Description

Delight in these soft and flavorful Pumpkin-Spice Sugar Cookies, perfect for autumn or anytime you crave a cozy, spiced treat. Infused with warm pumpkin and classic fall spices, these cookies are topped with a simple sweet glaze that adds an extra touch of decadence. Easy to make and perfect for sharing, they balance pumpkin puree moisture with spiced sugar cookie goodness for a delightful seasonal dessert.

Ingredients

Scale

Dry Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract

Glaze

1/2 cup powdered sugar
2 tablespoons milk

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until fully combined. Set aside.
Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Blend in the pumpkin puree, egg, and vanilla extract into the butter-sugar mixture. Mix until all ingredients are well incorporated and smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep cookies tender.
Form Cookies: Use a spoon or cookie scoop to drop dough rounded tablespoons onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading. Alternatively, roll out dough and use cookie cutters for shaped cookies.
Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn lightly golden and centers are set.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Prepare Glaze: In a small bowl, whisk together powdered sugar and milk until smooth and pourable. Drizzle the glaze over the cooled cookies to add a sweet finish.
Optional Pumpkin Adjustment: For a stronger pumpkin flavor, slightly increase the pumpkin puree amount, but be sure to increase flour accordingly if the dough becomes too wet.
Storage: Store finished cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to three months; thaw at room temperature before serving.

Notes

Do not overmix the dough to keep cookies soft and tender.
If dough feels too sticky with extra pumpkin, add more flour a tablespoon at a time until manageable.
Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
Glaze is optional but adds a nice touch of sweetness and shine.
Cookies freeze well – wrap tightly for best results.
Spice levels can be adjusted to taste; feel free to increase or decrease any of the spices.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 10g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: Pumpkin spice cookies, sugar cookies, fall cookies, pumpkin puree cookies, spiced cookies, Halloween cookies, Thanksgiving dessert