A rolled sugar cookie dough recipe that has a hint of pumpkin and pumpkin spice. Easy to make and perfect for Fall, Halloween and Thanksgiving!
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I’m so excited to share this recipe with you! My kids love rolled sugar cookies and we make them for almost every holiday!
It’s so fun to be able to make your cookies in any shape.
With Fall here and Halloween coming, I have really been craving pumpkin and pumpkin spice.
I wanted some way to make sugar cookies that incorporated some pumpkin flavor.
After some trial and error, this Pumpkin Spice Sugar Cookie Recipe was born. It is so yummy and tastes just like pumpkin pie!
With the addition of pumpkin purée, this dough is a little stickier than classic sugar cookie dough.
Because of this, it’s really important to keep the dough cold. When you are not actively rolling out the dough, it should be kept in the refrigerator.
We are big Disney fans at our house so naturally we decided to make Mickey Mouse shaped pumpkin cookies!
I used this cute Mickey Mouse sandwich/cookie cutter to cut out the Mickey shape. I also used this cute pumpkin cookie cutter!
Then we make some yummy frosting that dries smooth and hard to cover the cookies and make the cute Mickey Mouse Jack-o-Lantern face!
You can find the frosting recipe down below and included with my Gingerbread Sugar Cookies recipe!
Get a Mickey Mouse Cookie Cutter from Amazon Here
If you are heading to Disneyland this Fall, make sure to read my Disneyland Halloween Time Bucket List and All About Mickey’s Halloween Party!
Check out the end of this post for some Disney vacation savings!
Ingredients
- 3/4 Cup Butter
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- 1/2 Cup Pumpkin Purée
- 1 Teaspoon Vanilla Extract
- 3-4 Teaspoons Pumpkin Spice, more or less as desired
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 5 Cups All-Purpose Flour*
*I have updated this recipe to include more flour as there were comments that the dough was sticky.
Helpful Kitchen Tools
- Bosch or Kitchenaid Stand Mixer
- Rolling Pin
- Mickey Mouse Cookie Cutter
- Pumpkin Cookie Cutter
- Fall Cookie Cutters
- Spatula
- Parchment Paper
- Baking Sheet
- Cooling Rack
How to Make Pumpkin Spice Sugar Cookies
- Start by beating the softened butter, sugar and brown sugar until it is light and fluffy with a stand mixer. I like Bosch or Kitchenaid.
- Beat in the eggs until the dough s smooth.
- Mix in the pumpkin purée and vanilla extract.
- Add the pumpkin spice, salt, and baking powder to the mixture.
- Stir in the flour, just until moistened.
- Refrigerate the dough fo at least two hours.
- Preheat your oven to 400°
- Sprinkle flour on your work surface and use a rolling pin to roll out the dough about 1/4 inch thick.
- Use your pumpkin or Mickey Mouse cookie cutters (here are some other cute Fall cookie cutters) to cut out your desired shape.
-
Use a spatula to transfer the cookie dough shapes to a parchment paper lined baking sheet.
- Bake the cookies for 6-8 minutes.
- Remove them from the oven and let them rest on the baking sheet for 1-2 minutes before transferring them to a cooling rack.
To frost the cookies, I used this icing recipe from my Gingerbread Sugar Cookies recipe. It’s pretty easy to make and tastes amazing.
You can use food coloring to make it any shade that you’d like. The sky’s the limit with your creativity!
Icing Ingredients
- 3 Cups Powdered Sugar
- 2-4 Tablespoons Milk
- 2 Tablespoons Light Corn Syrup
- 1 Teaspoon Vanilla Extract
- Gel Food Coloring in Desired Colors
How to Make Icing
- For the decorating icing, mix together the powdered sugar and 1/4 cup milk.
- Add in the vanilla and corn syrup and mix well. The outline icing should be the consistency of toothpaste.
- To make the flood/fill icing, add more milk, one tablespoon at a time until and the flood/fill icing is the consistency of syrup.
- Color your icing with your desired colors. Dust with powdered sugar.
How to Decorate Mickey Pumpkin and Jack Skellington Cookies
Watch the video below to see how to decorate these delicious pumpkin spice sugar cookies as a Mickey Pumpkin or Jack Skellington.
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I hope that you enjoy this recipe and it can help you bring the tastes and smells of Fall to your home!
Make sure to pin the recipe!
Other Recipes You Will Love:
- Disneyland’s Apple Pie Funnel Cake
- Homemade Mickey Beignets
- Easy Mickey Mouse Halloween Cupcakes
- Disneyland’s Graveyard Cupcakes
- Mickey Mummy Macarons
Pumpkin Spice Sugar Cookies
A rolled sugar cookie dough recipe that has a hint of pumpkin and pumpkin spice. Easy to make and perfect for Fall, Halloween and Thanksgiving.
Ingredients
Cookies
- 3/4 Cup Butter, softened
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- 1/2 Cup Pumpkin Puree
- 1 Teaspoon Vanilla Extract
- 4 Teaspoons Pumpkin Spice
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 5 cups All-Purpose Flour
Sugar Cookie Icing
- 3 Cups Powdered Sugar
- 2-4 Tablespoons Milk
- 2 Tablespoons Light Corn Syrup
- 1 Teaspoon Vanilla Extract
- Gel Food Coloring
Instructions
- Beat the butter and sugar together until light and fluffy.
- Beat in the eggs.
- Add the pumpkin, vanilla, pumpkin spice, salt, and baking powder to the mixture.
- Stir in the flour just until mixed.
- Refrigerate for at least two hours.
- Preheat the oven to 400 degrees.
- Roll out the dough until 1/8 inch thick. Use cookie cutters to cut out shapes.
- Transfer the cookies to a cookie sheet and bake for 6-8 minutes.
- Let them rest on the baking sheet for 1-2 minutes before placing on a cooling rack.
- Decorate as desired.
Sugar Cookie Icing
- Mix together the powdered sugar and 1/4 cup milk.
- Add in the vanilla and corn syrup and mix well. The outline icing should be the consistency of toothpaste.
- To make the flood/fill icing, add more milk, one tablespoon at a time until and the flood/fill icing is the consistency of syrup.
- Color your icing with your desired colors. Dust with powdered sugar.
Notes
Make sure you keep the dough refrigerated between batches or it will get too soft and sticky.
I have updated this recipe to include more flour as there were comments that the dough was sticky.
Nutrition Information:
Yield: 30 Serving Size: 1 CookieAmount Per Serving: Calories: 221Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 98mgCarbohydrates: 41gFiber: 1gSugar: 25gProtein: 3g
24 Comments on Pumpkin Spice Sugar Cookies
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I love pumpkin spice flavored desserts. What a nice twist on a classic sugar cookie for the month of October.
Cant wait to try this. We love some pumpkin. Bread. Pie. Pancakes. You name it.
I feel the same way about pumpkin 😉 I hope you like the cookies!
I’m really excited to try these, but I’m having some trouble with the consistency. I know I followed the recipe EXACTLY, but my dough is far too sticky to handle or roll out. I’m a bit nervous to add more flour, but is that my solution? Any help would be amazing!
Oh no! The dough is definitely harder to work with than regular sugar cookie dough. You could add a little more flour, but I would just working with a small amount of dough while keeping the rest of the dough in the freezer until you’re ready to use it! Hope that helps!
I’m an experienced baker and I also had a terrible time with this dough. I used all the tricks…chilling the dough…rolling between parchment paper…adding more flour…nothing worked. It was still a sticky mess and I had to throw it out. Comparing this to other recipes that are almost identical, it seems like this has one too many eggs in it.
I’m sorry you had such a hard time. I find that keeping the dough in the freezer, then working with small amounts when rolling it out works for me.
I don’t have any pumpkin purée! Am I able to double up on pumpkin spice extract?
I haven’t tried that. If I were you, I would use my classic sugar cookie recipe and just add the pumpkin spices to that 🙂
It was fun to make. i have changed the recipe but i don’t want to share my secret ingredient
Now I’m intrigued 😉
I made this today and they came out perfect and they are delicious. Dough was perfect instead of refrigerating I put in the freezer for 15 min.
Awesome! I usually put mine in the freezer too. I’m not very patient 😉
Delicious and so cute. My Son really really love it. he ate half of the box of cookies.
Thanks you!
What icing recipe did you use. I really want to try this recipe, and the icing looks so good.
I can’t believe I forgot to add the icing recipe! Here it is:
Ingredients
3 Cups Powdered Sugar
2-4 Tablespoons Milk
2 Tablespoons Light Corn Syrup
1 Teaspoon Vanilla Extract
Food coloring (in desired colors)
Directions: For the decorating icing, mix together the powdered sugar and 1/4 cup milk. Add in the vanilla and corn syrup and mix well. The outline icing should be the consistency of toothpaste. To make the flood/fill icing, add more milk, one tablespoon at a time until and the flood/fill icing is the consistency of syrup. Color your icing with your desired colors.
This recipe was not a winner in my house. The dough was way too sticky, couldnt roll it out. It lacked flavor, and just tasted like a bland sugar cookie.
I’m sorry you didn’t like them. I actually made them again today and added a bit more flour to help with the stickiness and have updated the recipe. Thanks for letting me know!
How long am I able to keep the dough in the fridge? it’s been in for a few hours now as something came up. Am I able to continue tomorrow or do I have to finish it tonight?
You can keep it refrigerated for a day or two. You will be fine to wait until tomorrow 😊
Great! Making them as we speak. Had to use gingerbread cookie cutters as that’s all I had😂. Cant wait to taste them.
Hi, I was wondering if you can freeze the cookie dough?
I’m confused… for the icing, in the list of ingredients it calls for 2-4 Tbsp milk, but then in the directions it say to mix powdered sugar with a 1/4 cup of milk? Am I missing something? HELP!!!
I appologize! I need to get that fixed. When you are making the frosting, mix the milk in one tablespoon at a time until you reach the right consistency.