Pumpkin-Spice Sugar Cookies
These Pumpkin-Spice Sugar Cookies are soft, chewy, and perfectly spiced with cinnamon, ginger, nutmeg, and cloves. Rolled in cinnamon sugar before baking, they sparkle with flavor and bring cozy fall vibes to any dessert table.
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup granulated sugar for rolling
- 1/2 teaspoon ground cinnamon for rolling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and 1 cup sugar until light and fluffy.
- Beat in egg, pumpkin puree, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add dry mixture to wet mixture, stirring until a soft dough forms.
- In a small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon.
- Roll tablespoon-sized portions of dough into balls, then coat in cinnamon-sugar mixture.
- Place dough balls on baking sheets 2 inches apart.
- Bake 10–12 minutes, until edges are set and cookies are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
- Chill dough for 30 minutes before baking for thicker cookies.
- Use 100% pumpkin puree (not pumpkin pie filling).
- Adjust spice blend to taste—extra cinnamon for warmth, more ginger for spice.
- Store in an airtight container at room temperature for 5 days or freeze up to 2 months.
- Add-ins like white chocolate chips, pecans, or cranberries make delicious variations.