roll in the pumpkin spice sugar, then continue to bake as directed.

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