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+ servings
stack of soft pumpkin sugar cookies, made from scratch

Pumpkin Sugar Cookies

Mix up a batch of soft pumpkin sugar cookies, a deliciously easy recipe from scratch, perfect for a fall, Halloween, or Thanksgiving treat.
5 from 2 votes
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Course: Cookies & Bars, Desserts
Cuisine: American
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 24 servings
Calories: 178kcal
Author: Mel Lockcuff


  • 1 cup unsalted butter softened
  • 3/4 cup cane sugar
  • 3/4 cup light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup pumpkin purée
  • 3 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice


  • Pre-heat your oven to 375° F.
  • Cream or mix together the butter, cane sugar, and light brown sugar. 
  • Then mix both the egg and vanilla extract into the creamed mixture.
  • Next add in the pumpkin purée, and mix everything together well.
  • Whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
  • Stir the dry ingredients into the creamed mixture, and mix really well, being sure to scrape the sides of your bowl. 
  • Using a cookie scoop, scoop 1-inch balls of dough onto an ungreased cookie sheet. 
  • Press each cookie with the bottom of a glass coated in cane sugar.
  • Bake at 375° F for about 12 minutes, or until the edges of the cookies begin to turn a nice golden brown.
  • Remove the baked cookies from the cookie sheet, and place them on a wire rack to cool.


You can use either canned or homemade pumpkin purée to make these cookies.


Serving: 24servings | Calories: 178kcal | Carbohydrates: 25g | Protein: 1g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 123mg | Sugar: 13g
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