Easy Pumpkin Spice Sugar Cookies Recipe – Soft and Chewy Treats

The smell of warm pumpkin spice wafting through the kitchen is pure magic. These easy pumpkin spice sugar cookies are everything you want in a fall treat—soft, chewy, and bursting with cozy flavors. Whether you’re baking for a holiday party or just indulging in some me-time, this recipe hits the sweet spot every single time. Honestly, it’s the kind of cookie that makes you close your eyes and savor every bite.

I first whipped up these cookies on a crisp autumn afternoon when I was craving something sweet but seasonal. The result? A batch of golden, cinnamon-laced cookies that disappeared faster than I could count. Over the years, I’ve perfected the recipe, tweaking proportions to create the ultimate soft and chewy texture that feels like a warm hug. Trust me, this recipe is about to become your go-to for fall baking.

These pumpkin spice sugar cookies are ridiculously easy to make, and they’re perfect for sharing—or keeping all to yourself. Ready to get started? Let’s dive right in!

Why You’ll Love This Recipe

• Soft & Chewy Texture: These cookies have the perfect balance of a tender center and just a hint of crispness on the edges.
• Fall Flavor Explosion: The combination of pumpkin spice and vanilla creates a cozy, irresistible taste.
• Ridiculously Easy: You don’t need fancy equipment or tricky techniques—just mix, bake, and enjoy!
• Perfect for Any Occasion: These cookies are great for Thanksgiving dessert spreads, cozy coffee breaks, or gifting to friends and family.
• Customizable: Add a drizzle of icing, sprinkle with cinnamon sugar, or even sandwich them with cream cheese frosting.

What sets this recipe apart is its simplicity without sacrificing flavor. Unlike some pumpkin cookies that lean toward cakey, these sugar cookies stay soft and chewy, with just enough pumpkin spice to make them unforgettable. Plus, they’re freezer-friendly, so you can make a batch ahead of time for any unexpected cookie cravings.

What Ingredients You Will Need

This recipe relies on simple, pantry-friendly ingredients that come together to create magic. Here’s what you’ll need:

• All-purpose flour: Provides structure for the cookies.
• Baking soda: Ensures just the right amount of lift.
• Salt: Balances the sweetness and enhances the spice flavors.
• Pumpkin spice blend: The star of the show! You can use store-bought or make your own with cinnamon, nutmeg, ginger, and cloves.
• Unsalted butter, softened: Creates a rich and tender texture.
• Granulated sugar: Sweetens and helps achieve that chewy texture.
• Brown sugar: Adds depth and moisture (use light or dark based on preference).
• Egg yolk: Helps bind the dough while keeping it soft.
• Pure vanilla extract: Rounds out the flavor beautifully.

If you’re feeling adventurous, you can sprinkle the cookies with cinnamon sugar before baking for an added touch of sweetness and texture. And don’t forget, you can always adjust the spice level to suit your taste!

Equipment Needed

Here’s a quick list of tools you’ll need to make these pumpkin spice sugar cookies:

• Mixing bowls: One for dry ingredients and one for wet ingredients.
• Hand mixer or stand mixer: For creaming the butter and sugars.
• Rubber spatula: To scrape down the bowl and mix the dough evenly.
• Baking sheets: Line them with parchment paper for easy cleanup.
• Cookie scoop: Helps portion the dough for evenly sized cookies.
• Wire cooling rack: Ensures your cookies cool evenly without becoming soggy.

If you don’t have a cookie scoop, you can use a tablespoon to measure the dough. And parchment paper is a lifesaver for preventing sticking and making cleanup a breeze!

Preparation Method

Let’s get baking! Follow these simple steps to make your pumpkin spice sugar cookies:

1. Preheat the oven: Set it to 350°F (175°C) and line your baking sheets with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together 2 1/4 cups (280g) of all-purpose flour, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 2 teaspoons of pumpkin spice blend. Set aside.
3. Cream the butter and sugars: In a large mixing bowl, beat 3/4 cup (170g) of unsalted butter, 1 cup (200g) of granulated sugar, and 1/4 cup (50g) of brown sugar until light and fluffy (about 2-3 minutes).
4. Add wet ingredients: Mix in 1 egg yolk and 1 teaspoon of pure vanilla extract until combined.
5. Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, beating on low speed until a soft dough forms.
6. Chill the dough: Cover the dough with plastic wrap and refrigerate for 30 minutes. This helps the cookies maintain their shape while baking.
7. Portion the dough: Use a cookie scoop or tablespoon to portion out dough balls, about 1 1/2 tablespoons each.
8. Bake: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
9. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

Pro tip: Don’t overbake! The cookies should look slightly underdone in the center when you take them out—they’ll set as they cool.

Cooking Tips & Techniques

• Chill the dough: Don’t skip this step! Chilling prevents spreading and ensures a thick, chewy texture.
• Don’t overmix: Overmixing the dough can make the cookies tough. Mix just until combined.
• Use room temperature butter: Softened butter blends easily with the sugars, creating a smooth dough.
• Measure accurately: Use the spoon-and-level method for flour to avoid dense cookies.
• Customize the spice: Adjust the pumpkin spice to suit your taste. Add extra cinnamon for a warmer flavor or nutmeg for depth.

These tips may seem small, but they make a big difference in achieving perfectly soft and chewy cookies every time!

Variations & Adaptations

• Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking flour.
• Extra Pumpkin Flavor: Add 2 tablespoons of canned pumpkin puree for an even richer taste (reduce the butter slightly).
• Decorative Toppings: Sprinkle the cookies with cinnamon sugar or drizzle with a simple powdered sugar glaze.
• Vegan-Friendly: Use plant-based butter and replace the egg yolk with a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).
• Holiday Twist: Add orange or black sprinkles for Halloween or red and green sprinkles for Christmas.

Feel free to experiment with these variations to create your perfect cookie!

Serving & Storage Suggestions

These pumpkin spice sugar cookies are best enjoyed warm, straight out of the oven. But they’re just as delicious served at room temperature with a cup of coffee or tea. Arrange them on a platter for a holiday party or stack them in a cookie jar for easy snacking.

To store:

• Room temperature: Keep cookies in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature or warm in the oven for 5 minutes at 300°F (150°C).

If you’re making these ahead for a party, the flavors deepen and improve after a day or two, making them even more irresistible!

Nutritional Information & Benefits

Each cookie is approximately 120 calories, with 6g of fat, 16g of carbohydrates, and 1g of protein. These cookies are a treat, not a health food, but they do offer some comforting benefits:

• Pumpkin spice: Contains warming spices like cinnamon and nutmeg, which may have antioxidant properties.
• Moderate sweetness: Balanced sugar levels mean they’re indulgent without being overly rich.

While not gluten-free or low-carb by default, this recipe can easily be adapted to suit dietary needs!

Conclusion

These easy pumpkin spice sugar cookies are the ultimate fall treat—soft, chewy, and packed with those cozy autumn flavors we all love. Whether you’re baking for loved ones or just treating yourself, this recipe is guaranteed to bring smiles (and requests for seconds). Plus, it’s simple enough to whip up on a whim!

I hope you’ll try these cookies and make them your own. Add some icing, tweak the spices, or share them as edible gifts—they’re as versatile as they are delicious. Let me know in the comments how yours turn out, and don’t forget to share the recipe with your friends!

Happy baking, and may your cookies always be perfectly soft and chewy!

FAQs

Can I use pumpkin puree in this recipe?

Yes, you can add 2 tablespoons of pumpkin puree for extra flavor. Reduce the butter slightly to compensate for the added moisture.

How do I prevent the cookies from spreading?

Chilling the dough for at least 30 minutes helps the cookies hold their shape while baking.

Can I make the dough ahead of time?

Definitely! You can refrigerate the dough for up to 48 hours or freeze it for up to 3 months.

What’s the best way to store these cookies?

Store them in an airtight container at room temperature for up to 5 days or freeze them for longer storage.

Can I use a homemade pumpkin spice blend?

Absolutely! Mix cinnamon, nutmeg, ginger, and cloves in your preferred proportions for a personalized spice blend.

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