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    Home » Recipes » Cookies

    Pumpkin Sugar Cookies

    Published: Sep 10, 2019 · Modified: Aug 9, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 632 words. · About 4 minutes to read this article.

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    Pumpkin Sugar Cookies by The Toasty Kitchen
    Pumpkin Sugar Cookies by The Toasty Kitchen
    Pumpkin Sugar Cookies by The Toasty Kitchen

    Pumpkin Sugar Cookies are light, moist, and filled with your favorite fall spices. These eggless cookies are ready in 30 minutes and require no chilling time. 

    Stack of pumpkin sugar cookies on the edge of a cooling rack.

    You'll love this recipe for pumpkin sugar cookies because they have a light - not overwhelming - pumpkin flavor, paired with spices like cinnamon, nutmeg, and ginger. 

    The best part about this recipe is that there is no chilling time for these cookies. The pumpkin puree not only replaces the eggs in this recipe, but also the need for chilling.

    Serve these pumpkin sugar cookies at your next fall gathering, like Halloween or Thanksgiving. They'd go great with a batch of slow cooker mulled apple cider!

    Ingredients and substitutions

    Ingredients for pumpkin sugar cookies.Since baking is an exact science, I do not have many substitutions to offer for this cookie recipe. Each ingredient has a purpose, so I do not recommend omitting anything.

    Unsalted butter and salt can be substituted with salted butter.

    Use granulated sugar or a cinnamon sugar mixture to top your cookies before baking.

    Adding flour to cookie dough.

    Dough consistency

    This cookie dough is a little more wet than a standard dough, making it hard to roll in sugar like a normal sugar cookie. It's like a mix between a cake batter and a cookie dough.

    I recommend scooping the dough straight onto the cookie sheet, then sprinkle the tops with your granulated sugar.

    Cookie dough on a baking sheet. Cookie baking tips and tricks

    Properly measuring flour is an issue I see frequently. If you have issues with your cookies not spreading, or turning out extra thick and tall, you probably measured too much flour into your cookie dough.

    To properly measure flour, use a spoon to add flour to your measuring cup, then level off with a knife. By scooping flour directly from a container with your measuring cup, you’re compacting the dough into the cup. This can add up to 25% more flour to your dough.

    Sugar cookies on a cooling rack.

    Using parchment paper helps prevent your cookies from spreading too much while baking. A greased baking pan will guarantee your cookies spread more than they should, so I always suggest parchment paper (or a reusable baking mat) instead.

    Stack of pumpkin sugar cookies on the edge of a cooling rack.
    Print Recipe
    5 from 4 reviews

    Pumpkin Sugar Cookies

    It isn't fall without a pumpkin cookie. This recipe makes moist, chewy, and lightly spiced Soft Pumpkin Sugar Cookies.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Servings: 36 cookies
    Calories: 120kcal
    Author: Heather

    Ingredients

    • 1 cup (226 g) unsalted butter, room temperature
    • 1 ½ cups (297 g) granulated sugar
    • ¾ cup (170 g) pumpkin puree
    • 2 teaspoons vanilla extract
    • 2 ¾ cups (330 g) all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger

    Topping:

    • ¼ cup (50 g) granulated sugar, *

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
    • In a large bowl, add butter and sugar. With a hand mixer, cream together until fluffy, about a minute. Add vanilla extract and pumpkin puree and mix to combine. 
    • In a separate bowl, whisk (or sift) together the dry ingredients: flour, cinnamon, baking powder, salt, nutmeg, and ginger.
    • Gradually stir dry ingredients into pumpkin mixture until just combined.
    • Scoop dough using a 1.5 tablespoon scoop or drop by spoonful onto prepared baking sheet. Sprinkle tops with reserved sugar.
    • Bake for 12-14 minutes, or until cookies begin to brown around edges and tops begin to crack. Allow to cool for 5 minutes before removing to a wire rack to cool completely.

    Equipment Recommendations

    • OXO Cookie Scoops
    • Kitchenaid Hand Mixer
    • Measuring Spoons
    • Nicewell Digital Kitchen Scale

    Notes

    • Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
    • You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
    • *Optionally, add a teaspoon of cinnamon to your topping sugar for an added kick of spice in your sugar coating. 
    • Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

    Nutrition Estimate

    Serving: 1cookie | Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 34mg | Potassium: 33mg | Fiber: 1g | Sugar: 10g | Vitamin A: 952IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
    Course: Dessert
    Cuisine: American

    More recipes

    • Christmas Snickerdoodles
    • Soft Molasses Cookies
    • Carrot Cake Cookies
    • Chai Spiced Oatmeal Cookies

    More Cookie Recipes

    • Strawberry Shortbread Cookies
    • 10 Tips for Baking Cookies
    • Soft Sugar Cookies
    • Heart Shaped Chocolate Chip Cookies

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    1. Brenda

      October 12, 2020 at 1:37 pm

      I made these moist tasty cookies. I did add mini chocolate chips and some chopped pecans too. They were a hit.

      Reply
      • Heather

        October 12, 2020 at 5:21 pm

        So glad you enjoyed the recipe, Brenda. Chocolate chips and pecans sounds amazing!

        Reply
    2. Portor

      November 13, 2019 at 10:03 pm

      These cookies turned out great. So soft and kind of cakey.

      Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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