Soft, chewy, and bursting with warm pumpkin spice, these Pumpkin Sugar Cookies are the ultimate fall treat. Each bite delivers a perfect balance of sweetness and cozy autumnal flavors, with a hint of cinnamon and nutmeg. The dough, enriched with real pumpkin puree, bakes into cookies with a tender crumb and a slightly crisp edge.
A quick 15-minute bake ensures they stay irresistibly fresh, while the 4-hour chilling time locks in their rich, spiced aroma. These cookies are not just delicious but also a festive way to celebrate the season, making them a must-have for any gathering or cozy night in.
With just 96 calories per cookie, these treats are a guilt-free indulgence that everyone can enjoy. The soft texture melts in your mouth, while the subtle sweetness and warm spices create a comforting experience. Perfect for sharing, this recipe yields 42 cookies, making it ideal for parties or gifting.
The prep time of 45 minutes is a small investment for a batch that fills your kitchen with the inviting scent of pumpkin and spice. Whether you’re a seasoned baker or a beginner, these cookies are simple to make and guaranteed to impress. Fall has never tasted this good!
Ingredients for Pumpkin Sugar Cookies
- 1 cup (226 g) unsalted butter, softened (not melty!)
- 1 ½ cups (300 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- Orange food coloring (gel recommended, like Amerigel Electric Orange)
- Green food coloring
Step-by-Step Instructions
- Mix wet ingredients: In a large bowl, combine butter, sugar, egg, and vanilla extract. Use an electric mixer or stand mixer to beat until creamy, fluffy, and well-combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix dough: Gradually add the dry ingredients to the wet mixture, stirring on low speed until fully combined. Pause occasionally to scrape the sides and bottom of the bowl.
- Divide and color dough: Remove about ¼ of the dough (¾ cup or 220g) and place it in a separate bowl. Remove 1 tablespoon of that dough and place it in another bowl. Add orange food coloring to the larger portion and green food coloring to the smaller portion. Stir until vibrant colors are achieved. Leave the remaining dough uncolored.
- Chill if needed: If the colored dough is too sticky, refrigerate for 15-30 minutes until manageable.
- Shape pumpkin logs: Divide the orange dough into two pieces and roll each into a skinny log (about ⅔” tall by 1” wide). Use a skewer or knife to indent a line into the top of each log. Roll the green dough into skinny strips and place them into the indents to resemble pumpkin stems.
- Freeze pumpkin logs: Place the shaped logs on a tray and freeze for 15 minutes to 1 hour. Cover the uncolored dough and refrigerate it during this time.
- Wrap logs: Once the pumpkin logs are firm, remove them from the freezer. Divide the uncolored dough into two pieces and wrap each piece around a pumpkin log, molding it so the pumpkin is centered. Wrap the logs in plastic wrap and place them on a plush kitchen towel (to prevent flattening). Refrigerate for at least 4 hours or up to 1 week.
- Preheat oven: Before baking, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or use ungreased baking sheets.
- Slice and bake: Slice the dough into ¼” thick slices and place them at least 2” apart on the prepared baking sheets. Bake for 10 minutes or until the edges are just beginning to turn a light golden brown.
- Cool and enjoy: Allow the cookies to cool completely on the baking sheet before serving.
Perfect Pairings: Toppings and Serving Ideas
These Pumpkin Sugar Cookies are delightful on their own, but you can elevate them with a simple glaze or sprinkle of cinnamon sugar. For a festive touch, drizzle with a vanilla or cream cheese glaze (mix 1 cup powdered sugar with 1-2 tablespoons milk and ½ teaspoon vanilla extract). Alternatively, dust with a mix of cinnamon and sugar before baking for a warm, spiced flavor. Serve with a cup of hot apple cider or pumpkin spice latte for the ultimate fall treat!
Storage Secrets: Keeping Cookies Fresh
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough logs for up to 3 months—slice and bake straight from the freezer, adding 1-2 minutes to the baking time. If you’ve already baked the cookies, freeze them in a single layer before transferring to a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.
Time-Saving Tips for Busy Bakers
Short on time? Prep the dough logs ahead of time and refrigerate for up to a week—bake when ready! Alternatively, skip the pumpkin shaping and make classic sugar cookies by rolling the dough into balls and flattening slightly before baking. You can also use pre-made sugar cookie dough as a base, adding pumpkin spice or orange food coloring for a quick twist.
Equipment Guidance: Tools for Success
For best results, use a stand mixer or handheld electric mixer to achieve a creamy, fluffy dough. A wooden skewer or knife is essential for creating the pumpkin indentations, and a parchment-lined baking sheet ensures even baking and easy cleanup. Gel food coloring (like Amerigel Electric Orange) works best for vibrant hues without altering the dough’s texture.
Common Questions Answered
Can I use liquid food coloring?
Yes, but gel food coloring is preferred for its intensity and minimal impact on dough consistency.
Why chill the dough?
Chilling prevents spreading and makes the dough easier to handle.
Can I skip the pumpkin design?
Absolutely! Roll the dough into balls and flatten slightly for classic sugar cookies. Enjoy your baking adventure!
Pumpkin Sugar Cookies
Ingredients
- 1 cup unsalted butter softened (but not melty!)
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- Orange food coloring I prefer gel food coloring and used Amerigel electric orange, which I’ve linked to in the equipment section
- Green food coloring
Instructions
- Combine butter, sugar, egg and vanilla extract and use an electric mixer or stand mixer to beat until creamy, fluffy, and well-combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add flour mixture to butter mixture, stirring on low-speed, until all ingredients are completely combined. Pause occasionally to scrape the sides and bottom of the bowl.
- Remove about ¼ of the dough (this is ¾ cup or 220g) and place it in a separate bowl. Remove a tablespoon from that and place in another bowl.
- Add orange food dye to the ¾ cup of dough and stir, adding more until it’s a nice pumpkin-y color. Add green food coloring to the 1 Tablespoon of dough and stir until it’s a vibrant green. Leave the uncolored majority of the dough plain.
- If the colored dough is too sticky to manage, pop it in the fridge for about 15-30 minutes. When manageable, divide the orange dough into two pieces and roll each into a skinny log that’s about ⅔” tall by 1” wide. Use a wooden skewer or knife to indent a line into the top of the orange dough (see photo or video for visual if needed).
- Roll the green dough into a series of skinny strips and line these into the indent of the orange log (see photos or video for visual if needed). Repeat with the remaining orange and green dough. Place these on a tray and place in the freezer to chill for 15 minutes to an hour. Cover your uncolored dough and place that in the refrigerator in the meantime.
- When pumpkin logs are firm, remove from freezer and remove uncolored dough from refrigerator. Divide uncolored dough into two pieces and wrap one half around one pumpkin log and the second half around the other. Form a smooth log and mold the dough so the pumpkin is the center. Wrap dough logs with plastic wrap and place on a plush kitchen towel (so the bottom doesn’t flatten) and place in the refrigerator to chill for at least 4 hours and up to one week.
- Before baking, preheat oven to 375F (190C) and line baking sheets with parchment paper (or you may bake directly on ungreased baking sheet).
- Slice dough into ¼” thick slices and space cookies at least 2” apart on prepared baking sheet.
- Bake in 375F (190C) oven for 10 minutes or edges are just beginning to turn a light golden brown. Allow cookies to cool completely on baking sheet before enjoying.