Pumpkin Pie Sugar Cookies – Soft, Spiced & Perfect for Fall

If you love the flavors of pumpkin pie but crave the comfort of a soft, chewy cookie, these Pumpkin Pie Sugar Cookies are about to become your new favorite treat. Lightly spiced with cinnamon, nutmeg, and cloves, these cookies bring all the warmth of fall in every bite. They’re easy to make, perfectly chewy, and topped with a creamy glaze that makes them irresistible.

Why You’ll Love This Recipe

• Pumpkin Pie Flavor: All the cozy spices of pumpkin pie in cookie form.
• Chewy Texture: Soft, thick, and melt-in-your-mouth delicious.
• Simple Ingredients: No fancy tools or complicated steps.
• Perfect for Fall: Great for holiday gatherings, cookie exchanges, or a cozy weekend treat.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Beat in the pumpkin purée, egg, and vanilla until well combined.
5. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
6. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
7. Bake for 10–12 minutes, or until edges are lightly golden.
8. Allow cookies to cool completely before glazing.
9. For the glaze, whisk together powdered sugar, milk, and vanilla. Drizzle over cooled cookies and let set.

Tips & Variations

• Add chopped pecans or walnuts for crunch.
• Swap the glaze for a cream cheese frosting for extra richness.
• Sprinkle cinnamon sugar over the glaze for a festive finish.
• Use pumpkin spice blend instead of individual spices for convenience.

Storage & Freezer Instructions

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to 1 week.
• Freezer: Freeze baked cookies (without glaze) for up to 2 months. Glaze after thawing for best results.

Serving & Pairing Ideas

• Serve with a hot cup of coffee or pumpkin spice latte.
• Pair with apple cider for the ultimate fall treat.

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling already has sugar and spices added. Stick to pure pumpkin purée for best results.

Do I need to chill the dough?

Not for this recipe — the cookies bake up soft and chewy without chilling.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend. The texture may be slightly different, but still delicious.

How do I make the glaze thicker or thinner?

Add more powdered sugar for a thicker glaze or more milk for a thinner drizzle.

Ready to Make It?

These Pumpkin Pie Sugar Cookies are cozy, easy, and bursting with fall flavor. Bake them once, and they’ll quickly become a seasonal tradition. Save this recipe to your fall baking board and share it with friends who love pumpkin spice!

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• Pumpkin Dump Cake – A quick and easy pumpkin dessert with cake mix.
• Pumpkin Protein Energy Balls – A healthy, no-bake pumpkin snack.
• Apple Crumb Cake – Moist cake with spiced apple filling and crumb topping.
• Pumpkin Cobbler – A cozy fall dessert with a soft pumpkin base and golden topping.

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