Pumpkin Sugar Cookies

57 min | easy | vegetarian

Sugar-coated pumpkin sugar cookies stacked on a white plate on a light wooden table, with small pumpkins blurred in the background.

Published Jul 23, 2025

Prep Time	Cook Time	Total Time
45 min	12 min	57 min

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Introduction

These soft pumpkin sugar cookies taste like a cozy slice of pumpkin pie wrapped in a chewy, bakery-style cookie.

They are warmly spiced with cinnamon and nutmeg, and each cookie gets rolled in sugar for a sparkly, crackly finish.

Make a batch for fall bake sales, Halloween parties, or an easy make-ahead Thanksgiving dessert everyone will love.

Stack of sugar-coated pumpkin sugar cookies on a white plate, with blurred pumpkins and a white mug in the background.

How to Make Pumpkin Sugar Cookies

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Preheat the oven and prep pans

Preheat your oven to 350°F with racks in the center position.
Line two large baking sheets with parchment paper or silicone baking mats.
Cream the butter and sugars

In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.
Add the 1/2 cup granulated sugar and 1/4 cup brown sugar, then beat until light and fluffy.

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Mix in pumpkin, egg yolk, and vanilla

Beat in the pumpkin puree until fully combined and the mixture looks smooth.
Add the egg yolk and vanilla extract, then mix until everything looks thick and creamy.
Whisk the dry ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine wet and dry ingredients

Add the dry ingredients to the pumpkin mixture in two additions, mixing on low speed just until combined.
Stop mixing as soon as no dry streaks of flour remain, so the cookies stay soft and tender.

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Chill the dough

Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
Chilled dough is easier to scoop and helps the cookies hold their shape while baking.
Shape and sugar coat the cookies

Pour the remaining 1/4 cup granulated sugar into a shallow bowl for rolling.
Scoop tablespoon-size portions of dough, roll them into balls, then roll each ball in the sugar to coat.
Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches between each one.
Bake and cool

Bake one sheet at a time for 10 to 12 minutes, until the edges look set but not browned.
The centers will still look soft, but they will firm up as the cookies cool.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

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Close-up of soft, round pumpkin sugar cookies cooling on a wire rack, with a crisp, sugar-coated surface; blurred white and orange pumpkins sit in the background on a light tabletop.

Substitutions

Unsalted butter -> salted butter: You can use salted butter instead of unsalted; just reduce the added salt to a tiny pinch. The cookies will taste slightly more buttery and savory, which actually balances the sweetness nicely.
Pumpkin puree -> mashed sweet potato: Swap the pumpkin puree with an equal amount of very smooth mashed sweet potato. The cookies stay soft and moist, with a slightly earthier flavor that still feels perfectly fall inspired.
Granulated sugar for rolling -> turbinado sugar: Roll the dough balls in coarse turbinado sugar instead of regular granulated sugar. You get extra crunch and a pretty sparkle, and the flavor picks up a gentle caramel note.

Stack of sugar-coated pumpkin sugar cookies on a white plate on a rustic white wood table, with small pumpkins and a white pitcher blurred in the background.

Tips

Measure flour accurately: Spoon flour into your measuring cup and level it; packed flour makes the cookies dry and cakey.
Use room-temperature ingredients: Softened butter and room-temperature egg yolk blend more evenly, which creates a smoother dough and more tender cookies.
Avoid overbaking: Pull the cookies from the oven when the centers look puffed but still a little shiny.
Chill longer for thicker cookies: For thicker, puffier cookies, chill the dough up to 2 hours before scooping and baking.
Make ahead and freeze: Freeze shaped, sugar-coated dough balls on a sheet pan, then bake from frozen, adding 1 to 2 minutes.

Nutrition Facts ^*

Energy	96	kcal
Protein	1	g
Total Fat	4	g
Carbohydrates	14	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why is my dough too sticky to roll?: Pumpkin adds a lot of moisture, so the dough can feel sticky, especially if the butter was very soft. Chill the dough longer, or add 1 to 2 tablespoons flour and mix briefly.
Can I skip the chilling step?: You can, but the cookies will spread more and bake thinner and slightly crisper. For soft, thick cookies with better shape, chilling is worth the extra time.
How do I know when the cookies are done?: Look for edges that look set and matte, while the centers still appear soft and just a bit shiny. If the tops turn golden brown, they are already slightly overbaked.
Can I make these cookies ahead of time?: Yes, baked cookies stay soft in an airtight container at room temperature for about three days. You can also refrigerate the dough up to 24 hours before baking for fresh cookies later.

Serving Suggestions

These pumpkin sugar cookies pair beautifully with hot apple cider, chai, or a simple glass of cold milk.

For a bakery-style finish, drizzle cooled cookies with a thin maple glaze or sandwich two around cinnamon cream cheese.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

James, St. Louis, MO: I'm not an experienced baker but I think I should have chilled the dough a little longer since mine was kinda sticky to roll 🤔 — 3 ★

Eunice: James, pumpkin dough can run sticky, so extra chill time is a smart fix for easier rolling.
Ella, Melbourne, Australia: Made these for date night and they were a total win. Soft, thick, and perfectly spiced with that cozy pumpkin flavor. Rolling in sugar gives the best little crunch. Will definitely make again. — 5 ★

Eunice: So happy these were a win for date night, Ella!