Get ready for the ultimate fall treat with these pumpkin spice sugar cookies! Soft, flavorful, and packed with warm pumpkin spice, these cookies are perfect for cozying up on chilly days. Whether you roll them out or use cookie cutters for fun shapes, they’re a sweet, seasonal treat that’s sure to be a hit!
This post may contain affiliate links. When you click on these links, I get a small percentage back at no cost to you! For more information see my disclosure policy.
Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
SALE EXTENDED! With this Disneyland and Disney World Ticket Sale you can get Adults at Kids Prices on all 3-Day or longer Disneyland and Walt Disney World Resort Tickets! Combine this sale in a vacation package and get a 3rd or 4th night FREE at select hotels. Don't forget to use the coupon code: Clubhouse10 to save even more. Tap the yellow button below to check prices and see more Disneyland Deals from Get Away Today!
Why I Love This Pumpkin Cookie Recipe
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. It might just be the perfect Fall cookie!
I wanted some way to make homemade sugar cookies that incorporated a little pumpkin flavor. If you want to make sugar cookie bats, you might want to consider making Chocolate Sugar Cookies.
About Pumpkin Sugar Cookies
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. But, if you refrigerate the dough for at least two hours, they make the best pumpkin spice cutout cookies!
You can also make this dough into Pumpkin Sugar Cookie Bars with Cream Cheese Frosting!
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
*Ingredient amounts are located in the recipe card at the end of this post.
- Softened Butter- You can use salted or unsalted butter for this recipe. I used unsalted.
- Pumpkin Puree- You can use fresh pumpkin puree or canned. I used Libby’s 100% Pure Pumpkin Puree. Do not use pumpkin pie filling.
- Brown Sugar- You can use light or dark brown sugar in this recipe. I used light brown sugar.
- Sugar- Standard white granulated sugar is what is used in these cookie bars.
- Eggs- You can use size large eggs or extra large eggs.
- Salt- Table salt is what is used in this recipe.
- Baking Powder- Baking powder is essential to make these pumpkin sugar cookie bars lighter and airy!
- All Purpose Flour- All purpose flour is what is used in this recipe.
- Vanilla Extract- Pure vanilla extract is called for in this pumpkin sugar cookie bars recipe to enhance all those flavors!
- Pumpkin Spice- Pumpkin spice is the only spice called for in this recipe. Find my recipe for homemade pumpkin spice here.
More Sugar Cookie Recipes:
- The Best Sugar Cookie Recipes
- Cookie Butter Sugar Cookies
- Gingerbread Sugar Cookies
- Eggnog Sugar Cookies
- Soft Frosted Sugar Cookies
- Cream Cheese Sugar Cookie Bars
- Pumpkin Sugar Cookie Bars
How to Make Pumpkin Spice Sugar Cookies
[Step 1] Start by beating the softened butter, sugar and brown sugar until it is light and fluffy in the bowl of a stand mixer with a paddle attachment.
[Step 2] Beat in the eggs until the dough s smooth.
[Step 3] Mix in the pumpkin purée and vanilla extract.
[Step 4] Add the pumpkin pie spice, salt, and baking powder to the wet ingredients mixture.
[Step 5] Stir in the flour, just until moistened.
[Step 6] Refrigerate the dough fo at least two hours.
[Step 7] Preheat your oven to 400°
[Step 8] Sprinkle flour on your work surface and use a rolling pin to roll out the dough about ¼ inch thick.
[Step 9] Use your pumpkin or Mickey Mouse cookie cutters (here are some other cute Fall cookie cutters) to cut out your desired shape.
[Step 10] Use a spatula to transfer the cookie dough shapes to a parchment paper lined baking sheet. Bake the cookies for 6-8 minutes.
[Step 11] Remove them from the oven and let them rest on the prepared baking sheet for 1-2 minutes before transferring them to a cooling rack.
[Step 12] To frost the cookies, I used this icing recipe from my Gingerbread Sugar Cookies recipe. It’s pretty easy to make and tastes amazing.
[Step 13] You can use food coloring to make it any shade that you’d like. The sky’s the limit with your creativity!
Icing Ingredients
- Powdered Sugar
- Milk
- Light Corn Syrup
- Vanilla Extract
- Gel Food Coloring in Desired Colors
How to Make Sugar Cookie Icing
[Step 1] For the decorating icing, mix together the powdered sugar and ¼ cup milk in a small bowl.
[Step 2] Add in the vanilla and corn syrup and mix well. The outline icing should be the consistency of toothpaste.
[Step 3] 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.
[Step 4] Color your icing with your desired colors. Dust with powdered sugar.
Helpful Kitchen Tools
- Stand Mixer
- Large Bowl
- Rolling Pin
- Mickey Mouse Cookie Cutter
- Pumpkin Cookie Cutter
- Fall Cookie Cutters
- Spatula
- Parchment Paper
- Baking Sheet
- Wire Rack
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.
How to Store Pumpkin Spice Sugar Cookies
These cookies can be stored in an airtight container for 3-5 days. They do not need to be refrigerated.
How to Freeze Pumpkin Cookie Dough
The great thing about these homemade pumpkin sugar cookies is that you can make and freeze the dough ahead of time!
To do this, make the dough as directed, then wrap tightly in plastic wrap and and put it in a freezer bag. You can freeze this dough for up to 2 months.
Final Thoughts on These Adorable Pumpkin Sugar Cookies
I hope you like this pumpkin sugar cookie recipe as much as I do. I make them every fall for my family, and they are a big hit every time and they have the perfect amount of pumpkin spice! They are a great treat during the pumpkin season this time of year. Let me know what you think in the comments! Happy Baking!
More Pumpkin Recipes:
- Pumpkin Chocolate Chip Cookies
- Mickey Pumpkin Waffle Sundae
- Pumpkin Pancakes
- Cheesecake Factory's Pumpkin Cheesecake
- Pumpkin Spice Waffles
- Copycat Costco Pumpkin Pie
Disney Vacation Savings
If you would like to save money on your next trip to Disneyland or Walt Disney World, my friends at Get Away Today will be able to help you plan an awesome vacation!
My family has been booking our Disney vacations through with them since I was in junior high. Their customer service is amazing and ticket prices are usually a few dollars cheaper than Disney gate prices.
To check vacation package prices for Disneyland, Disney World, and Disney Cruises, visit www.GetAwayToday.com and use the Get Away Today coupon code: Clubhouse10 or give them a call at 855-GET-AWAY and mention Mommy Mouse Clubhouse sent you!
Did you try this recipe? Make sure to give it a five star ⭐️⭐️⭐️⭐️⭐️ rating below!
Other Halloween Recipes:
- 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
Ingredients
Cookies
- ¾ Cup Butter softened
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- ½ Cup Pumpkin Puree
- 1 Teaspoon Vanilla Extract
- 4 Teaspoons Pumpkin Spice
- 1 Teaspoon Baking Powder
- ½ 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, brown sugar 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 ⅛ 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 ¼ 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.
Alia says
I love pumpkin spice flavored desserts. What a nice twist on a classic sugar cookie for the month of October.
Jina says
Cant wait to try this. We love some pumpkin. Bread. Pie. Pancakes. You name it.
mindymoser says
I feel the same way about pumpkin 😉 I hope you like the cookies!
Nicki says
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!
mindymoser says
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!
C says
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.
Mindy says
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.
Emma says
I don’t have any pumpkin purée! Am I able to double up on pumpkin spice extract?
Mindy says
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 🙂
Ronda says
It was fun to make. i have changed the recipe but i don't want to share my secret ingredient
Mindy says
Now I’m intrigued 😉
Laurie says
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.
Mindy says
Awesome! I usually put mine in the freezer too. I’m not very patient 😉
Michael says
Delicious and so cute. My Son really really love it. he ate half of the box of cookies.
Thanks you!
Alexa says
What icing recipe did you use. I really want to try this recipe, and the icing looks so good.
Mindy says
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.
Alex says
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.
Mindy says
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!
Christina says
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?
Mindy says
You can keep it refrigerated for a day or two. You will be fine to wait until tomorrow 😊
Christina says
Great! Making them as we speak. Had to use gingerbread cookie cutters as that's all I had😂. Cant wait to taste them.
Jody says
Hi, I was wondering if you can freeze the cookie dough?
Jerilyn Moyer says
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!!!
Mindy says
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.
Jessica says
These were great! After reading reviews, I made the dough a day ahead of time and had zero issues rolling it out. Flavor was mild and the texture was great! Highly recommend this pumpkin twist on a sugar cookie!
keren says
Can I drop the eggs to make this vegan?
Mindy says
I've never tried, so I'm not sure 🙂
Cole says
5 star
Monica says
SO do you use the brown sugar in this recipe or not? In the video you don't show it being used.. but it is in the ingredients list. 1 whole cup of sugar is a lot to leave out..
Mindy says
Yes, you use 1 cup of brown sugar. I must have left it out in the video. Thanks for letting me know 🙂
Angela says
@Mindy,
Sorry! I realized I initialy replied to Lauren on accident. Meant to send a question for you! Was just wondering how much flour the dough had before it was updated. Thanks!
Mindy says
I believe it was 4 cups of flour.
Lauren S. says
I followed the directions exactly and while the dough is initially very sticky if let the dough stay refrigerated overnight like I did I think you’ll find the texture is perfect for rolling out the cookies the next day!
Angela says
@Lauren S.,
Hello! Can I ask how much flour the recipe had before it was updated? I'm wondering if I either freeze the dough or let it chill overnight and use the original amount of flour if it would be more moist. Thanks!