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Fall Cookie Magic

By: Casey Updated on Mon, 20 Jan 2025 20:07:29 GMT Irresistible Desserts
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Casey, recipe creator at Cooking with Casey
By Casey

Casey shares simple, delicious recipes and inspiring stories, making cooking fun and accessible for all.

Updated on Mon, 20 Jan 2025 20:07:29 GMT

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A plate of golden orange cookies, sprinkled with sugar, sits in front of a decorative pumpkin. Pin it
A plate of golden orange cookies, sprinkled with sugar, sits in front of a decorative pumpkin.

Let me share my favorite fall cookie - Pumpkin Sugar Cookies! I love how these combine everything wonderful about classic sugar cookies with warm pumpkin spice flavors. They're perfectly soft and chewy with just the right amount of autumn spices. Whether I'm hosting a Halloween party or just craving something cozy they never disappoint.

Perfect Fall Flavors

What makes these cookies so special is how the pumpkin keeps them extra soft and moist while all those warm spices create the coziest flavor. You can enjoy them plain dust them with powdered sugar or add cream cheese frosting. They're simple but so perfect for fall.

What You'll Need

  • The Basics: Soft unsalted butter, both white and brown sugar, pure pumpkin puree, fresh egg, pure vanilla extract
  • The Dry Team: All-purpose flour, baking soda, warm spices: cinnamon, nutmeg, optional: ginger, cloves, extra sugar for rolling
A plate of orange pumpkin-shaped cookies dusted with sugar, set against a blurred background featuring a pumpkin and a colorful cup.
A plate of orange pumpkin-shaped cookies dusted with sugar, set against a blurred background featuring a pumpkin and a colorful cup.

Let's Start Baking

Mix Your Base:
Cream butter and sugars add pumpkin egg and vanilla until smooth.
Add Dry Ingredients:
Whisk those spices and flour together mix into your wet ingredients.
Shape with Love:
Roll dough into balls coat in sugar place on your baking sheet.
Bake to Perfect:
Let them get just golden at the edges cool before moving.

My Best Tips

Always use pure pumpkin puree not pie filling. Play with the spices until they're just right for you. That sugar coating before baking gives them the perfect little crunch outside while staying soft inside.

Keep Them Fresh

These beauties stay perfect for 5 days in an airtight container. Want them later? Freeze the baked cookies or dough balls for up to 3 months. I love serving them with hot cocoa or coffee.

Quick Answers

  • Pumpkin pie spice works great
  • Cream cheese frosting is amazing on these
  • Chill dough to prevent spreading
  • Use 1-to-1 gluten-free flour if needed

Pure Fall Comfort

These Pumpkin Sugar Cookies are like autumn in cookie form. Whether you eat them plain topped with frosting or dusted with sugar they're the perfect way to celebrate the season. Grab your mixing bowl and let's bring some fall magic to your kitchen!

Frequently Asked Questions

Why use pure pumpkin puree?

Pure puree contains just pumpkin. Pie filling has added sugar and spices that would alter recipe.

Can I adjust the spices?

Yes, increase cinnamon or add more cloves and ginger for spicier cookies.

How do I store these?

Keep in airtight container 5 days at room temp or freeze up to 3 months.

Can I freeze the dough?

Yes, roll into balls, freeze until firm, then transfer to freezer bag.

Why roll in sugar?

Creates slight crunch on outside while keeping inside soft.

4.20 from 253 votes

Pumpkin Sugar Cookies

Prep Time:
15 Minutes
Cook Time:
12 Minutes
Total Time:
27 Minutes
Servings:
24
A plate of golden orange cookies, sprinkled with sugar, sits in front of a decorative pumpkin.
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Soft sugar cookies with real pumpkin and warm autumn spices. Perfect balance of sweet and spice with a sugary crunch on the outside.

Ingredients

  • 1/2 cup unsalted butter, softened.
  • 1/2 cup granulated sugar.
  • 1/2 cup brown sugar, packed.
  • 1/2 cup pumpkin puree.
  • 1 large egg.
  • 1 tsp vanilla extract.
  • 1 tsp baking soda.
  • 1 tsp cinnamon.
  • 1/2 tsp nutmeg.
  • 1/2 tsp salt.
  • 2 cups all-purpose flour.
  • 1/2 tsp ground ginger (optional).
  • 1/4 tsp ground cloves (optional).
  • 1/4 cup granulated sugar (for rolling).

Instructions

1.

1. Preheat: Heat oven to 350°F. Line baking sheets.

2.

2. Beat Butter And Sugars: Beat butter and sugars 3-4 minutes until fluffy.

3.

3. Mix Wet Ingredients: Mix in pumpkin, egg, vanilla until smooth.

4.

4. Whisk Dry Ingredients: Whisk flour, baking soda, spices, salt separately.

5.

5. Combine Ingredients: Gradually combine wet and dry ingredients.

6.

6. Form Dough Balls: Roll dough into 1-inch balls.

7.

7. Roll Balls In Sugar: Roll balls in sugar.

8.

8. Arrange On Baking Sheets: Place 2 inches apart on sheets.

9.

9. Bake: Bake 10-12 minutes until edges golden.

10.

10. Cool: Cool 5 minutes on pan, then move to rack.

Notes

  1. Use pure pumpkin puree, not pie filling.
  2. Can adjust spices to taste.
  3. Sugar coating gives nice crunch.
  4. Keeps 5 days at room temp.

Tools You'll Need

  • Baking sheets.
  • Parchment paper.
  • Mixing bowls.
  • Electric mixer.
  • Wire rack.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Wheat/Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 120
  • Total Fat: 5 g
  • Total Carbohydrate: 18 g
  • Protein: 1 g