Pumpkin Spice Sugar Cookies

When autumn arrives, nothing beats the cozy aroma of pumpkin spice filling the kitchen.

If you looking for a fun, fall sweet treat to bring to a school party, or a neighborhood potluck, these Pumpkin Sugar Cookies will be a massive hit with both kids and adults.

These frosted pumpkin cookies are beautiful pumpkin-shaped cut out cookies made with a homemade pumpkin spice mix, and topped with a maple glaze and cinnamon sugar.

While many pumpkin recipes turn out cakey, this recipe is specifically designed to give you a soft, tender cookie packed with real pumpkin flavor. They are the perfect festive fall treat for Halloween parties and your Thanksgiving dessert table.

Why You'll Love These Cut-Out Pumpkin Cookies

• Festive Pumpkin Shapes: The dough holds its shape beautifully in the oven, so your holiday cookies look wonderful on the plate.
• Irresistibly Soft Texture: A little bit of cornstarch mixed into the flour creates an incredibly soft, melt-in-your-mouth texture.
• Rich Holiday Flavor: Making your own pumpkin spice mix gives these cookies a deep, comforting autumn flavor.

For the Homemade Pumpkin Spice Mix

• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground allspice
• ¼ tsp cloves
• ⅛ tsp ground nutmeg

For The Pumpkin Sugar Cookies

• ½ cup pumpkin puree (Make sure to use plain pumpkin puree, not pumpkin pie filling)
• 1 cup unsalted butter, softened
• 1 cup light brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 3 cups all-purpose flour (Measured using the spoon-and-level method)
• 2 tbsp cornstarch
• 1 tsp baking soda
• ½ tsp salt

For the Silky Maple Cinnamon Glaze

• 2 cups powdered sugar
• 3 tbsp pure maple syrup (Avoid pancake syrup for the best flavor)
• 2 tbsp milk
• 1 tbsp butter, melted
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ⅛ tsp maple extract
• Pinch of salt

Step By Step Instructions

1. Homemade Pumpkin Spice Mix

In a small bowl stir together all the ingredients for Pumpkin Spice Mix. Set aside.

2. Blot The Pumpkin

Scoop the 1/2 cup pumpkin puree onto a few layers of paper towels to let the extra moisture drain. Press down with fresh paper towels until the excess liquid is absorbed. Removing this moisture is key to keeping the cookies soft and tender instead of cakey.

3. Cream Butter and Sugar

In a large mixing bowl, beat the softened, unsalted butter and light brown sugar together with your electric mixer for 3 to 4 minutes until the mixture looks light and fluffy.

4. Mix The Wet Ingredients

Add the blotted pumpkin puree, the whole egg, and the vanilla extract to the butter mixture. Beat on medium speed until everything is smooth and combined.

5. Add the Dry Ingredients

In your medium bowl, whisk together the flour, cornstarch, baking soda, and your Homemade Pumpkin Spice Mix. Gradually mix these dry ingredients into your wet bowl just until a soft cookie dough forms.

6. Chill The Dough

Divide the dough into two equal halves. Shape each half into a flat disk, wrap them tightly in plastic wrap, and pop them in the fridge to chill for at least 45 minutes. Chilling the dough keeps it from sticking to your counter.

7. Roll and Cut Out Your Pumpkin-Shaped Cookies

Preheat your oven to 350°F and line your baking sheets with parchment paper. Lightly flour your counter. Roll the chilled dough out until it is about a ¼-inch thick. Cut out your shapes with your pumpkin cookie cutter and place them 2 inches apart on the baking sheets. If the dough starts to get too soft while you are working, just put it back in the fridge for 15 minutes to firm up.

8. The Quick Pre-Bake Chill

For the prettiest shapes, put the baking sheets with your cut-out cookies right back into the fridge for 10 to 15 minutes before they go into the oven. This extra chill keeps them from spreading out too much while baking.

9. Bake and Cool

Bake at 350°F for 10 to 12 minutes. They are ready when the centers look set and the bottoms are just slightly golden. Let them cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely.

10. Glaze The Cookies

In a small bowl, whisk the powdered sugar, melted butter, pure maple syrup, milk, vanilla extract, maple extract, cinnamon, and a pinch of salt together until smooth. Drizzle or spread the glaze over the cooled cookies. Let the glaze dry completely before serving or stacking them.

• Fun Decorating Ideas: You can melt a few chocolate chips, put them in a small plastic baggie, snip off a tiny corner, and draw little vines at the top of each pumpkin stem. You can also mix ¼ cup of white sugar with 1 teaspoon of ground cinnamon and sprinkle it over the fresh wet glaze.

Tips for the Best Soft Iced Pumpkin Cookies

• Try Browned Butter: For a rich, caramel-like flavor in your glaze, brown the 1 tablespoon of butter in a small pan before whisking it into your powdered sugar.
• Don’t Skip the Chilling: Chilling the dough twice keeps the cookies easy to handle and helps them keep their distinct pumpkin shape in the oven.
• Better the Next Day: These cookies taste amazing right away, but the warm spices and sweet maple glaze taste even better after the cookies sit in a container overnight.
• Cozy Pairings: Serve these beautiful iced pumpkin cookies with a hot mug of apple cider, a warm cup of coffee, or a glass of cold milk.

Frequently Asked Questions About Pumpkin Sugar Cookies

More Pumpkin Thanksgiving Desserts

If you want to add more seasonal desserts to your holiday table, try these popular reader favorites.

• Best Pumpkin Flan Recipe (Flan de Calabaza): A creamy pumpkin custard dessert covered in a rich caramel sauce.
• Pumpkin Fluff: A quick, 5-ingredient no-bake dessert dip made with Cool Whip and vanilla pudding. It’s the ultimate party appetizer!
• Pumpkin Praline Bread Pudding: A comforting baked dessert that pairs a cozy pumpkin custard with a crunchy pecan praline sauce.
• Pumpkin Tres Leches Cake: A moist pumpkin cake soaked in a sweet three-milk cream sauce and topped with homemade whipped cream.
• Pumpkin Cupcakes: Simple, one-bowl cupcakes full of fall spices and topped with a thick cream cheese frosting.

Storing and Freezing Pumpkin Spice Sugar Cookies

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Keep in the fridge for up to 1 week.
• Freezer: You can freeze the plain, unglazed cookies for up to 3 months. Let them thaw out to room temperature before adding your fresh glaze.

If you try this Pumpkin Sugar Cookies recipe, please leave a ⭐⭐⭐⭐⭐ rating and a comment below, and share it with friends and family so everyone can enjoy a spoonful of this sweet fall bliss.