Pumpkin Sugar Cookies

These amazing pumpkin sugar cookies are perfect for anyone who loves fall flavors! Kids and adults will go crazy for these super-tender treats that taste like autumn in every bite. The best part is they’re packed with real pumpkin and warm spices that make your whole kitchen smell incredible.

Recipe Details

Timing & Servings: Active Time: 30 minutes, Total Time: 1 hour 15 minutes, Serves: 30 cookies

Nutrition Profile: Sesame-Free, Nut-Free, Soy-Free, Vegetarian

Nutrition Facts (per serving): 138 Calories, 5g Fat, 22g Carbs, 2g Protein

Ingredients You’ll Need

All-purpose flour: You’ll need 1½ cups plus extra for your work surface. This gives the cookies their perfect structure and helps them hold those cute shapes!

Whole-wheat pastry flour: One cup of this special flour adds nutrition while keeping the cookies super tender. It’s way softer than regular whole-wheat flour.

Pumpkin pie spice: You’ll use 1 teaspoon in the cookies and ½ teaspoon in the frosting. This magical blend brings all those cozy fall flavors together!

Baking powder: Just ½ teaspoon helps these cookies puff up perfectly. Make sure yours is fresh for the best results.

Salt: You’ll need ½ teaspoon for the cookies and ⅛ teaspoon for the frosting. Salt makes all the sweet flavors pop even more!

Granulated sugar: One cup creates that classic sugar cookie sweetness. Beat it well with the butter for the fluffiest texture.

Unsalted butter: ¾ cup softened butter is key here. Take it out about an hour before baking so it’s perfectly soft.

Canned pumpkin: Half a cup of pure pumpkin puree adds moisture and that gorgeous fall flavor. Don’t use pumpkin pie filling by mistake!

Large egg: One room temperature egg helps everything stick together beautifully. Cold eggs don’t mix as well, so plan ahead.

Vanilla extract: You’ll use ½ teaspoon in the cookies and ½ teaspoon in the frosting. Pure vanilla tastes so much better than artificial!

Confectioners’ sugar: You’ll need 1 to 1¼ cups for the optional frosting. Start with less and add more until it’s just right.

Meringue powder: One tablespoon helps the frosting set perfectly for decorating. You can find this in craft stores or online.

Whole milk: Just 2 tablespoons makes the frosting smooth and spreadable. Any milk you have works great here.

Orange food coloring: This is totally optional, but a few drops make the frosting look so festive and fun!

How to Make Pumpkin Sugar Cookies

Step 1: Whisk both flours, 1 teaspoon pumpkin pie spice, baking powder, and ½ teaspoon salt in a medium bowl. Make sure everything is totally combined so you get even flavor in every bite.

Step 2: Beat the sugar and softened butter with an electric mixer on medium speed for 2-3 minutes. You want it light and fluffy – this step is super important for tender cookies!

Step 3: Add the pumpkin, egg, and vanilla to your butter mixture. Beat on medium speed until everything looks smooth and combined.

Step 4: Turn your mixer to low speed and slowly add the flour mixture. Beat for about 2 minutes until just combined – don’t overmix or your cookies will be tough.

Step 5: Put the dough on a lightly floured surface and divide into 2 disks. Dust with flour as needed and wrap each disk tightly in plastic wrap.

Step 6: Refrigerate the dough for at least 1 hour or up to 8 hours. This step is crucial for cookies that hold their shape!

Step 7: Preheat your oven to 350°F and line 2 large baking sheets with parchment paper. Get your cookie cutters ready – pumpkin shapes are perfect!

Step 8: Roll one disk on a floured surface to ⅛-inch thickness. Cut with your favorite cookie cutters and transfer to baking sheets with ½-inch space between each cookie.

Step 9: Repeat with the second disk and reroll scraps once. Don’t reroll more than once or the cookies get tough.

Step 10: Bake for 10-12 minutes until the centers are dry to touch. Let them cool on the baking sheets for 5 minutes, then move to a wire rack.

Step 11: For the frosting, whisk 1 cup confectioners’ sugar, meringue powder, and ⅛ teaspoon salt together. Add milk, vanilla, and ½ teaspoon pumpkin pie spice.

Step 12: Whisk in the remaining confectioners’ sugar one tablespoon at a time until you get the perfect consistency. Add orange food coloring if you want that festive look!

Easy and Quick Pumpkin Sugar Cookies Version

Want to make these even faster? You can skip the chilling step if you’re in a hurry! Just roll the dough right away and put the cut cookies in the fridge for 30 minutes before baking. They might spread a tiny bit more, but they’ll still taste amazing. You can also skip the homemade frosting and use store-bought vanilla frosting with a pinch of pumpkin pie spice mixed in!

Serving Ideas

These cookies are perfect all by themselves with a glass of cold milk or hot apple cider. They make an amazing dessert for fall dinner parties or Halloween gatherings. Pack them in lunch boxes for a special treat, or bring them to potluck dinners where they’ll disappear fast!

Storage

Store your finished cookies in an airtight container at room temperature for up to 1 week. If you made extra dough, you can wrap it tightly and refrigerate for up to 3 days or freeze for up to 3 months. Thaw frozen dough in the fridge overnight before rolling.

Substitutions

No whole-wheat pastry flour? You can use all-purpose flour instead – just use 2½ cups total. Don’t have pumpkin pie spice? Mix ½ teaspoon cinnamon, ¼ teaspoon ginger, and a pinch each of nutmeg and cloves. Regular milk works fine instead of whole milk in the frosting. You can even skip the meringue powder if you can’t find it – the frosting just won’t set as firmly.

Pro Tips

• Perfect dough consistency: Your dough should be soft but not sticky. Add a little more flour if it’s too wet.

• Cookie cutter magic: Dip your cookie cutters in flour between cuts to prevent sticking and get clean edges.

• Even baking: Rotate your baking sheets halfway through for perfectly even cookies.

• Frosting tricks: Let cookies cool completely before frosting, or it will melt and slide off!

• Make ahead tip: These cookies actually taste better the next day when all the flavors have time to blend together.

FAQs

Does the whole-wheat pastry flour add any nutrition?

You bet! Whole-wheat pastry flour still has all the good stuff like fiber and nutrients because it keeps the bran and germ. It’s made from soft white wheat, so it makes tender cookies while adding nutrition. Plus, whole grains can help with blood pressure and cholesterol levels!

Is pumpkin good for you?

Sure is! Pumpkin is packed with carotenoids that are great for your eyes and may even help reduce the risk of dementia. It’s like getting a little health boost with every delicious bite of these cookies.

How much sugar is in these cookies?

Each cookie has about 12 grams of sugar, which fits perfectly within healthy dessert guidelines. The canned pumpkin has some natural sugars too, but not enough to worry about!

Is canned pumpkin the same as pumpkin puree?

Yes! Canned pumpkin is just mashed pumpkin with nothing else added. Just make sure you don’t accidentally grab pumpkin pie filling, which already has spices and sugar mixed in.

Why should I use meringue powder for the frosting?

Meringue powder helps the frosting set up firm and perfect for decorating. You can find it at craft stores or online in the cake decorating section. It’s totally worth it for professional-looking cookies!

Why did my cookies spread during baking?

No worries! This usually happens when the dough gets too warm. Next time, chill the cut cookie shapes on the baking sheets for 30 minutes before baking. Cold dough holds its shape much better in the oven!

I hope you love these pumpkin sugar cookies as much as my family does! They’re such a fun way to celebrate fall, and kids love helping cut out the shapes. Let me know in the comments how yours turned out – I’d love to hear about your favorite cookie cutter shapes!