Pumpkin Spice Sugar Cookies

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Pumpkin Spice Sugar Cookies are a fall spin on the classic sugar cookies. Adding pumpkin spice to both the cookie dough and the cream cheese frosting make these the best cookies. They are literally melt-in-your-mouth delicious!

My pumpkin love is real, ya’ll! You’re gonna really enjoy my Baked Pumpkin Donuts, my amazing Pumpkin Streusel Cake, and some simple Pumpkin Chocolate Chip Muffins.

A plate of pumpkin spice sugar cookies.

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This post is sponsored by Dixie Crystals in conjunction with Fall Flavors Week. I was sent a box of brown sugar for recipe creations, however, all opinions are my own.

Pumpkin Spice Cookies

Gosh, there are so many things to say about pumpkin. While I’m a huge fan of this magical ingredient, I know a lot of people don’t care much for it. To me, it spells FALL, and that is definitely part of the magic for me.

So while I normally use the canned pumpkin puree in my recipes, THIS recipe doesn’t include it. Instead, it uses pumpkin spice only as the pumpkin flavor.

The Formula

This cookie was created with a very simple method described below. So delicious and simple too!

  1. A simple sugar cookie.
  2. Plus pumpkin spice.
  3. With a cream cheese frosting.
  4. Using more pumpkin spice.
  5. Plus cinnamon!
Side shot of a cookie with a bite out.

Cookie Ingredients

  • Butter – You’ll need unsalted butter that’s been softened to almost room temperature.
  • Sugars – A combo of brown sugar and granulated sugar.
  • Egg – One large egg required.
  • Vanilla – Some Watkin’s Vanilla adds great flavor!
  • Flour – I recommend using all-purpose flour for these cookies.
  • Baking Soda – The needed leavener.
  • Cream of Tartar – A necessary ingredient for sugar cookies! Adds incredible flavor.
  • Pumpkin Spice – THIS is the key ingredient to these cookies. So good!
  • Salt – A pinch of kosher salt.

Frosting Ingredients

  • Cream Cheese – You’ll need regular full-fat cream cheese for the frosting.
  • Butter – Unsalted butter, at “almost” room temperature.
  • Vanilla – Just a bit of vanilla extract.
  • Pumpkin Spice – A little bit in the cookies and a little bit in the frosting.
  • Powdered Sugar – The sugar that’s always used in my icing and frosting recipes.
  • Cinnamon – A few sprinkles on the top of the cookies, for god measure!

How to make Pumpkin Spice Sugar Cookies

  1. Cream butter and sugars. In a large standing mixer, cream together the butter and sugars.
  2. Add wet ingredients. Add the egg and vanilla, and mix again.
  3. Mix dry ingredients. In a separate bowl, combine the flour, baking soda, cream of tartar, pumpkin pie spice, and kosher salt.
  4. Add dry to wet. Pour the dry ingredients to the wet ingredients, and mix again. Be careful to avoid over-mixing.
  5. Chill. Chill the dough for at least two hours. Form into cookie balls.
  6. Bake. Preheat oven to 350 degrees. Prep a baking sheet with parchment paper, and add cookie balls to the pan, spacing them apart. Bake for 10-12 minutes, or until the tops of the cookies are just starting to brown.
  7. Cool. Let the cookies sit for several minutes before transferring them to cooling racks.

How to make Pumpkin Spice Cream Cheese Frosting

  1. Mix cream cheese and butter. In a medium mixing bowl, use a hand mixer to cream the butter and cream cheese together.
  2. Add remaining ingredients. Add the vanilla, pumpkin spice, and the powdered sugar until well combined.
  3. Frost cookies. Frost the cooled cookies with the cream cheese frosting. Add a sprinkle of cinnamon to the frosting.

Expert Tips

  1. Use “almost” room temperature butter for better creaming of the butter and sugar.
  2. Carefully measure the flour using the spoon and sweep method. Makes a huge difference when baking!
  3. Chill the cookie dough for at least an hour before baking. This helps the cookies from over spreading.
  4. Let cookies cool slightly before moving them to cooling racks.
Side shot of pumpkin spice cookies.

How to Save Cookies that Spread Too Much

If you see your cookies are spreading too much and are getting too flat, do the following. (Confession…I do this all the time and it works like magic!)

  1. Take the cookies out of the oven before they are fully cooked (or when you see them getting flat).
  2. Use a spatula to gently push the sides of the cookies inward, reshaping the cookies.
  3. Place the cookies back in the oven and continue baking. Repeat as necessary.

Storing Pumpkin Spice Cookies

Store these cookies in an airtight container in your refrigerator for up to five days. Set them out for 30 minutes before you eat them. The frosting holds up best if you keep the cookies cold.

How to Freeze Sugar Cookies and Dough

  • You can freeze the baked cookies (without frosting) for up to three months.
  • You can also freeze pumpkin spice cookie dough balls. Just roll the balls, place on a cookie sheet lined with parchment paper, and do a quick-freeze for about 30 minutes. Then place the cookie balls in a freezer bag and place in freezer. These are good for about three months as well.
  • To bake frozen cookie dough balls, remove from freezer and place on cookie sheet. Bake as directed, but add a couple of minutes to baking time.

How to make Homemade Pumpkin Pie Spice

There are several different methods to making your own version of pumpkin spice! Here are the spices you can play with to come up with your favorite combination. I recommend using about 75% cinnamon in your ratio, and then adding the others to equal the remaining 25%.

  • cinnamon
  • ginger
  • cloves (or allspice)
  • nutmeg

Coffee and Cookies. While you could always pair these cookies with a tall glass of milk, you could also go with a delicious coffee. Try my Cold Brew Coffee, a simple Caramel Latte, or my favorite Homemade Eggnog Lattes.

One pumpkin spice cookie.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A plate of pumpkin spice sugar cookies.

Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies are a fall spin on the classic sugar cookies. Adding pumpkin spice to both the cookie dough and the cream cheese frosting make these the best cookies. They are literally melt-in-your-mouth delicious!
4.82 from 22 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 18 cookies
Calories: 325kcal
Author: Sue Ringsdorf


For the cookies:

  • 1 cup unsalted butter – softened to room temperature
  • 1/2 cup brown sugar – I used Dixie Crystals!
  • 1/2 cup granulated sugar
  • 1 large egg – at room temp
  • 1 teaspoon vanilla
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt

For the frosting:

  • 6 oz. cream cheese – softened
  • 6 Tablespoons unsalted butter – softened
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon pumpkin spice
  • 2 ¼ cups powdered sugar
  • top with cinnamon


Make the cookies.

  • In a large standing mixer, cream the butter and sugars together until creamy. Add both sugars, the egg, and the vanilla – and mix again.
  • In a separate mixing bowl, combine the flour, baking soda, cream of tartar, pumpkin pie spice, and kosher salt. Add the dry ingredients into the wet, and mix until just combined.
  • Chill the dough for at least two hours. Roll the dough into 18 cookie balls.
  • Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper, and add 8 cookie balls. Bake for 10-12 minutes, or until just starting to brown on top.
  • Let the cookies cool slightly before removing them to the cooling rack.

Make the frosting.

  • Cream together the cream cheese and butter until well combined. Add the vanilla, pumpkin pie spice, and the powdered sugar – and mix well.
  • Use a spoon to add the frosting the cooled cookies. Sprinkle with a little bit of cinnamon.


Store these cookies in an airtight container in your refrigerator for up to five days. Set them out for 30 minutes before you eat them. The frosting holds up best if you keep the cookies cold.


Calories: 325kcal | Carbohydrates: 40g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 164mg | Potassium: 77mg | Fiber: 1g | Sugar: 27g | Vitamin A: 574IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

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  1. What a great seasonal cookie. I love that you took sugar cookies to a new flavor level.

    1. Suebee Homemaker says:

      Thank you Ellen!

  2. These look perfectly delicious. I love the frosting on top. It’s perfect for those that love pumpkin pie spice. Like me!

  3. Awesome recipe and name! Pumpkin. Spice. Sugar. Cookie. Repeat.

    1. Suebee Homemaker says:

      I know, right?!

  4. OMG these cookies are SUPER delicious, Suebee!! Thank you for sharing your recipe!

    I intended on following the recipe exactly, but I’m 99% (not 100%) sure that I forgot to add the second stick of butter in the cookie dough. I realized after I put the dough ball in the fridge, getting ready to start making the frosting, and realized I had an “extra” stick of butter on the counter. I was so fearful that my cookies were going to come out dry or flat or aweful somehow, but they were amazing. I might just keep the recipe with half the amount of butter for the cookies in the future when I make this again.

    1. Suebee Homemaker says:

      Hi Jeanette! I’m so glad you enjoyed the cookies, even with less butter! LOL! 🙂

  5. Your explanation says 2 large eggs are required but the actual recipe calls for 1 egg. I’d like to make these but not sure how many eggs to use.

    Thanks for clarifying.

    1. Suebee Homemaker says:

      Oh I’m sorry. I just fixed that. Should just use one egg!

  6. These are my new favorite fall cookies! They were so delicious and easy to make!

    1. Suebee Homemaker says:

      Yay! So glad you enjoyed them Amy!

  7. New favorite, which I seem to say each time I try a new recipe. These pumpkin spice cookies are amazing! You gotta try these!

    1. Suebee Homemaker says:

      Thanks for your feedback, Mark! I greatly appreciate it!

  8. I totally want to make these today! I love pumpkin spice (almost) anything especially cookies

  9. I haven’t had one of these cookies in so long! I need to make a batch of these yum!

  10. These look so soft and chewy and that frosting on top sounds divine!

  11. These were so easy and so pumpkin-y, I loved it! This is a great party pleaser for a fall party!

    1. Suebee Homemaker says:

      I’m glad you enjoyed them, Rebecca!

  12. These will be perfect for Thanksgiving! They look and sound amazing.

  13. Kathleen Pope says:

    Okay, I love pumpkin, however; I love that you just used the pumpkin pie spice in these sugar cookies! Instead of a cakey pumpkin cookie, you get all the flavor with a chewy, delicious cookie and that frosting! YAY!

    1. Suebee Homemaker says:

      You are on the same page as me, Kathleen! 🙂

  14. Lusine Atayan says:

    Pumpkin makes fall real deal.

    Love the cookie recipe. The fun thing is there is no pumpkin, but the aroma brings fall in.
    I host annual pumpkin carving for a few friends and will make sure these cookies add some spice to that day in October!

    1. Suebee Homemaker says:

      Hi Lusine! I’m so glad you enjoyed the cookies! 🙂 Yay pumpkin!

  15. Double the pumpkin spice deliciousness! Can’t wait to bake these and eat them up!

    1. Suebee Homemaker says:

      They are delicious! Enjoy!

  16. So many great tips! Can’t wait to make these with my niece!

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