Pumpkin Sugar Cookies Recipe

A stack of three pumpkin sugar cookies sits on a table, with the top cookie missing a bite. More cookies and autumn leaves surround the stack.

4.56 from 135 ratings

Pumpkin Sugar Cookies Recipe

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.

Prep Time15

Cook Time15

Additional Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: eggless pumpkin cookies, gluten free pumpkin cookies, pumpkin cookie recipe, pumpkin cookies, pumpkin sugar cookies, soft pumpkin cookies

Servings: cookies

Author: Beth

Equipment

Ingredients

3 cups (360g) all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cloves
½ tsp salt
1 cup (226g) unsalted butter room temperature
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 ground cinnamon, 1/2 tsp ground 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, 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.

Notes

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur's Measure for Measure Gluten Free Flour with great results.

To Store: Keep the cookies in an airtight container at room temperature for up to a week.

To Make Ahead: Form the dough balls and refrigerate up to 2 days before baking. Roll in sugar right before they go in the oven.

To Freeze: Freeze the unbaked dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake straight from the freezer, adding 1 to 2 minutes to the bake time. Baked cookies also freeze well in an airtight container, separated by parchment paper, for up to 3 months.

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