Pumpkin Sugar Cookies have a soft and chewy texture with a crunchy sugary exterior. It’s an irresistible fall cookie that your whole family will love!
When the leaves start changing color and the weather turns cooler, we know that fall baking season is here! We’ve got lots of favorite things to bake during this time of year, like Pumpkin Chocolate Chip Bread, Pumpkin Dump Cake and of course cookies!
Pumpkin Sugar Cookies Recipe
My daughter and I are kind of obsessed with pumpkin flavored anything. It’s become a little bit of a running joke between us that if they make it in a pumpkin or pumpkin spice flavor, we’re going to try it. Pumpkin Twinkies? Let’s go!
But since sugar cookies are our favorite cookie, it seemed only fitting that we developed a recipe on our own. You can’t get this flavor and texture out of a box. Fresh, homemade pumpkin sugar cookies are where it’s at. They are soft and chewy and totally addictive.
One thing to note – you want canned pumpkin puree, not pie filling, so make sure to purchase the right one for your cookies.
How to Make Pumpkin Sugar Cookies
Like all cookie recipes there are a few basic ingredients. The added pumpkin makes these cookies a little easier on the waistline because they have less butter and eggs. But they are still super chewy and moist.
- Mix up flour, baking soda and salt as the ingredients to bind our cookies together and help them rise a bit.
- Butter and granulated sugar are beat together until fluffy. This method is called creaming – it means that the mixture should be soft and fluffy and creamy.
- Add pumpkin and egg to the butter and whip it until it’s smooth.
- Then mix everything together, just until combined. Over-mixing can result in a tough, dense cookie, so mix just until you can no longer see the white powder.
- Refrigerate the dough. We tested this recipe with and without refrigerating and found that it needs about an hour in the fridge to rest and so the dough won’t spread too much in the oven.
- Before baking, roll the dough in sugar. While this isn’t a necessary step, it add a delicious crunch to the exterior of the cookie. Feel free to add a little cinnamon or pumpkin spice to the sugar.
How to store Pumpkin Sugar Cookies
Cookies can be stored in an airtight container or resealable plastic bag. For maximum freshness, enjoy them within 4-5 days. If you want to freeze some for later, wrap in a freezer bag and store up to 6 months.
What to Do with Leftover Pumpkin Puree
A can of pumpkin puree has about 1 1/2 to 2 cups of pumpkin in it. But the recipe only calls for 3/4 of a cup so what do you do with the rest? I’ve got some ideas for you!
- Freeze it! Scoop the pumpkin into a freezer bag and freeze for up to 3 months. Thaw in the fridge before using.
- Make a double batch of pumpkin sugar cookies.
- Try one of our other delicious pumpkin recipes, like Pumpkin Cheesecake Dip, Pumpkin Hand Pies, Pumpkin Monkey Bread, or for something savory, Pumpkin Alfredo.
More Cookie Recipes to Love
Pumpkin Sugar Cookies
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup butter room temperature
- 1 1/2 teaspoons vanilla extract
- 1 large egg room temperature
- 3/4 cup pumpkin puree
- 1 cup granulated sugar
- optional: 1 teaspoon ground cinnamon
- Whisk together flour, baking powder and salt in a medium sized mixing bowl. Set aside.
- In a large bowl or your stand mixer at medium speed, beat butter and sugar together until light and fluffy; 1-2 minutes.
- Beat in pumpkin, egg and vanilla until smooth; about 1-2 minutes.
- Stir in the flour, baking powder and salt, just until combined.
- Cover and refrigerate for at least 1 hour or up to overnight.
- Preheat 350 degree oven. Line 2 baking sheets with silicone or parchment paper.
- Pour granulated sugar into a shallow dish.
- Roll 2 tablespoons of dough into a ball with your hands (dough will be slightly sticky), then roll in the sugar mixture. Repeat with all of the cookie dough. Arrange 1-2 inches apart on the prepared baking sheet and press down lightly with your palm. Bake for 8-10 minutes or until cookies are golden on top and lightly browned on the bottom.
- Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.