Pumpkin Sugar Cookies That Are Soft, Chewy, and Perfect for Fall 2025

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Have you ever noticed how the aroma of freshly baked cookies can instantly transport you to a place of comfort and joy? That’s exactly what these pumpkin sugar cookies do for me every autumn. The perfect balance of warm spices and subtle pumpkin flavor creates an irresistible treat that’s become my family’s most requested fall dessert. When the leaves start changing and there’s a crisp chill in the air, my kitchen transforms into a cozy haven filled with the scent of these delicious pumpkin sugar cookies baking in the oven.

My love affair with these cookies began five years ago when my daughter came home from school asking if we could make “those orange cookies” her friend had brought for a class party. After some detective work (and a text to her friend’s mom), we discovered they were pumpkin sugar cookies with a simple maple glaze. We made them that weekend, and they’ve been our fall tradition ever since.

What makes these pumpkin sugar cookies special isn’t just their seasonal flavor—it’s how they bring people together. Whether you’re a seasoned baker or just starting out, this recipe strikes the perfect balance between impressive and achievable. Let me show you how to make them!

Ingredients for Perfect Pumpkin Sugar Cookies

Pumpkin sugar cookies require a thoughtful balance of ingredients to achieve that perfect soft texture and warm flavor profile. I’ve tested this recipe dozens of times to get it just right, and these measurements create consistently delicious cookies every time.

For the cookies:

2¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
¾ cup pumpkin puree (not pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract

For the maple glaze:

2 cups powdered sugar
3 tablespoons maple syrup
1-2 tablespoons milk
¼ teaspoon vanilla extract

Ingredient Substitutions:

Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free baking blend
Vegan option: Use plant-based butter, a flax egg (1 Tbsp flaxseed meal + 3 Tbsp water), and plant-based milk for the glaze
Spice alternatives: If you don’t have pumpkin pie spice, use ¼ tsp each of ground ginger, nutmeg, and cloves

Timing for Pumpkin Sugar Cookies

Prep time: 15 minutes
Chill time: 30 minutes (don’t skip this!)
Bake time: 12-14 minutes per batch
Cooling & glazing: 30 minutes
Total time: About 1 hour 30 minutes

These pumpkin sugar cookies actually take less time than traditional cut-out sugar cookies since they’re drop cookies that don’t require rolling and cutting. Perfect for when you want homemade cookies without spending your whole afternoon in the kitchen!

Step-by-Step Instructions for Pumpkin Sugar Cookies

1. Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. This ensures your pumpkin sugar cookies will have evenly distributed spices in every bite.

2. Cream the Butter and Sugars

In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Don’t rush this step! Proper creaming creates air pockets that help your cookies rise.

3. Add Wet Ingredients

Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until well combined. Don’t worry if the mixture looks slightly curdled—this is normal due to the high moisture content of the pumpkin.

4. Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, which can make your pumpkin sugar cookies tough rather than tender.

5. Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This crucial step allows the flavors to meld and the dough to firm up, preventing your pumpkin sugar cookies from spreading too much during baking.

6. Prepare for Baking

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the chilled dough from the refrigerator.

7. Shape and Bake

Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with the bottom of a glass dipped in sugar.

Bake for 12-14 minutes until the edges are set but the centers still look slightly soft. The pumpkin sugar cookies may appear underdone, but they’ll continue cooking as they cool.

8. Cool Completely

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

9. Prepare the Maple Glaze

While the cookies cool, whisk together the powdered sugar, maple syrup, 1 tablespoon of milk, and vanilla extract in a bowl. Add additional milk if needed to reach a drizzling consistency.

10. Glaze the Cookies

Once the pumpkin sugar cookies are completely cool, drizzle or spread the maple glaze over each cookie. Allow the glaze to set for about 20 minutes before serving.

Nutritional Information for Pumpkin Sugar Cookies

Per cookie (based on a yield of 24 cookies):

Calories: 175
Protein: 1.5g
Carbohydrates: 30g
Fat: 5g
Fiber: 0.5g
Sugar: 20g

These pumpkin sugar cookies provide a good dose of vitamin A from the pumpkin puree, which supports eye health and immune function. The cookies also contain iron and calcium from the molasses in brown sugar.

Equipment Needed for Pumpkin Sugar Cookies

Making these delicious pumpkin sugar cookies doesn’t require fancy equipment, which makes them accessible for bakers of all experience levels:

Medium and large mixing bowls
Electric mixer (stand or hand mixer)
Measuring cups and spoons
Whisk
Rubber spatula
Cookie scoop or tablespoon
Baking sheets
Parchment paper
Cooling rack
Small bowl for glaze
Glass for flattening cookies (optional)

A stand mixer makes the process easier, but you can absolutely make these pumpkin sugar cookies with a hand mixer or even by hand with a wooden spoon and some arm strength!

Why You’ll Love These Pumpkin Sugar Cookies

These aren’t just any cookies—they’re the perfect fall treat that brings together the best of both worlds: the soft, chewy texture of a classic sugar cookie with the warm, comforting flavors of pumpkin spice. Here’s why these pumpkin sugar cookies will become your new autumn favorite:

Perfect texture: These cookies stay soft and chewy for days (if they last that long!)
Not too sweet: The pumpkin balances the sweetness of the sugar, creating a more complex flavor profile
Make-ahead friendly: The dough can be refrigerated for up to 3 days or frozen for up to 3 months
Crowd-pleaser: Everyone from kids to grandparents loves these pumpkin sugar cookies
Customizable: Easy to adapt with different spices, mix-ins, or toppings

The subtle pumpkin flavor makes these cookies perfect for people who find traditional pumpkin desserts too intense. They’re the gateway cookie for converting pumpkin skeptics!

Healthier Alternatives for Pumpkin Sugar Cookies

Looking to make these pumpkin sugar cookies a bit more nutritious without sacrificing flavor? Try these simple swaps:

Reduce the sugar: You can cut the granulated sugar to 3/4 cup without dramatically affecting the texture
Whole grain option: Replace half the all-purpose flour with whole wheat pastry flour for added fiber
Boost the protein: Add 2 tablespoons of ground flaxseed or hemp hearts to the dry ingredients
Lower-sugar glaze: Use 1 tablespoon of maple syrup mixed with Greek yogurt and a touch of powdered sugar for a tangy, protein-rich topping
Natural food coloring: Add a pinch of turmeric to the glaze for a natural yellow-orange color without artificial dyes

For a gluten-free option, you can check out our comprehensive guide on Harmony Meal for the best flour blends that work for cookies.

Serving Suggestions for Pumpkin Sugar Cookies

These versatile pumpkin sugar cookies can be enjoyed in numerous ways:

Serve with a glass of cold milk or hot apple cider for the ultimate fall snack
Pair with a scoop of vanilla ice cream for an elevated dessert
Create a fall cookie platter with these pumpkin sugar cookies as the centerpiece, surrounded by ginger snaps and chocolate chip cookies
Package in cellophane bags tied with ribbon for a thoughtful homemade gift
Crumble over vanilla yogurt with a drizzle of honey for a sweet breakfast treat

For a special occasion, try making pumpkin sugar cookie sandwiches by spreading cream cheese frosting between two cookies—they’re irresistible and look impressive on a dessert table!

Common Mistakes to Avoid with Pumpkin Sugar Cookies

Even experienced bakers can run into challenges with pumpkin sugar cookies. Here’s how to avoid the most common pitfalls:

Using pumpkin pie filling instead of puree: Pumpkin pie filling contains added sugars and spices that will throw off the recipe. Make sure to use plain pumpkin puree.
Skipping the chilling step: The dough needs time in the refrigerator to firm up. Without chilling, your pumpkin sugar cookies will spread too much and lose their soft, chewy texture.
Overmixing the dough: Once you add the flour, mix just until combined. Overmixing develops gluten, resulting in tough cookies.
Overbaking: These cookies should look slightly underdone when you take them out. They’ll continue to bake on the hot cookie sheet.
Glazing while warm: If you add the maple glaze before the pumpkin sugar cookies are completely cool, it will melt and run off rather than setting properly.

Storing Tips for Pumpkin Sugar Cookies

One of the best things about these pumpkin sugar cookies is how well they keep! Here’s how to maintain their freshness:

Counter storage: Store in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help keep the cookies soft.
Refrigeration: Not recommended, as it can dry them out.
Freezing baked cookies: Place completely cooled, unglazed cookies in a freezer-safe container with parchment between layers for up to 3 months. Thaw at room temperature and add glaze before serving.
Freezing cookie dough: Roll the dough into balls, place on a baking sheet to freeze solid, then transfer to a freezer bag. Bake straight from frozen, adding 2-3 minutes to the baking time.

For the best flavor and texture, store these pumpkin sugar cookies with a piece of parchment between layers to prevent sticking.

Conclusion

Pumpkin sugar cookies are more than just a seasonal treat—they’re a celebration of fall’s warm flavors and cozy feelings. The subtle pumpkin flavor, warm spices, and soft texture make these cookies irresistible to everyone who tries them. Whether you’re making them for a Halloween party, Thanksgiving dessert table, or just a random Tuesday when you need something sweet, these pumpkin sugar cookies deliver comfort in every bite.

I hope you’ll give this recipe a try and experience the joy of pulling a perfect batch of pumpkin sugar cookies from your oven. The process is almost as rewarding as the taste—almost! Remember to take your time, follow the steps carefully, and most importantly, have fun with it. Baking should be a pleasure, not a chore.

Don’t forget to tag @HarmonyMeal on social media with your pumpkin sugar cookie creations! I’d love to see your cookies and hear about any personal touches you add to make them your own. For more seasonal recipes that capture the essence of fall, check out our autumn baking collection on Harmony Meal.

FAQs About Pumpkin Sugar Cookies

Can I use homemade pumpkin puree for pumpkin sugar cookies?

Yes! Just make sure it’s well-drained and has a similar consistency to canned puree. Homemade puree tends to be wetter, so you might need to cook it down or add a tablespoon or two of extra flour to the dough.

Why did my pumpkin sugar cookies spread too much?

This usually happens if the dough wasn’t chilled long enough or if your butter was too warm. Make sure to refrigerate the dough for at least 30 minutes, and if your kitchen is hot, consider chilling the shaped cookies for 10 minutes before baking.

Can I make pumpkin sugar cookies without the maple glaze?

Absolutely! They’re delicious plain or you can roll the dough balls in cinnamon-sugar before baking for a snickerdoodle-style pumpkin cookie.

How do I know when pumpkin sugar cookies are done baking?

The edges should be set but the centers will look slightly underdone. They’ll continue to cook on the hot baking sheet after you take them out of the oven. If you wait until they look completely done, they’ll end up overbaked and dry.

Can I add chocolate chips or nuts to my pumpkin sugar cookies?

Yes! White chocolate chips, chopped pecans, or even butterscotch chips make wonderful additions. Fold in about 3/4 cup of your chosen mix-ins after combining the wet and dry ingredients.

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Pumpkin Sugar Cookies That Are Soft, Chewy, and Perfect for Fall

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