Name: Pumpkin Sugar Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 32 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ½ cup canned pumpkin puree (well-drained); ⅓ cup vegetable shortening; ⅓ cup (75g) salted butter, softened to room temperature; ¾ cup granulated sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1 ½ cups powdered sugar; 2 tablespoons maple syrup (dark or regular); 1-2 tablespoons heavy cream (or milk)

Jump to Recipe

If you’re looking for a delightful twist on classic fall treats, these Pumpkin Sugar Cookies are exactly what you need. Soft, subtly spiced, and kissed with a luscious maple glaze, this recipe brings the cozy flavors of pumpkin pie into a perfectly portable, sweet cookie form. Pumpkin Sugar Cookies are not only a feast for the taste buds but also a joyous celebration of autumn’s bounty, making them an absolute must-bake for your seasonal gatherings or a comforting afternoon nibble.

Pumpkin Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

Simple, easy to find, and each one plays a vital role to create the perfect texture, flavor, and that signature fall aroma in your Pumpkin Sugar Cookies.

2 ¼ cups all-purpose flour: The sturdy base that gives these cookies structure and chew.
1 teaspoon baking powder: Helps the cookies rise just enough for a soft, tender crumb.
½ teaspoon salt: Balances the sweetness and enhances the spices.
1 teaspoon ground cinnamon: Adds warm, classic fall spice aroma and flavor.
½ teaspoon ground ginger: Brings a gentle, spicy zing to harmonize with the pumpkin.
¼ teaspoon ground nutmeg: Adds depth and a subtle nuttiness that rounds out the spices.
½ cup canned pumpkin puree: The star ingredient that infuses moisture, vibrant color, and natural sweetness.
⅓ cup vegetable shortening: Keeps the cookies tender with a delicate crumb.
⅓ cup salted butter, softened: Provides richness and buttery flavor for irresistible softness.
¾ cup granulated sugar: Sweetens perfectly while contributing to the cookie’s texture.
1 large egg, room temperature: Binds everything together for a cohesive dough.
1 teaspoon pure vanilla extract: Elevates all the flavors with its sweet, floral notes.
1 ½ cups powdered sugar: Key for the sweet, smooth glaze that finishes these cookies.
2 tablespoons maple syrup: Adds deep, complex sweetness to the glaze that pairs marvelously with pumpkin.
1-2 tablespoons heavy cream (or milk): Adjusts the glaze consistency for drizzle or spread perfection.

How to Make Pumpkin Sugar Cookies

Step 1: Prepare the Pumpkin Puree

The first secret to these cookies’ perfect texture is draining excess moisture from your pumpkin puree. Gently squeeze it using a paper towel or coffee filter to avoid soggy dough later. This simple step keeps your cookies tender and helps them hold their shape without becoming cakey or wet.

Step 2: Mix Dry Ingredients

Whisk together the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, and salt. This aromatic spice blend combined with the baking powder ensures each bite has that warm fall flavor and an ideal rise.

Step 3: Cream Butter, Shortening, and Sugar

Use a mixer to beat the vegetable shortening, softened butter, and granulated sugar until light and fluffy — about 3 to 4 minutes. This step incorporates air into the butter mixture creating that soft, melt-in-your-mouth texture Pumpkin Sugar Cookies are known for.

Step 4: Add Wet Ingredients

Beat in the egg, drained pumpkin puree, and vanilla extract until fully combined. This brings moisture and rich flavor, turning the mixture into the start of the irresistible cookie dough.

Step 5: Combine and Chill the Dough

Gradually add the dry ingredients in two to three parts, mixing until just incorporated. Wrapping the dough in plastic wrap and refrigerating for at least two hours allows the flavors to meld and makes it easier to roll out later.

Step 6: Roll and Cut the Cookies

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Lightly flour your work surface and roll the chilled dough to about ¼ inch thickness. Use your favorite cookie cutters – from leaves to pumpkins – to create charming shapes, then transfer carefully to the baking sheet.

Step 7: Bake to Perfection

Bake for 10-12 minutes until the cookies lose their glossy shine and puff just slightly. Don’t overbake, as these cookies shine with a soft, tender center that simply melts in your mouth.

Step 8: Prepare and Apply the Maple Glaze

While the cookies cool completely on a wire rack, stir together powdered sugar, maple syrup, and heavy cream until you get your desired glaze consistency. Whether you want a thick glaze to pipe on or a thin drizzle, this finishing touch takes Pumpkin Sugar Cookies to the next level of irresistible.

How to Serve Pumpkin Sugar Cookies

Garnishes

For a festive flair, try sprinkling a pinch of cinnamon, edible gold dust, or crushed toasted pecans on the glaze before it sets. These little touches add texture and a jewel-like sparkle that make your cookies look as incredible as they taste.

Side Dishes

Pair your Pumpkin Sugar Cookies with a creamy chai latte, hot apple cider, or a rich cup of coffee. The warm spices in all these drinks complement the cookie’s flavors beautifully, making every bite feel like a cozy celebration.

Creative Ways to Present

Arrange your cookies on a rustic wooden platter adorned with fresh autumn leaves, mini pumpkins, and cinnamon sticks. Or package them in a cellophane bag tied with twine and a cinnamon stick for a perfect homemade gift that friends and family will adore.

Make Ahead and Storage

Storing Leftovers

Keep your baked Pumpkin Sugar Cookies fresh by storing them in an airtight container at room temperature. They tend to stay soft and flavorful for up to a week, making them perfect for midweek treats or unexpected guests.

Freezing

You can freeze these cookies either before baking (freeze the cut shapes on a tray then transfer to a bag) or after baking once cooled. Frozen Pumpkin Sugar Cookies keep well for up to 3 months. Just thaw at room temperature before glazing or serving.

Reheating

To enjoy the cookies warm, pop a few in the microwave for about 10-15 seconds or briefly in a preheated oven at 300°F (150°C) for 5 minutes. This brings back a fresh-baked feel, waking up the spices and soft texture wonderfully.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes! You can roast and puree fresh pumpkin at home. Just be sure to strain out excess moisture as canned puree is thicker. This keeps your dough from becoming too wet and helps preserve the perfect cookie texture.

What if I don’t have vegetable shortening?

You can substitute an equal amount of additional butter, but note that shortening helps keep cookies tender. Using all butter may result in slightly denser cookies but they will still be delicious.

How thick should I roll the dough?

A quarter inch thick is ideal for even baking and allowing the cookies to hold their shape when baked. Thicker dough can make the cookies cakier, while thinner dough tends to crisp up more.

Can I make these gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend in a 1:1 substitution, but be sure it contains xanthan gum for structure. Keep an eye on baking time as gluten-free cookies sometimes bake faster.

Is the glaze necessary?

The glaze adds a beautiful sweetness and moist finish that elevates these cookies, but they’re delicious on their own as well. Feel free to skip or substitute with cream cheese frosting for a luscious alternative.

Final Thoughts

I truly believe these Pumpkin Sugar Cookies bring together the best flavors of fall in one tender, flavorful bite. Whether you’re baking for family, sharing at a party, or just craving a special treat, this recipe delivers pure autumn comfort. Give these cookies a try—you might just find your new favorite seasonal classic.