Okay, flavor adventurers! Listen up, because I’m about to drop a recipe that’s been making my kitchen smell like a straight-up autumn fiesta! Forget boring, bland cookies. We’re talking Pumpkin Sugar Cookies so ridiculously good, they’ll have everyone begging for your secret.

The first time I nailed these Pumpkin Sugar Cookies, it was pure flavor alchemy! I’d been wrestling with a pumpkin cookie recipe for weeks. They were either too cakey, too bland, or just plain sad. Then, BAM! I swapped out some butter for shortening, added a dash of nutmeg, and suddenly, fireworks! The texture became perfectly soft and chewy, the pumpkin flavor popped, and the edges had this incredible crispness. That first bite? Unforgettable.

These Pumpkin Sugar Cookies are everything Cuba Queen stands for: big flavors, simple techniques, and results that are totally celebration-worthy. I’m absolutely buzzing to share this with you! Get ready to turn your kitchen into a pumpkin spice wonderland! If your kids love this, they’ll go crazy for these brown sugar cookies, too!

Ingredients You Need

This Pumpkin Sugar Cookies ingredient list is SHORT but mighty! Seriously, don’t skimp on the spices. They’re what give these cookies their soul! Be sure to source the best spices possible for maximum flavor impact.

And here’s the Pumpkin Sugar Cookies game-changer that will blow your mind: Brown the butter. Seriously! Brown the butter before creaming it with the sugars to add a whole other level of nutty complexity to these Pumpkin Sugar Cookies.

You’ll find the best spices for these Pumpkin Sugar Cookies at your local spice shop. Trust me, fresh spices make a WORLD of difference!

1 cup (2 sticks) unsalted butter, softened: Don’t even think about using margarine! Real butter is the backbone of these Pumpkin Sugar Cookies
1/2 cup shortening: This is the secret weapon! Shortening keeps these Pumpkin Sugar Cookies extra soft and chewy. Don’t skip it!
1 1/2 cups granulated sugar: For that sweet, sweet goodness and perfect browning.
1 cup packed brown sugar: Brown sugar adds moisture and a hint of molasses that complements the pumpkin perfectly in these Pumpkin Sugar Cookies
2 large eggs: Binds everything together and adds richness.
1 teaspoon vanilla extract: Use the good stuff! Vanilla elevates the entire flavor profile of these Pumpkin Sugar Cookies.
1 (15 ounce) can pumpkin puree: Not pumpkin pie filling! Just pure pumpkin goodness.
4 cups all-purpose flour: The foundation of our cookie dough.
2 teaspoons baking powder: For a little lift and lightness.
1 teaspoon baking soda: Helps create that perfect chewy texture in these Pumpkin Sugar Cookies.
1 teaspoon ground cinnamon: Warm and comforting!
1/2 teaspoon ground nutmeg: A touch of nutmeg takes these Pumpkin Sugar Cookies from good to EPIC!
1/4 teaspoon ground cloves: Adds a bit of spice and complexity.
1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors in our Pumpkin Sugar Cookies.

Step-by-Step Instructions

Making the Dough

First, melt the butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter is golden brown and has a nutty aroma. Be careful not to burn it! Let it cool slightly.
In a large bowl, cream together the browned butter, shortening, granulated sugar, and brown sugar until light and fluffy. This is where the magic starts! Don’t be afraid to really whip it up! Your Pumpkin Sugar Cookies will thank you.
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined.
Add the pumpkin puree and mix until smooth. The mixture will look a little curdled, but don’t worry, it’ll all come together.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing will result in tough Pumpkin Sugar Cookies.
Cover the dough and chill in the refrigerator for at least 1 hour. This is crucial! Chilling the dough prevents the Pumpkin Sugar Cookies from spreading too thin in the oven.

Baking the Cookies

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes.
Place the cookies on the prepared baking sheets, about 2 inches apart.
Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers will still be soft, which is perfect! These Pumpkin Sugar Cookies are best when they’re soft and chewy.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Here’s where most people mess up their Pumpkin Sugar Cookies – they overbake them! Keep a close eye on them and pull them out when the edges are just starting to brown.

Pro tip for Pumpkin Sugar Cookies perfection: Use a cookie scoop for uniform cookies that bake evenly! This will also make your life a whole lot easier. I found another great recipe for Soft Pumpkin Cookies that you should check out when you have the chance!

While your Pumpkin Sugar Cookies are working their magic, grab your camera – this is Instagram gold! Seriously, these cookies are gorgeous!

In my kitchen, these easy Pumpkin Sugar Cookies take exactly 9 minutes to bake to perfection. Your oven may vary, so keep an eye on them!

Your Pumpkin Sugar Cookies should smell like a fall dream and feel slightly soft in the center when they’re done.

This is where your Pumpkin Sugar Cookies transforms into pure magic! You’re creating memories, one delicious cookie at a time.

Presentation

These Pumpkin Sugar Cookies are begging to be dressed up! I love making a simple cream cheese frosting with a hint of cinnamon to drizzle over them. A sprinkle of chopped pecans or walnuts adds a nice crunch and visual appeal.

People absolutely lose their minds when I serve these Pumpkin Sugar Cookies at fall gatherings. They’re always the first thing to disappear! These Pumpkin Sugar Cookies absolutely slay at dinner parties! Seriously, they’re a guaranteed crowd-pleaser. You might find other equally amazing recipes at Soft Pumpkin Cookies — Hungry Enough To Eat Six and Soft Pumpkin Cookies with Cream Cheese Frosting.

For an Instagram-worthy presentation, arrange the iced pumpkin cookies on a pretty platter and garnish with a few cinnamon sticks or star anise. These Pumpkin Sugar Cookies are perfect for Halloween, Thanksgiving, or any fall celebration! They’re also amazing with a cup of hot cocoa on a chilly evening.

I once saw a kid burst into tears of joy when he saw these Pumpkin Sugar Cookies. Okay, maybe not tears, but his eyes definitely lit up!

Creative leftover transformation? Crumble these soft Pumpkin Cookies over vanilla ice cream for an epic sundae!

For a seasonal variation, try adding a tablespoon of maple syrup to the dough for a hint of maple flavor. Or, use different cookie cutters to match the holiday! Be sure to pair these easy pumpkin cookies with oatmeal raisin cookies for the ultimate cookie platter!

FAQs

Can I make these Pumpkin Sugar Cookies spicier? Absolutely! Add a pinch of cayenne pepper to the dough for a little kick.
What if I don’t have shortening for my Pumpkin Sugar Cookies? You can use all butter, but the texture will be slightly different. The cookies will be a bit flatter and crisper.
How do I know when my Pumpkin Sugar Cookies are perfectly done? The edges should be lightly golden brown, and the centers should still be soft. They will continue to firm up as they cool.
Can I freeze the Pumpkin Sugar Cookies dough? Yes! Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling and baking.
Can I add chocolate chips to these Pumpkin Sugar Cookies? Go for it! Chocolate chips and pumpkin are a match made in heaven.
What’s the best way to store these Pumpkin Sugar Cookies? Store them in an airtight container at room temperature for up to 3 days.
Why did my Pumpkin Sugar Cookies spread too thin? Your dough may not have been chilled long enough, or your oven may be too hot. Make sure to chill the dough for at least an hour, and check your oven temperature.

I’ve been testing this Pumpkin Sugar Cookies recipe for years, and I’ve learned that chilling the dough is the most important step. Don’t skip it!

My community gave me the feedback that these Pumpkin Sugar Cookies taste even better the next day! So, feel free to make them ahead of time.

Don’t be afraid to experiment with different spices and flavors in these Pumpkin Sugar Cookies. That’s what cooking is all about!

Conclusion

These Pumpkin Sugar Cookies represent everything Cuba Queen stands for: bold flavors, simple techniques, and recipes that make you feel like a rockstar in the kitchen. It all comes down to pumpkin spice cookies!

My Pumpkin Sugar Cookies Power Tips:

Brown the butter! It adds a nutty depth of flavor that will blow your mind.
Don’t overmix the dough! Overmixing leads to tough cookies.
Chill the dough! Chilling prevents spreading and creates a chewier texture.

I’ve also created a few other Pumpkin Sugar Cookies variations that I’m obsessed with:

Maple Pecan Pumpkin Sugar Cookies: Add maple syrup to the dough and top with chopped pecans.
Chocolate Chip Pumpkin Sugar Cookies: Mix in your favorite chocolate chips.
Spice Glazed Pumpkin Sugar Cookies: Make a brown sugar glaze with more of your pumpkin pie spice mixture.

The maple pecan version always gets the biggest reaction. People go absolutely bananas for it!

I’m confident that you can make these Pumpkin Sugar Cookies your signature dish! They’re easy to make, and they’re always a crowd-pleaser.

Make these Pumpkin Sugar Cookies your own! Experiment with different flavors and spices, and don’t be afraid to get creative. Remember to make a batch of brown sugar roasted butternut squash for a complete fall experience.

These soft Pumpkin Cookies are for all of us. From pumpkin spice cookies to iced pumpkin cookies or even easy pumpkin cookies, there is plenty of room to explore!

I know you’re going to nail this! Trust your instincts, have fun, and enjoy the process.

Now go forth and create some Pumpkin Sugar Cookies memories! Don’t forget to share your results with me. I can’t wait to see what you create! Remember to use your own creativity to transform these fall cookies recipes.

Pumpkin Sugar Cookies

Print Recipe

These soft and chewy pumpkin sugar cookies are packed with pumpkin spice flavor and perfect for fall baking. Decorate them with your favorite icing for a festive treat!

Author: Quinn
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Optional: Powdered sugar or frosting for decorating

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the pumpkin puree, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Drop by rounded tablespoons onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Decorate with powdered sugar or frosting, if desired.

Notes

For extra flavor, add 1/2 cup of chopped pecans or walnuts to the dough. These cookies are best enjoyed within 2-3 days of baking.