Name: Pumpkin Spice Sugar Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 1 h 33 min
Cuisine: American
Ingredients: For the Cookie Dough:; 3/4 cup (170 g) unsalted butter, softened; 3/4 cup (150 g) granulated sugar; 1/4 cup (50 g) packed light brown sugar; 1 large egg + 1 large egg yolk, room temperature; 1 tsp pure vanilla extract; 2 1/4 cups (270 g) all-purpose flour; 1/2 tsp baking soda; 1/4 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; For Rolling:; 1/4 cup (50 g) granulated sugar; 1/2 tsp ground cinnamon

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Soft sugar cookies with cinnamon, ginger, nutmeg, and cloves, finished with a light cinnamon-sugar coating. All the cozy pumpkin-spice aroma—no pumpkin purée needed!

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The Science Behind Pumpkin Spice Sugar Cookies

Lipid-Soluble Spice Encapsulation: Essential oils in ground spices (such as cinnamaldehyde in cinnamon and eugenol in cloves) are fat-soluble. Creaming these spices directly with softened butter and sugars coats the spice compounds in lipids, distributing warm autumnal flavor evenly across every crumb.
Moisture Control via Purée Exclusion: Pumpkin purée consists of over 90% water and heavy fruit pectin. Omitting purée and relying purely on concentrated autumn spices prevents excess moisture, preserving a dense, tender, traditional sugar cookie structure that doesn’t cake or turn soggy.
Egg Yolk Ratio and Structural Richness: Pairing one whole egg with an extra egg yolk increases lecithin and fat content. This reinforces the dough’s emulsion, resulting in a richer, softer center with crisp, sugared edges.

Prep Time	Chill Time	Bake Time	Yield	Category
15 mins	1 hour	10–13 mins	~24 cookies	Autumn / Spiced

image 1200x800 1791637032098 — Pumpkin Spice Sugar Cookies 3

Ingredients

For the Cookie Dough:

3/4 cup (170 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
1 large egg + 1 large egg yolk, room temperature
1 tsp pure vanilla extract
2 1/4 cups (270 g) all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves

For Rolling:

1/4 cup (50 g) granulated sugar
1/2 tsp ground cinnamon

Step-by-Step Instructions

1.Cream Butter and Sugars:‏Beat until light and fluffy.

In a large mixing bowl, beat the softened butter, granulated sugar, and packed light brown sugar together on medium speed until creamy and pale.

2.Add Egg, Yolk, and Vanilla:‏Room-temperature eggs emulsify best.

Beat in the whole egg, egg yolk, and vanilla extract until completely smooth and incorporated.

3.Whisk Dry Ingredients:‏Ensures uniform spice distribution.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ginger, nutmeg, and cloves.

4.Combine Dry and Wet Mixtures:‏Mix on low speed.

Gradually add the dry flour and spice mixture to the wet ingredients, mixing on low speed just until combined without any dry flour streaks.

5.Chill Dough for 1 Hour:‏Solidifies fats for clean shaping.

Cover the bowl tightly with plastic wrap and refrigerate the dough for 1 hour.

6.Preheat Oven and Prep Pans:‏Set oven to 350°F (175°C).

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a small bowl, combine the 1/4 cup granulated sugar and 1/2 teaspoon cinnamon for rolling.

7.Portion and Roll in Cinnamon Sugar:‏Divide into 24 portions.

Divide the chilled dough into 24 equal balls. Roll each ball lightly in the cinnamon-sugar mixture to coat the outside.

8.Flatten and Bake:‏Space 2 1/2 inches apart.

Place the coated dough balls 2 1/2 inches apart on prepared baking sheets and gently flatten each ball to approximately 1/2 inch thick. Bake for 10–13 minutes, until the edges are set and tops are no longer glossy.

9.Cool and Set:‏Pan-resting sets soft centers.

Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire cooling rack to cool completely.

image 1200x800 1791637094809 — Pumpkin Spice Sugar Cookies 4

Pro Tips for Baking Success

Why No Pumpkin Purée?: These cookies get their iconic flavor from traditional pumpkin-pie spices. Adding wet pumpkin purée would alter the moisture balance, turning a classic sugar cookie into a cakey, wet muffin-top.
Don’t Skip the 1-Hour Chill: Chilling the dough firms up the butter fat, preventing the cookies from spreading too flat and thin in the oven.
Fresh Spices Matter: Ensure your ground cinnamon, ginger, nutmeg, and cloves are fresh to guarantee a vibrant, aromatic flavor profile.

Frequently Asked Questions

What are some common questions about cookies?

Why did my cookies spread too flat? The butter was too warm or the dough wasn’t chilled long enough before baking.
Why are my cookies dry? Overmeasuring flour or overbaking will dry out the crumb; pull them when the edges are set and centers look matte.
How do I store baked cookies? Keep them in an airtight container at room temperature with a piece of parchment between layers for up to 5 days.

What is in pumpkin spice cookies?

Pumpkin spice cookies feature a warm blend of aromatic baking spices—typically ground cinnamon, ginger, nutmeg, and sometimes cloves or allspice—combined with standard cookie foundations like butter, sugar, flour, and eggs.

Can you add pumpkin spice to sugar cookies?

Yes, absolutely! Pumpkin spice blends seamlessly into classic sugar cookie dough. It infuses a robust, cozy autumn flavor profile without requiring moisture adjustments or purée additives.

How many calories are in a pumpkin spice cookie?

A typical bakery-style pumpkin spice sugar cookie ranges between 140 to 180 calories, depending on the exact size, butter content, and whether it features a sugar coating or frosting.