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Find out why my readers are calling these pumpkin sugar cookies the best cookie they’ve ever made! This is the ultimate chewy pumpkin cookie – not too cakey or dense and packed with pumpkin flavor.
One of the best pumpkin cookies I’ve ever made! I’ve probably made this recipe at least 5 times and every time it’s a winner! I love it!
-Karen
I spent two weeks testing and tweaking these pumpkin sugar cookies (what a job, right?). I was determined not to stop until I had reached chewy pumpkin cookie perfection.
During that time, I learned that removing excess moisture from the pumpkin puree was crucial. With that extra moisture, the cookies spread too much. Once removed, you get nice, thick, chewy cookies.
I also experimented with chilling the dough and found that chilling for at least 30 minutes produced perfectly chewy cookies. Now you can take all the benefits of my trial and error, follow my foolproof recipe, and make perfect pumpkin sugar cookies the first time (and then over and over again after that)!
Each cookie is like a mini pumpkin patch in your hand, with its rich orange hue and a sprinkle of cinnamon and nutmeg that evokes the essence of fall.
Whether you enjoy them with a hot mug of apple cider, as an afternoon snack, or as a sweet ending to your Thanksgiving feast, pumpkin cookies are the ultimate treat for celebrating the joys of autumn.
So, don your coziest sweater, grab a plate of pumpkin cookies, and savor the flavors of fall in every delectable bite.
It’s a small, sweet reminder that even as the days get shorter and the nights get cooler, there’s always room for a little more warmth and happiness in our lives. Happy fall, y’all! 🍂🎃🍪
Why You’ll love my Pumpkin Sugar Cookies
- Quick and easy recipe made with pantry staples
- Packed with fall flavors – hello sweater weather!
- Made ahead and freeze the dough for later
- CHEWY!!!!
Pumpkin Sugar Cookie Ingredients
- all purpose flour: flour is necessary to build structure in cookies
- baking soda: helps to leaven and lift the dough, affects browning and flavor
- cinnamon, nutmeg, ginger and cloves: adds warmth and spice
- salt: enhances the other flavors in the cookies
- unsalted butter: adds flavor and and tender texture
- granulated sugar: adds sweetness, flavor and encourages browning
- brown sugar: adds sweetness, flavor and moisture
- pumpkin puree: binds the cookies together by providing structure like eggs would. Also adds pumpkin flavor.
Be sure to remove the excess moisture from the pumpkin puree using the paper towel method. See below!
How to Make Pumpkin Sugar Cookies
- In a small mixing bowl combine the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Set aside.
- In a mixing bowl, beat the butter, sugar, and brown sugar with an electric mixer. Add in the pumpkin, beat again to combine.
- Gradually add in the dry ingredients, mixing on low or by hand with a spatula.
- Use a cookie scoop to form balls. Place the dough balls on a silicone lined baking sheet and refrigerate for 30 minutes.
- Pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies. Roll each ball in the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet. Bake for 15-19 minutes.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
Total Time Required
- 15 minutes to make the cookie dough
- 30 minutes to chill the dough in the fridge
- 15-19 minutes to bake the cookies
- 15 minutes to cool the cookies
How to Make Gluten Free Pumpkin Cookies
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
Pumpkin Sugar Cookie Recipe Tips
- Properly measure the all purpose flour using the spoon and level method.
- Use room temperature butter for easier creaming of the butter and sugar.
- Refrigerate the cookie dough for 30 minutes. I’m telling you, this helps to make the best thick & chewy cookies!
- Use a cookie scoop to form cookie dough balls.
- Bake cookies on a silicone baking mat.
How To Get Moisture Out of Pumpkin Puree
To remove excess moisture from pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes.
Storing Pumpkin Sugar Cookies
To store cookies, keep them in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe bag or container, separated by parchment paper, and they’ll last up to 3 months.
How to Freeze Pumpkin Cookie Dough
- Form the dough balls. Place them on a baking sheet lined with silicone mat. You can place the dough balls close together since you won’t be baking them.
- Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
- Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
- Freeze the cookie dough for up to 3 months.
To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Roll the balls in sugar and bake for 15-19 minutes. Frozen cookies may need to bake for 1-2 minutes longer than non frozen cookies.
More Cookies
- Caramel Apple Cookies
- Frosted Sugar Cookies
- Classic Monster Cookies
- Maraschino Cherry Chocolate Chip Cookies
Pumpkin Sugar Cookies FAQ
The King Arthur website explains, “Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.”
Refrigerating the cookie dough will help produce cookies that are chewier and softer because they won’t spread as much.
But I get it. Sometimes I really dislike chilling dough. So here’s my suggestion – if you can fit it in, refrigerate the dough, even for 15 minutes. If not, at least refrigerate the dough between baking batches. For example, if you can fit 8 cookies on one baking sheet, bake those and put the dough in the fridge while you’re waiting.
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Pumpkin Sugar Cookies Recipe
Equipment
Ingredients
- 3 cups (360g) all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup (226g) unsalted butter, room temperature, 2 sticks
- ¾ cup (149g) granulated sugar
- ¾ cup (160g) brown sugar
- ⅓ cup (76g) pumpkin puree, paper towel method – see note below
Instructions
- This recipe requires the dough to chill in the fridge for 30 minutes before baking. It helps make the cookies chewy!
- To remove excess moisture from pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes.
- In a small mixing bowl combine the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Set aside.3 cups (360g) all purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp salt
- In a mixing bowl, beat the butter, sugar, and brown sugar with an electric mixer for 1-2 minutes.1 cup (226g) unsalted butter, room temperature, 3/4 cup (149g) granulated sugar, 3/4 cup (160g) brown sugar
- Add in the pumpkin, beat again to combine.1/3 cup (76g) pumpkin puree
- Gradually add in the dry ingredients, mixing on low or by hand with a spatula until combined. The dough will be thick.
- Use a cookie scoop to form balls. Roll between your hands. My dough balls were about 3 tbsp, which is large. Place the dough balls on a silicone or parchment paper lined baking sheet and refrigerate for 30 minutes.
- Pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies.
- Roll each ball in the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet – I fit about 8 cookies per sheet. Bake for 15-19 minutes or until the edges have a faint golden color. Keep the remaining dough balls in the fridge while baking in batches.
- Allow the cookies to cool on the baking sheet for 15 minutes, then move to a cooling rack to cool completely.
Great texture, but I found these to be overly sweet, so next time I will remove 1/4 of both sugars and attempt again. I also used homemade pumpkin puree as I couldn’t see it specified on the recipe that it should be canned pumpkin puree. My cookies did not spread as much but I also didn’t have a silicone baking mat and used parchment paper for cookies which were in the fridge overnight.
Despite the above, very tasty.