Step 1: Prepare the Pumpkin

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Measure the pumpkin puree and gently blot it with a few layers of paper towel to remove some excess moisture. This step is especially helpful for achieving soft cookies that are not overly cakey.

Do not use pumpkin pie filling. Make sure you are using 100% pure pumpkin puree.

Step 2: Cream the Butter and Sugars

Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl.

Using a hand mixer or stand mixer, beat the butter and sugars together for about 2–3 minutes, until the mixture becomes light, creamy, and fluffy.

Properly creaming the butter and sugar helps create a tender cookie with a pleasant texture.

Step 3: Add the Pumpkin and Wet Ingredients

Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture.

Mix until everything is well combined and smooth.

The mixture may look slightly softer or less fluffy than traditional sugar cookie dough because of the pumpkin. This is completely normal.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together:

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Pumpkin pie spice
• Ground cinnamon

Whisking the dry ingredients first distributes the baking soda, baking powder, salt, and spices evenly throughout the flour.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the pumpkin mixture.

Mix on low speed just until the flour disappears.

Avoid overmixing the dough. Overmixing can develop too much gluten and make the cookies tougher instead of soft and tender.

The finished dough should be soft and slightly sticky.

Step 6: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for approximately 30–45 minutes.

Chilling makes the dough easier to handle and helps prevent the cookies from spreading too much during baking.

If your kitchen is particularly warm or the dough feels very soft, you can chill it for up to an hour.

Step 7: Prepare the Cinnamon Sugar

While the dough chills, combine the granulated sugar, cinnamon, and pumpkin pie spice in a small bowl.

Stir until evenly combined.

This simple coating gives the finished cookies a beautiful crackled appearance and an extra layer of warm fall flavor.

Step 8: Scoop the Cookie Dough

Use a cookie scoop or tablespoon to portion the chilled dough.

Roll each portion gently between your hands to form a ball.

Place the cookie dough balls onto the prepared baking sheets, leaving approximately 2 inches of space between each cookie.

Step 9: Coat the Cookies

Roll each dough ball in the cinnamon sugar mixture.

Make sure each cookie is lightly coated on all sides.

For an even stronger pumpkin spice flavor, you can add a little extra pumpkin pie spice to the sugar coating.

Step 10: Flatten Slightly

Because pumpkin cookie dough can remain relatively thick, gently flatten each cookie ball with the bottom of a glass or your fingertips.

Do not flatten them completely. A slightly thick center helps create a soft and tender cookie.

Step 11: Bake

Place the baking sheets in the preheated oven.

Bake for approximately 10–13 minutes, depending on the size of the cookies.

The edges should look set while the centers may still appear slightly soft.

Do not overbake the cookies. They will continue to firm up as they cool.

Step 12: Cool the Cookies

Remove the baking sheets from the oven and allow the cookies to cool on the baking sheet for about 5 minutes.

Then carefully transfer them to a wire cooling rack.

Allow them to cool completely before adding glaze or frosting.

Step 13: Make the Vanilla Glaze

If using the optional glaze, whisk the powdered sugar, milk, vanilla extract, and a small pinch of salt together in a bowl.

Add the milk gradually until you reach your preferred consistency.

For a thicker glaze, use less milk. For a thinner drizzle, add a few extra drops of milk.

Step 14: Decorate

Once the cookies are completely cool, drizzle the vanilla glaze over the tops.

You can also sprinkle the glaze with a tiny amount of cinnamon or pumpkin pie spice for extra flavor.

For a more festive presentation, use cream cheese frosting instead of vanilla glaze.

Step 15: Serve

Allow the glaze to set for several minutes before serving.

Serve these Pumpkin Sugar Cookies with coffee, hot chocolate, tea, apple cider, or a cold glass of milk.