These Pumpkin Spice Sugar Cookies are the perfect combination of soft, chewy texture and warm, aromatic spices. With cinnamon, nutmeg, ginger, and cloves, they capture the essence of fall in every bite. A delightful treat for any occasion, these cookies are easy to make and sure to become a seasonal favorite.

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 egg
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
In a large bowl, cream together the sugar and butter.
Beat in the vanilla extract and egg until smooth.
Gradually blend in the dry ingredients, mixing until just combined.
Roll rounded teaspoonfuls of dough into balls and place them onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until golden.
Let cookies cool on wire racks.

Servings and Timing

Servings: 36 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

Frosted Version: Top with a simple glaze made of powdered sugar and milk for a sweet finish.
Spiced Sugar: Roll the cookie dough balls in a mixture of cinnamon and sugar before baking for an extra sweet touch.
Add-ins: Incorporate white or dark chocolate chips, or chopped nuts like pecans or walnuts, to the dough for added texture.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
Freezing: Freeze the baked cookies in an airtight container for up to 3 months. For raw cookie dough, you can freeze individual dough balls and bake as needed.
Reheating: Reheat the cookies in the microwave for 10-15 seconds, or enjoy them at room temperature.

10 FAQs

Can I use salted butter instead of unsalted butter?
Yes, but omit the added salt in the recipe if you use salted butter.
Can I make these cookies ahead of time?
Yes, the dough can be made ahead and refrigerated for up to 2 days before baking.
How can I make the cookies more chewy?
Bake the cookies slightly less to keep them soft, and consider using brown sugar instead of white sugar for added moisture.
Can I use a hand mixer instead of an electric one?
Yes, a hand mixer will work fine for mixing the dough, but be sure not to overmix.
Can I freeze the cookie dough?
Yes, freeze the dough balls on a baking sheet first, then transfer to a container for long-term storage.
Can I add icing on top?
Yes, a simple glaze of powdered sugar and milk can be drizzled on top once the cookies have cooled.
Do I need to chill the dough?
No, this dough does not need to be chilled before baking, but chilling can help prevent spreading.
Can I substitute the egg?
Yes, you can replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) for a vegan version.
Can I add raisins or other dried fruit to the dough?
Yes, raisins, cranberries, or chopped dried apricots can be added for extra sweetness and texture.
How do I know when the cookies are done?
The cookies should be golden around the edges. Keep an eye on them during the last few minutes of baking to avoid overcooking.

Conclusion

Pumpkin Spice Sugar Cookies are a deliciously warm and spiced treat, perfect for any fall occasion. Their soft texture and comforting spices make them an irresistible dessert for family gatherings, parties, or just a cozy afternoon snack. These cookies are easy to make and freeze well, so you can enjoy them all season long. Whether served plain or with a sweet glaze, they’re sure to be a hit!