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Pumpkin Sugar Cookies are the ultimate fall treat — soft, sweet, and brimming with warm pumpkin spice flavor. They bake up tender and pillowy, then get finished with a swirl of cream cheese frosting and a shower of festive sprinkles.
Why this recipe is so delicious: The combination of butter, oil, and pumpkin puree keeps these cookies ultra-moist and soft, while cream of tartar and a touch of powdered sugar give them that signature melt-in-your-mouth sugar cookie texture. A quick chill helps them hold their shape beautifully, and the creamy pumpkin spice frosting takes them straight over the top.
If you love cozy fall treats like my Chewy Ginger Cookies, Pumpkin Sheet Cake, Pumpkin Bread, or Apple Fritters, you’ll fall head over heels for these Pumpkin Sugar Cookies. They’re buttery, warmly spiced, and so much fun to make — from mixing the dough to decorating the cookies. 🍂💛
🎃 Before You Begin
- Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Don’t skip the cream of tartar — it gives that signature soft sugar cookie chew.
- Chill the dough for at least 20 minutes before baking for even shape and a smoother texture.
Ingredients For Pumpkin Sugar Cookies
Here’s what you’ll need to make these soft, spiced Pumpkin Sugar Cookies. (See the full list with exact measurements in the recipe card below!)
- Butter – The secret to great cookies starts here! Use room temperature butter (65–68°F) — soft but not melty. The sugar cuts tiny pockets into it during creaming, giving your cookies that light, soft texture. 💛 Need it fast? Cut it into cubes and let sit 15–20 minutes or gently microwave in 5-second bursts.
- Sugar – This recipe uses both granulated and powdered sugar. The granulated sugar helps aerate the butter, while the powdered sugar creates a delicate, melt-in-your-mouth crumb.
- Pumpkin Puree – Always use 100% pure pumpkin puree, not pumpkin pie filling (which contains added sugar and spices). The puree adds natural moisture and flavor without making the cookies too dense.
- All-Purpose Flour – Provides structure while keeping the cookies soft. Don’t substitute self-rising flour — it already includes leaveners and would throw off the texture.
- Cake Flour or Cornstarch – Adds extra tenderness and helps prevent dryness.
- Baking Soda + Cream of Tartar – The classic sugar cookie duo that gives lift and softness. Don’t skip the cream of tartar — it’s key to the chewy sugar cookie bite.
- Pumpkin Pie Spice + Cinnamon – The warm spice blend that makes every bite cozy, balanced perfectly so it doesn’t overpower.
- Salt – Brings out all the flavors and balances sweetness.
- Vegetable Oil – Keeps the cookies moist and tender even days after baking.
- Large Egg – Binds the dough and adds richness.
- Vanilla Extract – Adds that cozy, nostalgic sugar cookie flavor.
- Powdered Sugar (optional) – A little in the dough adds a soft, melt-in-your-mouth finish.
Pro Tips
⭐ Use pure pumpkin puree — not pie filling.
⭐ For the softest texture, don’t overbake — remove when just set in the center.
⭐ Chill the dough for at least 20 minutes to help the cookies hold shape.
⭐ Add a touch of orange food coloring to the frosting for a festive look.
How To Make Pumpkin Sugar Cookies Recipe
Start by preheating your oven and prepping your baking sheet. Yep, you’ll need it all straight away, so hop on it!
Next, bring together your dry ingredients. In a separate bowl, mix your sugars and butter until fluffy, then beat in the oil, pumpkin, egg, and vanilla. Add your flour mixture until blended.
Shape your dough into medium-sized cookies and place two inches apart on your baking sheets. Flatten your cookies with the bottom of a glass dipped in sugar — this will make the cookies crunchy!
Bake until set. These cookies don’t brown, so don’t judge based on color!
Let cool, then whip up the frosting by mixing the cream cheese, butter, vanilla, and pumpkin pie spice until smooth. Beat in powdered sugar 1/2 cup at a time, then spread on your cooled cookies and decorate with your favorite sprinkles!
Storing + Freezing + Make-Ahead
Store
-
Keep unfrosted cookies in an airtight container at room temperature for up to 4 days, or frosted cookies in the fridge for 5 days.
Freeze
- Freeze unfrosted cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before frosting.
Make-Ahead
- Cookie dough can be made up to 2 days ahead — just chill until ready to bake.
🍂 Serving Recommendations
These cookies are dreamy with a hot mug of Homemade Crockpot Hot Chocolate, Spiced Apple Cider, or Pumpkin Cream Cold Brew. A tall, icy, cold glass of milk works well, too!
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No — you’ll want to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added, which will throw off the texture and flavor of your dough.
Why are my pumpkin cookies cakey instead of chewy?
Pumpkin adds moisture, so these cookies naturally bake up soft and tender rather than chewy. Be sure to measure your flour accurately (spoon and level, don’t pack it in), and don’t overmix the dough — that helps keep them light and tender, not dense.
Do I need to chill the dough?
A short chill helps! 🍪 Cover and refrigerate the dough for 20–30 minutes to firm it slightly — it makes scooping and rolling easier and helps the cookies hold their shape. If you’re short on time, you can bake them right away; they’ll still turn out delicious.
Can I make the dough ahead of time?
Yes! You can make the dough up to 2 days ahead and refrigerate it tightly covered. When ready to bake, let it sit at room temperature for about 15 minutes so it’s easy to roll and cut.
How should I store these cookies?
Store them in an airtight container at room temperature for up to 4 days. If you’d like to keep them longer, freeze the baked cookies (unfrosted) for up to 2 months.
Can I freeze the decorated cookies?
You sure can! Once the frosting has completely set, place the cookies in a single layer on a baking sheet to freeze. After they’re solid, transfer to a freezer bag or container with parchment between layers. Thaw at room temperature before serving.
More Pumpkin Dessert Recipes
Want even more sensational pumpkin desserts? 🍂 Here are a few of my favorites I just can’t wait until fall to make!
- Pumpkin Scones
- Pumpkin Dump Cake
- Pumpkin Bundt Cake
- Pumpkin Bread Pudding
- Pumpkin Chocolate Chip Cookies
🎃 Tried This Recipe?
Please take a moment to leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below! It helps more readers find this recipe and makes my day. 💛 If you bake up a batch of these Pumpkin Sugar Cookies, I’d love to see how they turn out! 🍪 Snap a photo and tag me on Instagram — @gonna_want_seconds — so I can see your festive creations.
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Thanks for stopping by, I’m so happy you’re here, Kathleen!
Pumpkin Sugar Cookies
Ingredients
Cookies
- 2 cups all-purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1/3 cup 100% pure pumpkin puree
- 1 large egg, well beaten
- 2 teaspoons vanilla extract
- 1/4 cup powdered sugar
Frosting (optional)
- 4 ounces cream cheese, at room temperature
- 1/2 cup butter, at room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spices
- 2 cups powdered sugar
- 1-2 tablespoons heavy cream, (as needed for consistency)
Decoration (optional)
- jimmies
- sprinkles
- pumpkin pie spice
Instructions
Cookies:
- Prep: Preheat oven to 350 degrees. Line baking sheets with parchment.
- Dry Ingredients: In a medium bowl, whisk together flours, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt.
- Cream Butter + Sugars: In a large bowl with an electric mixer, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Add Wet Ingredients: Beat in oil, pumpkin puree, egg, and vanilla, scraping down the sides of the bowl as needed.
- Combine: Reduce mixer speed to low and gradually add dry ingredients. Mix until just combined. Dough will be soft.
- Chill: Cover and refrigerate dough for 20–30 minutes to firm slightly for easier scooping.
- Shape: Use a medium cookie scoop to portion dough onto prepared sheets, spacing about 2 inches apart. (If desired, gently flatten tops with the bottom of a glass dipped in sugar for uniform shape.)
- Bake: Bake 10–12 minutes, until centers are just set and edges look dry. Cookies will stay pale; do not overbake.
- Cool: Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Frosting:
- Beat cream cheese and butter together until smooth and creamy. Add vanilla and pumpkin pie spice; mix until combined. Gradually beat in powdered sugar and heavy cream until frosting is light, fluffy, and spreadable.Frost cooled cookies and decorate as desired.
Fans Also Made:
Notes
- Make sure to use pumpkin puree, not pumpkin pie filling.
- Don't skip the cream of tartar.
Nutrition
I’m in love with these pumpkin cookies! <3 <3
Thanks, Shine! 😀
Cute cookies
I love these pumpkin cookies!!