Buttery Pumpkin-Spice Sugar Cookies

It was the first crisp October afternoon when I tested these Buttery Pumpkin-Spice Sugar Cookies in my kitchen, and the timing couldn’t have been better. The leaves outside had turned fiery shades of orange and red, and a stack of recipe cards sat waiting on my counter.

My niece had just finished carving her first pumpkin, the seeds scattered across the table, and she asked me if cookies could taste like fall. That question stayed with me as I reached for my baking bowls, and by the time the oven timer chimed, the house was filled with the kind of aroma that makes neighbors stop and linger at the doorway.

I’ll always remember that day because the kitchen was lively with chatter, pumpkin puree was splattered on my apron, and cinnamon dust floated in the air like confetti. These cookies didn’t just bake; they brought everyone together in a cozy circle around the cooling rack. My brother sipped his coffee, my niece proudly sampled the first warm bite, and I realized that a recipe could be both simple and memorable at the same time.

From that afternoon forward, these Buttery Pumpkin-Spice Sugar Cookies became my favorite way to celebrate autumn days easy to make, full of spice, and perfectly buttery with a tender crumb. They’re not just cookies; they’re little edible snapshots of a season we wait for all year long.

Short Description

Buttery Pumpkin-Spice Sugar Cookies are soft, spiced, and rolled in cinnamon sugar the perfect fall treat. Easy to make, full of pumpkin flavor, and ideal for cozy gatherings or festive cookie swaps.

Key Ingredients

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• ½ cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ cup granulated sugar (for rolling)
• ½ teaspoon ground cinnamon (for rolling)

Tools Needed

• Mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Baking sheets
• Parchment paper
• Cooling rack

Cooking Instructions

Step 1: Preheat the oven
Set your oven to 350°F (175°C). Line baking sheets with parchment paper so cleanup stays simple.

Step 2: Cream butter and sugar
In a large bowl, beat softened butter with 1 cup granulated sugar until pale and fluffy, about 2–3 minutes. This step gives the cookies their tender texture.

Step 3: Add wet ingredients
Beat in the egg, pumpkin puree, and vanilla extract until smooth and well combined.

Step 4: Mix dry ingredients
In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Step 5: Combine wet and dry
Gradually fold the dry mixture into the wet until a soft dough forms. If dough feels sticky, add 1 tablespoon flour at a time. Avoid overmixing.

Step 6: Prepare cinnamon-sugar coating
Stir ¼ cup sugar with ½ teaspoon cinnamon in a small bowl.

Step 7: Shape the cookies
Scoop tablespoon-sized portions of dough, roll into balls, and coat each in the cinnamon-sugar mixture.

Step 8: Bake
Arrange cookies 2 inches apart on baking sheets. Bake for 10–12 minutes until edges are set and tops lightly golden.

Step 9: Cool
Let cookies rest on the sheet for 5 minutes, then transfer to a cooling rack. The centers will firm up as they cool.

Why You’ll Love This Recipe

Soft, buttery texture with a spiced sugar crunch

Easy to make with pantry-friendly ingredients

Perfect balance of pumpkin and warm spices

Great for holiday cookie exchanges or cozy weekends

Kid-friendly yet elegant enough for entertaining

Mistakes to Avoid & Solutions

Overmixing the dough can lead to tough cookies.
Solution: Stop mixing once dry ingredients are just incorporated.

Using cold butter won’t cream properly with sugar.
Solution: Allow butter to soften at room temperature before starting.

Skipping the cinnamon-sugar coating leaves the cookies flat in flavor.
Solution: Always roll dough balls in the coating for the spiced crunch.

Overbaking dries out the centers.
Solution: Remove cookies when edges are set; they continue cooking on the tray.

Adding too much pumpkin can make dough too wet.
Solution: Stick to ½ cup puree, and if still sticky, add flour 1 tablespoon at a time.

Serving and Pairing Suggestions

Serve warm with chai tea or black coffee

Arrange on a platter with other fall treats for a dessert buffet

Pair with vanilla ice cream for a cozy dessert

Wrap individually for bake sales or holiday gift boxes

Enjoy as an afternoon snack with a glass of cold milk

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 4 days

Refrigerate for up to 1 week for longer freshness

Freeze baked cookies in freezer bags for up to 2 months

To reheat, warm in a 300°F oven for 5 minutes for that fresh-baked feel

Avoid microwaving, as it can make them rubbery

FAQs

1. Can I use fresh pumpkin instead of canned puree?
Yes, but make sure it’s well-cooked and drained so the dough isn’t too wet.

2. Can I substitute whole wheat flour?
You can replace up to 1 cup with whole wheat, though cookies will be denser.

3. How do I keep the cookies chewy?
Do not overbake. Remove as soon as the edges set for a soft center.

4. Can I double this recipe?
Yes, the recipe doubles well. Use two mixing bowls to avoid overcrowding.

5. Can I make the dough ahead of time?
Yes, refrigerate dough up to 24 hours before baking. Roll and coat just before baking.

Tips & Tricks

Chill dough for 15 minutes if it feels too sticky before rolling.

Use a cookie scoop for evenly sized cookies.

Add a pinch of cardamom for extra depth.

For crispier edges, flatten dough balls slightly before baking.

Always let cookies rest on the tray before moving to avoid breaking.

Recipe Variations

Chocolate Chip Twist
Add ½ cup mini chocolate chips to the dough before rolling for a pumpkin-spice mocha vibe.

Glazed Pumpkin Cookies
Skip the cinnamon-sugar roll, bake as directed, and drizzle with a simple glaze made from 1 cup powdered sugar and 2 tablespoons milk.

Maple Pumpkin Cookies
Replace vanilla extract with 1 teaspoon maple extract and roll in maple sugar for an earthy sweetness.

Nutty Pumpkin Spice Cookies
Fold in ½ cup chopped pecans or walnuts before shaping. They add crunch and richness.

Vegan Pumpkin-Spice Cookies
Swap butter for vegan margarine, use a flax egg (1 tbsp flax meal + 3 tbsp water), and check that sugar is vegan-certified.

Final Thoughts

On that autumn afternoon, as cookies cooled on the rack and laughter filled the kitchen, I realized these Buttery Pumpkin-Spice Sugar Cookies carried more than flavor they carried a memory. Each bite reminded me of the joy of baking with family, of pumpkin carving, and of the little traditions that make fall feel whole.

They’re a reminder that recipes don’t need to be complicated to be special. With just a handful of ingredients and a touch of spice, a simple dough transforms into something worth sharing, savoring, and baking again. It’s the act of rolling, baking, and gathering around that tray that matters most.

The next time the air turns crisp and you’re craving warmth in the form of food, give these cookies a place in your oven. They’re buttery, spiced, and wonderfully nostalgic, baked for moments when cozy kitchens and full hearts are exactly what the season calls for.