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+ servings

Pumpkin Sugar Cookies #FilltheCookieJar

Sugar cookies are perfect for the fall season when pumpkin is added.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Cookies
Servings 2 dozen


  • 2 sticks 1 cup unsalted butter, at room temperature
  • 2 cups sugar divided
  • 1 egg
  • 1 teaspoon vanilla
  • ½ canned pumpkin puree
  • 2 ½ cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt


  • 1. In the bowl of your stand mixer, combine butter and 1 ½ cups of sugar and beat on medium speed until light and fluffy, about 5 minutes.
  • 2. Add the egg and vanilla and mix until combined, then add in the pumpkin puree. .
  • 3. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
  • 4. Slowly add the flour mixture into the mixer on low speed until combined and dough is formed.
  • 5. urn out dough onto a piece of parchment or wax paper, roll up and refrigerate for at least 20 minutes but up to overnight.
  • 6. Preheat the oven to 350 degrees and line two large baking sheets with parchment paper. Fill a small bowl with ½ cup sugar.
  • 7. Remove the dough from the fridge and scoop out 1-inch balls of dough. Roll the dough in the bowl of sugar until coated. Place on the prepared baking sheet and press down lightly to flatten the dough.
  • 8. Repeat with remaining dough, spacing cookies 2 inches apart. (Depending on the size of your baking sheet, you’ll be able to fit 8-12 cookies per sheet.)
  • 9. Bake for 5 minutes, then rotate the pan and bake for another 5 minutes. Cookies will be just barely golden and still a little soft in the center. Remove from the oven and allow to cool on the pan for 2 minutes before transferring to a cooling rack to finish cooling.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword pumpkin, pumpkin sugar cookies, sugar cookies
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