Pumpkin Spice Sugar Cookies
Nothing says fall quite like these Pumpkin Spice Sugar Cookies! Loaded with pumpkin-y flavor and warm spices like cinnamon, nutmeg, and cardamom, these flavorful cookies are the perfect seasonal treat. In a lunchbox or with a cup of coffee, these cookies are pretty nearly perfect!
I love cookies – they’re the perfect bite-sized dessert, and as soon as the weather starts to cool down, I start craving these Pumpkin Spice Sugar Cookies. They’re quite easy to make, and with all the fall flavors I love, they’re delicious!
Pumpkin Spice Sugar Cookies
Sugar cookies are a timeless cookie, but I’ve modernized an age-old recipe to include fall flavors. Bursting with pumpkin and warm spices, these tasty cookies are a must-bake each fall.
These cookies are easy to make, and this recipe makes about 2 dozen cookies so you won’t be swimming in cookies. If you need more, just double the recipe! It’s that easy!
With a lovely crunch and a sweet maple frosting, these are the cookies that fall dreams are made of!
Why I love this recipe
- The maple and pumpkin pie spice frosting puts these cookies over the top!
- These Pumpkin Spice Sugar Cookies have a nice crunch to them and so much flavor!
- This recipe makes about 2 dozen cookies but is easy to double if you need more.
Gather these ingredients
- All-purpose flour
- Baking powder
- Salt
- Pumpkin pie spice – Fresh spice makes all the difference; ensure your spices ar fresh!
- Ground cardamom
- Unsalted butter – Softened.
- Powdered sugar
- Eggs – Large eggs; 1 whole egg, 1 yolk.
- Vanilla extract – Pure or artificial vanilla extract.
- Maple syrup
How to make the best Pumpkin Spice Sugar Cookies
- Combine the all-purpose flour, baking powder, salt, pumpkin pie spice, and cardamom in a large bowl. Set this aside.
- Cream the butter and 1 ¾ cups of the powdered sugar in the bowl of a stand mixer or with a hand mixer until light and fluffy; about 2 minutes.
- Whisk the whole egg and egg yolk and vanilla together in a small bowl, then add it to the creamed butter mixture and beat on high for 2-3 minutes or until well-combined. Scrape down the sides of the bowl as necessary.
- Slowly add the flour to the creamed butter and egg mixture with the mixer on low speed until you have a sticky and tacky dough.
- Form the dough into a ball and allow it to rest while you preheat your oven to 400-F and line baking sheets with parchment paper.
- Cut the dough ball into 4 equal pieces.
- Roll each dough section to ¼-inch thickness on a lightly floured surface, then use a cookie cutter to cut out the sugar cookies and transfer them to the parchment paper-lined cookie sheet.
- Continue with the remaining sections and reroll the scraps until it’s all been used up.
- Bake the cookies for about 4-7 minutes or until they are puffy and the edges start to brown.
- Remove the cookies from the oven and cool for 5 minutes before transferring the cookies to a cooling rack.
- Make the frosting by whisking together the remaining powdered sugar with the remaining pumpkin pie spice, water, and maple syrup.
- Frost the cookies when cool, and enjoy!
Tips & substitutions
- If your cookie dough is too wet or too sticky, you can add a tablespoon of flour at a time until the dough reaches a tacky texture.
- Lightly flour the rolling pin and counter before rolling the cookies, and repeat as needed to keep the cookies from sticking.
- Use fun fall-themed cookie cutters for a seasonal treat.
- To transfer the cookies to the cookie sheet, use a very thin spatula to lift the cookies from the floured counter to the sheets.
- Cooking times will vary depending on the size and thickness of the cookie. For a crunchier cookie, bake them an extra minute and let them brown a bit more.
- Glaze the cookies when they’re very cool, or the glaze will be runny and drippy.
Serving suggestions
I love putting out a plate of these Pumpkin Spice Sugar Cookies at the end of a meal or whenever friends drop by. They’re the perfect finish to meals of Sweet Potato Black Bean Chili or a hearty casserole. I also love adding these cookies to dessert boards, and friends love it when I bring a box of these cookies when we’re invited to visit.
Storage
Once frosted, enjoy these cookies right away. Unfrosted, the cookies will keep in an airtight container on the counter for 3-4 days. You can also freeze the unfrosted cookies in an airtight freezer-safe container for up to 5 months.
Check out these awesome cookie recipes while you’re here
- The Best Snickerdoodles Ever!
- Peanut Butter-Nutella Cookies
- Almond-Cranberry Crunch Cookies
- Brown Butter Sugar Cookies
Get the Recipe:
Pumpkin Spice Sugar Cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp cardamom
- 1 cup unsalted butter, room temp and softened
- 1 ¾ cup powdered sugar
- 2 large eggs, 1 whole egg, 1 egg yolk
- 1 tsp vanilla extract
Frosting:
- 1 ½ cups powdered sugar
- ¼ tsp pumpkin pie spice
- 2 Tbsp warm water
- ½ Tbsp maple syrup
Instructions
Make the cookie dough:
- Mix together in a medium bowl the 2 ¾ cups flour, baking powder, salt, pumpkin pie spice, and cardamom. Set aside.
- In a large bowl, cream together the butter and powdered sugar until fluffy, for about 2 minutes.
- In a small bowl, whisk the eggs (1 whole egg, 1 egg yolk) and vanilla together, and then add it to the creamed butter mixture. Beat on high for 2-3 minutes.
- Slowly add in the flour mixture to the dry ingredients, mixing on slow, until you have sticky and tacky dough.
- TIP: If the dough is too sticky, you can add a tiny bit more flour. Too much flour will make harder, denser cookies.
- Form the dough into a ball and allow to rest for 5 minutes while you preheat the oven to 400ºF and line baking sheets with parchment paper.
- Cut the dough into 4 pieces.
- Roll each piece of dough to 1/4” thickness on a lightly floured surface. TIP: You can use four or powdered sugar for rolling the dough to prevent it from sticking.
- Using a cookie cutter (pumpkin shaped or any fall or Halloween shaped cookie cutters), cut the dough into desired shapes.
- Transfer the pumpkin shaped dough onto the baking sheets.
- Keep re-rolling the dough until you’ve used it up.
- Depending on the size of the cookie cutter, bake the cookies anywhere from 4-7 minutes, until they are puffy, and edges barely start to brown. Too brown of cookies will be dry and crunchy.
- Remove from the oven for 5 minutes before transferring to wire rack.
- To make the frosting, in a medium bowl add the powdered sugar, pumpkin pie spice, water, and maple syrup. Whisk together.
- Decorate or frost the cookies when they are cool.