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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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.
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.
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!
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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.
*I have updated this recipe to include more flour as there were comments that the dough was sticky.
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
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 Make Pumpkin Spice Sugar Cookies
[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.
[2] Beat in the eggs until the dough s smooth.
[3] Mix in the pumpkin purée and vanilla extract.
[4] Add the pumpkin pie spice, salt, and baking powder to the wet ingredients mixture.
[5] Stir in the flour, just until moistened.
[6] Refrigerate the dough fo at least two hours.
[7] Preheat your oven to 400°
[8] Sprinkle flour on your work surface and use a rolling pin to roll out the dough about 1/4 inch thick.
[9] Use your pumpkin or Mickey Mouse cookie cutters (here are some other cute Fall cookie cutters) to cut out your desired shape.
[10] Use a spatula to transfer the cookie dough shapes to a parchment paper lined baking sheet.
[11] Bake the cookies for 6-8 minutes.
[12] 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.
[13] To frost the cookies, I used this icing recipe from my Gingerbread Sugar Cookies recipe. It’s pretty easy to make and tastes amazing.
[14] 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
[1] For the decorating icing, mix together the powdered sugar and 1/4 cup milk in a small bowl.
[2] Add in the vanilla and corn syrup and mix well. The outline icing should be the consistency of toothpaste.
[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.
[4] 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.
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
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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 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
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, 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 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
Pin for later:
Lauren S.
Sunday 11th of September 2022
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
Saturday 15th of October 2022
@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!
Monica
Friday 22nd of October 2021
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..
Angela
Saturday 15th of October 2022
@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
Friday 22nd of October 2021
Yes, you use 1 cup of brown sugar. I must have left it out in the video. Thanks for letting me know :)
keren
Thursday 21st of October 2021
Can I drop the eggs to make this vegan?
Mindy
Friday 22nd of October 2021
I've never tried, so I'm not sure :)
Jessica
Sunday 12th of September 2021
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!
Jerilyn Moyer
Tuesday 3rd of November 2020
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
Tuesday 3rd of November 2020
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.