Pumpkin Spice Sugar Cookies

Fall’s Coziest Cookie Just Walked Into Your Kitchen!

Hey there, friend! Isla here, from BiteTide. Can you smell that? That crisp, slightly smoky scent in the air, the one that makes you want to pull on your favorite oversized sweater and fuzzy socks? That’s the official signal that it’s cookie o’clock. And not just any cookie—we’re talking about the ultimate autumnal hug in dessert form: Pumpkin Spice Sugar Cookies.

Now, I know what you’re thinking. “Isla, another pumpkin recipe? Really?” But hear me out. This isn’t your average, cakey pumpkin cookie. Oh no. This is a beautiful, soft, and spiced sugar cookie that just so happens to be infused with the cozy essence of pumpkin and all its warm, fuzzy friends (looking at you, cinnamon and nutmeg). They’re tender, they’re melt-in-your-mouth delicious, and they’re topped with a tangy, creamy frosting that is an absolute non-negotiable. It’s the kind of cookie that makes you do a little happy dance right there in the kitchen. Trust me, I’ve done it more than once.

I designed this recipe to be the star of your fall baking lineup. It’s simple enough for a weeknight treat but special enough to bring to Friendsgiving or pack into holiday gift boxes. So, preheat that oven, grab your favorite mixing bowl, and let’s bake up a storm of flavor together. This is going to be good.

The Cookie That Stole My Heart (And My Grandma’s Apron)

My love for these cookies started long before I ever baked them. It’s tangled up in one of my favorite childhood memories. Every fall, my grandma would declare one Saturday to be “Cookie Day.” The kitchen would transform into a flour-dusted wonderland, and my job, as her official “spice apprentice,” was to measure out the cinnamon, ginger, and cloves from her little wooden jars.

One year, she decided to experiment. She took her classic, no-fail sugar cookie recipe—the one written on a faded, butter-stained index card—and she started adding a scoop of pumpkin purée from the pie she was making. “We’re riding the wave, Isla-girl,” she’d say with a wink. The result was magical. They were softer than her usual cookies, with a deeper, more complex flavor that made the whole house smell like a autumn carnival. I remember sneaking a warm cookie off the cooling rack, the frosting still soft, and her pretending not to see the evidence all over my smile. That feeling of cozy, creative joy is exactly what I’ve tried to bottle up in this recipe for you.

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Gathering Your Flavor Crew: The Ingredients

One of the things I love most about this recipe is how approachable the ingredient list is. You probably have most of this in your pantry right now! Let’s break it down. Remember, baking is a science, but it’s also about feeling. Don’t stress!

For the Pumpkin Cookies:

• 1 cup unsalted butter, melted: Melted butter is our secret weapon here! It gives the cookies a chewy, soft texture and a lovely, buttery flavor that’s just *chef’s kiss*. If you only have salted butter, that’s okay! Just reduce the added salt in the recipe by ¼ tsp.
• ⅔ cup pumpkin purée: Not pumpkin pie filling! Make sure you grab the plain, pure pumpkin purée. This is our star, bringing moisture, flavor, and that gorgeous orange hue. Pro tip: blot it with a paper towel to remove excess water for a slightly chewier cookie.
• 2 cups white sugar: Sweetness and structure. The sugar helps create a tender crumb and those slightly crisp edges we all love.
• 4 cups all-purpose flour: The foundation of our cookie. I always fluff my flour with a spoon before scooping and leveling it off with a knife to avoid dense, dry cookies.
• 2 large eggs: They act as a binder, holding everything together and adding richness. Make sure they’re at room temperature to blend seamlessly into the batter.
• 4 tsp vanilla extract: A generous pour! Vanilla is the flavor backbone that makes all the other spices sing. Use the real stuff if you can—it makes a world of difference.
• 3 tsp pumpkin pie spice: The warm, cozy heart of the cookie. No store-bought? No problem! Make your own by whisking together 1½ tsp cinnamon, ¾ tsp ginger, ½ tsp nutmeg, and ¼ tsp each of allspice and cloves.
• ½ tsp baking powder: Our leavening agent! It gives the cookies a little lift and keeps them perfectly puffy.
• 1 tsp salt: Crucial! Salt balances the sweetness and enhances all the other flavors. Don’t you dare skip it.
• Ground cinnamon (for dusting): For that beautiful, fragrant finish on top.

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened: FULL FAT. This is a hill I will die on for frosting. The full-fat version gives you the creamiest, most stable, and tangiest result. Please, please ensure it’s softened to room temp, or you’ll have lumpy frosting.
• ½ cup unsalted butter, softened: Butter and cream cheese are a match made in heaven. Together, they create a frosting that’s rich, creamy, and spreadable.
• ½ cup powdered sugar (or more for thicker texture): This sweetens and thickens the frosting. Start with ½ cup and add more, a quarter cup at a time, until it reaches your desired consistency. I like mine a bit tangier, so I often stop here.
• 2 tsp vanilla extract: The perfect flavor pairing for the creamy base.

Let’s Get Baking: Your Step-by-Step Guide to Cookie Bliss

Ready to create some magic? Follow these steps, and you’ll have a kitchen that smells like a fall dream and a plate full of perfect cookies. I’ve sprinkled in all my best chef hacks to make sure you succeed!

1. Preheat and Prep: Fire up your oven to 350°F (175°C). This is non-negotiable for even baking. While it’s warming up, line your baking sheets with parchment paper. Not only does this prevent sticking, but it makes cleanup an absolute breeze. You’ll thank me later!
2. Mix the Wet Team: In a large bowl, combine the melted (and slightly cooled) butter, pumpkin purée, white sugar, eggs, and vanilla extract. Whisk it all together until it’s completely smooth and beautifully homogenous. You should see a rich, caramel-colored batter. This is where the flavor party starts!
3. Whisk the Dry Crew: In a separate, medium-sized bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Whisking here is key—it ensures the leavening and spices are evenly distributed throughout the flour, so every single cookie gets a perfect hit of flavor.
4. The Grand Union: Now, gradually add your dry ingredients to the wet ingredients. I like to do this in three batches, folding gently with a spatula until just combined. DO NOT OVERMIX! Overmixing develops gluten, which leads to tough cookies. A few streaks of flour are totally fine; they’ll incorporate. Your dough will be soft and slightly sticky—that’s perfect!
5. Scoop and Shape: Using a medium cookie scoop (about 1.5 tablespoons), portion out the dough onto your prepared baking sheets, leaving about 2 inches between each one for spreading. Gently flatten the tops slightly with the palm of your hand or the bottom of a glass. This helps them bake into even, round discs instead of domes.
6. Bake to Perfection: Pop those trays into your preheated oven and bake for 10-12 minutes. You’re looking for the edges to be just set and lightly golden. The centers might still look a tiny bit soft—that’s what we want! They will continue to set as they cool. This is the secret to a soft, not cakey, cookie.
7. The Patience Test: This is the hardest part, I know! Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Do not frost warm cookies! The heat will melt your beautiful frosting into a sad, runny puddle. Let’s avoid dessert heartbreak.
8. Whip Up the Frosting: While the cookies are cooling, make your frosting. In a medium bowl, beat the softened cream cheese and softened butter together with an electric mixer until it’s completely smooth and fluffy. Beat in the vanilla extract, then gradually add the powdered sugar until it’s smooth and spreadable. Give it a taste. Is it heaven? Yes, yes it is.
9. Frost and Feast: Once the cookies are completely cool, slather on that glorious cream cheese frosting. I like to use a butter knife or a small offset spatula for that rustic, homemade look. Finish with a light dusting of ground cinnamon. Now, take a bite. You’ve earned it!

How to Serve These Autumn Beauties

These cookies are a showstopper all on their own, but presentation is part of the fun! I love stacking them high on a vintage cake stand for a real “wow” factor at a party. For a cozy night in, simply pile them onto a wooden board or a simple plate alongside a steaming mug of apple cider or a piping hot latte. The contrast of the cool, tangy frosting with a warm drink is pure bliss. They’re also sturdy enough to pack into lunch boxes (if you can resist eating them all first) or to ship to a faraway friend who needs a taste of fall.

Ride Your Own Flavor Wave: Recipe Twists!

One of my core food beliefs is that recipes are just a starting point for your creativity. Here are a few ways to make these cookies your own:

• Maple Dream: Add ½ tsp of maple extract to the frosting for a deep, autumnal sweetness that pairs perfectly with the pumpkin.
• Crunchy Crumble: Sprinkle the frosted cookies with crushed graham crackers, toasted pecans, or a cinnamon-sugar mix for a delightful textural contrast.
• White Chocolate Bliss: Stir ¾ cup of mini white chocolate chips into the cookie dough right before scooping. The creamy sweetness is a fantastic match for the spice.
• Ginger Zing: Add ¼ cup of finely chopped crystallized ginger to the dough for a little spicy, chewy surprise in every bite.
• Gluten-Free Friend: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great success with Bob’s Red Mill and King Arthur blends.

Isla’s Chef Notes & Kitchen Confessions

This recipe has evolved so much since my grandma’s first experiment! I’ve learned that blotting the pumpkin purée is a game-changer for texture. I’ve also learned… to not get distracted. One batch, I was filming a reel for Instagram and completely forgot the baking powder. The result? Pumpkin spice hockey pucks. My dog was thrilled, but my followers got a good laugh at my #BakingFail.

The beauty of this recipe is its flexibility. It’s survived my kitchen chaos—phone calls, toddler “help,” and last-minute grocery runs. The dough can even be made ahead and chilled for up to 48 hours, so you can bake off fresh cookies whenever the craving hits. They’ve become a non-negotiable part of my fall tradition, and I truly hope they become part of yours, too.

Your Questions, Answered!

Q: My dough is really sticky. Did I do something wrong?
A: Not at all! This is a soft, sticky dough by design, which is what gives us that wonderfully tender cookie. If it’s absolutely unmanageable, you can chill it for 20-30 minutes to make scooping easier. Resist the urge to add more flour, as it will make the cookies dry and tough.

Q: Can I make these without the frosting?
A: You can, but you’ll be missing out on the iconic sweet-and-tangy combo that makes these so special! If you skip it, I’d recommend rolling the dough balls in cinnamon sugar before flattening and baking for a sparkly, flavorful crust.

Q: How do I store these cookies, and how long do they last?
A> Because of the cream cheese frosting, these need to be stored in an airtight container in the refrigerator. They’ll be perfect for up to 5 days! The cookies themselves can be frozen (unfrosted) for up to 3 months. Just thaw and frost when you’re ready.

Q: My cookies spread too much/flattened out. What happened?
A> This usually means your butter was too warm when mixed in, or your baking powder might be old and lost its potency! Ensure your melted butter has cooled to room temp before using, and always check the expiration date on your leaveners.

Nutritional Info (Per Cookie – Approx.)

Calories: 220 | Fat: 11g | Carbs: 28g | Sugars: 16g | Protein: 2g
Prep Time: 20 mins | Bake Time: 10–12 mins | Total Time: ~35 mins

There you have it! My all-time favorite fall cookie recipe. I’m so glad we got to bake these together virtually. If you make them (and I really hope you do!), tag me @BiteTide on social media so I can see your beautiful creations. Happy baking, friends!

– Isla 💛