Easy Pumpkin Spice Sugar Cookies Ready in Under 90 Minutes

These pumpkin spice sugar cookies are soft in the middle, just a little crisp at the edges, and rolled in cinnamon sugar before they bake. The pumpkin keeps them tender for days, and the smell alone will pull people into the kitchen.

Why You’ll Love These Pumpkin Spice Sugar Cookies

They come together in one bowl. No mixer required beyond creaming the butter and sugar — everything else stirs in by hand, and the dough only needs an hour to chill.

The pumpkin puree does double duty: it flavors the dough and keeps the cookies soft for days, so they’re still tender well past the first afternoon.

They’re also easy to scale for a crowd. The dough scoops evenly, so whether you’re baking a dozen or doubling the batch for a fall party, every cookie bakes up the same size.

Ingredients You’ll Need For These Pumpkin Spice Sugar Cookies

• 2 1/4 cups all-purpose flour — spoon it into the measuring cup and level it off so the dough doesn’t turn dry and crumbly.
• 1 teaspoon baking soda and 1/2 teaspoon cream of tartar — together they give the cookies lift and a slightly tangy edge, similar to a classic snickerdoodle.
• 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon salt — the spice blend is what makes these taste like fall; the salt keeps the sweetness balanced.
• 3/4 cup unsalted butter, softened — room temperature butter creams smoothly and traps air, which keeps the cookies from baking up dense.
• 1 cup granulated sugar — sweetens the dough and helps the cinnamon sugar coating stick.
• 1/3 cup canned pumpkin puree, patted dry with a paper towel — use plain pumpkin, not pie filling. Blotting out extra moisture keeps the cookies from spreading too thin.
• 1 egg yolk and 1 teaspoon vanilla extract — the yolk alone (no white) gives a chewier cookie than a whole egg would.
• 1/4 cup sugar mixed with 1 teaspoon cinnamon, for rolling — this is the coating that gives the cookies their signature crackled, sparkly top.

How to Make Pumpkin Spice Sugar Cookies

1. Whisk the flour, baking soda, cream of tartar, pumpkin pie spice, and salt together in a bowl and set aside.
2. Cream the softened butter and sugar together for about 2 minutes, until light and fluffy.
3. Beat in the pumpkin puree, egg yolk, and vanilla until smooth and fully combined.
4. Add the dry ingredients to the wet mixture and stir just until no streaks of flour remain — overmixing here makes the cookies tough.
5. Chill the dough for at least 1 hour. This step matters: a warm dough will spread into thin, flat cookies instead of holding a soft, rounded shape.
6. Scoop the chilled dough into 1 1/2 tablespoon balls and roll each one in the cinnamon sugar mixture until fully coated.
7. Bake at 350°F for 11 to 13 minutes, until the edges are just set and the centers still look slightly underdone.
8. Cool the cookies on the baking sheet for 5 minutes before moving them to a wire rack — they’ll finish setting as they cool.

Tips for Success

Pat the pumpkin dry. Canned pumpkin holds a lot of water, and skipping this step is the most common reason these cookies spread too much. A few seconds with a paper towel makes a real difference.

Don’t skip the chill. An hour in the fridge firms up the butter so the cookies bake up thick and soft instead of thin and crisp.

Pull them early. These cookies keep baking on the hot pan after they come out of the oven, so take them out when the centers still look a little soft for the chewiest texture.

Variations to Try

Swap the cinnamon sugar coating for a light dusting of powdered sugar once the cookies have cooled, for a snowier look on a holiday table.

Add 1/2 cup of white chocolate chips to the dough for a sweeter, richer cookie.

If you love a spiced, chewy cookie with a little crunch, our Chewy Pumpkin Cookies with Candied Ginger use the same pumpkin base with a completely different topping.

For a frosted, sandwich-style version of this same flavor, our Pumpkin Cheesecake Bars layer that same warm spice against a creamy filling instead of a cookie crumb.

What to Serve With Pumpkin Spice Sugar Cookies

A mug of warm apple cider or a spiced latte pairs naturally with the cinnamon sugar coating on these cookies.

For a fall dessert spread, set these next to our Mini Pumpkin Pies — two different pumpkin desserts that both travel well to a potluck.

FAQs

Can I use fresh pumpkin puree instead of canned? Yes, as long as it’s well-drained. Fresh puree can be watery, so strain it through a cheesecloth or paper towel first to match the consistency of canned pumpkin.

How do I store these cookies? Keep them in an airtight container at room temperature for up to 5 days. The pumpkin keeps them soft, so they hold up well over several days.

Can I freeze the dough? Yes — scoop the dough into balls, freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Roll in cinnamon sugar just before baking, adding a couple extra minutes to the bake time.

Do I need cream of tartar? It gives the cookies a subtle tang and helps them stay soft, but if you don’t have any, you can substitute 2 teaspoons of baking powder in place of the baking soda and cream of tartar together.

Final Thoughts

These pumpkin spice sugar cookies hit that soft, chewy, cinnamon-sugar sweet spot that makes them disappear fast off any fall dessert table.

Give the dough its full chill time, pull the cookies while they still look a touch underbaked, and you’ll have a batch worth making again before the season’s over.