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Easy Pumpkin Spice Sugar Cookies with Perfect Icing

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Soft, buttery pumpkin sugar cookies with a crackly matte icing that captures the magic of fall. This easy, one-bowl recipe delivers bakery-quality cookies in just 30 minutes with no chilling required.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree, patted dry
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • For the Icing:
  • 1 1/2 cups (180g) powdered sugar, sifted if lumpy
  • 2–3 tablespoons milk (whole milk preferred)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the pumpkin puree, egg, and vanilla extract until just combined. The mixture might look slightly curdled; that’s normal.
  4. In a separate small bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Stop when you no longer see streaks of flour.
  6. Use a cookie scoop (about 1.5 tablespoons) to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Do not flatten the balls.
  7. Bake for 10-12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and puffy.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cookies cool, whisk together the powdered sugar, 2 tablespoons of milk, vanilla extract, and melted butter. If the icing is too thick, add the remaining tablespoon of milk, one teaspoon at a time.
  10. Once the cookies are completely cool, drizzle the icing over the tops using a spoon or piping bag. Let the icing set for about 15-20 minutes before serving.

Notes

Pat pumpkin puree dry with a paper towel to remove excess moisture for better texture. For softer cookies, bake for 10 minutes; for more crunch, bake for 12. Cookies can be stored in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to maintain softness. Freeze un-iced cookies for up to 3 months.

Nutrition

Keywords: pumpkin sugar cookies, pumpkin spice cookies, easy pumpkin cookies, fall cookies, pumpkin dessert, sugar cookie recipe, pumpkin spice

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