How can I keep them soft?

Slightly underbake and store in an airtight container with a small piece of bread to retain moisture.

Why did my cookies spread too much?

Excess moisture from pumpkin puree can cause spreading—always blot it before mixing.

Can I use homemade pumpkin puree?

Absolutely. Just make sure to drain it well to avoid too much water content.

Can I frost or glaze these cookies?

Definitely. Cream cheese frosting, maple glaze, or even caramel work beautifully.

Are they gluten-free or vegan?

They can easily be both—use gluten-free flour or plant-based butter as needed.

Can I prepare the dough ahead?

Yes, refrigerate overnight or freeze for up to 2 months for quick cookies anytime.

Pumpkin Sugar Cookies – We Are Recipes

Pumpkin Sugar Cookies

Recipe by Liliya

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No reviews

Total Time21 minutes
Yield6 cookies 1x

Soft, chewy, and full of cozy fall flavor, these Pumpkin Sugar Cookies are the perfect small-batch treat. Made with real pumpkin puree, warm pumpkin pie spice, and rolled in spiced sugar, they bake into tender cookies with crackly tops and buttery richness in every bite.

Ingredients

Scale

4 tablespoons butter, melted
2 tablespoons pumpkin puree
1/3 cup granulated sugar (plus extra for rolling)
1/2 teaspoon vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
1/2 teaspoon pumpkin pie spice (plus extra for rolling)
1/2 teaspoon baking soda
1/8 teaspoon salt

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Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper or use a nonstick cookie sheet.
In a medium bowl, whisk together melted butter, pumpkin puree, sugar, and vanilla until smooth and glossy.
Sprinkle flour, pumpkin pie spice, baking soda, and salt evenly over the wet mixture. Stir until a soft dough forms.
Divide dough in half, then form three cookies from each half (6 total).
In a shallow bowl, mix extra sugar and pumpkin pie spice for coating. Roll each dough ball in the sugar mixture and place on the baking sheet.
Bake for 10–11 minutes, until the tops are set, crackly, and slightly dry-looking.
Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Notes

• For the best texture, blot pumpkin puree with paper towels before using.
• Do not overbake, cookies will continue setting as they cool.
• To make thicker cookies, chill the dough for 20 minutes before baking.
• These cookies are naturally egg-free and can easily be made vegan with dairy-free butter.

Prep Time: 10 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 10g
Sodium: 80mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 1.5g
Cholesterol: 15mg

Find it online: https://wearerecipes.com/pumpkin-sugar-cookies/