These Pumpkin Sugar Cookies are thick, soft, and chewy, with real pumpkin puree, warm pumpkin pie spice, and two delicious ways to finish them. Roll the dough in pumpkin spice sugar for a simple, lightly crisp coating, or top the baked cookies with fluffy maple buttercream frosting for an extra-special fall treat. I much prefer drop-style sugar cookies over cutouts because there's no rolling pin or cookie cutters involved! Based on my favorite frosted sugar cookie recipe, these are everything I want in a fall cookie: buttery, perfectly spiced, and soft enough to enjoy for days.
When it comes to sugar cookies I am not a cut out sugar cookie girlie. I much prefer drop style cookies. I ain't got time to roll out and cut the perfect cookie, if you do more power to you but this recipe isn't for that! This pumpkin sugar cookie was based on my frosted sugar cookie recipe. Thick and chewy sugar cookies are irresistible!
If you are looking for a cookie to add to your halloween dessert table or Thanksgiving spread (don't skip out on a no bake pumpkin cheesecake too!) these pumpkin sugar cookies are it! There are two ways to make these, first rolling the cookies in a pumpkin spice sugar mixture OR topping them with a spiced buttercream frosting. I opted for no cream cheese to keep these cookies safe at room temperature for a few days. Although, a chilled frosted sugar cookie is one of my fave ways to enjoy!
Pumpkin, Spice & Soft Crumb Magic
- Pumpkin Puree: I use just ¼ cup of pure pumpkin puree, which adds moisture and pumpkin flavor without overwhelming the sugar cookie texture, trust me after testing plenty of pumpkin recipes less is more. Make sure you're using pumpkin puree, not pumpkin pie filling.
- Egg Yolk: Since pumpkin already adds moisture, I only use one egg yolk rather than a whole egg. I love the richness it adds while helping keep the cookies chewy.
- Cornstarch: A tablespoon of cornstarch helps create that soft, tender cookie texture I want. These are meant to be thick and chewy, not thin and crispy.
- Pumpkin Pie Spice: I use a full tablespoon in the dough so you get plenty of fall flavor. If you're making the sugar-coated version, you'll use a little more in the coating.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Cream, Mix & Chill, Then Bake
The dough needs at least one hour in the refrigerator, and it can chill for up to three days. That makes these useful for preparing ahead.
I love these cookies both ways, but there's something extra special about a thick pumpkin sugar cookie topped with fluffy maple buttercream. If I want something a little simpler, I'll roll the dough in pumpkin spice sugar before baking instead. Either way, they're delicious with a hot cup of coffee or tea, and I think they'd be a lovely addition to a Halloween party or Thanksgiving dessert spread. I also love keeping a few in the freezer for when a pumpkin cookie craving hits!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Thick and Chewy Pumpkin Sugar Cookies
These Pumpkin Sugar Cookies are thick, soft, and chewy, with real pumpkin puree, warm pumpkin pie spice, and two delicious ways to finish them. Roll the dough in pumpkin spice sugar for a simple, lightly crisp coating, or top the baked cookies with fluffy maple buttercream frosting for an extra-special fall treat. I much prefer drop-style sugar cookies over cutouts because there's no rolling pin or cookie cutters involved! Based on my favorite frosted sugar cookie recipe, these are everything I want in a fall cookie: buttery, perfectly spiced, and soft enough to enjoy for days.
- Total Time: 1 Hour 26 Minutes
- Yield: 21 Cookies 1x
Ingredients
Cookies
- 8oz (1 Cup) Salted Butter, softened to room temperature but still cool
- 100 grams (½ Cup) Granulated Sugar
- 150 grams (¾ Cup) Light Brown Sugar
- 1 Large Egg Yolk, at room temperature
- 61 grams (¼ Cup) Pure Pumpkin Puree
- 2 Teaspoons Pure Vanilla Extract
- 333 grams (2 ⅔ Cups) All-Purpose Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch
- 1 Tablespoon Pumpkin Pie Spice
Optional Sugar coat
- 50 grams (¼ Cup) Granulated Sugar
- 1 Teaspoon Pumpkin Pie Spice
Optional Frosting
- 4oz (½ Cup) Salted Butter
- 240-300 Grams Grams (2-2 ½ Cups) Confectioner's Sugar
- 1 Teaspoon Pure Vanilla Extract
- ½ Teaspoon- 1 Teaspoon Maple Extract*
- 1-2 Tablespoons Heavy Cream
Instructions
Cookies
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugars. Mix for 2-3 minutes on medium speed to fully incorporate and produce a creamy, fluffy mixture. Make sure to scrape down the sides of the bowl so everything is evenly incorporated.
- Add in the vanilla, egg yolk and pumpkin puree, and mix to combine until no yolk remains. Scrape down the bowl to make sure everything is combined.
- In a medium bowl whisk together the flour, baking powder, salt, cornstarch, and pumpkin pie spice. Gradually fold in the dry ingredients into the wet ingredients. Don't over-mix.
- At this point you can pre-scoop the cookies I use a medium cookie scoop and place the dough balls on a small tray that you can cover in plastic wrap or a container with a lid. Let the cookie dough scoops chill in the fridge for at least one hour or up to three days.
- If you are going to roll the cookie dough balls in the pumpkin spice sugar do that before you chill them. In a small bowl mix together the sugar and pumpkin pie spice and roll each cookie dough ball in the mixture.
- When ready to bake preheat the oven to 350F/180C and line the baking sheet with parchment paper or a Silpat liner. Add cookie dough balls to the cookie sheet and spread them at least two inches apart.
- Bake for 9-11 minutes or until just set. Let cool on a tray on a wire rack for 10 minutes before transferring to a wire rack to cool completely before frosting.
Frosting
- In the bowl of an electric mixer fitted with a paddle attachment, or a large bowl with a handheld mixer beat the butter for 3 full minutes, until light and fluffy.
- Sieve the powdered sugar to prevent any lumps and add half to the butter. Beat for another 2 minutes then add the remaining powdered sugar and mix for 2 more minutes. Make sure to scrape down the sides of the bowl multiple times to ensure everything is evenly combined.
- Add the vanilla extract, maple extract and heavy cream and beat for another 3 minutes.
- Spread or pipe frosting on the cooled cookies and add sprinkles. Store leftovers in an air-tight container for up to five days.
Notes
- *Start with ½ teaspoon of maple extract and if you want a stronger maple flavor add an additional ¼ -½ teaspoon more of the maple extract.
- To freeze baked cookies: Place the frosted cookies on a flat surface like a sheet tray or a plate in the freezer for an hour or two to flash freeze then transfer to a freezer-safe airtight container and freeze for up to a month. Take a cookie out and thaw it on the counter for an hour or two before enjoying it. Freezing without frosting is easy too, once you've baked the cookies allow them to cool completely then place in an air-tight container or freezer-safe bag and freeze for up to 3 months. When ready to eat place cookies on the counter to thaw for an hour.
- To freeze unbaked cookie dough balls: Scoop the cookie dough and place them on a parchment-lined sheet pan or large plate to freeze, once they are frozen (about an hour or two) place the dough balls into an air-tight container or freezer-safe bag and freeze for up to 3 months
- Baking frozen cookie dough: When ready to bake the cookies, follow normal instructions but add a minute or two onto the bake time. The cookies may not spread as much from frozen, in that case when the cookies come out of the oven I bang the tray on the counter to encourage the cookies to spread.
- Prep Time: 15 Minutes
- Cook Time: 11 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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