These Pumpkin Spice Sugar Cookies are a delicious fall treat. I love all things pumpkin, cinnamon, and ginger during this time of year!
The fall season is the best time of year and I find myself making pumpkin-flavored treats all the time!
While most of my pumpkin recipes call for canned pumpkin puree, this recipe only uses pumpkin spice to create the “pumpkin” flavor.
What’s In Pumpkin Spice?
Who doesn’t love the taste of pumpkin spice? It’s a perfect blend of cinnamon, nutmeg, cloves, and ginger (sometimes allspice is included too). You can either buy the pre-made spice blend at any store or create your own with ingredients you likely already have. Check out a pumpkin spice recipe here.
Pumpkin Spice Cookie Ingredients
Sugar Cookies
- white sugar
- butter
- egg yolks
- vanilla extract
- all-purpose flour
- baking soda
- pumpkin pie spice
- cinnamon
- cream of tartar
Pumpkin Spice Buttercream
- confectioner’s sugar
- butter at room temperature
- milk
- pumpkin pie spice
- cinnamon
- vanilla extract
How to make Pumpkin Spice Sugar Cookies
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
In a small mixing bowl, combine your dry ingredients; flour, baking soda, pumpkin pie spice, cinnamon, and cream of tartar. Stir to mix and set aside.
Cream together sugar and butter. Beat in egg yolks and vanilla extract.
Mix in your dry ingredients, until the mixture is well combined. Note: dough will be firm, not like your normal cookie dough. Don’t worry it is supposed to be this way. See below.
Form dough into walnut size balls and place 2 inches apart on the cookie sheet. Do not press down to flatten.
Bake 12 to 14 minutes, until tops, are cracked and just turning a light golden color.
Remove from cookie sheets and allow them to completely cool.
Lastly, make the frosting while the cookies are cooling. At this point, if you are storing them to eat later, you can line them tightly in a freezer bag and freeze them until you are ready to frost.
Now for the butter cream frosting!
The first step to do, is in a large bowl, cream together the confectioners’ sugar and butter until smooth.
Secondly, mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
How to store these cookies
Cookies should be stored in an airtight container in the refrigerator for up to five days. But before eating, set them out for 30 minutes. If you keep the cookies cold, the icing holds up best.
As well as, once these cookies are baked, they can be stored in the freezer for up to three months (without frosting).
More pumpkin spice recipes!
Buttercream Frosting with Pumpkin Spice
My personal favorite – Pumpkin Spice Coffee Cake
Something with a twist – Pumpkin Spice Turtle Fudge
Cheesecake for the win!Pumpkin Spice Cheesecake Cake
Pumpkin Spice Mousse Cake
More pumpkin recipes, we love.
Pumpkin Zucchini Cake
Best EVER Pumpkin Bars with Cream Cheese Frosting
Simple Pumpkin Bread Recipe
Pumpkin Nutella Swirl Bread
Pumpkin Snickerdoodles
Don’t forget to pin this recipe to your favorite Pinterest board for later.
Pumpkin Spice Sugar Cookies
Ingredients
Sugar Cookies
- 1 1/4 cups white sugar
- 1 cup butter
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon cream of tartar
Pumpkin Spice Buttercream
- 4 cups confectioner’s sugar
- 1/2 cup butter room temperature
- 5 tablespoons milk
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
Sugar Cookies
- Preheat the oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
- In a small mixing bowl, combine your dry ingredients; flour, baking soda, pumpkin pie spice, cinnamon, and cream of tartar. Stir to mix and set aside.
- Cream together sugar and butter. Beat in egg yolks and vanilla extract.
- Mix in your dry ingredients, until the mixture is well combined. Note: dough will be firm, not like your normal cookie dough. Don't worry it is supposed to be this way. See below.
- Form dough into walnut size balls and place 2 inches apart on the cookie sheet. Do not press down to flatten.
- Bake 12 to 14 minutes, until tops, are cracked and just turning a light golden color.
- Remove from cookie sheets and allow them to completely cool.
Pumpkin Spice Buttercream
- In a large bowl, cream together the confectioners’ sugar and butter until smooth.
- Gradually mix in the milk and almond or vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
Notes
In one post, I get almost everything now for 1 month. I’ll try all this recipe because they are looking amazing and tasty.
Scrumptious, I can’t stop eating! So good with and without frosting!
So glad you liked the cookies!
These cookies are delicious. I didn’t end up with as many as I thought I would, but that’s my fault. I’m sure I would have if I hadn’t kept sneaking bites of dough. LOL
These sugar cookies look fabulous and they all have the Fall flavor!
Looks totally irresistible! Can’t wait to try this one!
One of the best cookies I have tried! So good!
My favorite cookies! SO glad I found this recipe!