Pumpkin Sugar Cookies

September is in full swing and that means it is Pumpkin Spice Season…right?  To celebrate everything pumpkin, I had to make these Pumpkin Sugar Cookies.  They are my new favorite sugar cookie!!

Not too much Pumpkin

Ok I know that sometimes pumpkin spice can over power everything and become too much, but not in these cookies.  There is just enough hint of spice, without being in your face pumpkin pie spice.  

If you wanted more spice you could add in an additional 1/2 teaspoon of cinnamon to make them more like a pumpkin snickerdoodle.

Grab a glass

This cookie batter does not spread so it is important to press the balls of dough down either with a glass or your hand, this will help ensure they bake evenly.  By pressing them out you will also get a bit of a crunchy edge and a soft center making these cookies a perfect sugar cookie.

Yes, I sprinkled extra sugar on top after I rolled them out…they are sugar cookies.  

They are SUGAR Cookies

One of my favorite things about a sugar cookie is the crunchy sugar on top.  I always keep turbinado sugar (or course sugar) on hand to roll my sugar cookies in.  I love how the crystals look when they bake and the little added crunch they add.  

If you do not have any course sugar, no worries, regular granulated sugar works just fine.

Just a hint of color

The pumpkin puree adds just a hint of color to the dough.  I love the color as they are just a hint of orange, like the the beautiful light orange leaves on the trees.  

If you wanted more an orange cookie you could add in some food color if you wanted.

Sugar Cookie Time…

28 cookies

Pumpkin Sugar Cookies

Light and fluffy pumpkin sugar cookies that everyone will L.O.V.E...and they are not just for Fall.

10 minPrep Time

12 minCook Time

25 minTotal Time

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Recipe Image


14 tablespoons butter (1 3/4 stick), room temperature
1 cup sugar
1/4 cup brown sugar
1 tablespoon vanilla bean extract (or vanilla extract)
1 egg yolk
1/2 cup pumpkin puree (not pie filling)
2 1/2 cups flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon salt
For rolling (optional)
1/2 cup sugar
1/2 cup course sugar (or regular sugar)


In the bowl of a stand mixer cream together butter & sugars until light and fluffy
Add in vanilla bean extract and egg yolk, mixing until combined
Add in pumpkin puree and mix until well incorporated, scraping down the sides as needed
Add in flour, pumpkin pie spice, baking powder and salt
Mix until just combined, making sure to not over mix
Place dough into refrigerator and chill while you preheat oven
Heat oven to 350
Line baking sheets with parchment paper
Combine sugars for rolling in a small bowl
Once oven is heated using a small cookie scoop roll dough into balls and then into the sugar
Place onto cookie sheet and press down with the palm of your hand
Bake for 12-14 minutes or until middle is just set and edges are just starting to brown
Remove and let cool on cookie sheet for 5 minutes and then move to cooling rack to cool completely


Rolling in the sugar is options but is so good.



2379 cal


11 g


553 g


45 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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