Published Jun 19th
Pumpkin Sugar Cookies
Prep 15m Cook 10m Additional 2h Ready In 2h 25m
Servings 2 dozen cookies Calories 135.7

A rolled sugar cookie with the taste of pumpkin.

Recipe Ingredients

  • 1 cup white sugar
  • ¾ cup butter, softened
  • 1 egg
  • ½ cup pumpkin puree
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 ½ cups all-purpose flour

Cooking Directions

  1. 1 Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in egg until smooth. Mix pumpkin and vanilla extract into creamed butter mixture; add cinnamon, salt, and baking powder. Stir flour into pumpkin-butter mixture just until dough is mixed. Refrigerate dough, 2 hours to overnight.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Roll dough on a floured work surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
  4. 4 Bake in the preheated oven until edges are lightly browned, 6 to 8 minutes.

Nutrition Facts

  • Calories 135.7
  • Carbohydrate 18.8 g
  • Cholesterol 23 mg
  • Fat 6.1 g
  • Fiber 0.5 g
  • Protein 1.7 g
  • Saturated Fat 3.7 g
  • Sodium 115 mg
  • Sugar 8.6 g


  1. Had a 1/2 can of pumpkin to use up so decided to use this recipe. They turned out so well and yummy. Used my convection oven in RV for first time and they turned out perfect...soft on inside little crisp on edges. Light pumpkin flavor.
  2. Worst cookies ever! Do not waste your time
  3. Best recipe adding the 1/2 cup flour came out perfect. Have been looking for a good trust worthy recipe for this kind of cookies for awhile
  4. These cookies taste like Play-Doh
  5. These cookies have more sugar than I care to eat but the concept is lovely. Next time I will be using less sugar and more pumpkin as the flavor should be more intense. I baked these at 300 degrees for about fifteen to twenty minutes for a more moist and light golden appearance.
  6. This was truly a great recipe! I followed all of the directions, except I added an additional ½ cup of flour to compensate for the extra stickiness. It worked wonders. Also, be sure to flour your rolling surface, hands, rolling pin, and the helps greatly! My kids love them, and so do I :)
  7. I made these. I was worried about the reviews saying they were sticky but figured I would try it out. I ran out of white flour but had some whole wheat flour. so I did half white and half whole wheat. I refrigerated the cookies for 2 hours and they rolled out perfectly. I did - Read more ...
  8. I really enjoyed these! I changed a few things- I added extra cinnamon and an extra egg yolk. I also baked them at 185C for 10 mins. The dough was too gooey to be rolled out like traditional sugar cookies so I rolled the dough into balls and pressed them with a cup so they - Read more ...
  9. Loved it! It has a subtle pumpkin taste. Had made cut outs with these and once rolled you have to be very quick with the cut outs because the dough soften really fast and it can get sticky. I also mixed flour and and a little bit of confectioner to the board/counter.
  10. These were pretty good although I think I need to do some tweaking. I always use fresh pumpkin vs canned which in turn may have made the dough too soft. They just didn't get quite right. The taste is really good so I'm sure I can figure it out!