Well, it is the middle of July, and I am already thinking about fall cookies. I made this recipe four or five years ago and thought it needed a facelift. This includes updating the recipe and some new pictures. I have a couple of pumpkin recipes that will get a new facelift so come back over the next month to see changes.
This is a quick and simple pumpkin sugar cookie recipe that can be used by both a beginner or seasoned baker. The other appeal is it only takes about an hour and a half from start to finish, including the chill time. So, if you have been craving a pumpkin cookie for an early start to fall, grab your mixing bowl, and let's get started.
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Ingredients You Will Need
- Unsalted butter room temperature
- Sugar
- Vanilla Extract
- Egg
- Pure pumpkin puree
- All-purpose flour
- Baking powder
- Salt
- Cinnamon (Vietnamese)
- Nutmeg
Choosing a Cinnamon
I keep three types of cinnamon in my pantry: Ceylon, Cassia, and McCormick's. Each has its own flavor and best use in baking.
Ceylon Cinnamon
Known as "true cinnamon," Ceylon has a mild, sweet flavor that pairs beautifully with delicate desserts. I love using it in custards, puddings, panna cotta, and creamy treats like cheesecake-anywhere you want a gentle spice that won't overpower the other flavors. I usually go for Spice House Ceylon Ground Cinnamon which I loved in my Gingerbread Crinkle Cookies.
Cassia Cinnamon
Cassia brings the bold, warm flavor most people associate with fall and winter baking. It shines in spiced apple cookies like my Apple Cider Cookies. I use Spice House's Saigon Ground Cassia for its strong aroma and cozy bite, especially in my Southern Sweet Potato Pie Cookies.
McCormick's Cinnamon
McCormick's is a classic-affordable, familiar, and easy to find. I used it for years before realizing how different cinnamons can taste. In side-by-side tests, McCormick's had a slightly woody aftertaste compared to the softer Ceylon and spicier Cassia.
If you're curious, try a small jar of each and taste them with your favorite cookie dough. You might be surprised which one becomes your favorite! (For more on the differences, see Bon Appétit's guide to cinnamon types.)
Canned or Fresh Pumpkin
I've been using Libby's 100% Pumpkin Puree for years and love its smooth texture and flavor. But like most bakers, I've wondered if homemade pumpkin purée might make my cookies taste even better.
Libby's lists only one ingredient "pumpkin" but since pumpkins and squashes are in the same family, the blend inside that can could come from several varieties. That's not a bad thing; it just means the flavor stays consistent year after year.
Epicurious puts it perfectly:
"If it does bother you to think your pumpkin pie might be filled with squash, you could always make your own purée by slicing a sugar pumpkin in half, roasting it at 375°F until tender (about 1½ to 2 hours), and puréeing it until smooth. Or, you could just pop open a can and accept that if it was good enough for grandma, it's good enough for you."
I had to laugh when I read that, because it's true! Fresh pumpkin purée works fine, but it's usually lighter in color, thinner in texture, and milder in taste. For me, the convenience and consistent results of Libby's make it my go-to choice every time.
Easy Pumpkin Sugar Cookies
Prep and Mix
Only a few things to prep, so let's start by weighing or measuring the sugar into a bowl and setting it aside. Next, weigh or measure the flour, baking powder, salt, cinnamon, and nutmeg in a separate bowl. Now take a whisk and blend the dry ingredients.
In your mixer bowl, cut your butter into cubes. I do this so that if the outside of the butter is soft, I want to see that the inside is still fairly solid. Turn the mixer on and cream the butter.
Add the sugar and bring the mixer to a medium speed and mix for 2 to 3 minutes. If the butter is fairly soft it will not take long to come to the soft peak stage.
Stop the mixer, scrape down the sides, and add the egg, vanilla extract, and pumpkin puree. Mix until incorporated. Now I scrape the sides and turn the mixer on a low speed. Gradually add the flour mixture. Don't over-mix. You can always finish with a nice one-piece spatula if needed.
The color of the cookie dough should be a nice light-colored orange. It will brighten to a nice orange color as it chills and bakes. Cover lightly and chill for 30 minutes in the fridge.
Scoop and Bake
Pre heat your oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper.
I use a medium cookie scooper to add twelve scoops to a prepared sheet pan. Bake at 350°F (175°C or 180°C) for 13 to 15 minutes. Move to a cooling rack after taking them out of the oven to finish cooling. If you didn't add any sugar on top of the cookies before you baked, you can add it now.
Enjoy!
FAQs
Pumpkin sugar cookies will stay fresh in an airtight container for 3-5 days.
There is a difference between the two products. Canned pumpkin puree is just pumpkin and nothing else. On the other hand, canned pumpkin pie filling has pumpkin and all the spices and sugars you would put into a pumpkin pie. So, I would not substitute the canned pumpkin pie filling for the canned pumpkin puree.
Yes, you can! Roll out the dough, cut the shapes, and bake them according to the recipe instructions.
For Halloween, you can use orange and black icing to create pumpkin faces or add spooky designs. For Thanksgiving, you can decorate the cookies with fall-themed colors like orange, yellow, and brown, and use icing to create pumpkin stems or turkey feathers.
Heading Into Fall Cookies
Recipe
Soft Pumpkin Sugar Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- 1 cup (227 g) Unsalted butter room temperature
- 1 ½ cups (300 g) Sugar
- 2 teaspoon (2 teaspoon) Vanilla Extract
- 1 (1) Egg
- ½ cup (122.5 g) Pure pumpkin puree
- 2 ½ cups (312.5 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Salt
- ½ teaspoon (0.5 teaspoon) Cinnamon
- ¼ teaspoon (0.25 teaspoon) Nutmeg
Instructions
- In a large bowl, measure and add flour, baking powder, salt, nutmeg, and cinnamon, whisking together to blend. In another bowl, weigh or measure the sugar and add it to your mixer bowl and the butter.
- Using your mixer on medium speed, mix sugar and butter until light in color and sugar is incorporated, about 2 to 3 minutes. Mix in the egg, vanilla, and pumpkin.
- Turn your mixer to low speed and slowly add the flour mixture until combined. You may need to scrape down the sides of the bowl. Cover and place your cookie dough into the refrigerator for 30 minutes to return the butter to a cooler temperature.
- Preheat your oven to 350°F (175°C or 180°C) and line 2 baking sheet pans with parchment paper or silicon mats.
- I use a medium cookie scoop and add 12 scoops to the prepared sheet pan. Take a pinch of sugar and add a small amount to the top of each cookie dough scooped mound. Bake for 13 to 15 minutes. Move the baked cookies to a cooling rack once out of the oven.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Amanda Rangel says
Tripled recipe according to instructions..cookies came out puffy, chewy and texture was waaaay off...what did I do wrong???
Barbara says
Hi Amanda,
My pumpkin sugar cookies are puffy since they have baking powder in them. You did nothing wrong! Did you think they would be flat? I am so sorry you got the wrong impression. I was hoping my pictures, which are on my website, would help visitors see them before baking. I do apologize for the confusion.